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–+ servings
Honey Garlic Shrimp

Honey Garlic Shrimp

Discover the irresistible flavor of Honey Garlic Shrimp with a perfect blend of sweet and savory in this quick and easy recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon sesame seeds (optional)
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Bowl for mixing the sauce
  • Whisk
  • Spatula
  • Measuring spoons

Method
 

  1. In a medium bowl, combine the honey, soy sauce, minced garlic, and grated ginger. Whisk until smooth.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
  3. In the same skillet, pour the honey garlic sauce and bring it to a simmer. Mix the cornstarch and water in a small bowl to create a slurry, then add to the sauce and stir continuously for about 2 minutes until thickened.
  4. Return the shrimp to the skillet and toss them in the sauce, cooking for an additional 1-2 minutes until heated through. Garnish with sesame seeds and chopped green onions if desired.

Nutrition

Calories: 220kcalCarbohydrates: 15gProtein: 20gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 190mgSodium: 650mgPotassium: 250mgSugar: 10gVitamin A: 2IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

To enhance the flavor, consider adding a splash of rice vinegar or a pinch of red pepper flakes to the sauce for extra tanginess and heat. For a healthier twist, try marinating the shrimp in the sauce for 15 minutes before cooking, or use grilled shrimp in place of sautéed. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently to avoid overcooking the shrimp.
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