Honey Garlic Shrimp Stir-Fry

You are going to love this recipe for Honey Garlic Shrimp Stir-Fry! I got the idea for this dish from salivating over the much pinned Double Crunch Honey Garlic Chicken.

I made the sauce and used it as a dipping sauce for some chicken fingers and it was AMAZE-balls so I knew it would be the perfect “glaze” if you will… for a stir-fry! The recipe I go off of for the sauce if from Dainty Chef blog. I did change it a tweak. Get ready to drool…

Honey Garlic Shrimp Stir-Fry

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shrimp stir-fry

Honey Garlic Shrimp Stir-Fry

Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 514kcal
You are going to love this recipe for Honey Garlic Shrimp Stir-Fry!
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Ingredients

For the sauce:

  • 1 Cup Honey any kind will do. I use the cheap stuff!
  • 1/4 Cup Soy Sauce
  • 1 Tbl Olive Oil
  • 3 Cloves Garlic sliced thinly
  • 1 squeeze Fresh Lime Juice
  • Fresh Ground Black Pepper

For the stir-fry:

  • 12 oz Shrimp I used frozen but if you have fresh will be even better!
  • 1 1/2 Cup Broccoli Florets blanched
  • 1 ea Zucchini medium size
  • 2-3 Tbl Vegetable Oil
  • 1 Tbl Butter
  • 1-2 Tbl Cornstarch Slurry mix a few spoonfuls of cornstarch with cold water and mix until cornstarch is dissolved
  • Cut Lime for garnish

Instructions

  • Making stir-fry is an extremely fast process, so make sure you have all your ingredients ready and prepped. Make the sauce ahead of time by adding the oil to a sauce pan over medium low heat and cook the garlic until translucent but not brown. Add the remaining ingredients and let simmer for around 5 minutes. KEEP YOUR EYE ON THIS. It WILL boil over. If it starts looking like it might boil over, just take the pot off the pan and let the bubbles dissipate. If you have too, lower the heat as well. Set this too the side after the 5 minutes.
  • Cut the zucchini into 1 inch pieces. Make sure your shrimp are fully peeled and cleaned. Dry them on some paper towels.
  • Get a medium sized wok or frying pan on medium high heat. Make sure the pan is nice and hot. Add about a tablespoon of vegetable oil to the pan and carefully place the zucchini in the oil. Let it get seared on all sides until cooked about half way through. Take out of the pan and set aside.
  • Add the butter and about 1/2 Tbl of oil to the pan. Mixing oil with the butter will allow the butter not to burn. Add the shrimp to the pan, do not move too much to allow the shrimp to sear.
  • When shrimp is half way cooked add the zucchini back to the pan as well as the blanched broccoli. Toss together in the pan for a few minutes until the shrimp and zucchini are cooked through and the broccoli is re-heated.
  • Add 1/2 of the sauce let simmer together for just a minute or two and add the cornstarch slurry until there is a medium thick glaze over everything.

Nutrition

Calories: 514kcal | Carbohydrates: 101g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1988mg | Potassium: 516mg | Fiber: 2g | Sugar: 95g | Vitamin A: 8.3% | Vitamin C: 74.5% | Calcium: 21.2% | Iron: 21.8%

Things you might need for this recipe:

Directions

Making stir-fry is an extremely fast process, so make sure you have all your ingredients ready and prepped. Make the sauce ahead of time by adding the oil to a sauce pan over medium low heat and cook the garlic until translucent but not brown. Add the remaining ingredients and let simmer for around 5 minutes. KEEP YOUR EYE ON THIS. It WILL boil over. If it starts looking like it might boil over, just take the pot off the pan and let the bubbles dissipate. If you have too, lower the heat as well. Set this too the side after the 5 minutes.

 

Cut the zucchini into 1 inch pieces. Make sure your shrimp are fully peeled and cleaned. Dry them on some paper towels. When meat is dry on the outside it helps to get a very good sear on it, and that’s what we want!

Shrimp stir-fry

Get a medium sized wok or frying pan on medium high heat. Make sure the pan is nice and hot. Add about a tablespoon of vegetable oil to the pan and carefully place the zucchini in the oil. Let it get seared on all sides until cooked about half way through. Take out of the pan and set aside.

shrimp stir-fry

Add the butter and about 1/2 Tbl of oil to the pan. Mixing oil with the butter will allow the butter not to burn. Add the shrimp to the pan, do not move too much to allow the shrimp to sear.

shrimp stir-fry

When shrimp is half way cooked add the zucchini back to the pan as well as the blanched broccoli. Toss together in the pan for a few minutes until the shrimp and zucchini are cooked through and the broccoli is re-heated.

shrimp stir-fry

Add 1/2 of the sauce let simmer together for just a minute or two and add the cornstarch slurry until there is a medium thick glaze over everything.

shrimp stir-fry

Serve this over fried rice, steamed rice or noodles. Garnish with lime wedges and voila! You can save the remaining sauce for a dipping sauce later in the week or you might want to make this dish again and will already have the sauce knocked out! I hope you enjoy this recipe and how you try it out! Thanks for reading!

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34 Comments at Honey Garlic Shrimp Stir-Fry

  1. Hi Dana, I saw your recipe over at 52 Mantels and you had me at Shrimp and Honey! Just wanted to stop over, say hello and this recipe sounds awesome! Thanks so much for sharing and have pinned this!

  2. This looks so delicious! Way better than any take-out!
    Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness 🙂

  3. I tried to make this the other night. When I was reading the instructions, I didn’t see the part where you cook the shrimp or the broccoli. I’m just starting to learn how to cook. I had a breakdown. It took me an hour and a half and I couldn’t even bring myself to eat it because I had messed it up so badly.

    1. I can definitely see where you can get frustrated when first learning to cook. I’m not sure if this is a beginner recipe since there are so many steps. So what I suggest is to always read a recipe all the way through first to make sure you know what to expect before starting. Also, since you have to blanch the broccoli off ahead of time and make the sauce, you can do this hours in advance so you’re not rushing and everything will come together much faster. I hope this helps, don’t give up!

  4. Absolutely fantastic. I added a little red pepper flakes and lemon zest and fresh green onion folded in. There is a lot of sauce but it’s it’s so yummy. Great recipe!!

  5. Hi!
    So I know I’m a nobody who doesn’t have a blog or anything to add to your some page but I just wanted to say thank you for this recipe! I have cooked it well over 15 times now for my family for friends visiting and guests and it to has always been such a success and so delicious! So, from a young married pinterest fan, thank you over and over again! (:

4Pingbacks & Trackbacks on Honey Garlic Shrimp Stir-Fry

  1. […] Tuesday – Homemade marinara sauce using fresh tomatoes over store bought fresh pasta.  To make sauce, I halved 4lbs of roma tomatoes and roasted at 425 degrees for about 20 minutes and the skins slipped right off.  Then I removed skins and zapped them in the food processor. Then I followed the same recipe I used for the marinara sauce in my Swiss Chard Lasagna. […]

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