Spicy Honey-Garlic Shrimp & Broccoli Stir-Fry is a fast, 20‑minute dinner with juicy shrimp, crisp veggies, and a glossy sweet‑heat sauce. It has the same vibe as takeout but uses simple pantry ingredients and lean protein, so it stays light and fresh.
Honey, soy sauce, garlic, ginger, and chili flakes make a balanced sauce that clings to every shrimp and broccoli floret. A quick cornstarch slurry thickens everything at the end so the stir‑fry coats rice or noodles perfectly without turning soupy.
Ingredients
For the stir‑fry
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon vegetable oil (or other high‑heat oil)
- Salt and pepper, to taste
For the spicy honey‑garlic sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon rice vinegar or lemon juice
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons chili flakes or chili paste, to taste
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Approximate nutrition: around 400–430 kcal per serving for two servings, which aligns with similar shrimp‑and‑broccoli stir‑fries.
Step‑by‑Step Instructions
1. Mix the sauce
- In a small bowl, whisk together honey, soy sauce, rice vinegar or lemon juice, garlic, ginger, and chili flakes or chili paste.
- Taste and adjust sweetness or heat as needed, then set aside.
2. Sear the shrimp
- Pat shrimp dry and season lightly with salt and pepper.
- Heat the oil in a wok or large skillet over medium‑high heat.
- Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque.
- Transfer shrimp to a plate; they will finish in the sauce later so avoid overcooking.
3. Stir‑fry the vegetables
- In the same pan (add a touch more oil if needed), add broccoli florets, sliced onion, and red bell pepper.
- Stir‑fry 4–5 minutes until the broccoli is bright green and crisp‑tender and onions are just beginning to soften. A splash of water and quick cover for a minute can help steam tougher broccoli stems.
4. Add and thicken the sauce
- Pour the honey‑garlic sauce into the pan with the vegetables and bring to a simmer for about 1 minute.
- Stir the cornstarch slurry, then add it to the pan, tossing constantly until the sauce turns glossy and thick enough to coat the vegetables.
5. Finish with shrimp
- Return the cooked shrimp and any juices to the pan.
- Toss everything together and cook about 1 more minute, just until the shrimp are reheated and well coated. Remove from heat and serve immediately over rice, noodles, or cauliflower rice.
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