This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. The recommended vegetables for this recipe are peppers, broccoli and peas, but those aren't the only vegetables that will work.Necessary cookies are absolutely essential for the website to function properly. What other vegetables would work in this recipe? Yes! If you can already 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. A hand torch is a one-time investment that lasts for a really long time, and it enhances the flavor of this shrimp, along with salmon and crab dip. do I need a torch? Yes! I mean technically you can make these without one, but I promise you they won't be as delicious. If the sauce seems too thin, turn the heat up to medium-high. If the sauce becomes too thick, remove the skillet from the heat and add 1 tablespoon of water. The last step is to pour in the sauce, reduce the heat to low and then stir so that everything is coated in the sauce. At this point, you should add the garlic and shrimp into that skillet and sauté everything for 1-2 minutes. You want to cook them for 4-5 minutes, or until you notice the peppers start softening and turning brown on both sides. Once the shrimp is charred, set it aside and begin cooking the veggies in a separate skillet. Cook the shrimp with a bit of olive oil until they're pink, then remove the skillet from the heat and use your Bernzomatic TS8000 torch to char the shrimp. The recipe calls for raw shrimp, so make sure to peel and devein the shrimp first, then add them to a heavy-bottomed skillet (I used my cast iron). The goal is to have a semi-thick sauce vs.
That way, when it's eventually heated, it'll thicken up quickly. 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. It's a healthy, filling meal that doesn't sacrifice flavor, and it pairs perfectly with riceįirst, make the sauce.According to my husband, it tastes the exact same (let's say "better than") takeout.It's a quick meal that you can make with frozen veggies + shrimp.I know getting to the grocery store these days can be a little tricky, so if you have some frozen veggies on hand, this stir fry should be a no-brainer.Īnd after you're done making this shrimp recipe, be sure to bookmark this juicy baked pork tenderloin - another delicious dinner recipe that I adore! Why you'll love this honey garlic shrimp stir fry
One of my favorite things about this recipe (besides the flavor), is the fact that it can be made with frozen vegetables, which is a huge win if you ask me. It's loaded with veggies and shrimp, and delicious on its own or over rice.
Honey cashew shrimp how to#
Well, today I'm showing you how to make an easy, homemade version of your favorite stir fry. There's just something about honey and soy sauce-they're basically the perfect match. Even my husband said so, so you know it must be true. I don't want to sound over-the-top, but this honey garlic shrimp stir fry is BETTER THAN TAKE OUT! Yes, I'm serious. Thank you for supporting brands that help me run this site! This Honey Garlic Shrimp Stir Fry featured charred shrimp, broccoli, pepper and peas and is covered in the easiest and most delicious honey soy sauce.ĭisclaimer: This post was created in partnership with Bernzomatic.
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