Honey Garlic Shrimp Stirfry with Broccoli and Peppers (Print version)
Juicy shrimp, crisp broccoli, and sweet bell peppers tossed in a glossy honey garlic sauce for a fast weeknight stir-fry.
# Ingredients:
For the sauce
01 -
1/4 cup (85 g) honey
02 -
1/4 cup (60 ml) low-sodium soy sauce or tamari
03 -
2 tablespoons water
04 -
1 tablespoon rice vinegar
05 -
1 teaspoon toasted sesame oil
06 -
2 teaspoons cornstarch
07 -
4 cloves garlic, minced
08 -
1 teaspoon fresh ginger, grated
09 -
1/4 teaspoon red pepper flakes, optional
For the stir-fry
10 -
1 1/4 lb (565 g) large shrimp, peeled and deveined
11 -
1/2 teaspoon kosher salt
12 -
1/4 teaspoon black pepper
13 -
2 tablespoons neutral oil, divided
14 -
4 cups (300 g) broccoli florets, cut bite-size
15 -
1 red bell pepper, thinly sliced
16 -
1 yellow bell pepper, thinly sliced
17 -
2 green onions, sliced
18 -
1 teaspoon sesame seeds, optional
# Instructions:
01 -
In a small bowl, whisk honey, soy sauce or tamari, water, rice vinegar, sesame oil, cornstarch, garlic, ginger, and red pepper flakes until smooth.
02 -
Pat the shrimp very dry with paper towels. Season with salt and black pepper.
03 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just opaque. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the pan. Add broccoli and stir-fry for 2 minutes. If the pan is dry, add 1 tablespoon water to help it steam briefly.
05 -
Add the red and yellow bell peppers. Stir-fry for 2-3 minutes until the vegetables are bright and crisp-tender.
06 -
Pour in the sauce and cook, stirring, for about 1 minute until glossy and thickened. Return shrimp to the pan and toss for 30-60 seconds until coated and hot. Sprinkle with green onions and sesame seeds.
# Good to know:
01 -
Best served immediately over rice or noodles.
02 -
Use fresh broccoli for the crispest texture.
03 -
Sauce can be whisked up to 2 days ahead and stored in the fridge.