Quick and Easy Honey Garlic Shrimp
This Quick and Easy Honey Garlic Shrimp features plump, juicy shrimp coated in a sticky sweet-savory glaze that's ready in just 20 minutes. The combination of honey, garlic, and soy sauce creates a restaurant-quality dish that's perfect for busy weeknights when you want something impressive without the fuss.
Equipment
- Large skillet or wok 12-inch pan works best
- Small mixing bowl For sauce
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Paper towels For patting shrimp dry
Ingredients
For the Shrimp
- 1½ pounds large shrimp 680g, peeled and deveined, tails on or off
- 1 tablespoon cornstarch 15ml
- ½ teaspoon salt 3g
- ¼ teaspoon black pepper 1g
- 2 tablespoons vegetable oil 30ml
For the Honey Garlic Sauce
- ⅓ cup honey 80ml
- ¼ cup soy sauce 60ml, or tamari for gluten-free
- 5 cloves garlic minced
- 1 tablespoon fresh ginger 15ml, minced
- ½ teaspoon red pepper flakes optional, for heat
- 1 tablespoon lemon juice 15ml, freshly squeezed
For Garnish
- 2 green onions sliced
- 1 teaspoon sesame seeds optional
Instructions
- Pat the shrimp completely dry with paper towels. In a large bowl, toss shrimp with cornstarch, salt, and black pepper until evenly coated, then let sit for 5 minutes.
- In a small bowl, whisk together honey, soy sauce, minced garlic, minced ginger, red pepper flakes, and lemon juice until smooth. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque, then transfer to a plate.
- Pour the sauce into the same pan and simmer over medium heat for 2-3 minutes, stirring occasionally, until thickened and reduced by about one-third.
- Return cooked shrimp to the pan and toss to coat with glaze for 30 seconds to 1 minute. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.
Notes
- Frozen shrimp works perfectly - just thaw completely under cold running water and pat very dry before coating with cornstarch.
- Don't overcrowd the pan when searing shrimp. Cook in batches if needed to ensure proper browning instead of steaming.
- Fresh garlic and ginger make a huge difference in flavor compared to pre-minced versions from a jar.
- Watch the shrimp closely - they cook fast (3-4 minutes total). They're done when pink and curled into a C-shape.
- For a less sweet version, reduce honey to ¼ cup. For more heat, double the red pepper flakes or add sriracha.
- Use low-sodium soy sauce if watching salt intake, or replace half with coconut aminos for 70% less sodium.
- Serve over jasmine rice, cauliflower rice, rice noodles, or in lettuce wraps for different presentations.
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to prevent rubbery texture.
- The cornstarch coating helps the sauce cling to the shrimp and creates a subtle crispness on the exterior.
- Don't wipe the pan before adding sauce - those browned bits add incredible flavor to the glaze.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 25gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 285mgSodium: 890mgPotassium: 195mgSugar: 22gVitamin A: 4IUVitamin C: 8mgCalcium: 12mgIron: 18mg
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