Name: Honey Garlic Shrimp Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian
Ingredients: 1 pound extra-large or jumbo shrimp, peeled and deveined (tails on or off); 1/3 cup honey; 3 tablespoons soy sauce; 1 tablespoon minced garlic (from 2 large cloves); 1/2 teaspoon grated fresh ginger; 1/8 teaspoon crushed red pepper, plus more to taste; 1/4 teaspoon cornstarch; 1 tablespoon extra-virgin olive oil or vegetable oil; Thinly sliced scallions, for serving

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Introduction

Honey Garlic Shrimp is a quick and flavorful dish that combines sweet honey with savory soy sauce and a hint of garlic and ginger. Perfect for a fast weeknight dinner, this recipe creates a delicious sauce that coats tender shrimp for a meal everyone will love.

The image shows a white plate with three main parts: on the right side, there is a fluffy white rice mound; next to the rice, there are six grilled shrimp with a shiny, dark brown glaze and bits of green onion on top, their shells a reddish-orange with grill marks; above the shrimp, there are thin slices of cucumber and red onion garnished with small green herbs. All is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound extra-large or jumbo shrimp, peeled and deveined (tails on or off)
1/3 cup honey

3 tablespoons soy sauce
1 tablespoon minced garlic (from 2 large cloves)

1/2 teaspoon grated fresh ginger
1/8 teaspoon crushed red pepper, plus more to taste

1/4 teaspoon cornstarch
1 tablespoon extra-virgin olive oil or vegetable oil
Thinly sliced scallions, for serving

Instructions

Step 1: Place the shrimp in a large bowl.
Step 2: In a small bowl, combine the honey, soy sauce, garlic, ginger, and crushed red pepper; whisk until smooth. Pour 3 tablespoons of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.
Step 3: While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.

Step 4: Lift the shrimp from the marinade onto paper towels and pat dry; discard any marinade remaining in the bowl.
Step 5: Heat a large (12-inch) skillet over medium-high heat. Add the oil, swirling to coat the pan, then arrange the shrimp in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip and cook for 1 more minute.
Step 6: Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. If the shrimp are smaller and already cooked, transfer them to a serving dish and reduce the sauce on its own, then pour the sauce over the shrimp.

Step 7: Transfer the shrimp and sauce to a serving dish, sprinkle with scallions, and serve.

Tips & Variations

For extra depth, try using dark soy sauce instead of regular soy sauce for a richer flavor.
If you prefer less heat, reduce or omit the crushed red pepper.

Serve over steamed rice or noodles to make it a complete meal.
Use a cast-iron skillet for better browning of the shrimp.

Storage

Store leftover honey garlic shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to prevent the shrimp from becoming rubbery. Avoid microwaving if possible, as it can dry out the shrimp and sauce.

How to Serve

A white plate holds a serving of grilled shrimp coated in a shiny dark brown glaze, each shrimp curled and showing slight char marks. The shrimp are sprinkled with chopped green onions. To the right side of the plate lies a neat mound of white rice with a fluffy texture. Above the shrimp, there is a small pile of thin cucumber slices mixed with thin red onion slices, both fresh and moist. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before marinating to avoid excess moisture.

What can I substitute for cornstarch?

You can use arrowroot powder or all-purpose flour as a thickening substitute, but cornstarch provides the best glossy finish for the sauce.