Honey Garlic Shrimp – The Dish That Saved My Tuesday
You know how some evenings just sneak up and whack you over the head with hunger? That’s when I end up making Honey Garlic Shrimp. Actually, the first time I tried this, I was wearing socks that didn’t match and listening to a podcast about haunted lighthouses (don’t ask). But let me tell you: I barely noticed, because the smell of garlicky-sweet shrimp took over the whole flat. My neighbor popped his head in because he thought something was on fire – it wasn’t, but he got leftovers, so we’re even.
Why You’ll Love This Recipe (Or At Least, I Do)
I usually whip this up when I want something that feels a little fancy but really isn’t. My family actually cheers if they catch me peeling shrimp (fine, my kid just yells “SHRIMP!” but still). It cooks in, like, ten minutes, which is great if you’re like me and sometimes forget to make dinner until it’s basically already dinnertime. Oh, and if you’ve ever had the sauce stick to the pan like glue – me too, but I figured out how to avoid that (mostly, anyway).
Stuff You’ll Need (But You Can Totally Wing It)
- 500g (about 1 lb) raw shrimp, peeled & deveined (I sometimes use frozen, just thaw ‘em first)
- 2-3 big cloves garlic, minced – or if you’re in a rush, that jarred stuff is fine, though my sister-in-law would fight me on that
- 1/3 cup honey (runny, not the crystallized stuff hiding in the back of your cupboard)
- 1/4 cup soy sauce (light or dark, honestly – I’ve used both, no disasters yet)
- 1 tablespoon olive oil or any neutral oil (my grandmother swears by peanut oil but, well, allergies)
- Pinch of red pepper flakes (totally optional, but I like a bit of a kick)
- Sesame seeds or chopped scallions for topping (if you feel fancy)
By the way, if you’re short on honey, maple syrup does the trick – it’s a little woodsy, but still good. Oh, and any shrimp size works, just watch the cooking time.
How I Actually Make It (Sometimes I Improvise…)
- Mix the sauce. In a bowl, combine honey, soy sauce, minced garlic, and that pinch of red pepper. Give it a good stir – I usually use a fork, but a whisk if it’s handy.
- Marinate. Toss the shrimp into about 2/3 of the sauce. Let it sit for 10-20 minutes (I’ve done as little as five in a hurry – honestly, still tastes good, just not as punchy).
- Heat oil in a frying pan. Get it nice and hot, but not smoking. Add the shrimp (just the shrimp, not the leftover sauce yet). Cook for about 1.5 minutes per side – they’ll get pink and a bit curled. Don’t overdo it, or they’ll get rubbery (been there, regretted that).
- Add the rest of the sauce. Pour it in and let everything get bubbly, about a minute. This is when I sneak a taste – sometimes I add a splash more soy sauce if I’m feeling salty.
- Finish and serve. Take them off the heat when the sauce looks glossy and thick. Top with sesame seeds or scallions. Or both. Or… neither, if you can’t be bothered. Who’s judging?
Notes I Learned the Hard Way
- If you walk away during that last saucing step, the honey might burn. I know it smells amazing, but stay close (unless you want to be scraping pans like I did last week).
- Actually, I find using a nonstick pan saves so much cleanup. But if you only have stainless steel, it’s fine – it just sticks a bit more.
- This is one of those recipes where fresh garlic really does make a difference, but if you’re out, that pre-minced jar will do in a pinch.
Some Weird Things I’ve Tried (Not All Gold)
- Adding ginger: Sometimes I grate in a little fresh ginger. Brightens it up! But once I put in too much and it tasted a bit medicinal, so go easy.
- Swapping shrimp for chicken: Works surprisingly well, but add a bit more cook time. Pork… not so much, unless you slice it very thin.
- Broccoli: Tossed some in with the shrimp once. It was fine, but I missed the straight-up shrimp flavor.
What You Need (And What You Don’t, Actually)
- Large frying pan or wok (a regular skillet is fine, just don’t crowd the shrimp)
- Mixing bowl (sometimes I just use a big measuring jug, honestly)
- Spatula or wooden spoon
If you’re short a bowl, I’ve mixed the marinade right in a big freezer bag, then tossed the shrimp in there. Works, just don’t spring a leak!
How to Store (If You Have Leftovers…)
Pop any leftovers in a sealed container in the fridge. They keep for up to 2 days, though honestly, in my house, it never lasts more than a day! I think it tastes even better cold, straight form the fridge, but maybe that’s just me.
What to Serve With (Or Just Eat Straight Out of the Pan…)
I love this over steamed rice, especially jasmine. My cousin swears by noodles. Sometimes we do it taco-style in lettuce wraps for a “fancy” night. If it’s Friday, I’ll pour a glass of Riesling and call it dinner. Try it with this easy steamed rice or check out this noodle stir-fry guide for ideas.
Pro Tips (Learned by Messing Up)
- Don’t rush the marinating, even if you’re hungry. I once skipped it because I was hangry – tasted fine, but less wow.
- Wipe the pan between batches if you’re doubling. Burnt bits = bitter sauce, which nobody wants.
- Peeling shrimp with cold fingers is worse than folding fitted sheets. Let them warm up a bit first!
Real Questions I’ve Gotten (And My Honest Answers)
- Do I have to peel my own shrimp? Heck no! Pre-peeled is fine. If you’re feeling brave, though, the shells do add flavor (I’m just lazy).
- Can I make this less sweet? Sure thing! Just use a bit less honey, or thin with water. Actually, I sometimes do half honey, half orange juice – works a treat.
- What if I don’t have soy sauce? Tamari or coconut aminos work. Or just salt and a tiny splash of vinegar if you’re in a pinch – not the same, but it gets you to dinner.
- My sauce is too runny? Let it bubble a little longer, or add a cornstarch-water slurry. Or just eat it with a spoon. No shame.
- Is it spicy? Not unless you go crazy with the red pepper. I sometimes do, but that’s just me being reckless.
So there you go, my rambling guide to Honey Garlic Shrimp. If you want to geek out more about shrimp, Bon Appétit has a shrimp buying guide that’s actually super useful. Now, off you go – make a mess, taste as you cook, and don’t stress the details. Dinner’s sorted.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped green onions (for garnish)
Instructions
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1In a medium bowl, whisk together honey, soy sauce, minced garlic, and grated ginger.
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2Add the shrimp to the bowl and toss to coat. Let marinate for 5 minutes.
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3Heat olive oil in a large skillet over medium-high heat. Add shrimp and marinade to the skillet.
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4Cook shrimp for 2-3 minutes on each side, or until pink and opaque. Sprinkle with red pepper flakes.
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5Remove from heat and garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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