Honey Garlic Shrimp Stir-Fry with Broccoli & Bell Peppers

Juicy shrimp and crisp-tender vegetables tossed in a glossy honey-garlic soy sauce that clings to every bite—fast enough for weeknights, bold enough for a proper dinner.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
• 3 cups broccoli florets (about 1 small head)
• 2 bell peppers, sliced (any colors)
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, finely grated (optional but recommended pantry “common spice” equivalent)
• 1/3 cup honey
• 1/4 cup soy sauce
• 1 tbsp rice vinegar (or white vinegar)
• 1 tsp toasted sesame oil (optional but excellent)
• 1 tbsp cornstarch
• 3 tbsp water
• 2 tbsp neutral oil (canola/vegetable)
• 1/2 tsp black pepper
• Salt, to taste (go easy—soy sauce is salty)
• 3 cups cooked jasmine rice, for serving (or any cooked rice)

Method

• 1

  Step 1: Make the glossy honey-garlic sauce

  In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil (if using), black pepper, and cornstarch mixed with water. Stir until smooth with no cornstarch lumps. Set aside (it will look thin now—thickens in the wok).

• 2

  Step 2: Prep for speed (stir-fry rule)

  Pat shrimp very dry with paper towels (this helps them sear instead of steaming). Keep broccoli and peppers ready by the stove—stir-frying moves fast once you start.

• 3

  Step 3: Quick-cook the broccoli (crisp-tender)

  Heat a large wok or skillet over high heat until very hot. Add 1 tbsp oil, then broccoli. Stir-fry 1 minute until bright green, then splash in 2–3 tbsp water and cover (or loosely tent with a lid) for 1 minute to steam. Uncover and stir-fry 30 seconds to drive off excess moisture. Transfer broccoli to a plate.

• 4

  Step 4: Stir-fry the peppers

  Add remaining 1 tbsp oil to the hot pan. Add sliced bell peppers and stir-fry 1–2 minutes until slightly blistered at the edges but still crunchy. Add to the plate with broccoli.

• 5

  Step 5: Sear the shrimp

  With the pan still on high heat, add shrimp in a single layer. Cook 45–60 seconds until they start turning pink on the bottom. Flip and cook another 30–45 seconds. They should be just barely cooked (they’ll finish in the sauce). If your pan is small, do this in two batches to avoid steaming.

• 6

  Step 6: Garlic-ginger hit + sauce glaze

  Push shrimp to the sides, add garlic (and ginger, if using) to the center. Stir 15–20 seconds until fragrant—don’t let it brown. Give the sauce a quick re-whisk, then pour it in. Toss constantly for 30–60 seconds until it turns thick, shiny, and coats the shrimp like a glaze.

• 7

  Step 7: Bring it all together

  Add broccoli and peppers back into the pan. Toss 30–60 seconds to coat everything evenly and warm through. Taste and adjust: a tiny pinch of salt if needed, or a small splash of vinegar for extra pop.

• 8

  Step 8: Serve (proper dinner style)

  Spoon over hot cooked rice, making sure to drizzle any extra sauce from the pan on top.

Tips

• **Don’t overcook shrimp**: Pull them as soon as they’re opaque and curled into a gentle “C”. Tight “O” shapes usually mean overcooked.
• **Sauce thickness control**: If it gets too thick, loosen with 1–2 tbsp water. If too thin, simmer 30 seconds more while tossing (high heat).
• **Vegetable swaps (still Asian-style)**: Snap peas, carrots, or mushrooms work well—keep total veg volume similar so the sauce still coats nicely.
• **Make it spicier**: Add a pinch of chili flakes or a squirt of sriracha to the sauce (pantry staple territory).
• **Make-ahead**: Mix the sauce up to 3 days ahead and refrigerate. Stir well before using.
• **Serve with**: Simple cucumber salad or quick pickled cucumbers (vinegar + pinch of sugar + salt) to balance the sweet-savory glaze.

Nutrition (per serving, estimate)