This Honey Garlic Shrimp Stir Fry is the easiest dinner! It takes just 30 minutes to cook and the sauce is made with pantry staples, too.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Frozen raw shrimp – fresh shrimp would also work here.
- Salt & pepper – to taste.
- Yellow onion – white onion or shallots are a good substitute for yellow onion.
- Carrot – swap out for another vegetable of your choice like celery, zucchini or broccoli.
- Yellow and red pepper – use any colour bell pepper or another veggie entirely.
- Snap peas – swap out for green beans or another vegetable of your choice.
- Green onions – chives would also be a nice garnish for this stir fry.
- Sesame seeds – black or white sesame seeds would both work or you can leave them out altogether.
Stir fry sauce
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Honey – maple syrup or agave would also give the sauce a bit of sweetness.
- Hoisin sauce – use oyster sauce if you don’t have any hoisin sauce on hand.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
Rice
- Jasmine rice – or another rice variety of your choice. You could also serve this dish without rice for a low-carb option.
- Butter – use a butter-free substitute or a bit of olive oil to make the rice nice and moist.
- Salt – to taste.
How to make shrimp stir fry
- Make the rice.
- Mix together the sauce.
- Cook the shrimp.
- Sauté the veggies.
- Add everything to the skillet.
- Garnish and serve over rice!
Is shrimp good for you?
Shrimp is a super healthy and lean protein option, as long as you don’t slather it in butter or go overboard on the unhealthy seasonings. It’s high in protein but low in calories, carbs and fat, which makes it a super healthy protein option. For example, 100 grams of cooked shrimp has 24 grams of protein but just 99 calories! It’s also high in nutrients and antioxidants like magnesium, calcium and potassium.
Frequently Asked Questions
For this recipe, I used carrot, yellow pepper, red pepper and snap peas, but you can use pretty much any vegetable you happen to have on hand. It’s a great way to clear out your vegetable crisper! Try adding in other veggies like broccoli, corn, celery, zucchini, green beans and more.
There are tons of different ways you can season your shrimp. For this stir fry, you’ll season the shrimp with a bit of salt and pepper before cooking, then add in a honey garlic sauce with the shrimp and veggies. The sauce is super flavourful and made with pantry staples including soy sauce, honey, hoisin sauce and garlic.
You can definitely stir fry frozen shrimp, but it’ll need to defrost first. Make sure you completely thaw the frozen shrimp before frying it.
This shrimp stir fry has 390 calories per serving. It’s low in calories but high in protein thanks to the lean shrimp.
Storing and reheating
You can store this shrimp stir fry in the fridge for 3 to 4 days in airtight containers or glass meal prep bowls. Make sure to keep the shrimp and veggie mixture separate from the rice so everything stays fresh for as long as possible.
When you’re ready to enjoy your leftovers, I suggest reheating the stir fry in a pan on the stovetop for the best results. Sprinkle some water over top of the rice so it doesn’t dry out then microwave for 1-2 minutes. You can try microwaving the shrimp mixture if you’re in a rush, but I suggest microwaving it in short bursts so you don’t overcook the shrimp.
Freezing this recipe
Unfortunately, this stir fry won’t freeze very well. The defrosted frozen shrimp can’t be refrozen and the veggies would lose their texture after defrosting.
More easy shrimp recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers of this recipe.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- Order some bento box containers to separate the stir fry and rice.
Honey Garlic Shrimp Stir Fry {Quick + Easy}
Ingredients
- 1 tbsp olive oil
- 1 lb frozen raw shrimp defrosted
- Salt & pepper, to taste
- 1 yellow onion chopped
- 1 carrot sliced
- 1 yellow pepper chopped
- 1 red pepper chopped
- 1 cup snap peas
- 2 green onions sliced, for garnish
- Sesame seeds optional garnish
Stir fry sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
Rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add rice, water, butter and salt to a rice cooker or pot on the stove, cooking until the liquid has absorbed. Meanwhile, prepare veggies.
- Heat olive oil in a large skillet over medium-hight heat. Add shrimp, seasoning with salt and pepper and cooking for 2 minutes until no longer pink. Remove from heat and set aside on a plate.
- Add a bit more oil to the skillet and turn heat up to high. Add vegetables, sauteeing for 3-4 minutes until softened, stirring often. Add shrimp and sauce back to skillet, sauteeing for another 1-2 minutes until the sauce starts to thicken then remove from heat.
- Serve stir fry overtop of rice, then garnish with green onions and sesame seeds. Enjoy!
Comments & Reviews
Hayley says
At what point do you put the sauce in
Taylor Stinson says
When the shrimp goes back in; the recipe does state this.