Can I use pre-cooked shrimp for this recipe?

Yes! You can definitely use pre-cooked shrimp to save time—just thaw it fully and add it during the last minute or so of cooking to warm through without overcooking.

What vegetables work best in this honey garlic shrimp stir fry?

The recipe calls for broccoli, bell peppers, and snow peas, but carrots, mushrooms, edamame, or cauliflower are all excellent alternatives depending on what you like or have on hand.

How do I prevent the shrimp from getting rubbery?

Avoid overcooking by cooking shrimp only about 2 minutes per side until they turn pink and opaque. Remove them immediately from the heat to keep them tender and juicy.

Can I make this recipe gluten-free?

Yes! Use a gluten-free soy sauce or tamari and double-check your other ingredients to keep this dish gluten-free without compromising flavor. It’s an easy swap!

Honey Garlic Shrimp Stir Fry: Quick & Flavorful Weeknight Dinner

Description

A quick and delicious Honey Garlic Shrimp Stir Fry featuring tender shrimp and fresh vegetables in a sweet and savory honey garlic sauce, perfect for a healthy weeknight dinner served over rice.

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 tablespoons cornstarch

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Instructions

Prepare the sauce: Whisk together the soy sauce, honey, and cornstarch in a small bowl until smooth and set aside to combine the flavors and thicken later.
Cook the shrimp: Heat 1 teaspoon olive oil in a large, deep skillet over medium heat. Add the raw shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside.
Sauté the vegetables: In the same skillet, add the remaining olive oil, then add the chopped broccoli, sliced bell peppers, and snow peas. Cook, stirring occasionally, until the peppers are blistered and vegetables are tender crisp, about 5 to 6 minutes. Add the minced garlic and cooked shrimp, sauté together for 1 minute to combine flavors.
Thicken the sauce: Lower the heat to low, then pour the prepared sauce into the skillet. Stir continuously for about 10 seconds, or until the sauce thickens and evenly coats the shrimp and vegetables.
Garnish and serve: Sprinkle chopped green onions on top. Serve the stir fry hot over steamed rice and enjoy your meal.

Notes

You can use thawed, cooked shrimp instead of raw shrimp; just warm them briefly in the skillet.
Feel free to substitute or add vegetables like carrots, edamame, mushrooms, or cauliflower for variety.
Serve over white or brown rice for a complete meal.
Make sure to stir the sauce continuously to prevent lumps and ensure it thickens properly.

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