Description
This Honey Garlic Shrimp is a quick and flavorful dinner that’s ready in just 20 minutes. Tender shrimp are coated in a glossy honey garlic sauce made with soy sauce, fresh garlic, and a touch of lemon for the perfect balance of sweet and savory flavors. Serve it over rice, noodles, or vegetables for an easy restaurant-quality meal at home.
Ingredients
Scale
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame oil (optional)
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Fresh parsley
- Lemon wedges
- Extra cracked black pepper
Instructions
- Pat the shrimp dry with paper towels and set aside.
- In a small bowl, whisk together the honey, soy sauce, lemon juice, sesame oil (if using), black pepper, and red pepper flakes.
- In another small bowl, mix the cornstarch with the cold water until smooth.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1½ to 2 minutes per side until they begin turning pink.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour the honey garlic sauce into the skillet and stir to coat the shrimp evenly.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens into a glossy glaze.
- Remove the skillet from the heat immediately to prevent overcooking the shrimp.
- Garnish with green onions, sesame seeds, and a squeeze of fresh lemon juice before serving.
Notes
- Fresh or frozen shrimp both work well; just thaw frozen shrimp completely before cooking.
- Pat the shrimp dry to help them sear and absorb the sauce.
- Avoid overcooking the shrimp, as they only need a few minutes to become perfectly tender.
- Add broccoli, snap peas, bell peppers, or zucchini to turn this into a complete one-pan meal.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with steamed rice, noodles, quinoa, or stir-fried vegetables for a complete dinner.
Nutrition
- Serving Size: 4 servings
- Calories: 315 per serving