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.
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
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:
More quick dinner recipes
Honey Garlic Shrimp Stir Fry
- 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
- 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!
So good and so so SO EASY!
Thanks for the 5-star rating, Chenah!
This recipe was absolutely delicious! Thank you for sharing it!
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!
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.
Thanks for your comment -- so happy you liked it!
Absolutely delicious! I added a touch of ginger to the sauce, otherwise I made it as is. Definitely a new favorite - will make again!
Thanks Marcia -- glad you liked it!
Christine Dean says
This was so good, hubby loved it as well!!
I'm so glad!
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!!
It's a favorite dinner for us, too -- glad everyone liked it!