Ingredients

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1 pound shrimp (raw, peeled, deveined), fresh or frozen (thawed)

3 tablespoons honey

2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

4 cloves minced garlic, fresh preferred

2 tablespoons olive oil

1 medium bell pepper, sliced

1 cup broccoli florets (3–4 ounces)

Salt and pepper, to taste

1/4 teaspoon red pepper flakes (optional, for heat)

1 small piece fresh ginger, grated (optional)

1 teaspoon cornstarch (optional, for a thicker glaze)

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Instructions

1-Prepare the sauce: Whisk together honey, minced garlic, low sodium soy sauce, and ginger (if using); set aside.

2-Heat the pan: Place a large pan or wok over medium-high heat, add olive oil, and heat until sizzling.

3-Cook the shrimp: Add shrimp in a single layer, cook 2-3 minutes until pink, then flip and cook 1-2 more minutes; remove to a plate.

4-Add vegetables: Stir fry sliced bell pepper and broccoli florets for 3-4 minutes until tender-crisp.

5-Combine with sauce: Return shrimp to the pan, pour the sauce over everything, stir to coat, and cook for 2 minutes; reduce sauce or thicken with cornstarch slurry if needed.

6-Final seasoning: Season with salt and black pepper, drizzle with sesame oil, toss, and serve immediately.

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Notes

⏰ Prep all ingredients before turning on the heat—the cooking goes fast and you won’t have time to chop mid-stir fry.
🦐 Pat shrimp completely dry with paper towels so they sear golden instead of steaming in the pan.
🔥 Add the honey sauce near the end of cooking; honey burns quickly over high heat and can turn bitter.

Author: Ruby Bennett
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian
Diet: Pescatarian

Nutrition

Serving Size: 1.5 cups
Calories: 285
Sugar: 13g
Sodium: 420mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 22g
Cholesterol: 180mg