This might be one of the most delightful and quick dishes you’ll make when you’re craving a sweet, savory, and garlicky meal: my Honey Garlic Shrimp Stir-Fry Recipe. It’s so simple, yet packed with flavor, and comes together faster than you might expect!
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Why You'll Love This Recipe
Honestly, I can't get enough of this honey garlic shrimp stir-fry. It’s such a perfect balance of sweet and savory, and it cooks up so fast on busy weeknights. Plus, it’s flexible enough to fit your pantry and mood!
- Speedy Prep and Cook Time: This recipe comes together in about 30 minutes, making it fantastic when you want a wholesome dinner but don’t want to spend hours in the kitchen.
- Vibrant Flavors: The combo of honey, garlic, soy sauce, and a touch of heat creates a delicious sauce that clings beautifully to shrimp and veggies.
- Customizable Veggies: I love adding broccoli, but you can toss in bell peppers, carrots, or whatever you have on hand to make it your own.
- Great for Meal Prep: Leftovers reheat well, and you can freeze portions to have a healthy, flavorful meal waiting on hectic days.
Ingredients & Why They Work
It’s a straightforward list of ingredients that, when combined, create that irresistible honey garlic vibe. Using shrimp with broccoli makes the dish fresh and healthy, while the sauce ingredients bring the perfect balance of sweet, salty, and a hint of spice.
- Shrimp: I recommend large shrimp, about 26 to 30 per pound — they’re meaty enough to hold their own and cook quickly.
- Peanut Oil: Great for high-heat stir-frying with a mild flavor; olive oil also works if you prefer.
- Broccoli Florets: They add crunch and freshness, pairing beautifully with the rich sauce.
- Chicken Broth: Adds depth and moisture to the sauce without overpowering the other ingredients.
- Low Sodium Soy Sauce: Controls the saltiness while giving that umami punch.
- Honey: The star of the show for sweetness—balances garlic and soy perfectly.
- Brown Sugar: Adds a touch of molasses flavor for complexity in sweetness.
- Garlic: Fresh minced garlic provides that aromatic punch you want in every bite.
- Apple Cider Vinegar: A bright counterbalance to the sweetness, keeping the sauce lively.
- Toasted Sesame Oil: Optional but highly recommended for a subtle nutty aroma.
- Ground Ginger: Adds warmth and a little zesty bite to round out the flavors.
- Red Pepper Flakes: Just a pinch to give the sauce a gentle kick.
- Cornstarch & Cold Water: These thicken the sauce to a luscious glaze that coats everything beautifully.
- Green Onions & Honey Roasted Peanuts: Garnishes that bring freshness and crunch right before serving.
- Cooked Rice: Perfect base to soak up all that saucy goodness—jasmine or long grain works great.
Make It Your Way
I love to switch things up depending on what veggies I have or what I’m in the mood for. This recipe is a great canvas—you can dial up the sweetness, add more heat, or toss in colorful peppers or carrots to add crunch and vibrant color.
- Veggie Boost: I sometimes add sliced bell peppers and julienned carrots with the broccoli for extra texture and color. It’s an easy way to make it feel more like a full veggie-packed meal.
- Spice Level: If you like things spicy, adding extra red pepper flakes or a splash of sriracha into the sauce totally works for me.
- Gluten-Free Option: Swap soy sauce for tamari or coconut aminos, and use gluten-free cornstarch to keep it safe without losing flavor.
- Protein Swap: While shrimp is my go-to, you can swap chicken or tofu if shrimp isn’t your thing.
Step-by-Step: How I Make Honey Garlic Shrimp Stir-Fry Recipe
Step 1: Prep Your Shrimp and Sauce
First things first: make sure your shrimp are fully thawed if frozen. Pat them dry with paper towels—this is crucial for getting that nice sear without steaming the shrimp. I usually peel mine if they aren't pre-peeled, and remove the tails unless I want to keep them on for presentation. Next, whisk together all the sauce ingredients except the cornstarch and cold water—that way you're set to go when the skillet’s ready.
Step 2: Cook The Shrimp
Heat your peanut or olive oil over medium-high heat until shimmering. Add shrimp, and cook for about 1 minute 20 seconds per side. I seriously recommend using a timer here because shrimp overcook in a flash and get rubbery—trust me, I’ve been there. When they curl into a nice “C” shape, it's perfect. Transfer the shrimp to a clean plate while you work on vegetables.
Step 3: Sauté the Broccoli
In the same pan, add a little more oil if needed, then toss in the broccoli florets. Cook for about 4 minutes until they’re slightly softened but still have a bit of crunch—this keeps them vibrant and fresh. Remove and set aside with the shrimp.
Step 4: Bring the Sauce Together and Thicken It
Add the prepared sauce (without cornstarch) to the skillet. Bring it to a boil, then slowly stir in the cornstarch slurry (cornstarch mixed with cold water), stirring continuously to avoid lumps. Keep stirring until the sauce thickens into a glossy glaze—this usually takes about 1-2 minutes.
Step 5: Combine and Heat Through
Turn heat to low, add the broccoli back to the pan and cover partially to let it warm for 2-3 minutes. Finally, add shrimp back in, spooning sauce over them, and heat for about a minute more. This ensures everything is warm and perfectly coated without overcooking the shrimp.
Step 6: Serve and Garnish
Plate your honey garlic shrimp stir-fry over hot cooked rice, sprinkle the green onions and roughly chopped honey roasted peanuts on top for crunch and freshness. For an extra touch, I like to drizzle a little extra honey over the dish—it’s a lovely sweet finish.
Top Tip
After cooking this dish so many times, I noticed a few key tricks that really take it from good to great. These little hacks saved me from dry shrimp and uneven sauce every time.
