Spicy Honey Garlic Shrimp and Broccoli brings juicy shrimp, crisp vegetables, and a glossy sweet-savory sauce to the table in about 20 minutes. Garlic and ginger add depth, while chili gives the honey glaze a warm finish. With colorful peppers and onions tucked into the same skillet, this quick seafood dinner has plenty of texture in every bite.
Quick Overview
- Flavor/texture: Sweet, savory, garlicky, and spicy, with tender shrimp and crisp broccoli.
- Difficulty: Easy, with everything prepared before the pan heats up.
- Best for: Busy weeknights, dinner for two, and quick seafood rice bowls.
- Method: Whisk the sauce, sear the shrimp, stir fry the vegetables, thicken the glaze, and toss together.
- Prep Time: 10 min.
- Cook Time: Approximately 10 min.
- Total Time: Approximately 20 min.
- Servings: 2.
- Nutrition: Approximately 420 calories and 36g protein per serving, using the supplied estimate; not independently recalculated. Sides are additional.
What This Is and Why You’ll Love It
This shrimp and vegetable stir fry uses a small amount of concentrated sauce to coat the ingredients rather than leave them swimming in liquid.
- Honey balances the savory soy sauce and the warmth of the chili.
- Broccoli florets catch the glaze between their tiny branches, giving each bite plenty of flavor.
- Red bell pepper and onion bring natural sweetness and a different kind of crunch.
- Cooking the shrimp separately helps protect their tender texture while the vegetables soften.
- The sauce comes together in a bowl, so there is no separate saucepan to wash.
- The finished skillet works over rice or noodles, or alongside a fresh salad.
- If you enjoy shrimp with colorful vegetables, save this garlicky shrimp and pepper skillet for another quick dinner.
Ingredients
For the Stir Fry
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
For the Spicy Honey Garlic Sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 to 2 tsp chili flakes or chili paste
- 1 tsp cornstarch mixed with 2 tsp water
Key ingredients
Large shrimp: Choose raw shrimp of similar size so they cook evenly. Remove any remaining tails before cooking for easy eating, then pat the shrimp dry to help them sear.
Broccoli, pepper, and onion: Small, even broccoli florets cook more quickly than large pieces with thick stems. Slice the pepper and onion evenly so the vegetables reach a tender-crisp texture together.
Honey, soy sauce, and acid: Honey gives the glaze sweetness and shine, soy sauce supplies savory depth, and rice vinegar or lemon juice keeps the sweetness balanced.
Garlic, ginger, and chili: Freshly minced garlic and grated ginger spread through the sauce. Chili flakes and chili pastes vary in strength, so the same measured amount can produce different heat levels.
Cornstarch slurry: Mixing the cornstarch with water before adding it to the hot pan helps it disperse smoothly and thicken the sauce without dry lumps.
Substitutions
The ingredient list already offers two useful choices: use either rice vinegar or lemon juice, and either chili flakes or chili paste. Choose one option from each pair, keeping the listed amount.
Fresh or fully thawed frozen raw shrimp both work with the same 1 lb quantity. Keep the remaining ingredients and measurements as written for the closest result to this recipe.
How to Make It: Honey Garlic Shrimp and Broccoli
- Whisk the Sauce In a small bowl, combine honey, soy sauce, rice vinegar or lemon juice, garlic, ginger, and chili flakes or chili paste. Keep the cornstarch slurry nearby for the final glaze. The honey should be evenly incorporated, with garlic and ginger distributed throughout the sauce.
- Sear the Shrimp Heat vegetable oil in a wok or skillet over medium-high heat. Season the shrimp with salt and black pepper, then cook for 1 to 2 minutes per side until pink and just firm. Arrange them in a single layer where possible. Look for pearly, opaque flesh throughout rather than relying on the clock alone.
- Stir Fry the Vegetables Remove the shrimp to a clean plate and add the broccoli, red bell pepper, and onion to the same pan. Stir fry for 4 to 5 minutes until the vegetables are bright, slightly tender, and still crisp. Keep them moving so the cut surfaces contact the pan without sitting long enough to scorch.
