Honey Garlic Shrimp
This honey garlic shrimp is a popular recipe because it’s not only lip-smacking delicious, it’s a very quick and easy dinner recipe. Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables, grill on skewers, or serve over salad.
Yields: 4 servings
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon cayenne pepper
- 1 lb medium uncooked shrimp, peeled & deveined (see note below for using the tail on or off and using fresh or frozen cooked shrimp)
- 1 Tablespoon rice wine vinegar mixed with 2 tsp. cornstarch
- 2 teaspoons olive oil
- optional: chopped green onion and sesame seeds for garnish
- Whisk the honey, soy sauce, garlic, pepper and ginger together in a medium bowl.
- Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
- Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, steam or roast broccoli and make some brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining reserved marinade and rice wine vinegar slurry and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
- Shrimp: You can remove the tail or leave it on. Whatever’s easiest! I recommend using fresh shrimp, but you can use frozen. Thaw before marinading and cooking. If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce.