Honey-Ginger Shrimp and Vegetables

Honey-Ginger Shrimp and Vegetables

11
Liz Hoffman 1

"I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired."
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Ingredients

45 m servings 369 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
  2. Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

I love this recipe!It is spicy so, if you can't do spicy don't make this.

Most helpful critical review

This was okay but definitely not something that I would serve frequently. I cut red pepper flakes to 1/2 tsp. and the heat level was just about right.

I love this recipe!It is spicy so, if you can't do spicy don't make this.

My husband and I really liked this. My grown son didn't care for the heavy honey flavor. We used just under a teaspoon of the crushed red pepper, and it was still very spicy - my husband would l...

This was very good! My husband loved it. I used two zucchini and only 1 tsp. of red pepper flakes. I liked that it was a pretty quick and easy meal! i will definitely make this again.

This was okay but definitely not something that I would serve frequently. I cut red pepper flakes to 1/2 tsp. and the heat level was just about right.

I love spicy, but this recipe is waaaaay past spicy! 2 teaspoons of red pepper flakes? We couldn't eat it. It would have been good with a pinch or less - or the red pepper flakes could have be...

The 1/2 c honey plus the cornstarch made this very gloppy. 1/2 tsp - 1 tsp of red pepper flakes would have been adequate. I ended up adding chicken stock, lime juice and white wine to get some l...

I thought this recipe was excellent. My only words of advice are to definitely have everything pre-chopped and the honey and corn starch mixed before you start so that everything can be added qu...

This was ok, but it was pretty bland. Not something I would make again.

It was ok, but not something I would make again.