- Glaze the Pan Pour the honey garlic sauce over the vegetables and let it simmer for about 1 minute. Stir the slurry again, then stir it into the pan until the sauce turns glossy and lightly thickened. It should cling to the vegetables while still moving easily across the skillet.
- Bring It Together Return the shrimp to the pan and toss gently until every piece is coated. Cook for 1 minute more, then serve hot while the vegetables still have their snap. Stop cooking once everything is hot and evenly glazed; an extended simmer can make the shrimp chewy.
Pro Tips
- Prepare everything first. Measure the sauce, slice the vegetables, and dry the shrimp before turning on the stove. Stir frying moves quickly once cooking begins.
- Use a wide pan. A roomy skillet or wok gives moisture a chance to evaporate instead of collecting around crowded ingredients.
- Keep the broccoli small. Bite-size florets with thin stems are better suited to the short vegetable cooking time.
- Dry washed vegetables. Water clinging to broccoli can dilute the glaze and encourage steaming.
- Season shrimp lightly. Soy sauce and some chili pastes already contain salt; taste the finished sauce before deciding whether it needs more seasoning.
- Watch the sauce closely. Honey can darken quickly against a hot pan. Maintain a gentle simmer once the sauce goes in.
- Re-stir the slurry. Cornstarch settles while it sits, so mix it again immediately before adding it.
- Serve promptly. Have your bowls and sides ready so the shrimp reach the table while tender and the broccoli stays crisp.
Variations
These options use the choices already included in the recipe.
- Gentler heat: Use 1 tsp chili flakes or chili paste, the lower end of the listed range. The result still depends on the strength of your chili product.
- Bolder heat: Use 2 tsp of your chosen chili option for a more pronounced spicy finish without changing the rest of the sauce.
- Lemon version: Choose the listed lemon juice for a citrus note that complements the shrimp and balances the honey.
- Rice vinegar version: Choose the listed rice vinegar for a clean, tangy finish. Unseasoned rice vinegar avoids introducing extra sweetness from seasoned varieties.
What to Serve With It
Keep the base fairly simple so the honey garlic glaze remains the main flavor. These sides are separate from the recipe and its supplied nutrition estimate.
- Steamed jasmine rice: A soft, fragrant base for catching the sauce.
- Brown rice: A chewier option that works well in dinner bowls.
- Plain rice noodles: A mild noodle base that lets the garlic and ginger stand out.
- Cooked lo mein noodles: Serve the stir fry over them for a more substantial plate.
- Cauliflower rice: A vegetable-based alternative to a grain side.
- Cucumber salad: Cool crunch balances the warm chili glaze.
- Steamed edamame: An easy side for a larger dinner spread.
- A seafood starter: Try warm crab-filled mushrooms with garlic and herbs when you have time for a longer seafood dinner.
Storage
Refrigerate: Transfer leftovers to shallow, covered containers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3 to 4 days, following USDA leftover storage guidance.
Reheat: Warm only the portion you plan to eat in a covered skillet over moderate heat, stirring as needed. Reheat leftovers to 165°F, following the FoodSafety.gov temperature chart. Stop heating once that temperature is reached to limit further toughening.
Freeze: Freezing is possible, but broccoli can soften and the glaze may separate after thawing. Freshly cooked or refrigerated portions generally give a better texture. Thaw frozen portions in the refrigerator before reheating.
Troubleshooting
- Shrimp are chewy: They likely spent too long over the heat. Remove them after the initial sear and keep the final cooking stage brief.
- Broccoli is too firm: Large florets and thick stems need longer than small pieces. Check the vegetables before adding the sauce; cut smaller florets next time.
- Sauce stays thin: Wet vegetables can dilute it, or the slurry may have settled. Stir the slurry thoroughly and let the sauce reach a gentle simmer after adding it.
- Glaze turns sticky or starts scorching: The pan is too hot or the sauce has reduced too far. Lower the heat promptly and remove the pan when the coating is glossy.
- The dish is saltier or hotter than expected: Soy sauces and chili pastes vary. Next time, season the shrimp more lightly and use the lower end of the chili range.
FAQs
Can I use frozen shrimp?