- Don’t Overcook Shrimp: Set a timer and watch for that “C” curl—not too tight! Remember shrimp continue cooking off the heat, so remove them promptly and gently.
- Dry Shrimp Prep: Patting your shrimp really dry before cooking is crucial. Wet shrimp cause the pan temperature to drop and steam instead of sear.
- Thicken Sauce Gradually: Add the cornstarch mixture slowly and keep stirring; the sauce thickens quickly and you don’t want clumps.
- Use Fresh Garlic: It makes a big difference—pre-minced garlic just won’t deliver that vibrant, aromatic punch.
How to Serve Honey Garlic Shrimp Stir-Fry Recipe
Garnishes
I always go for chopped green onions and roughly chopped honey roasted peanuts. The onions add a nice pop of color and a fresh bite, while the peanuts bring in a crunchy texture that complements the sticky sauce perfectly.
Side Dishes
This stir-fry shines over simple steamed jasmine rice or my favorite—the vegetable fried rice I sometimes whip up alongside. Light stir-fried greens or even a crisp cucumber salad also pair beautifully for a full meal.
Creative Ways to Present
For a special dinner, I like to serve this in individual pineapple bowls—that tropical touch adds a fun flair. You can also use lettuce cups for a lighter, hand-held option that’s great for sharing.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The sauce keeps the shrimp and veggies juicy, though I do recommend reheating gently to avoid tough shrimp.
Freezing
I’ve frozen cooked shrimp stir-fry in portions before with good results. Just thaw fully in the fridge overnight before reheating. The sauce holds up well under freezing.
Reheating
To keep shrimp tender, I reheat on the stovetop over medium-low heat, stirring gently. Using a double boiler method is even gentler—heat the sauce and shrimp slowly to avoid drying them out or making them rubbery.
Frequently Asked Questions:
Absolutely! Just be sure to thaw the shrimp completely under cold running water and pat them dry before cooking. This helps prevent soggy shrimp and ensures even cooking.
Shrimp cook very quickly and can turn rubbery if left on heat too long. I recommend setting a timer for about 1 minute 20 seconds per side and looking for shrimp curled into a gentle “C” shape. Remove the shrimp promptly and let residual heat finish cooking them when added back to the sauce.
Definitely! Broccoli is my favorite base veggie here, but feel free to add bell peppers, carrots, onions, or snap peas. Just adjust cooking times slightly so all veggies stay tender-crisp.
I love jasmine or long-grain white rice because it’s fragrant and fluffy, soaking up the sauce perfectly. You can also use brown rice or cauliflower rice for a healthier twist.
Final Thoughts
If you’re looking for a quick, flavorful dish that feels special but doesn’t require hours of work, this Honey Garlic Shrimp Stir-Fry Recipe is your new go-to. I love making it on busy nights but still feeling like I’ve made something nourishing and delicious. I hope you enjoy it as much as my family and I do—really, once you try it, it’s a keeper!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Honey Garlic Shrimp is a quick and flavorful dish featuring succulent shrimp sautéed with broccoli in a sweet and savory honey garlic sauce. Served over perfectly cooked rice and garnished with green onions and honey roasted peanuts, this recipe makes an easy and delicious meal for any day of the week.
Ingredients
Shrimp and Vegetables
- 1 lb. large uncooked shrimp
- 2 tablespoons peanut oil
- 3 cups broccoli florets
Sauce
- 1 ½ cups chicken broth
- ¼ cup low sodium soy sauce
- ⅓ cup honey
- ¼ cup packed brown sugar
- 5 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil (optional)
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice
- Green onions, to garnish
- Roughly chopped honey roasted peanuts, to garnish
Instructions
- Prepare the Shrimp: Thaw the shrimp completely and pat dry. Remove shells, tails, and veins if necessary to ensure they are ready for cooking.
- Mix the Sauce: In a bowl, combine chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil, ground ginger, and red pepper flakes. Set aside.
- Cook the Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side. Avoid overcooking by using a timer. Transfer cooked shrimp to a clean plate and keep warm.
- Sauté the Broccoli: In the same skillet, add broccoli florets and sauté over medium-high heat for 4 minutes, adding a splash of oil if necessary. Remove broccoli and set aside.
- Make the Sauce in Skillet: Pour the prepared sauce mixture (without cornstarch) into the skillet. Bring to a boil over medium heat.
- Thicken the Sauce: In a separate small bowl, stir together cornstarch and cold water until smooth. Slowly add this mixture to the boiling sauce, stirring constantly until the sauce thickens.
- Combine Broccoli and Sauce: Reduce heat to low, add the broccoli back to the skillet, partially cover, and let it heat for 2-3 minutes to absorb flavors.
- Reintroduce the Shrimp: Add the cooked shrimp back to the skillet. Spoon the sauce over the shrimp and let heat through for about 1 minute.
- Serve: Plate the shrimp and broccoli mixture over cooked rice. Garnish with chopped green onions and honey roasted peanuts. Optionally, drizzle additional honey on top for extra sweetness.
Notes
- The shrimp size used is large, about 26 to 30 shrimp per pound. Fresh or frozen shrimp work well.
- If using frozen shrimp, thaw under cool water and pat dry before cooking.
- Frozen shrimp are often pre-salted during freezing, so avoid adding extra salt to your shrimp before cooking.
- Cooking shrimp timing is important; avoid overcooking by setting a timer. Shrimp curled into a 'c' indicate perfect cooking; curling into an 'o' means overcooked.
- You can add bell peppers, julienned carrots, or onions for additional vegetables.
- For perfectly cooked rice, combine 2 cups boiling water with 2 chicken bouillon cubes and 1 cup rinsed long grain white rice, simmer for 15 minutes covered, then rest 10 minutes off heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- Reheat gently on the stovetop or in a double boiler to avoid making shrimp rubbery.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 195 mg
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