Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1/4 cup honey
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- Salt and pepper (to taste)
- Cooked rice or noodles (for serving)
Instructions
- Start by marinating the shrimp. In a bowl, mix honey, minced garlic, soy sauce, and cornstarch. Add the shrimp and toss until well coated. Let it marinate for about 10 minutes.
- While the shrimp marinates, prepare your vegetables. Slice the bell pepper and wash the broccoli and snap peas.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated shrimp. Cook for about 2-3 minutes on each side, or until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside. In the same skillet, add the bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes until they are tender but still crisp.
- Add the shrimp back to the skillet, tossing it with the vegetables. Cook for another 1-2 minutes, allowing everything to heat through and the sauce to thicken slightly.
- Season with salt and pepper to taste. Serve immediately over cooked rice or noodles.
- Prep Time: 10
- Cook Time: 15