Honey Garlic Shrimp Stirfry Recipe (Print version)
Tender shrimp and crisp vegetables tossed in a glossy honey garlic sauce for a fast skillet dinner.
# Ingredients:
For the honey garlic sauce
01 -
1/3 cup (80 ml) honey
02 -
1/4 cup (60 ml) low-sodium soy sauce
03 -
2 tablespoons water
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon cornstarch
06 -
4 cloves garlic, minced
07 -
1 teaspoon fresh grated ginger
08 -
1/4 teaspoon red pepper flakes, optional
For the stirfry
09 -
1 lb (450 g) large raw shrimp, peeled and deveined
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons neutral oil, divided
13 -
3 cups (225 g) small broccoli florets
14 -
1 red bell pepper, thinly sliced
15 -
1 yellow bell pepper, thinly sliced
16 -
1 cup (100 g) snap peas
17 -
1 teaspoon toasted sesame oil
18 -
2 scallions, sliced
19 -
1 teaspoon sesame seeds, optional
20 -
Cooked rice or noodles, for serving
# Instructions:
01 -
Whisk honey, soy sauce, water, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes in a small bowl until smooth. Set beside the stove.
02 -
Pat the shrimp dry with paper towels. Season with salt and black pepper so they sear instead of steaming.
03 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp in one layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the skillet. Add broccoli and bell peppers and cook for 3-4 minutes, stirring often. Add snap peas and cook 1 minute more.
05 -
Whisk the sauce again, then pour it into the skillet. Stir for about 1 minute, until bubbling and glossy.
06 -
Return the shrimp and any plate juices to the skillet. Toss for 30-60 seconds until coated and hot. Stir in sesame oil, scallions, and sesame seeds, then serve over rice or noodles.
# Good to know:
01 -
Best served right away while the vegetables are crisp.
02 -
Have every ingredient prepped before heating the pan.
03 -
Add 1-2 tablespoons water if the sauce gets too thick.