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There’s something magical about a stir fry. It’s quick, it’s vibrant, and it’s a flavor-packed way to use up ingredients in your fridge or freezer. But this Honey Garlic Shrimp Stir Fry takes it to another level. Juicy shrimp are seared to perfection and tossed with crisp vegetables in a sweet, savory honey soy garlic sauce. It’s the kind of meal that tastes like it came from your favorite Asian restaurant—but it’s made in just 15 minutes, right at home.
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This dish became a go-to in my kitchen after a busy weekday evening where I stared at a bag of frozen shrimp and half a bell pepper. I added a few pantry staples, tossed everything in a hot skillet, and was shocked at how much flavor came out of so little effort. Since then, it's been in my weekly rotation. Once you try it, I bet it’ll be in yours too.
Why You’ll Love This Honey Garlic Shrimp Stir Fry
Quick and Easy for Busy Weeknights
- Ready in 15 minutes from start to finish
- No fancy equipment needed
- One skillet and a few pantry ingredients
Bursting with Flavor and Texture
- The sauce is the perfect blend of sweet honey, salty soy, and fragrant garlic
- Shrimp are tender with a light char
- Veggies stay crisp and colorful
Nutritious and Customizable
- High in protein and fiber
- Naturally dairy-free
- Easy to make gluten-free or low carb
- Works with frozen or fresh ingredients
Ingredients and Substitutions
Full Ingredient List
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 head broccoli, chopped into bite-sized florets
- 2 bell peppers, thinly sliced
- 2 cups snow peas
- 4 garlic cloves, minced
- Green onions, chopped for garnish
For the honey garlic sauce:
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons cornstarch
Ingredient Notes
Shrimp
Use raw, large shrimp for the best texture. If using frozen shrimp, thaw thoroughly and pat dry before cooking.
Vegetables
Broccoli, bell peppers, and snow peas offer a nice balance of crunch and sweetness. You can swap in whatever you have—frozen mixed vegetables work great in a pinch.
Sauce
Low-sodium soy sauce helps control the salt. Honey adds depth and sweetness, and cornstarch thickens it up so it clings to every bite.
Possible Substitutions
- Tamari or coconut aminos for a gluten-free option
- Maple syrup or agave nectar instead of honey for a vegan version
- Arrowroot starch instead of cornstarch if needed
- Add-ins like carrots, edamame, mushrooms, or even cauliflower work well
Step-by-Step Instructions
1. Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, and cornstarch. Let it sit while you prep the other ingredients. This helps the cornstarch dissolve fully and gives the sauce a head start on thickening when cooked.
2. Cook the Shrimp
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side, or until pink and slightly curled. Remove the shrimp from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, add the remaining olive oil. Toss in the broccoli, bell peppers, and snow peas. Stir-fry for 5 to 6 minutes, or until the veggies start to soften and get lightly charred. This gives them a great smoky flavor.
4. Add Garlic and Return the Shrimp
Stir in the minced garlic and cook for 30 seconds until fragrant. Then return the shrimp to the skillet and toss everything together.
5. Pour in the Sauce
Reduce the heat to low. Give your sauce one last whisk, then pour it into the pan. Stir continuously for about 1 minute until the sauce thickens and coats the shrimp and vegetables evenly.
6. Garnish and Serve
Top with chopped green onions and serve hot over rice, noodles, or cauliflower rice.
Expert Tips and Tricks
Best Practices
- Let the sauce sit for 5 minutes before adding to the pan so it thickens faster when heated
- Dry shrimp well before cooking for the best sear
- Use a hot skillet and don’t overcrowd the pan to get that perfect char on both shrimp and veggies
Common Mistakes to Avoid
- Overcooking shrimp – Shrimp cook fast. Two minutes per side is usually perfect. Overcooked shrimp get rubbery.
- Skipping the sauce prep – Mixing the sauce first ensures the cornstarch dissolves fully and avoids lumps
- Using too much oil – A little oil goes a long way in stir fries. Too much and everything steams instead of sears.
