Honey-Garlic Shrimp

Honey-Garlic Shrimp

Nothing beats the clock like stir fry cooking. If you plan on serving this Honey-Garlic Shrimp with rice, start the rice first. While it’s cooking, cut up the vegetables and make the stir fry.


1/4 cup low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon peanut or olive oil
2 cups carrot, julienned
2 cups zucchini, julienned
1 pound “uncooked” medium shrimp, peeled, leaving tails intact


In a small bowl, stir together soy sauce, honey and garlic.

In a wok or large skillet, heat oil over medium-high heat until hot. Add carrots and zucchini. Cook 2 minutes, stirring constantly or until vegetables are slightly tender; remove vegetables from wok. Add shrimp.

Cook and stir 2 minutes or until shrimp just begin to turn pink. Return vegetables to wok, stir in soy sauce mixture. Cook, stirring occasionally, 2 minutes or until shrimp turn pink and liquid has thickened slightly. Serve with hot cooked jasmine rice, if desired.

Serves 4

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