20-Minute Honey Garlic Shrimp

When you need dinner on the table fast, shrimp is your best friend. It cooks in a few minutes, absorbs flavor quickly and pairs with almost any side. This honey garlic shrimp has a sticky, glossy sauce that balances sweet honey with salty soy sauce and plenty of garlic. Make the rice first, and the shrimp will be ready by the time it finishes.

Ingredients

For the sauce
– 1/3 cup (115 g) honey
– 1/4 cup (60 ml) low-sodium soy sauce
– 1 tablespoon rice vinegar or lemon juice
– 1 teaspoon cornstarch
– 2 tablespoons water

For the shrimp
– 1 1/2 lb (680 g) large shrimp, peeled and deveined
– 1/2 teaspoon salt and a pinch of black pepper
– 1 tablespoon neutral oil (avocado or vegetable)
– 1 tablespoon butter
– 5 garlic cloves, minced
– 1 teaspoon fresh grated ginger, optional
– 2 green onions, sliced
– 1 teaspoon sesame seeds, optional

Step-by-Step Instructions

1. Mix the sauce. In a small bowl, whisk together the honey, soy sauce, vinegar, cornstarch and water until the cornstarch dissolves. Set it aside.
2. Dry and season the shrimp. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Dry shrimp sear rather than steam.
3. Sear the shrimp. Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 1 1/2 minutes per side, just until pink. Transfer them to a plate. They will finish cooking in the sauce.
4. Cook the garlic. Lower the heat to medium. Add the butter, garlic and ginger and stir for 30 seconds, until fragrant. Do not let the garlic brown or it will turn bitter.
5. Thicken the sauce. Give the sauce a quick stir and pour it into the pan. Simmer for 1 to 2 minutes, stirring, until it bubbles and turns glossy and slightly thick.
6. Toss and serve. Return the shrimp and any juices to the pan and toss for 30 seconds to coat. Sprinkle with green onions and sesame seeds and serve immediately.

How to Tell When Shrimp Is Cooked

Shrimp turn from translucent gray to opaque pink. Watch their shape too: a loose “C” shape means they are done, while a tight “O” shape means they are overcooked and will be rubbery. Pulling them from the pan a little early is always the safer choice.

Tips for Success

• Thaw frozen shrimp properly. Place them in a colander under cold running water for 5 to 8 minutes, then dry well.
• Prep everything first. This recipe moves quickly, so have the sauce mixed and garlic minced before you start.
• Use a large pan. Crowded shrimp release water and boil instead of searing.
• Adjust the sweetness. For a less sweet sauce, reduce the honey to 1/4 cup and add a squeeze of lime at the end.

Variations

• Spicy: Add 1 teaspoon sriracha or chili garlic sauce to the sauce.
• Chicken: Use 1 1/2 lb bite-size chicken thigh pieces and cook them for 6 to 8 minutes before adding the sauce.
• With vegetables: Stir-fry broccoli florets or snap peas for 3 to 4 minutes after removing the shrimp, then continue.

Storage

Store leftovers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water, just until warm, to avoid overcooking the shrimp.

Frequently Asked Questions

Can I use pre-cooked shrimp?
You can, but skip the searing step. Add them with the sauce just long enough to warm through, about 1 minute.

Can I make it gluten-free?
Use tamari or coconut aminos in place of soy sauce.

What should I serve it with?
Steamed jasmine rice is classic. It is also good with egg noodles, cauliflower rice, quinoa or roasted broccoli.