Honey Garlic Shrimp (Print Version)

A quick dish featuring shrimp glazed with honey and garlic, perfect for busy evenings.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp rice vinegar (optional)
09 - 1/2 tsp crushed red pepper flakes (optional)

→ Cooking & Garnish

10 - 1 tbsp vegetable or sesame oil
11 - 2 tbsp green onions, thinly sliced
12 - 1 tsp toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# How To Make:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl. Set aside.
02 - Pat shrimp dry and season evenly with kosher salt and black pepper.
03 - Warm oil in a large skillet over medium-high heat.
04 - Add shrimp in a single layer and sauté 1 to 2 minutes per side until just pink, avoiding overcrowding; cook in batches if necessary.
05 - Pour sauce over shrimp, stirring to coat well, and cook for 2 to 3 minutes until sauce thickens and shrimp is fully cooked.
06 - Remove from heat, garnish with green onions and sesame seeds, and serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen when you actually spent fifteen minutes.
  • The sauce is naturally sweet and savory, so even people who claim they don't like seafood often surprise themselves.
  • Works for weeknight panic dinners and fancy enough for guests if you add a wedge of lime and call it intentional.
02 -
  • Overcooking shrimp by even a minute makes them rubbery and sad; trust the pink color and the curled shape more than the clock.
  • If your sauce seems too thin, it will thicken slightly as it cools on the warm shrimp, so don't panic if it looks a little loose in the pan.
  • Shrimp cook so fast that having everything prepped and ready before you turn on the heat is the difference between dinner and disaster.
03 -
  • Have everything prepped before the heat goes on—minced garlic, ginger grated, shrimp patted dry, sauce whisked—because the actual cooking happens faster than you think.
  • If you prefer a thicker, more clingy sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it in once the shrimp are cooked and the sauce is bubbling.
Go Back