Time-Saving Tips
- Use pre-cooked shrimp: just warm through in the skillet and add to the sauce
- Buy a frozen stir-fry vegetable blend
- Mix the sauce a day ahead and refrigerate
- Use pre-minced garlic to save prep time
Serving Suggestions
What to Serve With Honey Garlic Shrimp Stir Fry
- White or brown rice for a classic pairing
- Jasmine rice for a lightly fragrant base
- Cauliflower rice for a low-carb option
- Rice noodles or even spaghetti in a pinch
Presentation Ideas
- Serve in shallow bowls topped with sesame seeds and green onion
- For a fancier touch, add lime wedges or thinly sliced red chili
- Drizzle a little extra sauce on top before serving
Beverage Pairings
- Sparkling water with lime for something light
- Green tea adds a clean finish to the meal
- White wine like Pinot Grigio or Riesling pairs well with the sweet and savory sauce
Storage and Reheating
How to Store Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze for up to 2 months. Note that frozen vegetables may lose some of their texture after thawing.
How to Reheat Without Losing Quality
- Stovetop: Add a splash of water and reheat over medium heat, stirring gently
- Microwave: Reheat in 30-second intervals, stirring between each until hot
Frequently Asked Questions
Yes, just make sure to thaw them completely, then warm them briefly in the skillet before adding them to the sauce. No need to overcook—just heat them through.
Substitute soy sauce with gluten-free tamari or coconut aminos. Check your cornstarch brand to ensure it's gluten-free too.
Definitely. Just use a larger skillet or work in batches to keep the ingredients from overcrowding the pan.
Absolutely. Replace the shrimp with cubed tofu or tempeh. You can also bulk it up with extra vegetables or edamame for added protein.
If the sauce gets too thick, remove the pan from the heat and stir in 1 tablespoon of water. If it’s too thin, raise the heat slightly and stir until it thickens.
Variations and Customizations
Adjust for Special Diets
- Vegan version: Use maple syrup or agave instead of honey, and swap shrimp for tofu
- Low-carb version: Serve over zucchini noodles or cauliflower rice and limit high-carb veggies
- Paleo-friendly: Use coconut aminos instead of soy sauce, and arrowroot powder in place of cornstarch
Change Up the Flavors
- Add fresh grated ginger for a spicier, zesty twist
- Mix in a splash of rice vinegar or sesame oil for extra depth
- Spice it up with chili garlic paste or sriracha
Seasonal and Holiday Twists
- In spring, try adding asparagus and baby carrots
- For summer, toss in zucchini and sugar snap peas
- In fall, roasted butternut squash or sweet potatoes give it a hearty warmth
Conclusion
Honey Garlic Shrimp Stir Fry is one of those recipes that checks every box: it’s fast, flexible, full of flavor, and just as good on a casual Tuesday night as it is for a weekend dinner with friends. The combination of tender shrimp, crispy veggies, and a rich, sticky sauce brings total satisfaction without the stress.
Whether you're cooking for yourself or feeding a crowd, this is one stir fry you’ll want to bookmark. Once you taste it, I’d love to hear what you think. Leave a comment, share your photos, and tell me how you made it your own.
And if you're hungry for more shrimp recipes, check out these delicious options:
Want more inspiration? Follow along on Pinterest at Bake with Lina on Pinterest for tons of weeknight dinner ideas and cooking tips.
Honey Garlic Shrimp Stir Fry
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This Honey Garlic Shrimp Stir Fry features charred shrimp, broccoli, pepper and peas and is covered in the easiest and most delicious honey soy sauce.
Ingredients
- 1 lb. raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 head broccoli, chopped
- 2 bell peppers, sliced
- 2 cups snow peas
- 4 garlic cloves, minced
- Green onion for garnish
- For the sauce:
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp cornstarch
Instructions
- Whisk sauce ingredients together and set aside.
- Heat 1 teaspoon of the oil in a large, deep skillet over medium heat, then add the shrimp until pink, about 2 minutes per side; use a slotted spoon to remove the shrimp; set aside.
- In that same skillet, add the remaining oil, along with the broccoli, peppers and peas and sauté until peppers are blistered, 5-6 minutes.
- Add the garlic and shrimp and sauté for 1 additional minute.
- Reduce heat to low, then pour in the sauce and stir for 10 seconds or until sauce thickens and everything is coated in the sauce.
- Top stir fry with green onion, serve over rice and enjoy!
Notes
You can use cooked shrimp instead of raw — simply thaw it then cook it in the skillet for a few minutes. Other vegetables you could use are: carrots, edamame, mushrooms, and/or cauliflower.
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