Quick Shrimp Stir-Fry with Garlic and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A fast and flavorful stir-fry of shrimp with garlic and ginger in a savory soy glaze, perfect over steamed rice. This Asian Super Bowl recipe, ready in about 20 minutes, pairs large shrimp, vegetable oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 medium red bell pepper, julienned
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 stalks green onions, sliced
• 1/4 tsp red pepper flakes
• 2 cups steamed jasmine rice, cooked

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 1 lb peeled and deveined large shrimp, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
5. Step 5: In the same pan, add 1 julienned medium red bell pepper and stir-fry for 2 minutes until crisp-tender.
6. Step 6: Return shrimp to the pan and pour in the soy-honey sauce mixture. Toss to coat and cook for 1 minute until the sauce thickens and glazes the shrimp and peppers.
7. Step 7: Sprinkle 2 sliced green onions and 1/4 tsp red pepper flakes over the stir-fry, toss briefly, then serve immediately over 2 cups cooked steamed jasmine rice.