Honey Garlic Shrimp Stir-Fry

This Honey Garlic Shrimp Stir-Fry is a quick and flavorful dish that brings together tender shrimp, crisp vegetables, and a sweet-savory sauce that clings to every bite. It’s the kind of dinner I turn to when I want something healthy, satisfying, and ready in under 30 minutes—all in one pan.

Why You’ll Love This Recipe

I love how fast this recipe comes together, especially on busy weeknights. The shrimp cook in minutes, the sauce is made with simple pantry ingredients, and I can toss in whatever vegetables I have on hand. The honey and garlic combo gives it a perfect balance of sweetness and bold flavor, making it a dish I keep on repeat. It’s also great served over rice, noodles, or even on its own for a lighter meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb shrimp, peeled and deveined
2 tablespoons olive oil or sesame oil
3 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce
1 tablespoon cornstarch (optional, for thickening)
2 cups mixed vegetables (like bell peppers, broccoli, snap peas, or carrots)
Salt and pepper to taste
Cooked rice or noodles, for serving
Sesame seeds and chopped green onions, for garnish (optional)

Directions

I start by heating oil in a large skillet or wok over medium-high heat.

Once hot, I add the shrimp and cook for about 1–2 minutes per side, until they turn pink and opaque. Then I remove them from the skillet and set them aside.

In the same pan, I add a little more oil if needed and sauté the vegetables until just tender but still crisp, usually about 4 to 5 minutes.

While the vegetables cook, I mix the honey, soy sauce, and garlic in a small bowl. If I want a thicker sauce, I whisk in a tablespoon of cornstarch.

I pour the sauce over the vegetables, stir to coat, and let it simmer for 1–2 minutes until it starts to thicken.

Finally, I return the shrimp to the pan and toss everything together for another minute, just to warm through and coat the shrimp in the sauce.

I serve it hot over rice or noodles, topped with sesame seeds and green onions if I have them on hand.

Servings and timing

This recipe serves 3 to 4 people and takes about 10 minutes of prep time and 15 minutes to cook, making it a fast and easy 25-minute meal that’s full of flavor.

Variations

Sometimes I swap the shrimp for chicken or tofu if I want to change things up. I also vary the vegetables based on what’s in the fridge—zucchini, mushrooms, or even spinach work great. For more heat, I add a pinch of red pepper flakes or a splash of sriracha to the sauce. And if I’m avoiding soy, I substitute coconut aminos.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts until heated through. I avoid overcooking the shrimp during reheating to keep them from getting rubbery.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw them completely and pat them dry before cooking so they sear properly.

Do I need to devein the shrimp?

I prefer to devein them for a cleaner texture and appearance, but it’s not absolutely necessary if I’m short on time.

Can I make this dish ahead of time?

The components can be prepped ahead—like chopping vegetables and mixing the sauce—but I like to cook it fresh since shrimp taste best right off the pan.

What kind of soy sauce works best?

I usually use low-sodium soy sauce to keep the salt level balanced, but regular works too. For a gluten-free version, I use tamari or coconut aminos.

Can I double the recipe?

Definitely. I just make sure not to overcrowd the pan, especially when searing the shrimp. I cook in batches if needed.

Conclusion

Honey Garlic Shrimp Stir-Fry is one of my favorite quick meals—it’s easy, customizable, and full of bold, satisfying flavor. Whether I’m cooking for myself or feeding a hungry crowd, this dish always delivers a delicious dinner with minimal effort.

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