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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.
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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
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.
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
Honey Garlic Shrimp Stir Fry
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!
Chris T. says
Takes a few minutes to chop the veggies, peel the shrimp but well worth it!!
Great recipe!
Erin says
So glad you liked it, thanks Chris!
Casey says
I used coconut aminos instead of soy and added red pepper flakes after tasting it. I’ll double the sauce next time. I really enjoyed it.
Erin says
YUM -- I love coconut aminos so I'm sure that was delicious.
Sally says
Yummy recipe! Thanks for sharing. I added mushrooms, carrot coins, and water chestnuts plus I doubled the sauce so there’d be more for over the rice. I’ll make it again.
Erin says
I'm glad to hear this was a hit!
Linda says
It was delicious!!! Is the nutritional info per serving?
Erin says
I'm glad you liked it! Yes, nutritional info is per serving and an estimation 🙂
Chenah says
So good and so so SO EASY!
Erin says
Thanks for the 5-star rating, Chenah!
Amy says
This recipe was absolutely delicious! Thank you for sharing it!
Erin says
I'm so happy you liked it!
Patty Johnson says
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!
Batbara says
This recipe was delicious! I used sesame oil instead of olive oil. We will definitely be making this again! Thank you!
Rebecca Breaud says
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.
Erin says
Thanks for your comment -- so happy you liked it!
Marcia says
Absolutely delicious! I added a touch of ginger to the sauce, otherwise I made it as is. Definitely a new favorite - will make again!
Erin says
Thanks Marcia -- glad you liked it!
Christine Dean says
This was so good, hubby loved it as well!!
Erin says
I'm so glad!
RoseAnne says
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!!
Erin says
It's a favorite dinner for us, too -- glad everyone liked it!