Quick Easy Honey Garlic Shrimp Stir Fry Recipe in 20 Minutes

Name: Quick Easy Honey Garlic Shrimp Stir Fry Recipe in 20 Minutes
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound (450g) shrimp, peeled and deveined; 2 tablespoons vegetable oil (avocado oil recommended); 4 cloves garlic, minced; 3 tablespoons honey (raw or wildflower preferred); 1/4 cup (60ml) soy sauce (low sodium preferred); 1 tablespoon rice vinegar (or lemon juice as substitute); 1/4 teaspoon red pepper flakes (optional); 3 cups (about 450g) mixed vegetables (bell peppers, snap peas, broccoli, carrots); 2 green onions, sliced; 1 teaspoon sesame seeds (optional); Cooked rice or noodles, to serve

Posted on January 6, 2026

Nora Winslow

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I still remember the night I stumbled on this quick easy honey garlic shrimp stir fry recipe during a chaotic weeknight. My fridge was looking pretty sad, and I had zero energy to slave over the stove. But that sticky-sweet, garlicky aroma that filled the kitchen in just 20 minutes? Game changer.

I’ve made this honey garlic shrimp stir fry more times than I can count, and it never fails to feel like a restaurant meal without the wait or the fuss. Plus, it’s packed with flavor, and the shrimp cooks so fast that dinner’s on the table before Netflix even asks if I’m still watching.

If you’re craving something fresh, saucy, and downright addictive, this quick easy honey garlic shrimp stir fry recipe in 20 minutes is about to become your new go-to. Trust me on this one.

Why You’ll Love This Recipe

Okay, real talk—this recipe has completely spoiled me for any other shrimp dinner. Here’s why I keep making it:

Done in 20 minutes flat — Seriously, I timed it during a busy weeknight and still had time to sip my wine before dinner.
Simple ingredients, big flavor — You probably have garlic, honey, and soy sauce in your pantry right now. That combo makes the sauce irresistible.
Healthy and satisfying — Shrimp cooks quickly, and paired with crisp veggies, it feels light yet filling. Perfect for when you want something that’s both quick and nourishing.
One-pan wonder — Less cleanup, more time binge-watching your favorite show. I’m all about that life.

This quick easy honey garlic shrimp stir fry recipe in 20 minutes isn’t just dinner; it’s the kind of meal that makes you feel like you’ve got your life together—even if you don’t. It’s my secret weapon when I want to impress without stress.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of this already, and each one plays a starring role in how this stir fry tastes.

Shrimp (1 pound / 450g, peeled and deveined) — Fresh or frozen works. I usually grab wild-caught if I can. Frozen is fine, just thaw and pat dry so they sear nicely.
Vegetable oil (2 tablespoons) — Use any neutral oil with a high smoke point. I’m a fan of avocado oil for that slight richness.
Garlic (4 cloves, minced) — This is the heart of the flavor. Fresh, not powdered. Fresh garlic makes a world of difference.
Honey (3 tablespoons) — Look for a good raw or wildflower honey if you want that deep, floral sweetness. I keep a jar in the kitchen just for this recipe.
Soy sauce (¼ cup / 60ml) — I use low sodium to keep things balanced, but regular soy sauce works too. Adds that umami punch.
Rice vinegar (1 tablespoon) — This little splash cuts through the sweetness and brightens the sauce up.
Red pepper flakes (¼ teaspoon, optional) — For a subtle kick. I like it just enough to make it interesting but not too spicy for the kids.
Mixed vegetables (3 cups / about 450g) — I usually grab a pre-cut stir fry mix with bell peppers, snap peas, broccoli, and carrots. But frozen stir-fry veggies work too. Fresh is best for crunch.
Green onions (2, sliced) — For garnish and a fresh bite.
Sesame seeds (1 teaspoon, optional) — Adds a nutty crunch that’s just the right finishing touch.
Cooked rice or noodles, to serve — Because a good stir fry deserves a cozy bed.

Quick tip: If you don’t have rice vinegar, a squeeze of lemon juice can work in a pinch. And if you want to swap shrimp for chicken or tofu, go for it—same timing mostly applies.

Equipment Needed

You don’t need a fancy kitchen to whip this up—I’ve made it with the basics and it turns out great every time.

Large skillet or wok — I prefer a wok because it gives veggies plenty of room to crisp, but a big non-stick skillet works just fine.
Mixing bowl — For tossing the shrimp in a little oil and seasoning before cooking.
Knife and cutting board — For chopping garlic, veggies, and green onions.
Measuring spoons and cups — Because eyeballing honey usually means too much or too little, and that sauce balance is everything.
Spatula or wooden spoon — For stirring. I have a wooden spoon that’s been with me since college—it’s my lucky cooking charm.

If you want to get fancy, a garlic press helps speed things up, but mincing by hand is totally fine and gives you more control over texture.

How to Make It: Step-by-Step

Alright, let’s make this quick easy honey garlic shrimp stir fry! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Prep your ingredients (5 minutes)
Peel and devein the shrimp if needed and pat them dry with paper towels. Mince the garlic, slice the green onions, and chop any veggies if you’re not using pre-cut. Having everything ready saves more time than you think.
Make the sauce (2 minutes)
In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes (if using). Set this golden goodness aside.
Sear the shrimp (4 minutes)
Heat 1 tablespoon vegetable oil in your skillet or wok over medium-high heat. Add the shrimp in a single layer (don’t overcrowd—it’ll steam instead of sear). Cook about 2 minutes on each side until pink and just cooked through. Remove shrimp to a plate and cover loosely with foil.
Cook the veggies (5 minutes)
Add the remaining oil to the pan. Toss in your mixed vegetables and stir-fry for 4-5 minutes until crisp-tender. You want them bright and colorful, not mushy. Season with a pinch of salt to bring out their flavor.
Combine and glaze (3 minutes)
Return the shrimp to the pan with the veggies. Pour in the honey garlic sauce. Toss everything together and cook for another 2-3 minutes until the sauce thickens slightly and coats everything in that sticky, glossy goodness.
Finish and serve (1 minute)
Turn off the heat. Sprinkle sliced green onions and sesame seeds over the top. Serve immediately over cooked rice or noodles. Prepare to be spoiled.

