Start by gathering all your ingredients. Make sure the shrimp are fully thawed if they were previously frozen. Mince the garlic and ginger, slice the yellow onion and red bell pepper into thin strips, and measure out the peas.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Allow the oil to melt and become hot but not smoking.
Add the minced garlic and ginger to the skillet. Sauté for about 30 seconds, stirring constantly to prevent burning. You want them fragrant but not browned.
Now, add the shrimp to the skillet. Sprinkle with 1/2 teaspoon of kosher salt. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Stir occasionally to ensure even cooking.
Once the shrimp are cooked, add the sliced yellow onion, red bell pepper, and peas. Stir-fry the mixture for another 2-3 minutes until the vegetables are tender yet still crisp.
In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1 tablespoon of orange zest. Pour the sauce over the shrimp and vegetables in the skillet, stirring to coat everything evenly.
Remove the skillet from heat. Serve the Honey Garlic Shrimp Stir-Fry over a bed of 2 cups of cooked brown rice, ensuring each serving gets a generous amount of the delicious sauce.
