Honey Garlic Shrimp Stir Fry

This Honey Garlic Shrimp Stir Fry features charred shrimp, broccoli, peppers, and peas and is covered in the easiest and most delicious honey soy sauce. It can also be made with frozen vegetables, which is perfect for days when it can be hard to get to the store.

Directions

1. Whisk sauce ingredients together and set aside. This may seem like an odd first step, but you want the sauce ingredients--the soy sauce and honey--to sit with the cornstarch for a few minutes. That way, when it’s eventually heated, it’ll thicken up quickly. The goal is to have a semi-thick sauce vs. a runny sauce.
2. Cook shrimp with oil in a cast iron skillet until pink. The recipe calls for raw shrimp, so make sure to peel and devein the shrimp first, then add them to a heavy-bottomed skillet. Cook the shrimp with a bit of olive oil until they’re pink, then remove the skillet from the heat. If you use pre-cooked shrimp, simply thaw the shrimp, “cook” it in a skillet for a few minutes until it’s warm, then char it using your Bernzomatic torch.
3. Use your Bernzomatic TS8000 torch to char the shrimp until blackened, approximately 30 seconds; set aside. Why a torch? A hand torch is a one-time investment that lasts for a really long time, and it enhances the flavor of the shrimp.
4. Begin cooking veggies in a large, deep skillet, add the broccoli, peppers and snow peas, along with 1 tbsp olive oil, and sauté over medium heat until peppers are blistered, 4-5 minutes. Then, add the garlic and shrimp and sauté for 1 additional minute.
5. Reduce heat to low, then pour in the sauce and stir for 10 seconds or so until sauce thickens, and everything is coated in the sauce. If the sauce becomes too thick, remove the skillet from the heat and add 1 tbsp water. If the sauce seems too thin, turn the heat up to medium-high.
6. Top stir fry with green onion, serve over rice and enjoy!