Description

Craving a quick, flavorful seafood dinner that’s ready in under 30 minutes? Honey Garlic Shrimp, created by Lidey Heuck, combines succulent shrimp with a sweet-and-savory honey-garlic sauce for a weeknight win

Ingredients

Scale

Honey Garlic Shrimp uses pantry staples for a flavorful result. Here’s what you’ll need for 4 servings:

1 pound extra-large or jumbo shrimp, peeled and deveined (tails on or off): Tender, quick-cooking protein.
⅓ cup honey: Adds sweetness and glossiness.
3 tablespoons soy sauce: Provides savory umami.
1 tablespoon minced garlic (from 2 large cloves): Infuses bold, savory flavor.
½ teaspoon grated fresh ginger: Adds warmth and zing.
⅛ teaspoon crushed red pepper: Brings subtle heat.
¼ teaspoon cornstarch: Thickens the sauce.
1 tablespoon extra-virgin olive oil or vegetable oil: For searing shrimp.
Thinly sliced scallions: Fresh garnish for crunch and color.

Why These Ingredients Matter

Shrimp: Extra-large or jumbo sizes ensure juicy texture and forgiving cook time.
Honey and Soy Sauce: Create a balanced sweet-salty marinade and sauce.
Garlic and Ginger: Add aromatic depth and warmth.
Cornstarch: Ensures a glossy, thickened pan sauce.

Substitutions and Variations

Shrimp: Swap with large scallops or cubed firm tofu for vegetarian.
Honey: Use maple syrup or agave for vegan.
Soy Sauce: Replace with tamari or coconut aminos for gluten-free.
Garlic: Use ½ teaspoon garlic powder in a pinch.
Ginger: Substitute with ¼ teaspoon ground ginger.
Crushed Red Pepper: Swap with sriracha or omit for mild flavor.
Oil: Use avocado oil or sesame oil for a nutty twist.
Vegan Option: Use tofu and maple syrup or agave; replace soy sauce with coconut aminos.
Gluten-Free: Use tamari or gluten-free soy sauce.
Flavor Variations:
- Spicy Honey Garlic Shrimp: Increase crushed red pepper to ¼ teaspoon or add 1 teaspoon chili oil.
- Citrus Shrimp: Add 1 teaspoon orange or lemon zest to the marinade.
- Sesame Shrimp: Sprinkle 1 tablespoon toasted sesame seeds with scallions.
- Veggie Shrimp: Add 1 cup sliced bell peppers or broccoli florets with the shrimp.
- Teriyaki Shrimp: Replace hoisin with 2 tablespoons teriyaki sauce in the marinade.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound shrimp, ⅓ cup honey, 3 tablespoons soy sauce, 1 tablespoon minced garlic, ½ teaspoon grated ginger, ⅛ teaspoon crushed red pepper, ¼ teaspoon cornstarch, 1 tablespoon oil, scallions.
Peel and devein shrimp; mince garlic; grate ginger; slice scallions thinly.

Tip: Prep ingredients while shrimp marinate to save time; use a microplane for ginger to avoid fibers.

Step 2: Marinate the Shrimp

Place 1 pound shrimp in a large bowl.
In a small bowl, whisk together ⅓ cup honey, 3 tablespoons soy sauce, 1 tablespoon minced garlic, ½ teaspoon grated ginger, and ⅛ teaspoon crushed red pepper until smooth.
Pour 3 tablespoons of the marinade over the shrimp; toss to coat.
Marinate for 15 minutes at room temperature or up to 1 hour in the fridge.

Tip: Reserve remaining marinade for the sauce; don’t over-marinate to avoid mushy shrimp.

Step 3: Prepare the Sauce

Whisk ¼ teaspoon cornstarch into the remaining marinade; set aside.

Tip: Stir cornstarch thoroughly to ensure a smooth sauce; keep nearby for quick addition.

Step 4: Cook the Shrimp

Lift shrimp from marinade to paper towels; pat dry and discard marinade in the bowl.
Heat a large 12-inch skillet (preferably cast-iron) over medium-high; add 1 tablespoon oil, swirling to coat.
Arrange shrimp in a single layer; cook until lightly browned, about 2 minutes.
Flip shrimp and cook for 1 more minute.

Tip: Use cast-iron for deeper browning; avoid overcrowding to ensure even cooking.

Step 5: Make the Sauce

If shrimp are cooked (smaller shrimp may finish early), transfer to a serving dish.
Add reserved marinade with cornstarch to the skillet; cook, stirring, until thickened, 1-2 minutes.
If shrimp are still in the pan, cook with the sauce until thickened; if removed, pour sauce over shrimp.

Tip: Stir sauce constantly to prevent lumps; return shrimp to coat if needed.

Step 6: Serve

Transfer shrimp and sauce to a serving dish; sprinkle with sliced scallions.
Serve hot, about ¼ pound shrimp and 2-3 tablespoons sauce per serving, with steamed rice and a green vegetable or cucumber salad.

Tip: Serve immediately for the best texture; offer extra scallions for garnish.