Can I use cooked shrimp for this Honey Garlic Shrimp Stir Fry Recipe?

Absolutely! If you’re using pre-cooked shrimp, just thaw it completely and add it at the very end to heat through. Since it’s already cooked, it won’t need the usual searing time—just a quick toss with the sauce to avoid turning rubbery.

What vegetables work best in the Honey Garlic Shrimp Stir Fry Recipe?

The classic choices here are broccoli, bell peppers, and snow peas, but I’ve had great results adding carrots, mushrooms, or even cauliflower. Look for crisp, fresh veggies that cook quickly and contribute color and texture.

How do I prevent the sauce from getting clumpy?

Whisking the cornstarch thoroughly with the soy sauce and honey before adding it to the skillet is key. Also, make sure the heat is reduced to low when you pour the sauce in, then stir quickly for about 10 seconds until it thickens evenly.

Can I make this Honey Garlic Shrimp Stir Fry Recipe gluten-free?

Yes! Swap the soy sauce for a gluten-free tamari or coconut aminos. Both options still provide great umami flavor without gluten, making this recipe accessible for more dietary needs.

Honey Garlic Shrimp Stir Fry: Quick & Flavorful Dinner

Description

A quick and flavorful Honey Garlic Shrimp Stir Fry featuring tender shrimp and crisp vegetables in a sweet and savory sauce, perfect served over rice for a nutritious weeknight meal.

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.
Cook the shrimp: Heat 1 teaspoon of olive oil in a large deep skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Use a slotted spoon to remove the shrimp and set aside.
Sauté the vegetables: In the same skillet, add the remaining olive oil along with the broccoli, bell peppers, and snow peas. Cook, stirring frequently, until the peppers are blistered and vegetables are tender-crisp, about 5-6 minutes.
Add garlic and shrimp: Stir in the minced garlic and cooked shrimp, sautéing for an additional 1 minute to combine flavors.
Thicken the sauce: Reduce heat to low, pour the prepared sauce over the stir fry, and stir continuously for about 10 seconds until the sauce thickens and coats all ingredients evenly.
Finish and serve: Garnish with sliced green onion, serve the stir fry over cooked rice, and enjoy your meal.

Notes

You can use cooked shrimp instead of raw; just thaw it and cook briefly in the skillet.
Feel free to swap in other vegetables such as carrots, edamame, mushrooms, or cauliflower for variety.
Serve over jasmine, basmati, or brown rice to complement the flavors.
For a gluten-free option, substitute soy sauce with tamari sauce.
Adjust honey quantity to modify the sweetness to your preference.

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