Honey Garlic Shrimp Delight (Print view)

Succulent shrimp cooked in a sweet garlic glaze, served with green onions and sesame seeds.

# List of Ingredients:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp rice vinegar (optional)
09 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking & Garnish

10 - 1 tbsp vegetable oil or sesame oil
11 - 2 tbsp green onions, thinly sliced
12 - 1 tsp toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# Step-by-Step Directions:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl. Set aside.
02 - Pat shrimp dry and season evenly with kosher salt and black pepper.
03 - Warm vegetable or sesame oil in a large skillet over medium-high heat.
04 - Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink, avoiding overcrowding by working in batches if necessary.
05 - Pour prepared sauce over shrimp, stir to coat, and cook for 2 to 3 minutes until sauce thickens and shrimp are cooked through.
06 - Remove from heat, sprinkle with green onions and toasted sesame seeds, then serve immediately over steamed rice or noodles.

# Expert Suggestions:

01 -
  • It's ready faster than most takeout orders, so weeknight stress melts away the moment you taste it.
  • The sauce is where the magic happens—that balance of sweet and garlicky makes plain rice or noodles suddenly feel like a meal worth savoring.
  • There's room to play with heat, texture, and sides without changing the soul of the dish.
02 -
  • Shrimp cook in minutes, not the ten minutes some recipes suggest; overcooked shrimp becomes rubbery and that's the one thing you can't fix after it's done.
  • Don't skip drying the shrimp—moisture prevents browning and if your sauce seems thin, it's usually because the shrimp released water that diluted everything.
  • Taste the sauce before adding the shrimp because every bottle of soy sauce and honey behaves differently; you might want more vinegar or less salt depending on your ingredients.
03 -
  • Make the sauce in the morning and store it in the fridge; everything comes together even faster when that step is already done.
  • Buy your shrimp the day you plan to cook unless you trust your fishmonger completely, because shrimp quality matters more than almost any other ingredient here.
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