Honey Garlic Shrimp Dish (Printable Version)

Succulent shrimp glazed in a sweet honey garlic sauce, perfect for busy weeknights.

# What You'll Need:

→ 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)

→ 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

# Directions:

01 - In a medium bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes. 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; cook 1–2 minutes per side until just turning pink. Avoid overcrowding; cook in batches if necessary.
05 - Pour sauce over shrimp, stirring to coat. Cook 2–3 minutes until sauce thickens and shrimp is cooked through.
06 - Remove skillet from heat. Garnish with green onions and toasted sesame seeds. Serve promptly over steamed rice or noodles.

# Additional Tips::

01 -
  • Twenty minutes from craving to plate, with most of that time just letting the sauce do its magic.
  • The kind of sauce that makes you want to mop it up with extra rice because it's almost too good to waste.
  • A weeknight dinner that tastes impressive enough for guests but requires almost no technique or fussing.
02 -
  • Overcooked shrimp turns into little rubber bouncy balls, so the moment they turn pink through is the moment you pull them off heat; a few extra seconds makes all the difference.
  • The sauce keeps thickening as it cools, so what looks slightly thin on the stove will be perfect once plated, and this was a lesson learned the hard way one very sticky night.
03 -
  • Make the sauce while your shrimp is drying and you'll never feel rushed, plus everything comes together like a choreographed dance instead of controlled chaos.
  • Serve it with extra sauce spooned over the rice because that glaze is the real star and too much is never actually enough.
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