Honey Garlic Shrimp Dish (Print)

Succulent shrimp glazed with honey and garlic, cooked quickly for a flavorful main dish.

# Components:

→ Shrimp

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

→ Sauce

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

→ For Cooking & Garnish

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

# Directions:

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 vegetable or sesame oil in a large skillet over medium-high heat.
04 - Arrange shrimp in a single layer and cook 1 to 2 minutes per side until they begin to turn pink. Avoid overcrowding; cook in batches as needed.
05 - Pour prepared sauce over the shrimp, stirring frequently. Cook for 2 to 3 minutes until the sauce thickens and shrimp is cooked through.
06 - Remove skillet from heat. Garnish with green onions and toasted sesame seeds.
07 - Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • It's faster than delivery and tastes infinitely better, with that glossy caramelized sauce that makes people think you actually planned dinner.
  • The balance of honey's sweetness against salty soy and fiery garlic hits different every single time, like a flavor combination that shouldn't work but absolutely does.
  • One skillet means minimal cleanup, and that alone might be the best part of cooking on a hectic evening.
02 -
  • Don't crowd the pan—I learned this the hard way by making a shrimp soup instead of a stir-fry, and now I work in batches if I have to, trusting that a properly seared shrimp is worth the extra two minutes.
  • Rice vinegar seems optional but it's genuinely not; it's the difference between a one-dimensional sweet dish and something with actual complexity and balance.
03 -
  • Keep your honey at room temperature so it pours easily and mixes without resistance; cold honey is stubborn and will slow you down when time is already tight.
  • Buy pre-peeled shrimp if your budget allows—it sounds lazy but it genuinely saves ten minutes, and on a weeknight that's the difference between ordering takeout and cooking something real.
Back