Honey garlic shrimp stir fry is one of those weeknight dinners that looks impressive but takes almost no effort. Plump shrimp, crisp colorful vegetables, and a sticky honey garlic sauce that clings to every single bite this skillet meal is ready in 20 minutes flat. I started making it on busy weeknights when I needed something fast that still felt like real cooking, and it has never let me down.
What keeps me coming back is that sauce. Four simple ingredients honey, soy sauce, garlic, and ginger come together into something that tastes like it took far longer than it did. The shrimp get beautifully caramelized, the asparagus stays bright and slightly charred, and the whole thing comes together in one pan. This is the kind of dinner that makes everyone at the table think you worked harder than you did.
Ingredients for Honey Garlic Shrimp Stir Fry
After making this dish more times than I can count, the ingredient list has stayed almost exactly the same from the very beginning. That tells you everything. Here is what you will need.
- 1 lb. raw shrimp, thawed, peeled and tails removed I recommend buying frozen shrimp that are already peeled and deveined to save real time on busy nights
- 1/3 cup honey my go-to is a good raw wildflower honey for a deeper, richer flavor in the sauce
- 1/4 cup low sodium soy sauce I always use low sodium so the sauce stays balanced and does not turn too salty as it reduces in the heat
- 1 tbsp minced garlic (about 3 fresh cloves) in my experience fresh garlic makes a noticeable difference here, jarred just does not bring the same punch
- 1 tsp minced fresh ginger pro tip: keep a knob of ginger in your freezer and grate it straight from frozen, no peeling needed
- 2 tbsp salted butter, divided
- 1 tbsp olive oil or avocado oil
- 1 lb. fresh asparagus, trimmed and cut into 2 to 3 inch pieces I usually look for thinner stalks since they cook more evenly and stay tender without going soft
- 1 large red bell pepper, sliced into strips
- 1/2 medium yellow onion, sliced
Step-by-Step Instructions
In my experience, a great stir fry starts with one rule: have everything prepped and ready before the heat goes on. This dish moves fast once you start, so set out all your ingredients first and you will have no stress at all.
Step 1: Place your cleaned shrimp in a bowl. In a separate small bowl, whisk together the honey, soy sauce, garlic and ginger until fully combined. Pour half of the sauce over the shrimp and stir to coat evenly. Cover and refrigerate for at least 15 minutes. Set the remaining sauce aside you will use it at the end.
Step 2: Heat a large skillet (cast iron works best) over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter has melted and the pan is hot, add the asparagus, bell pepper and onion in a single layer. Let them sit undisturbed for about 1 minute so they get a slight char on the bottom, then saute until crisp-tender, about 3 to 4 minutes total. Remove veggies to a plate and keep warm.
Step 3: Add the remaining tablespoon of butter to the same hot skillet. Remove shrimp from the marinade and discard the used marinade. Add shrimp in a single layer do not overcrowd the pan or they will steam instead of sear. Cook for about 1 minute per side until pink, caramelized and cooked through. Shrimp cook fast so watch them closely.
Step 4: Return the vegetables to the skillet and pour in the reserved sauce. Toss everything together over the heat for about 1 minute until the sauce coats the shrimp and vegetables. For a thicker, glossier sauce, stir 1 tsp cornstarch into 1 tsp cold water and pour into the skillet, stirring quickly. Serve immediately over hot cooked rice.
What to Serve with Honey Garlic Shrimp Stir Fry
The bold, sticky sauce in this dish pairs beautifully with sides that balance its sweetness and bring some texture contrast to the table.
Steamed Jasmine Rice: Plain steamed jasmine rice soaks up every drop of that honey garlic sauce and is hands down the best base for this stir fry. The fragrant aroma of jasmine rice makes the whole meal feel a little more special.
Cauliflower Rice: If you are keeping things low carb, cauliflower rice is a great swap that still gives you something to scoop all that saucy shrimp onto without the extra carbs.
Chicken and Broccoli Bowl: If you love this style of garlic sauce, our Chicken and Broccoli Bowls with Creamy Garlic Sauce use a similar flavor profile and make a great companion meal for the week.
Garlic Shrimp Pasta: Keep the shrimp theme going and try our Garlic Shrimp Pasta for another quick skillet dinner that comes together just as fast.
Beef Stir Fry: Love stir fry night? Our Beef Stir Fry with Fresh Vegetables uses the same one-pan method and is a fantastic next-night dinner.
Cilantro Lime Shrimp Bowl: If you want another shrimp bowl option for meal prep, our Cilantro Lime Shrimp Bowl is bright, fresh and pairs beautifully with this dish as a weekly rotation.
Asian Slaw: A crisp, tangy Asian Slaw on the side cuts right through the sweetness of the honey garlic sauce and adds a great crunchy contrast to the tender shrimp and veggies.
Storage and Serving Tips
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Keep the shrimp, vegetables and sauce together so nothing dries out overnight.
To reheat, I recommend warming in a skillet over medium heat for 2 to 3 minutes rather than using the microwave. The skillet brings back that caramelized texture on the shrimp, while the microwave tends to make them rubbery. Add a small splash of water or soy sauce if the sauce has thickened too much in the fridge.
Pro tip: this stir fry works beautifully as a meal prep recipe. Cook a big batch of rice at the start of the week and portion the shrimp stir fry into containers for quick lunches. The flavors deepen overnight and day two actually tastes even better.
Frequently Asked Questions
Yes, frozen shrimp works perfectly here. Just make sure they are fully thawed and patted dry before marinating. Excess water will prevent the shrimp from caramelizing properly in the skillet.
You can prep the sauce and marinate the shrimp up to 24 hours ahead, covered in the refrigerator. The vegetables can also be sliced in advance. When you are ready to cook, the whole dish comes together in about 15 minutes.
Broccoli, snap peas, green beans, or zucchini all work great in place of asparagus. Use whatever is fresh and in season that is the beauty of a stir fry.
Honey Garlic Shrimp Stir Fry
Ingredients
Equipment
Method
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Place cleaned shrimp in a bowl. Whisk together honey, soy sauce, garlic and ginger in a small bowl. Pour half over the shrimp and stir to coat. Cover and refrigerate for at least 15 minutes. Reserve the remaining sauce.
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Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Once hot, add asparagus, bell pepper and onion. Let sit undisturbed for 1 minute to char slightly, then saute until crisp-tender, about 3 to 4 minutes. Remove to a plate and keep warm.
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Add the remaining tablespoon of butter to the skillet. Remove shrimp from the marinade and discard the used marinade. Add shrimp in a single layer and cook about 1 minute per side until pink and caramelized.
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Return the veggies to the skillet and pour in the reserved sauce. Toss everything together over heat for about 1 minute. For a thicker sauce, stir 1 tsp cornstarch with 1 tsp cold water and add to the skillet, stirring until glossy. Serve immediately over hot cooked rice.
