This 20-minute honey garlic shrimp is a reader’s favorite recipe. It’s extra quick, very simple, and delivers a big flavor. Served with brown rice and vegetables or over a salad, this healthy dish is sure to join your regular dinner rotation.

Are you looking for a super quick, yet flavorful dinner this week? We have it right here for you. This saucy shrimp owes a lot of its flavor to a bold marinade of honey, soy sauce, and garlic, which is music to everyone’s taste buds. For a little extra flavor, we add some minced fresh ginger, but that’s entirely optional.

Tell Me About This Honey Garlic Shrimp

  • Flavor: The marinade is loaded with flavor, but our favorite part of this dish is the beautiful caramelized bits of honey and garlic stuck to the pan and edges of the shrimp. Scrape it all up to serve because you don’t want to miss those flavorful bites.
  • Ease: Regardless of your skill level, this is a very easy dinner recipe. Prepare the marinade, use half for marinating the shrimp, then use the rest as the sauce for cooking the shrimp. It’s convenient that the marinade is also the sauce– we do this for our maple sesame salmon dish too.
  • Time: The shrimp takes 5 minutes to cook on the stove, while the marinating takes another 15. You’ll have this unbelievably tasty and simple meal on your table in about 20 minutes.

20 Minute Honey Garlic Shrimp

Description

This 20-minute honey garlic shrimp is a reader’s favorite recipe. It’s extra quick, very simple, and delivers a big flavor. Served with brown rice and vegetables or over a salad, this healthy dish is sure to join your regular dinner rotation.

Ingredients

  • 1/3 cup honey
  • 1/4 cup soy sauce (we usually use reduced sodium)
  • 2 garlic cloves, minced (or 1 Tablespoon jarred minced garlic)
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional for garnish: chopped green onion

Instructions

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and a half for cooking the shrimp in step 3.
  2. Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce 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, we usually steam broccoli and microwaved some quick brown rice.)
  3. 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 the remaining marinade/sauce and cook it all until shrimp is cooked through about 1-2 more minutes.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Notes

  1. Thicken the sauce? Some readers add 1 teaspoon of cornstarch to the second half of the sauce that will be used for cooking in step 3. This thickens the sauce so it isn’t as watery. To do this, use a fork to mix 1 teaspoon of cornstarch with 1 teaspoon warm water. Once cornstarch has dissolved, stir this into the sauce before using it in step 3.
  2. Garlic: If using fresh garlic that you mince yourself, use 2 cloves which is about 2 teaspoons minced. If using refrigerated jarred minced garlic, use 1 Tablespoon.
  3. Shrimp: You can remove the tail or leave it on. We recommend using fresh shrimp, but you can use frozen. Thaw before marinating 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.
  4. Consuming leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. Do what you’d like. In this recipe, we only use half of the sauce for the marinade so we have more for cooking. (We discard the used marinade in step 3.)

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