Honey Garlic Shrimp (Printable)

Succulent shrimp cooked in a sweet, garlicky glaze for a quick and flavorful meal.

# What You’ll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined (tails optional)
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 oil 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 It:

01 - Whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and crushed red pepper flakes in a medium bowl. Set aside.
02 - Pat shrimp dry, then season evenly with kosher salt and black pepper.
03 - Warm vegetable or sesame oil in a large skillet over medium-high heat.
04 - Add shrimp in a single layer to the skillet and cook 1 to 2 minutes per side until pink but not fully cooked; avoid overcrowding by cooking in batches if necessary.
05 - Pour the prepared sauce over cooked shrimp. Stir well and simmer for 2 to 3 minutes until sauce thickens and shrimp are cooked through.
06 - Remove from heat and garnish with sliced green onions and toasted sesame seeds.
07 - Serve immediately atop steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than takeout, which means no regrets about ordering again.
  • The sauce glazes perfectly without any fussy timing or technique, just pure delicious results.
  • One skillet means one thing to clean, and that matters more than any cooking magazine will admit.
02 -
  • Don't let the shrimp linger in the sauce if your pan is very hot—they'll go from perfectly tender to rubbery in about thirty seconds flat.
  • Minced garlic burns easily, so if your oil is smoking, add it just before the shrimp and stir constantly, or mix it into the sauce instead of cooking it separately.
03 -
  • Buy shrimp a day ahead and freeze them if your store's selection looks tired—frozen-then-thawed shrimp cook up just as well as fresh.
  • The sauce will keep in a jar for a week, so make double and use it on chicken, vegetables, or even drizzle it over scrambled eggs if you're feeling adventurous.
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