20-Minute Honey Garlic Shrimp Stir-Fry Recipe

This EASY 20-minute Honey Garlic Shrimp Stir Fry is a flavorful, healthy weeknight meal you can make in one pan. It’s quick, versatile, and perfect for busy evenings.

Shrimp is one of my favorite proteins because it cooks quickly, pairs well with many vegetables and sauces, and is naturally lean. This honey garlic stir fry is a new staple in my kitchen: the sauce is sweet, savory, and requires only a few ingredients. The whole dish comes together in about 20 minutes, making it ideal for weeknight dinners. Use fresh or thawed frozen shrimp, and swap in whatever vegetables you have on hand for a simple, satisfying meal.

Why You’ll Love This

• An easy, fast weeknight dinner ready in under 20 minutes.
• A simple, balanced sauce made with only a handful of ingredients.
• Customizable—swap the shrimp for chicken or change the vegetables to suit your pantry.
• Made in one pan for minimal cleanup and maximum flavor.

Ingredients You’ll Need

• Shrimp – 1 to 1½ lb fresh or frozen shrimp that has been thawed, peeled, and deveined. Use raw shrimp (not pre-cooked).
• Asparagus – about 1 lb, trimmed and cut into 1-inch pieces. Other vegetables that work well: green beans, broccoli, bell peppers, bok choy, snap peas, zucchini, carrots, mushrooms.
• Olive oil – 1 Tbsp (or use avocado, canola, or a light sesame oil with a high smoke point).
• Soy sauce – 1/4 cup reduced-sodium soy sauce. For gluten-free options, use tamari or coconut aminos.
• Rice vinegar – 1 Tbsp. If unavailable, use white vinegar, apple cider vinegar, or a splash of lemon juice.
• Honey – 2 Tbsp, for a natural sweetness and glaze. Maple syrup is an acceptable substitute.
• Garlic – 4 cloves, minced. If you don’t have fresh garlic, use about 1/4 tsp garlic powder.
• Ginger – 2 tsp fresh, minced. Fresh ginger gives the best flavor.
• Cornstarch – 1–2 tsp to thicken the sauce.
• Salt and pepper – to taste for seasoning.

How to Make Honey Garlic Shrimp

1. Cook the shrimp and vegetables. Heat a large skillet or wok over medium-high heat and add the olive oil. Arrange shrimp in a single layer and cook until they just start to turn pink, about 3 minutes (timing varies by size). Add the asparagus, season with salt and pepper, and cook until tender-crisp, about 2–3 more minutes.
2. Make the sauce. While the shrimp cook, whisk together the soy sauce, rice vinegar, honey, minced garlic, minced ginger, and 1–2 tsp cornstarch in a small bowl. Set aside.
3. Combine and thicken. Pour the sauce into the hot skillet and cook, stirring, until the sauce thickens and coats the shrimp and asparagus, about 2–3 minutes.
4. Finish and serve. Remove from heat and garnish with sesame seeds, sliced green onions, or fresh herbs like parsley or cilantro if desired. Serve immediately.

Please note: cooking time depends on shrimp size—jumbo shrimp may take 5–6 minutes total, large shrimp about 4–5 minutes, and smaller shrimp 2–3 minutes.

How to Thaw Frozen Shrimp

• Overnight: Transfer frozen shrimp to the refrigerator 24 hours before cooking and let them thaw in a bowl or sealed bag.
• Same day: Place shrimp in a sealed plastic bag and submerge in cold running water for about 45 minutes until thawed.

How to Serve

• Over rice: Serve the stir fry over white rice, brown rice, jasmine rice, quinoa, or cauliflower rice for a lower-carb option.
• With noodles: Toss with lo mein, rice noodles, or pasta so the noodles soak up the sauce.
• With a salad: Pair with a fresh side salad or shredded cabbage for a lighter plate.
• As wraps or egg rolls: Use spring roll wrappers to make baked or pan-fried rolls filled with the shrimp mixture.
• As an appetizer: Serve skewered shrimp with toothpicks and a dipping sauce for crowds.

Prepping and Storage

To store: Leftovers keep in the refrigerator for 3–4 days in an airtight container.

To freeze: Freeze the cooked dish for up to 2 months. Thaw before reheating and warm gently in a skillet for best texture.

Meal prep: Portion into airtight containers or zip-top bags for lunches. This dish pairs particularly well with cauliflower rice for a low-carb meal prep option.

Recipe Summary

• Recipe name: Honey Garlic Shrimp Stir Fry
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Servings: 4

Ingredients (serves 4)

• 1 Tbsp olive oil
• 1½ lb medium shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• Salt and pepper, to taste
• For the sauce: 1/4 cup reduced-sodium soy sauce, 1 Tbsp rice vinegar, 2 Tbsp honey, 4 cloves garlic (minced), 2 tsp fresh ginger (minced), 1–2 tsp cornstarch

Instructions (concise)

1. Whisk together soy sauce, rice vinegar, honey, garlic, ginger and cornstarch in a small bowl and set aside.
2. In a large skillet over medium-high heat, add oil and cook shrimp until they start to turn pink, about 3 minutes.
3. Add asparagus, season with salt and pepper, and cook 2–3 minutes more until tender-crisp.
4. Pour in the sauce, cook until it thickens and coats the shrimp and asparagus, about 2–3 minutes. Remove from heat and serve immediately.

Nutrition (approximate per serving)

Serving: 1/4 of recipe | Calories: 274 kcal | Carbohydrates: 16.7 g | Protein: 38.3 g | Fat: 5.4 g | Saturated Fat: 0.8 g | Cholesterol: 331 mg | Sodium: 844 mg | Fiber: 2.5 g | Sugar: 12.2 g

If you try this Honey Garlic Shrimp Stir Fry, enjoy—and feel free to customize the vegetables or protein to suit your family’s tastes. Simple swaps keep this recipe fresh and easy for weeknight cooking.