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–+ servings
Honey Garlic Shrimp

Savory Honey Garlic Shrimp Ready in Just 10 Minutes

This Honey Garlic Shrimp recipe combines sweet and savory flavors for a quick and delectable dinner option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Fresh or frozen, peeled and deveined
For the Sauce
  • 1 tablespoon Soy Sauce Use gluten-free soy sauce for a gluten-free option
  • 1 tablespoon Cornstarch Used for 'velveting' the shrimp
  • 3 tablespoons Honey Provides sweetness and creates a sticky glaze
  • 2 cloves Garlic Fresh minced garlic is best
  • 1 teaspoon Ginger Fresh grated ginger is ideal
  • 1 teaspoon Chili Flakes Optional for a spicy kick
For Cooking
  • 2 tablespoons Vegetable Oil Neutral oil like canola or grapeseed
For Garnish
  • 2 tablespoons Green Onions Adds color and freshness as a garnish

Equipment

  • Non-stick frying pan

Method
 

Step‑by‑Step Instructions for Honey Garlic Shrimp
  1. In a medium bowl, combine soy sauce and cornstarch, whisking until smooth. Add shrimp and marinate for about 5 minutes.
  2. Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat until shimmering.
  3. Add minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
  4. Add the marinated shrimp to the pan, cooking for 1-2 minutes on each side until pink and opaque.
  5. Pour honey over the shrimp, add chili flakes if desired, and toss for about 1 minute until well-coated.
  6. Remove from heat, transfer to a serving dish, and garnish with sliced green onions. Serve over rice or with salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 25gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp is thawed and patted dry before marinating for better texture.

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