Shrimp
Honey Garlic Shrimp
Plump shrimp tossed in a sticky honey, soy and garlic glaze, ready in 20 minutes.
- Prep
- 10 mins
- Cook
- 10 mins
- Total
- 20 mins
- Serves
- 4
- Level
- Easy
The sauce is mixed separately and added only after the shrimp are cooked, so it stays safe and glossy. Cornstarch thickens it in about a minute. Serve over rice or noodles with something green on the side.
Ingredients
Serves 4
Directions
- Whisk the honey, soy sauce, rice vinegar, cornstarch and water in a small bowl until smooth.
- Pat the shrimp dry and season with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the shrimp in one layer for 1 1/2 minutes per side, until just pink. Move them to a plate.
- Lower the heat to medium and add the garlic and ginger. Cook 30 seconds until fragrant.
- Whisk the sauce again and pour it in. Simmer 1 to 2 minutes until it thickens enough to coat a spoon.
- Return the shrimp and their juices to the pan and toss for 1 minute, until the shrimp are pink and opaque. Top with scallions and sesame seeds.
Tips and make-ahead notes
- Serve over steamed rice to soak up the extra sauce.
- Add a handful of broccoli florets to the pan with the garlic for a one-pan meal.
- Leftovers keep 2 days refrigerated; reheat gently.
Nutrition per serving
- Calories
- 290
- Carbohydrates
- 26g
- Protein
- 30g
- Fat
- 7g
- Fiber
- 0g
- Sodium
- 860mg
Estimated. Values change with brands, portion sizes and substitutions.
