Easy Honey Garlic Shrimp Stir-Fry (20 Minutes)

aka The Golden Wok Honey Garlic Shrimp

There are nights when I get home and the last thing I want to do is spend an hour in the kitchen — but I still want something that tastes like I did. This honey garlic shrimp stir-fry is my answer. It came together one Tuesday evening when I had a bag of shrimp in the fridge and some leftover broccoli that needed using up. I whisked together a quick honey garlic sauce, tossed everything in a hot skillet, and twenty minutes later my family was fighting over the last piece. Now it’s on permanent rotation.

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 1 tablespoon toasted sesame oil
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons raw honey
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon arrowroot starch (mixed with 1 tablespoon water)
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Sea salt and black pepper, to taste
• Sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• Red pepper flakes, optional

Instructions

1. Make the sauce: In a small bowl, whisk together the raw honey, coconut aminos, rice vinegar, and arrowroot starch slurry. Set aside.
2. Sear the shrimp: Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
3. Cook the vegetables: Add the remaining tablespoon of avocado oil and the sesame oil to the same skillet. Add broccoli and bell peppers and stir-fry for 3–4 minutes until crisp-tender.
4. Add the aromatics: Push the vegetables to the side and add the minced garlic and grated ginger to the center of the pan. Cook for 30 seconds until fragrant.
5. Combine everything: Return the shrimp to the skillet and pour the honey garlic sauce over everything. Toss to coat and cook for 1–2 minutes until the sauce thickens and glazes the shrimp and vegetables.
6. Serve: Transfer to bowls and garnish with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve over cauliflower rice or steamed jasmine rice.

Recipe Tips

• Don’t overcook the shrimp. Shrimp cook fast — pull them from the pan as soon as they turn pink. They’ll finish cooking when you add them back to the sauce.
• Hot pan is key. Get your skillet ripping hot before adding the shrimp for the best sear and caramelization.
• Make it spicy. Add a teaspoon of chili paste or sriracha to the sauce for a sweet-heat version.
• Swap the veggies. Snow peas, snap peas, zucchini, or asparagus all work beautifully here.
• Meal prep friendly. This stir-fry keeps well in the fridge for 3 days — just reheat gently to avoid rubbery shrimp.