This honey sriracha shrimp stir fry recipe comes together in less than 30 minutes, making it perfect for easy meal prep or dinner any night of the week. Pan seared shrimp, broccoli, carrots, snap peas, and bell pepper are tossed in the perfect sweet and spicy sauce. Serve over fluffy white rice (or quinoa or brown rice, if you prefer!)
This post has been sponsored by Wholesome. All thoughts and opinions are my own.
Juicy seared shrimp and tender-but-still-crunchy veggies all over top of sticky rice. What could be better? Oh, I know. A sweet and spicy sticky stir fry sauce to wrap it all up in a big flavor hug. I mean, duh. Whether you’re meal prepping this boss of a meal or eating it for dinner, you. are. winning.
I know that shrimp looks like a mouth party and you probably feel like you’re running late, but first let’s talk more about that stir fry sauce, shall we? Because that’s a big reason for the awesomeness of the shrimp.
When I was in college and trying to get rid of the freshman
15 20, I discovered the magical art of stir fry as part of my healthy eating journey. Back then, stir fry meant pouring store-bought sauce over veggies and calling it good. We have learned since then. Now we make THIS homemade stir fry sauce because it’s easy, inexpensive, healthier, and most importantly… better. All we need is water, tamari or soy sauce, fresh ginger and garlic, chili flakes, cornstarch and the two co-stars of this show – sriracha and honey. Wholesome Organic White Honey, to be exact.
Now, when it comes to most things, buying local is usually a good bet. I love supporting local artists, farmers, and small businesses. But with honey, it’s a little bit different. At this point in time, only 1% of US farm and ranch land is organic, making it nearly impossible for bees to avoid contact with pesticides.
Wholesome’s honey comes from protected hives located deep in the dense, remote forests of Brazil. What that means is that it’s pesticide-free. It’s also USDA organic, non-GMO Project Certified, and fair trade (read more about their products here). As for the local thing, you can locate Wholesome products at your local grocer. 😘 Orrrrr… you can always order from good ol’ Amazon Prime. Either way – we good, fam.
Ok. Now that you know where you can get the best honey, I need you to know that there are (at least) 5 or 6 things I really love about this recipe:
- It’s healthy. But it’s not boring.
- It’s meal prep friendly. Meaning you can make it specifically for meal prep lunches, or save leftovers from dinner.
- It’s freaking quick. Like, 20 minutes from start to finish quick.
- It’s versatile. Don’t have carrots? Add cauliflower. Don’t like snap peas? Use green beans or regular peas. Etc.
- Minimal cleanup! One bowl for the sauce and one skillet. That’s it.
- It’s foolproof. We tested this recipe 5 times to make sure it’s as easy to follow and as straightforward as possible. And even after eating it for dinner for like a week straight, I’m still not tired of it. It’s THAT good, people.
In the years since I first started making stir fry for dinner – and specifically while testing this recipe – I’ve learned a few key tips for making A+ stir fry. 👇👇👇
How to Make GOOD Stir Fry (aka easy, tasty, and NOT soggy or boring)
- Mix your sauce ahead of time. I prefer the easy, whisk-in-a-bowl method. Some recipes call for cooking the sauce on the stovetop prior to adding it to the stir fry but I don’t think that’s necessary. It thickens perfectly once it’s added to the hot skillet with veggies.
- Thoroughly pat your shrimp dry, then season with salt and pepper. Extra firm tofu works great as a protein substitute!
- Before anything else, sear shrimp over medium-high heat until it’s -almost- cooked through. For average-sized shrimp, this is about 2 minutes per side. Remove from the skillet and set aside to add back into the stir fry later. This will keep the protein from getting overcooked.
- Choose quick-cooking vegetables and prep them accordingly. For example, chop carrot into thin slices so it cooks as quickly as broccoli. Add more delicate ingredients like bell pepper, green onion, peas, etc. last and cook for just a couple of minutes to ensure they maintain some crunch.
