Can I use frozen shrimp for this Honey Garlic Shrimp Stir Fry Recipe?

Absolutely! Just make sure to thaw the shrimp overnight in the fridge or quickly under cold water, pat them dry, and cook as directed. Using dry shrimp helps avoid excess water that can cause soggy stir fry.

What can I substitute for soy sauce to make this gluten-free?

Tamari is a great gluten-free alternative to soy sauce that won’t compromise the flavor of the sauce. Just swap it in equal amounts, and your stir fry remains delicious and safe for gluten-sensitive diets.

How can I make this Honey Garlic Shrimp Stir Fry Recipe spicier?

Easy! Add some red pepper flakes or a dash of sriracha either when you add the garlic or as a finishing touch. You can adjust the heat level to your liking without overpowering the honey garlic balance.

Can I prepare any part of this recipe ahead of time?

Definitely! You can chop your vegetables, whisk the sauce, and even peel and devein shrimp ahead of time. Just keep everything refrigerated and assemble and cook fresh when you’re ready to eat for the best texture and flavor.

Honey Garlic Shrimp Stir Fry | Quick and Delicious Dinner

Description

A flavorful and colorful Honey Garlic Shrimp Stir Fry featuring tender shrimp, crisp vegetables, and a sweet-savory sauce perfect for a quick and healthy weeknight dinner.

Ingredients

Scale

Shrimp and Vegetables

1 lb. raw shrimp peeled and deveined
1 tablespoon olive oil
1 head broccoli chopped
2 bell peppers sliced
2 cups snow peas
4 garlic cloves minced
Green onion for garnish

Sauce

¼ cup soy sauce
¼ cup honey
2 tablespoon cornstarch

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Instructions

Prepare the Sauce. Whisk together the soy sauce, honey, and cornstarch in a small bowl until smooth; set aside.
Cook the Shrimp. Heat 1 teaspoon of olive oil in a large, deep skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Use a slotted spoon to remove the shrimp from the skillet and set aside.
Sauté the Vegetables. Add the remaining olive oil to the same skillet. Add the chopped broccoli, sliced bell peppers, and snow peas; sauté until the peppers are blistered and vegetables are tender-crisp, about 5-6 minutes. Add the minced garlic and cooked shrimp, then sauté for an additional 1 minute to combine flavors.
Thicken the Sauce. Reduce the heat to low, pour in the prepared sauce, and stir continuously for about 10 seconds until the sauce thickens and evenly coats the shrimp and vegetables.
Finish and Serve. Remove from heat, garnish with chopped green onion, and serve immediately over rice or your preferred base. Enjoy your meal!

Notes

You can substitute cooked shrimp; if so, thaw it properly and cook briefly in the skillet until heated through.
Feel free to add or substitute vegetables like carrots, edamame, mushrooms, or cauliflower to diversify flavors and textures.
Use low-sodium soy sauce to reduce sodium content if desired.
For a gluten-free version, use tamari or gluten-free soy sauce alternatives.

Nutrition

Serving Size: 1 serving
Calories: 409 kcal
Sugar: 33 g
Sodium: 2330 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 9 g
Protein: 42 g
Cholesterol: 381 mg