This quick and easy Honey Garlic Shrimp Stir Fry is filled with plump shrimp and fresh veggies in a simple and delicious honey garlic sauce!
The sauce mixture used in this recipe is also used in my Honey Garlic Chicken Stir Fry. It’s delicious!
If you’re looking for a quick and easy dinner, then this stir fry with shrimp is where it’s at! The whole meal comes together quicker than it takes to cook a pot of rice.
Honey Garlic Shrimp Stir Fry
I’m a huge fan of the stir fry. It’s one of those dishes that I’ll constantly make at home to use up any leftover veggies in the fridge.
There’s always onion, usually peppers, and most of the time some sort of green veggie will make its way in there too. Using seasonal veggies in a quick-cooking stir fry is always my favorite thing to do. We’re using fresh asparagus here, but green beans, broccoli, or even snap peas would work.
Ingredients Needed:
Here’s the basic list of ingredients you’ll need in order to make this shrimp stir fry recipe. As always, you can find the full printable recipe located in the recipe card below.
- Shrimp – raw, tails removed
- Honey
- Garlic
- Ginger
- Butter
- Asparagus
- Red Bell Pepper
- Onion
How To Start a Stir Fry
As with any stir fry, you’ll want to start with a piping hot skillet and an oil/butter combination to sear the shrimp, while also giving it loads of flavor.
If you only use butter to start, you’ll run the risk of the butter burning. Adding oil in there will keep the butter from burning, but still give you a great taste.
Marinate The Shrimp
The sauce for the stir fry is just 4 ingredients – honey, soy sauce, garlic and ginger. Mix it all up and pour half of it over your uncooked shrimp, then set aside for about 15 minutes to quickly marinate. If you’re prepping ahead, the shrimp can marinate for up to 24 hours (just make sure you cover and refrigerate).
Reserve the other half of the sauce for later.
Cook Veggies First
You’ll sauté the veggies in some of the butter and oil first, then remove them from the skillet to a plate to keep warm.
PRO TIP: Allow the veggies to sit in the hot oil without disturbing for a minute, allowing them to char slightly. Once tender, you can remove them.
Sauté the Shrimp
Cook the shrimp in another tablespoon of butter with olive oil for just about 1 minute per side, until they get nice and caramelized and cooked through.
Add the veggies back in with the remaining sauce and toss to combine!
How To Thicken the Sauce
If you want a thicker sauce that coats the shrimp and veggies, simply stir together 1 tsp of cornstarch with 1 tsp of water and add this to the hot skillet after you’ve added the sauce ingredients. This will thicken the sauce.
What To Serve With Stir Fry
I like to serve this over some hot rice along with either a cup of Egg Drop Soup or some Crispy Chicken Egg Rolls. It’s a delicious takeout meal made right at home in just minutes!
I probably popped 4 pieces of shrimp in my mouth before it even made it to the table. It’s that good, guys!
I hope you enjoy it as much as we do!
Honey Garlic Shrimp Stir Fry
Ingredients
Instructions
- Place the cleaned shrimp in a bowl and set aside.
- Combine the honey, soy sauce, garlic and ginger in a small bowl and pour half over the shrimp (reserve the other half for later), stir the shrimp to coat, cover and refrigerate for at least 15 minutes.
- Meanwhile heat a large skillet (I prefer cast iron) over medium-high heat and add 1 tablespoon of butter and 1 tbsp olive oil. Once hot add in the asparagus, bell pepper and onion and sauté until crisp-tender and slightly charred (about 4 minutes). Remove from skillet to a plate to keep warm.
- Add the remaining tablespoon of butter to the skillet and then add the shrimp (discard any used marinade). Cook shrimp about 1 minute per side, or until caramelized and cooked through. Quickly add the veggies and reserved sauce to the skillet and heat through.
- Serve over hot cooked rice if desired. Enjoy!
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Easy Chicken Tortellini Pasta Salad
Pam
Shawn,
Your recipes are great and I really like the way you keep it concise on the recipe card.
BUT, I have had to sign up for your emails each time I wanted to print the recipe which has me consent to marketing. I would not mind if the marketing pertained to food but I am getting hard core emails, sex, and prostate which I am not happy about. I just wanted to let you know in case you were unaware. Until that stops I regrettably have to d/c your emails.
Shawn
I can assure you that the only emails you’ll get from me are recipes and food related. Your email address should only need to be entered one time, and as long as you’re logged into your Grow account you shouldn’t have to enter it again. Any other emails coming to you from other parties have nothing to do with my emails nor are a result from you entering your email to print the recipes. I hope that helps and makes sense. I appreciate you taking the time to comment.
Frank
Well, I was going to try this recipe, Honey Garlic Shrimp, but it wouldn’t let me print recipe card without joining some kind of “print” club… AND i really dislike all the pop up ads. I’m trying to read!
So I won’t be back. I’m taking the time to tell you. I wonder how many readers you’ve lost that DIDN’T tell you.
Cynthia Jolly
I was so excited to see this recipe! Living in Central Texas, fresh shrimp is a little hard to come by unless you want to sell your soul to Central Market! I use frozen shrimp often and I have been ashamed to admit it! TeeHee! I MUST make this tonight! Another amazing recipe from my favorite blogger!
Erika
Made this last night – so good and so easy. Thanks for the recipe. It will be a regular
Shawn
Fantastic! I’m so glad you enjoyed it!
Terri
I used a frozen stir fry mix, added a little extra honey and red pepper flakes. Then, I mixed a teaspoon of corn starch with water, and added at the end to thicken. It was amazing!
Shawn
I’m so glad you enjoyed the recipe Terri!
Rae
So easy, so yummy. When you serve this dish it looks like you’ve spent a lot of of time and tastes like it as well. It presents so well and tastes amazing. I will make this regularly.
Shawn
That’s awesome! I’m so glad you’re looking like a rockstar in the kitchen! 😉
Mauricio Martinez
I made the Honey Garlic Shrimp over White Rice. Also my sixteen year old daughter made the Egg Drop Soup. Thanks for your recipes!
Cynthia Claire
Loved this! I am making it again tonight this time with fresh green beans and yellow bell pepper.
Shawn
Awesome! Sounds like a great combo!
Carol
Absolutely Delicious
Shawn
So glad you enjoyed the recipe Carol!
JACKIE DRAZICH
Is the sodium level this high in this recipe? I am concerned if this is a typo or is a true reading of sodium. Would really like a answer
Shawn
It’s so weird to think about, but seafood is actually pretty high in sodium, since, well… they live in salt water. To help reduce the sodium level of this dish, you can use low sodium soy sauce and an unsalted butter. Hope that helps!