Honey Garlic Shrimp Stirfry

A quick and flavorful dinner combining sweet and savory shrimp with vibrant vegetables, perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 320

Shrimp and Vegetables

12 large large shrimp, peeled, deveined, tails removed Ensure shrimp are fresh for best flavor.
360 ml broccoli florets Can substitute with other vegetables if desired.
60 ml red bell pepper, sliced Any color bell pepper can be used.
60 ml onion, sliced Yellow or red onions work well.
2 teaspoons minced garlic Fresh garlic is preferred.
60 ml soy sauce Can use gluten-free soy sauce if necessary.
120 ml honey Adjust quantity to taste.
0.5 teaspoon red pepper flakes Adjust to control spice level.
0.5 teaspoon ground ginger Fresh ginger can be used instead for more flavor.
1 teaspoon cornstarch Helps thicken the sauce.
1 tablespoon unsalted butter For added richness.
2 tablespoons vegetable oil High smoke point oil recommended.

Preparation

In a bowl, whisk together soy sauce, honey, ground ginger, red pepper flakes, and minced garlic. Sprinkle in cornstarch and blend until fully dissolved and smooth. Set aside.
Chop the vegetables and prepare the shrimp as necessary.

Cooking

Heat oil in a large wok or skillet over medium-high heat. Add red bell pepper and onion, stirring frequently for 3 to 4 minutes until beginning to soften.
Incorporate broccoli florets and cook for an additional 4 minutes, stirring frequently to ensure even tenderness.
Stir in butter and allow it to melt. Add shrimp, cooking for 2 minutes on each side until just opaque.
Pour in the prepared sauce and stir continuously. Continue cooking until the sauce thickens and shrimp are fully glazed, about 2 minutes.
Plate immediately over cooked rice or as preferred.

Serve with rice or noodles for a classic pairing. Store leftovers in an airtight container and enjoy within 2-3 days.