Shrimp Stir Fry with Honey Sriracha Sauce

This shrimp stir fry is ready in about 30 minutes. It's the ultimate weeknight dinner - quick, easy to make, and delicious.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 247kcal

Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
⅓ cup reduced-sodium soy sauce, ¼ cup water, 1 tablespoon sriracha sauce, 1 tablespoon honey, 1 tablespoon cornstarch
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the shrimp and cook until no longer raw, for about 5 minutes. Remove the shrimp to a plate and set aside.
2 tablespoons avocado oil, 1 pound raw shrimp
Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Cook the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
1 cup broccoli florets, 1 cup bell peppers, ½ cup red onions, ½ cup sugar snap peas, 1 tablespoon garlic, 1 tablespoon ginger root
Reduce the heat to medium. Add the shrimp back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened and the shrimp and vegetables are coated, about 2 more minutes.
Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.
1 tablespoon sesame oil, 1 teaspoon sesame seeds

Seasonings, especially saltiness and sweetness, are just guidelines. Adjust to taste
You can use about one pound of any sturdy vegetable, including green beans, sliced carrots, and asparagus.
While you want the shrimp fully cooked, you don't want them overcooked, or they'll be tough and gummy. So, during the first stage of cooking, cook them just until they are opaque, then proceed with the rest of the recipe. They will cook some more after you add them back to the skillet.
You can use a sugar-free honey substitute to reduce the carbs per serving from 16 to 12 grams.
Sometimes, I make this recipe with 16 ounces of frozen stir-fry veggies. Fresh veggies taste better and are crisper, but frozen ones are convenient and work, too.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.