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Honey Ginger Garlic Shrimp Stir Fry

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Dinnertime is about to get a whole lot more delicious and flavorful. I’ve got this honey ginger garlic shrimp stir fry for you!

Super quick and easy seafood dinner for those who love shrimp! Honey ginger garlic shrimp stir fry takes only 20 minutes to put together! You will love the short amount of time that you'll be in the kitchen!

Shrimp is probably one of the easiest things to cook when you’re short on time during the week. They can be pricey but this honey ginger garlic shrimp stir fry is well worth the price of shrimp. And not to mention well worth the time you’re saving in the evenings!

More time to spend veg’ing on the couch evening = my kind of meal.

What about you? Can I sign you up for this? Don’t miss the recipe video below, either!

Super quick and easy seafood dinner for those who love shrimp! Honey ginger garlic shrimp stir fry takes only 20 minutes to put together! You will love the short amount of time that you'll be in the kitchen!

As you can see in the video below, the sauce for this is incredibly easy to put together. A handful of ingredients and that’s pretty much it!

I’m pretty sure you can get this on the dinner table, with a side of white or brown rice, in less than 20 minutes. Solid.

Recipe video:

Super quick and easy seafood dinner for those who love shrimp! Honey ginger garlic shrimp stir fry takes only 20 minutes to put together! You will love the short amount of time that you'll be in the kitchen!

Pretty sure it can’t get any better than this!

Honey Ginger Garlic Shrimp Stir Fry

This stir fry comes together in less than 20 minutes. The perfect weeknight meal for those seafood lovers!
4.5 from 2 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Julie Chiou
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Ingredients 

For the sauce

  • cup soy sauce
  • cup honey
  • 2 cloves garlic, minced
  • 2 tablespoons finely minced fresh ginger

For the rest of the dish

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons tapioca flour
  • Salt and pepper
  • Sesame seeds, for topping (optional)
  • Green onions, for topping (optional)
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Instructions

  • In a measuring cup, whisk together the ingredients for the sauce.
  • Add shrimp to a gallon plastic bag. Add the tapoica flour, salt, and pepper. Shake vigorously to coat.
  • In a medium skillet over medium-high heat, add a little bit of vegetable oil. Once the oil is heated, add the shrimp to the skillet. Cook until slightly browned/crispy on one side. Remove from skillet and place on a plate.
  • Keeping the heat on, add the sauce to the skillet and bring to a low simmer to thicken. Once thickened, add shrimp back in and cook through. Toss to coat in sauce then remove from heat.
  • Top with sesame seeds and green onions, if desired. Serve over white or brown rice.

YOUR NOTES

NUTRITION FACTS

Serving: 1 serving | Calories: 373 kcal | Carbohydrates: 58 g | Protein: 56 g | Sugar: 46 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Asian
Keyword: stir fry recipe
Recipe Rating




PF

Sunday 30th of January 2022

Very good! Came out exactly as I imagined. Thank you

Carol Gelles

Monday 13th of July 2020

how can these be paleo when they have soy sauce in them?

Julie Wampler

Monday 13th of July 2020

hi! i figured that if someone was making this on a paleo diet, they would have the knowledge (like you) that soy sauce is not paleo so they would substitute coconut aminos. that's what i did when i was on the paleo diet - whenever i saw recipes with soy sauce, i just subbed with coconut aminos. :) hope that helps!

Liana Kobayashi

Monday 27th of April 2020

Does not shrimp turn tough if you cook it too long. Zig zip cook it till one side is browned and crispy, I have a feeling it will be tough.

Julie Wampler

Monday 27th of April 2020

It does turn tough if you cook it too long but I haven't ever had issues with it being that way from just browning the shrimp. High heat is key!

Angie

Tuesday 7th of April 2020

Great recipe! I will be making this one again.

Kerry D Hickman

Tuesday 10th of March 2020

what is best to replace tapioca flour?

PF

Sunday 30th of January 2022

@Julie Wampler, All Purpose flour

Julie Wampler

Thursday 12th of March 2020

Cornstarch