I love this stir-fry because it’s fast, light, and packed with flavor. The shrimp cook quickly and stay tender when timed right, while the vegetables keep their texture and color. That honey garlic sauce is the real star—sweet and salty with a kick from red pepper flakes and depth from soy and ginger. It coats everything in the pan and transforms simple ingredients into something crave-worthy. Best of all, it comes together in just 25 minutes, which makes it perfect for busy nights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Seafood
12 large shrimp, peeled, deveined, tails removed
Vegetables
1 1/2 cups broccoli florets
1/4 cup red bell pepper, sliced
1/4 cup onion, sliced
Sauce
2 teaspoons minced garlic
1/4 cup soy sauce
1/2 cup honey
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon cornstarch
Other
1 tablespoon unsalted butter
2 tablespoons vegetable oil
Directions
Make the Sauce: In a mixing bowl, I whisk together soy sauce, honey, ground ginger, red pepper flakes, and minced garlic. I sprinkle in the cornstarch and whisk until the sauce is completely smooth and well-blended. I set it aside while prepping the stir-fry.
Sauté the Vegetables: I heat the vegetable oil in a large skillet or wok over medium-high heat. I add the sliced bell pepper and onion, stirring frequently for 3 to 4 minutes until they begin to soften.
Add the Broccoli: Next, I toss in the broccoli florets and cook for about 4 minutes, stirring often until they’re bright green and just tender.
Cook the Shrimp: I stir in the unsalted butter until melted, then add the shrimp. I cook them for 2 minutes per side, flipping once, until they turn opaque and light pink.
Add the Sauce: I pour the prepared honey garlic sauce over everything in the pan. I stir constantly and let it cook for about 2 more minutes, or until the sauce thickens and evenly coats the shrimp and vegetables.
Serve: I plate the stir-fry immediately and serve it hot over rice, noodles, or my favorite base.
Servings and Timing
Yield: 3 main-dish servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Extra Veggies: I add snap peas, carrots, or mushrooms if I want to bulk it up.
Spicy Kick: I increase the red pepper flakes or add a splash of sriracha for extra heat.
Citrus Twist: A splash of fresh lime or orange juice in the sauce gives it a bright edge.
Low-Carb Option: I serve it over cauliflower rice or spiralized zucchini noodles.
Nuts for Crunch: A sprinkle of toasted sesame seeds or chopped cashews adds texture.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 2 days.
Freezer: Shrimp can get rubbery when reheated from frozen, so I don’t usually freeze this dish.
Reheating: I reheat gently in a skillet over medium heat with a splash of water or broth until warmed through.
FAQs
Can I use frozen shrimp?
Yes—I just make sure to thaw them completely and pat them dry before cooking for the best sear and texture.
What’s the best way to avoid overcooking shrimp?
I watch them closely and pull them from the heat as soon as they’re pink and opaque. They continue cooking a bit after being removed from the pan.
Can I make this ahead?
I can prep the sauce and chop the vegetables a day in advance, but I always cook the shrimp fresh for the best texture.
Is this dish gluten-free?
If I use gluten-free soy sauce (like tamari), then yes—just check each label to be sure.
What can I serve this with?
I love it with jasmine rice, rice noodles, or even wrapped in lettuce leaves for a light, fresh take.
Conclusion
This Honey Garlic Shrimp Stir-Fry is the kind of meal I make when I want something quick but full of flavor. The tender shrimp, crisp vegetables, and that glossy, sweet-savory sauce come together in just one pan—and in under half an hour. Whether I serve it over rice or just enjoy it as-is, it’s a simple, satisfying recipe that always delivers.
This quick and flavorful honey garlic shrimp stirfry features tender shrimp, crisp veggies, and a sticky sweet garlic sauce. A perfect 25-minute weeknight meal!
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:3 servings
Category:Seafood Recipes
Method:Stir-Fry
Cuisine:Asian-Inspired
Ingredients
Seafood
12 large shrimp, peeled, deveined, tails removed
Vegetables
1½ cups broccoli florets
¼ cup red bell pepper, sliced
¼ cup onion, sliced
Sauce
2 teaspoons minced garlic
¼ cup soy sauce
½ cup honey
½ teaspoon red pepper flakes
½ teaspoon ground ginger
1 teaspoon cornstarch
Other
1 tablespoon unsalted butter
2 tablespoons vegetable oil
Instructions
Step 1: Make the Sauce
In a mixing bowl, whisk together soy sauce, honey, garlic, ground ginger, and red pepper flakes.
Add cornstarch and whisk until smooth. Set aside.
Step 2: Sauté Vegetables
3. Heat vegetable oil in a large wok or skillet over medium-high heat.
4. Add sliced red bell pepper and onion. Stir-fry for 3–4 minutes until slightly softened.
5. Add broccoli and cook another 4 minutes until crisp-tender.
Step 3: Add Shrimp
6. Stir in butter until melted.
7. Add shrimp and cook 2 minutes per side, flipping once, until pink and opaque.
Step 4: Finish with Sauce
8. Pour in the prepared sauce.
9. Stir continuously for 2 minutes until sauce thickens and glazes all ingredients evenly.
Step 5: Serve
10. Plate immediately. Serve hot over cooked rice, noodles, or grain of choice.
Notes
Do not overcook shrimp—they become tough quickly. Cook just until opaque.
Serve with steamed jasmine rice, brown rice, or cauliflower rice for a lighter option.
Add extra vegetables like snap peas or carrots for variation.
Can be made gluten-free by using tamari or gluten-free soy sauce.