- Add the stir fry sauce and shrimp back in at the same time for just a couple more minutes, stirring quickly to coat everything.
- Remove from heat and serve immediately or add to meal prep containers.
That’s it… it’s as simple as that! And we love simple, right? 😘
Since we’re taking about simple and good things, I think this is the perfect time to mention Ibotta and the fact that there is an Ibotta rebate for the honey we used in this recipe. Have you guys heard of Ibotta? If so, YAY! If not, I’ll explain. It’s an app that compiles coupons from the places you shop and gives you rebates on items you purchase. You don’t have to print coupons or worry about forgetting them at home. You don’t even have to scan your phone at the store. You just take a picture of your receipt and scan the barcode once you’re home. Then BAM! You get money back on what you bought. Like Wholesome products. All kinds of Wholesome products. I’ve only been using the app for a couple of weeks and I’ve already earned almost 20 bucks.
But if that sounds confusing or complicated (or if you just really love saving money), then you can check out the other coupon offer available on Wholesome’s site here.
SO. Get the honey. Get the veg. Get the shrimp. Make this recipe. You know, like… ASAP. I’m dying to hear what you guys think about it. Are you making it for meal prep? Are your coworkers jelly? Are you planning it for dinner this week? Good. Tell me about it in the comments. And if you’re wondering what to do with the remaining honey in your jar then you need to head to Wholesome’s recipe page for some delicious inspiration!
And be sure not to miss this awesome and educational video by the Wholesome team that talks you further through the benefits of choosing their honey over your local or store brands!
Honey Sriracha Shrimp and Veggie Meal Prep
This honey sriracha shrimp and veggie stir fry recipe comes together in less than 30 minutes, making it perfect for easy meal prep or dinner any night of the week. Pan seared shrimp, broccoli, carrots, snap peas and bell pepper are tossed in the perfect sweet and spicy sauce. Serve over fluffy white rice (or quinoa or brown rice, if you prefer!)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
Stir Fry Ingredients
- 2 Tablespoons olive oil
- 1/2 lb. shrimp
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 cup carrots
- 1 cup snap peas
- 1/2 yellow bell pepper
- 1/2 bunch green onions (about 1/4 cup, chopped)
- 2 Tablespoons water
Honey Sriracha Stir Fry Sauce
- 2 Tablespoons Wholesome Organic Raw Unfiltered White Honey
- 2 Tablespoons tamari or soy sauce
- 2 Tablespoons water
- 1 Tablespoon sriracha
- 2 clove garlic, minced
- 1/2 inch nub of ginger, minced
- 1/2 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- 1 cup white jasmine rice
- 2 cups water
- In a medium bowl, combine all sauce ingredients and whisk together to combine.
- In a medium pot, combine rice and water. Bring to a boil, then decrease heat to simmer and cover the pot. Cook 15-20 minutes, stirring occasionally, until the water is absorbed and rice is cooked.
- Prepare shrimp. Peel and devein if necessary. Thoroughly pat dry and sprinkle with salt and pepper.
- In a large skillet, bring olive oil to high heat. Carefully add shrimp to the skillet and sprinkle with salt and pepper. Sear for 2 minutes, then flip and sear the opposite side for 2 minutes. Remove shrimp from the skillet and set aside for later.
- Decrease heat to medium high and add broccoli, carrots, snap peas, and bell pepper. Sauté for 2 minutes, then pour in 2 tablespoons of water and cover the skillet. Cook covered for 4 minutes.
- Add green onion, and sauce. Stir to coat everything thoroughly. Cook 2 minutes.
- Add shrimp back into the skillet and cook 2 more minutes.
- Serve the stir fry over rice immediately, or portion into meal prep containers!
*We used a large cast iron skillet for this recipe. It’s great for stir fries because nothing sticks!
- Serving Size: 1
- Calories: 183
- Sugar: 13 g
- Sodium: 636 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 87 mg