Honey Ginger Shrimp Stir Fry
Elevate your weeknight dinners with this irresistible Honey Ginger Shrimp Stir Fry, a quick and vibrant dish bursting with flavor and color! Tender shrimp are seared to perfection and tossed with crisp broccoli, sweet red bell peppers, and carrots in a savory, glossy honey ginger sauce that combines soy sauce, fresh ginger, and garlic for an umami-packed taste sensation. Ready in just 25 minutes, this one-pan recipe is perfect for busy nights yet elegant enough for entertaining. Finished with a sprinkle of green onions and sesame seeds, this stir fry pairs beautifully with steamed rice or noodles, making it a versatile and healthy option for the whole family. Packed with nutrient-rich veggies, protein, and bold Asian-inspired flavors, this stir fry is a delicious way to upgrade your dinner routine!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 3 tablespoons soy sauce (low sodium)
- 3 tablespoons honey
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 tablespoons sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 medium red bell pepper (sliced)
- 2 cups broccoli florets
- 2 medium carrots (sliced into thin rounds)
- 2 stalks green onions (chopped)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 cups cooked rice or noodles (optional, for serving)
Instructions
In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic. Set aside.
In another small bowl, mix the cornstarch and water to make a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet and toss in the bell pepper, broccoli, and carrots. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
Return the cooked shrimp to the skillet with the vegetables.
Pour the honey ginger sauce into the skillet and stir to coat the shrimp and vegetables evenly.
Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Remove from heat and sprinkle with chopped green onions and sesame seeds, if desired.
Serve immediately over cooked rice or noodles, if using.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 64.4 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
