In college, Tuesday was always make your own stir-fry night. The DIY dining hall dinner was always surprisingly popular considering college students are infamous for both poor eating habits and general laziness. Nevertheless, stir-fry night was actually the fun Tuesday pick-me-up we all looked forward to, which only goes to show that everyone loves stir-fry. It’s quick, delicious, and easy to keep on the healthy side. This honey garlic shrimp stir-fry is definitely no exception. And remember, if a college student can do it, then you can definitely manage to pull this meal together on even your busiest week nights.
The Perfect Summer Stir-Fry
Obviously there’s no one right way to make stir-fry, which is part of what makes it so fun. There’s no end to the possible combination of meats, veggies, and flavors, and no matter what you choose, it’s almost always delicious.
Of all the options out there, though, this honey garlic shrimp recipe is a go-to favorite for a few reasons. Shrimp is delicious AND low-cal, which makes it my favorite go-to protein source. Whenever I have the opportunity to add shrimp or swap it in for another protein, I’ll gladly take advantage.
I also think that shrimp adds some fun and flavorful summertime flair to any recipe. While I’m a firm believer that every season is stir-fry season, it’s not necessarily one of the first meals that comes to mind when you think summer. (Ever brought stir-fry to a Fourth of July barbecue?) The sweet and savory honey garlic shrimp and fresh veggies in this recipe give stir-fry a summer makeover (oh, and this healthy recipe will help keep you bikini-ready, too.)
Prep and Serving Tips
Like I said, stir-frying is so easy a college student could do it. In fact, it’s actually so fun that a lot of college students really do it. Stir-frying makes cooking quick and easy, and it’s honestly a lot more fun than just throwing something in the oven.
One tip? Make sure you have all your ingredients cut and prepped BEFORE you start cooking anything. Stir-frying may be easy, but it does require pretty constant attention. Once you start, you’ll need to be stirring constantly so nothing burns or sticks, so make sure everything you need is prepped and ready at your fingertips. And while you’re prepping, make sure you cut all your veggies in similar sized pieces so they’ll cook evenly.
Stir-fry is famous for being a one-pot meal, and this tasty honey garlic shrimp stir-fry definitely has all the flavor you need for a complete and filling meal served over brown rice. If you’re looking to round out the meal or serve it as part of a buffet (Who knows? Maybe you ARE bringing it to a barbecue. I’m not here to judge), consider serving alongside these healthy baked vegetable spring rolls. And if you love this recipe, be sure to let us know in the comments if you have any other prep or serving tips we should know about!
Yield: 4 servings | Serving Size: 1 cup stir-fry & 1/2 cup rice | Calories: 316 | Total Fat: 5 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbhydrates: 41 g | Fiber: 5 g | Sugar: 12 g | Protein: 28 g | Cholesterol: 183 mg | Sodium: 595 mg | SmartPoints (Freestyle): 7 |
Ingredients
- 1 tablespoon coconut oil
- 1 pound raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small yellow onion, cut into thin strips
- 1 small red bell pepper, cut into thin strips
- 1 cup peas
- 1/2 teaspoon kosher salt
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon orange zest
- 2 cups brown rice, cooked
Instructions
- In a large skillet on high heat, heat the coconut oil. Once hot, add the shrimp, half the garlic, and half the ginger. Cook, stirring constantly, just in the the shrimp are firm. Remove the shrimp and set aside.
- In the same pan the shrimp was cooked in, add the onion, bell pepper, snap peas, and the remaining garlic and ginger. Cook, stirring constantly, on high heat just until the vegetables begin to soften.
- Return the shrimp to the pan, season with the salt and stir in the honey, soy sauce, and orange zest. Cook until all ingredients are coated in the sauce and hot. Serve over the brown rice and enjoy!
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