20-Minute Honey Garlic Shrimp Stir-Fry Recipe

This EASY 20-minute Honey Garlic Shrimp Stir Fry makes a delicious, quick weeknight meal that is healthy, flavorful, and easily prepared in one pan.

Shrimp is one of my favorite proteins to cook with: it cooks quickly, adapts to many flavors, and pairs beautifully with a wide range of vegetables. This honey garlic shrimp stir fry is a simple, satisfying dish you can have on the table in about 20 minutes. The sauce is sweet and savory and comes together with just a few ingredients. Use your favorite vegetables or swap the shrimp for chicken if you prefer—this recipe is very flexible.

Why You’ll Love This

• An easy, flavorful weeknight dinner ready in under 20 minutes—ideal for busy nights.
• A short ingredient list creates a sticky, balanced honey-garlic sauce without any fuss.
• Highly customizable: swap vegetables, add spice, or substitute proteins for a new twist.
• Made in one pan for minimal cleanup and a fast, nutritious meal.

Ingredients You’ll Need

• Shrimp – fresh or fully thawed raw shrimp (peeled and deveined). Use raw, not pre-cooked shrimp.
• Asparagus – trimmed and cut into 1-inch pieces. Other excellent options include broccoli, green beans, bell peppers, sugar snap peas, bok choy, zucchini, carrots, mushrooms, or water chestnuts.
• Olive oil – or another neutral oil with a high smoke point such as avocado or canola oil.
• Soy sauce – low-sodium soy sauce is recommended to control saltiness. You can substitute tamari or coconut aminos for a gluten-free option.
• Rice vinegar – adds brightness; white vinegar, apple cider vinegar, or a splash of lemon juice will work in a pinch.
• Honey – provides natural sweetness and a glossy glaze. Maple syrup can be used as an alternative.
• Garlic – fresh minced garlic is best; if needed, use a small pinch of garlic powder.
• Ginger – fresh minced ginger gives the sauce a lively, aromatic note.
• Cornstarch – a small amount (1–2 tsp) to thicken the sauce to a glaze-like consistency.

How to Make Honey Garlic Shrimp

1. Prepare the sauce: In a small bowl, whisk together 1/4 cup reduced-sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 4 cloves minced garlic, 2 teaspoons minced fresh ginger, and 1 to 2 teaspoons cornstarch. Set aside.
2. Cook shrimp and vegetables: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1½ pounds raw medium shrimp in a single layer and cook until they just start to turn pink, about 3 minutes. Add 1 pound trimmed asparagus, season lightly with salt and pepper, and cook until tender-crisp, about 2–3 minutes more.
3. Finish with sauce: Pour the prepared sauce into the skillet and stir to coat. Cook for 2–3 minutes until the sauce thickens and becomes glossy, coating the shrimp and vegetables evenly.
4. Serve: Remove from heat and garnish with sesame seeds and chopped green onions or fresh herbs if desired. Serve immediately over your choice of rice, noodles, or vegetables.

How to Thaw Frozen Shrimp

• Overnight: Thaw frozen shrimp in the refrigerator for 24 hours before cooking. Keep shrimp in a bowl or sealed bag while thawing.
• Quick thaw (same day): Place frozen shrimp in a sealed plastic bag and submerge in cold running water, replacing the water as needed. This typically takes around 30–45 minutes depending on the amount and size of the shrimp.

How to Serve

• Over rice: Serve as a main dish 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.
• Alongside a salad: Pair with a crisp side salad or shredded cabbage for a light meal.
• As spring rolls or egg rolls: Wrap shrimp and veggies in spring roll wrappers and bake or fry for a fun handheld option.
• As an appetizer: Serve skewered shrimp with toothpicks and a dipping sauce for parties or gatherings.

Prepping and Storage

To store: Leftover shrimp stir fry keeps 3–4 days in the refrigerator in an airtight container. Use your best judgment—discard if it develops an off smell or appearance.

To freeze: Freeze in portions for up to 2 months. For best results, thaw in the refrigerator overnight before reheating in a skillet over medium heat rather than microwaving.

For meal prep: Divide into sealable containers for lunches or quick dinners. This dish pairs especially well with cauliflower rice if you’re preparing lower-carb meals.

Recipe Card — Honey Garlic Shrimp Stir Fry

Ingredients

• 1 Tbsp olive oil
• 1 1/2 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 (to thicken)

Instructions

1. Whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and cornstarch in a small bowl and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they just begin to turn pink, about 3 minutes.
3. Add the asparagus and season with salt and pepper. Cook another 2–3 minutes until the asparagus is tender-crisp.
4. Pour the sauce into the hot skillet and stir to coat the shrimp and vegetables. Cook for 2–3 minutes until the sauce thickens and glazes the ingredients.
5. Remove from heat. Garnish with sesame seeds and chopped green onions if desired. Serve immediately over rice or noodles.

Nutrition (approximate per serving)

• 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

Nutrition information is automatically calculated and should be used as an approximation.

Serving Suggestions and Variations

This recipe is a great base for experimenting. Try it with different vegetables—broccoli, bell peppers, or snap peas all work well—or swap the shrimp for chicken or tofu. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Add a squeeze of lime or a sprinkle of fresh cilantro for brightness. For a spicy kick, stir in red pepper flakes or a swirl of sriracha to the sauce.

If you make this Honey Garlic Shrimp Stir Fry, I hope you enjoy it—leave a review or note what changes you tried so others can get inspired!