1-First Step: Mix the sauce Whisk together the soy sauce, honey, and cornstarch in a small bowl. Let it sit for a few minutes while you prep the rest of the ingredients. This short rest helps the cornstarch start to thicken once the sauce hits the hot pan. If you are making a gluten-free Honey Garlic Shrimp Stirfry, swap the soy sauce for tamari in a 1:1 ratio.

2-Second Step: Cook the shrimp Heat 1 teaspoon of the olive oil in a large deep skillet over medium heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink. Remove the shrimp from the skillet and set them aside. If you want a little extra flavor, a quick char with a hand torch works well, especially for larger shrimp.

3-Third Step: Sauté the vegetables Add the remaining oil to the same skillet. Then add the chopped broccoli, sliced bell peppers, and snow peas. Stir them often and cook for about 5 to 6 minutes, until the peppers are blistered and the vegetables are tender-crisp. If you are using frozen vegetables, keep the heat steady so excess water can cook off.

4-Fourth Step: Add the garlic and shrimp Stir in the minced garlic and return the shrimp to the skillet. Cook for 1 more minute. This brief finish brings the garlic into the mix without letting it burn. If you are using pre-cooked shrimp, this is the point where you only need to warm them through for a short time so they do not get rubbery.

5-Final Step: Add the sauce and serve Reduce the heat to low and pour in the sauce. Stir everything gently so the shrimp and vegetables get coated. The sauce should thicken quickly and turn glossy. If it feels too thick, add 1 tablespoon of water. If it seems too thin, increase the heat to medium-high for a short time and stir until it tightens up. Top with sliced green onion and serve hot over rice. The result is a sweet, savory, colorful dinner that feels comforting without taking over your evening.