Pro tip: If your sauce seems too thin, just let it cook a little longer on medium heat. Patience pays off here with that perfect glaze.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skip drying your shrimp. Damp shrimp won’t sear properly and you’ll end up boiling them. Pat them dry with paper towels before cooking.
Cut your veggies uniformly. This helps everything cook evenly. I like my bell peppers sliced thin and snap peas halved lengthwise.
Use medium-high heat. Too low and you get soggy veggies. Too high and you might burn the garlic. Find that sweet spot where everything sizzles.
Make the sauce ahead. I often mix the sauce while prepping the shrimp and veggies—it saves time and keeps the workflow smooth.
Resist overcooking the shrimp. They go from perfectly tender to rubbery in about 30 seconds. Pull them off as soon as they turn pink.
Stir fry in batches if necessary. If your pan is small, cook shrimp or veggies in two batches to avoid overcrowding.
Use a good-quality honey. It really makes the sauce shine. I keep a local raw honey jar just for this recipe.

Ways to Mix It Up

Once you’ve nailed the basic version, here’s where you can get creative. I’ve tried all these, and they all work.

Spicy Kick: Add 1 teaspoon sriracha to the sauce for a serious heat boost. My husband loves this version when he’s feeling adventurous.
Ginger Boost: Grate a tablespoon of fresh ginger into the sauce for a zingy freshness that pairs beautifully with garlic.
Veggie Swap: Use asparagus, baby corn, or mushrooms instead of the mixed veggies. I like asparagus for spring vibes.
Swap the Shrimp: Try chicken breast strips or firm tofu if you want a different protein. Just adjust cooking times accordingly.
Nutty Twist: Toss in ¼ cup chopped cashews or peanuts right at the end for crunch and richness.
Herb Freshness: Sprinkle chopped cilantro or basil on top before serving for a fresh, vibrant note.

Feel free to experiment! The quick easy honey garlic shrimp stir fry recipe in 20 minutes is forgiving and flexible.

Serving Ideas & Storage

This stir fry is fantastic fresh off the stove, but here’s how I like to enjoy and store it:

Serve it warm over steamed jasmine rice or your favorite noodles. I’m partial to brown rice for a nuttier flavor and extra fiber.
Simple sides: A crisp green salad or pickled cucumbers balance the sweet and savory flavors perfectly.
Lunchbox friendly: Pack leftovers in an airtight container for next-day lunch. It reheats beautifully in a microwave or skillet.
Storage: Keep leftovers in the fridge for up to 3 days. If you want to freeze, remove the rice, freeze shrimp and veggies separately in freezer-safe bags for up to 2 months.
Reheating tip: Warm in a skillet over medium heat with a splash of water to loosen the sauce and refresh the veggies.

Pro tip: If you’re short on time, meal prep the sauce and chop veggies ahead of time. Then dinner really comes together in a flash.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this quick easy honey garlic shrimp stir fry recipe in 20 minutes.

Nutrient	Amount (per serving)
Calories	320
Protein	30g
Carbohydrates	25g
Fat	8g
Fiber	4g

Why it’s healthy: Shrimp is a lean protein packed with omega-3s and vitamin B12. The veggies add fiber and antioxidants, and the honey provides natural sweetness without refined sugars. Plus, cooking in a little oil keeps it light.

Compared to takeout, this recipe is a fresher, cleaner choice that still satisfies those savory-sweet cravings.

Final Thoughts

So that’s my quick easy honey garlic shrimp stir fry recipe in 20 minutes! I know I’ve rambled, but when you find a recipe this good and fast, you want to share it with everyone you know.

This has become my go-to for busy weeknights, last-minute guests, or when I just want dinner that feels special without fuss. I hope you love it as much as my family does.

Make it your own—try the spicy or ginger variations, swap in your favorite veggies, or even double the batch for leftovers. And seriously, don’t forget to snap a pic and share how it goes. I live for those kitchen wins.

Happy cooking! May your kitchen smell as amazing as mine does right now.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! I often keep frozen shrimp on hand for emergencies like this. Just thaw them completely, pat dry, and you’re good to go. Dry shrimp sears better and won’t steam, so that sweet, garlicky crust happens.

Q: What can I substitute for rice vinegar?

A: No rice vinegar? No problem. A splash of white wine vinegar or a squeeze of fresh lemon juice works in a pinch. The goal is to add a little brightness to balance the honey’s sweetness.

Q: How do I know when the shrimp is cooked perfectly?

A: When shrimp turn pink and opaque with just a hint of translucence inside, they’re done. Overcooked shrimp get rubbery fast, so pull them off the heat as soon as they’re firm and pink—usually about 2 minutes per side.

Q: Can I prepare this recipe ahead of time?

A: You can prep the sauce and chop veggies a day ahead to save time. I don’t recommend cooking it fully ahead because shrimp gets rubbery when reheated. Just cook and assemble fresh for best texture.

Q: Can I make this dish vegan or vegetarian?

A: Totally! Swap shrimp for firm tofu or tempeh and use tamari or coconut aminos instead of soy sauce if you want gluten-free. The sauce works just as well, and the veggies shine.

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