Yes, use raw frozen shrimp and thaw them fully before cooking. The FDA recommends thawing seafood overnight in the refrigerator. Drain and pat dry so excess moisture does not thin the sauce.
How do I know the shrimp are cooked?
Look for firm, pearly, opaque flesh throughout, as described in the FDA guidance linked above. A pink exterior alone does not tell you whether the center is cooked. Timing varies with shrimp size and pan temperature.
Can I prepare this ahead?
You can slice the vegetables and mix the sauce ahead, keeping everything refrigerated and the raw shrimp separate. Keep the slurry separate until cooking, then stir it again before use. Cook shortly before serving for the best texture.
Is this stir fry very spicy?
That depends on your chili flakes or paste. The 1 tsp option gives a gentler starting point than 2 tsp, but products vary considerably. Choose a chili product whose heat level you already enjoy.
Can I use lemon juice instead of rice vinegar?
Yes. Both are included in the original ingredient list at the same 1 tbsp amount. Use one or the other; adding both would change the balance of the sauce.
Why not add dry cornstarch directly to the skillet?
Dry cornstarch can clump when it contacts hot liquid. Mixing it with the listed water first makes it easier to spread evenly through the sauce and create a smooth glaze.
Can I double the recipe?
Yes, but use a larger cooking surface or work in batches. Crowding twice the shrimp and vegetables into the same pan can lead to steaming and uneven cooking. Allow extra time rather than expecting the original timing.
Conclusion
Honey Garlic Shrimp and Broccoli makes a colorful weeknight dinner with tender seafood, crisp vegetables, and a glossy spicy-sweet finish. Prep everything first, watch the shrimp closely, and serve while the glaze is warm. Save this recipe for your next busy evening, or try buttery garlic-soy noodles with steak and shrimp for another savory seafood dinner.
Follow Us
Love easy seafood recipes, creamy dinners, and quick weeknight meals?
👉 Follow us on Facebook for daily viral recipes and cooking inspiration
👉 Save your favorite recipes on Pinterest for easy meal planning and seafood ideas
Spicy Honey Garlic Shrimp and Broccoli Stir Fry
Equipment
- small bowl For combining the honey garlic sauce before cooking.
- whisk For blending the sauce ingredients and re-mixing the cornstarch slurry.
- wok or wide skillet For searing the shrimp, stir frying the vegetables, and thickening the glaze.
- Clean plate For holding the seared shrimp while the vegetables cook.
- spatula or mixing spoon For stirring the vegetables and gently coating the shrimp with the glaze.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp vegetable oil
- salt and black pepper, to taste
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1–2 tsp chili flakes or chili paste
- 1 tsp cornstarch (for the slurry)
- 2 tsp water (mixed with the cornstarch to make a slurry)
Instructions
- Whisk the Sauce: In a small bowl, combine honey, soy sauce, rice vinegar or lemon juice, garlic, ginger, and chili flakes or chili paste. Keep the cornstarch slurry nearby for the final glaze. The honey should be evenly incorporated, with garlic and ginger distributed throughout the sauce.
- Sear the Shrimp: Heat vegetable oil in a wok or skillet over medium-high heat. Season the shrimp with salt and black pepper, then cook for 1 to 2 minutes per side until pink and just firm. Arrange them in a single layer where possible. Look for pearly, opaque flesh throughout rather than relying on the clock alone.
- Stir Fry the Vegetables: Remove the shrimp to a clean plate and add the broccoli, red bell pepper, and onion to the same pan. Stir fry for 4 to 5 minutes until the vegetables are bright, slightly tender, and still crisp. Keep them moving so the cut surfaces contact the pan without sitting long enough to scorch.
- Glaze the Pan: Pour the honey garlic sauce over the vegetables and let it simmer for about 1 minute. Stir the slurry again, then stir it into the pan until the sauce turns glossy and lightly thickened. It should cling to the vegetables while still moving easily across the skillet.
- Bring It Together: Return the shrimp to the pan and toss gently until every piece is coated. Cook for 1 minute more, then serve hot while the vegetables still have their snap. Stop cooking once everything is hot and evenly glazed; an extended simmer can make the shrimp chewy.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
