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Home » Recipes » Dinner

Honey Garlic Shrimp Stir Fry

By Erin · April 13, 2020 · Updated November 19, 2021 · 14 Comments

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Gluten FreeDairy Free

This Honey Garlic Shrimp Stir Fry featured charred shrimp, broccoli, pepper and peas and is covered in the easiest and most delicious honey soy sauce. 

stir fry in a skillet

Disclaimer: This post was created in partnership with Bernzomatic. As always, all opinions are my own. Thank you for supporting brands that help me run this site!

I don't want to sound over-the-top, but this honey garlic shrimp stir fry is BETTER THAN TAKE OUT! Yes, I'm serious. Even my husband said so, so you know it must be true.

There's just something about honey and soy sauce--they're basically the perfect match. Well, today I'm showing you how to make an easy, homemade version of your favorite stir fry. It's loaded with veggies and shrimp, and delicious on its own or over rice.

One of my favorite things about this recipe (besides the flavor), is the fact that it can be made with frozen vegetables, which is a huge win if you ask me. I know getting to the grocery store these days can be a little tricky, so if you have some frozen veggies on hand, this stir fry should be a no-brainer.

And after you're done making this shrimp recipe, be sure to bookmark this juicy baked pork tenderloin -- another delicious dinner recipe that I adore!

Why you'll love this honey garlic shrimp stir fry

  • It's a quick meal that you can make with frozen veggies + shrimp
  • According to my husband, it tastes the exact same (let's say "better than") takeout
  • It's a healthy, filling meal that doesn't sacrifice flavor, and it pairs perfectly with rice

charred shrimp in a cast iron skillet

shrimp and vegetables in a skillet

How to make honey garlic shrimp stir fry

First, make the sauce. This may seem like an odd first step, but you want the sauce ingredients--the soy sauce and honey--to sit with the cornstarch for a few minutes. That way, when it's eventually heated, it'll thicken up quickly. The goal is to have a semi-thick sauce vs. a runny sauce.

Next, cook and char the shrimp. The recipe calls for raw shrimp, so make sure to peel and devein the shrimp first, then add them to a heavy-bottomed skillet (I used my cast iron). Cook the shrimp with a bit of olive oil until they're pink, then remove the skillet from the heat and use your Bernzomatic TS8000 torch to char the shrimp.

Once the shrimp is charred, set it aside and begin cooking the veggies in a separate skillet. You want to cook them for 4-5 minutes, or until you notice the peppers start softening and turning brown on both sides. At this point, you should add the garlic and shrimp into that skillet and sauté everything for 1-2 minutes.

The last step is to pour in the sauce, reduce the heat to low and then stir so that everything is coated in the sauce.

If the sauce becomes too thick, remove the skillet from the heat and add 1 tablespoon of water. If the sauce seems too thin, turn the heat up to medium-high.

Why you need a hand torch

I know what you're thinking... do I need a torch? Yes! I mean technically you can make these without one, but I promise you they won't be as delicious. A hand torch is a one-time investment that lasts for a really long time, and it enhances the flavor of this shrimp, along with salmon and crab dip.

Can I use pre-cooked shrimp?

Yes! If you can already cooked shrimp, simply thaw the shrimp, "cook" it in a skillet for a few minutes until it's warm, then char it using your Bernzomatic torch.

shrimp and veggies in a bowl

What other vegetables would work in this recipe?

The recommended vegetables for this recipe are peppers, broccoli and peas, but those aren't the only vegetables that will work. You could also sub:

  • carrots
  • edamame
  • mushrooms
  • cauliflower

More quick dinner recipes

  • Charred Salmon Tacos
  • Honey Soy Salmon
  • 15 Minute Low Carb Chili
stir fry in a skillet

Honey Garlic Shrimp Stir Fry

This Honey Garlic Shrimp Stir Fry featured charred shrimp, broccoli, pepper and peas and is covered in the easiest and most delicious honey soy sauce. 
5 from 11 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Author: Erin

Ingredients

  • 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

for the sauce:

  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoon 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. Then, 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!

Video

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

Nutrition

Calories: 409kcal | Carbohydrates: 54g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 2330mg | Potassium: 1131mg | Fiber: 9g | Sugar: 33g | Vitamin A: 4457IU | Vitamin C: 329mg | Calcium: 359mg | Iron: 7mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Chenah says

    March 02, 2023 at 11:14 pm

    5 stars
    So good and so so SO EASY!

    Reply
    • Erin says

      March 03, 2023 at 8:20 am

      Thanks for the 5-star rating, Chenah!

      Reply
  2. Amy says

    January 05, 2022 at 5:55 pm

    5 stars
    This recipe was absolutely delicious! Thank you for sharing it!

    Reply
    • Erin says

      January 06, 2022 at 6:25 am

      I'm so happy you liked it!

      Reply
  3. Patty Johnson says

    May 04, 2021 at 6:50 pm

    5 stars
    This was delicious! I cooked it in a combo of peanut and olive oil. Added a carrot and some mushrooms. Also some Siracha sauce for a little kick!

    Reply
  4. Batbara says

    April 01, 2021 at 7:47 pm

    This recipe was delicious! I used sesame oil instead of olive oil. We will definitely be making this again! Thank you!

    Reply
  5. Rebecca Breaud says

    February 17, 2021 at 12:23 pm

    5 stars
    So, so good! I added edamame, carrots and mushrooms. I'm amazed at how filling this was. NO salt needed or wanted! Very easy to make and quite healthy.

    Reply
    • Erin says

      February 17, 2021 at 12:35 pm

      Thanks for your comment -- so happy you liked it!

      Reply
  6. Marcia says

    January 09, 2021 at 9:03 pm

    5 stars
    Absolutely delicious! I added a touch of ginger to the sauce, otherwise I made it as is. Definitely a new favorite - will make again!

    Reply
    • Erin says

      January 09, 2021 at 9:38 pm

      Thanks Marcia -- glad you liked it!

      Reply
  7. Christine Dean says

    October 20, 2020 at 5:19 pm

    5 stars
    This was so good, hubby loved it as well!!

    Reply
    • Erin says

      October 21, 2020 at 9:46 am

      I'm so glad!

      Reply
  8. RoseAnne says

    August 13, 2020 at 7:58 pm

    Excellent recipe. Everyone loved it! I used peanut oil instead of olive oil and minced ginger when I added in the garlic. It was perfect! A definite keeper!!

    Reply
    • Erin says

      August 14, 2020 at 11:11 am

      It's a favorite dinner for us, too -- glad everyone liked it!

      Reply

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