Honey Garlic Shrimp
Equipment
- Large skillet
- Small mixing bowl
- Whisk
- Paper towels
Ingredients
- 1.5 lbs large shrimp 16-20 count, peeled and deveined
- 1/4 cup honey
- 4 cloves garlic minced
- 3 tablespoons soy sauce low sodium preferred
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 2 green onions sliced for garnish
- 1 teaspoon sesame seeds optional, for garnish
- salt and pepper to taste
Instructions
- Pat shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes until well combined.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp to the hot skillet in a single layer. Cook for 2-3 minutes without moving them, until the bottom side is pink and lightly caramelized.
- Flip shrimp and cook for another 1-2 minutes until just cooked through and opaque.
- Pour the honey garlic sauce over the shrimp and reduce heat to medium-low. Stir gently to coat all shrimp.
- Let the sauce bubble and thicken for 2-3 minutes, stirring occasionally, until it becomes glossy and coats the shrimp.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately over rice, noodles, or greens.
Notes
Storage tip: Keeps in fridge for up to 3 days. Reheat gently in a skillet with a splash of water to prevent overcooking. For best results, use fresh or properly thawed shrimp and don't overcook to maintain tender texture.
Nutrition
Calories: 285kcalCarbohydrates: 20gProtein: 25gFat: 8gSodium: 890mgSugar: 18g