Honey Garlic Shrimp
Published Jan. 31, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound extra-large or jumbo shrimp, peeled and deveined (tails on or off)
- ⅓cup honey
- 3tablespoons soy sauce
- 1tablespoon minced garlic (from 2 large cloves)
- ½teaspoon grated fresh ginger
- ⅛teaspoon crushed red pepper, plus more to taste
- ¼teaspoon cornstarch
- 1tablespoon extra-virgin olive oil or vegetable oil
- Thinly sliced scallions, for serving
Nutritional analysis per serving (4 servings)
223 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 24 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shrimp in a large bowl.
- Step 2
In a small bowl, combine the honey, soy sauce, garlic, ginger and crushed red pepper; whisk until smooth. Pour 3 tablespoons of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.
- Step 3
While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.
- Step 4
Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.
- Step 5
Heat a large (12-inch) skillet over medium-high. (A cast-iron skillet will help the shrimp brown more deeply than a nonstick skillet.) Add the oil, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp and cook for 1 more minute.
- Step 6
Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. (If your shrimp are on the smaller side and already cooked through before it’s time to add the sauce, transfer them to the serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.)
- Step 7
Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve.
Private Notes
Comments
I recommend using less corn starch than the recipe calls for and making a slurry prior to combining it with the marinade in step 3. When I poured the marinade over the cooking shrimp in step 6 it congealed very quickly and made a very unappetizing sauce. The flavors were pretty good but the honey was a bit overpowering. Fresh lime to finish wouldn’t hurt either.
I don’t recommend using your perfectly seasoned 12” cast iron skillet for this recipe, unless you don’t mind scraping the seasoning off along with all the honey that’s stuck to your skillet. I learned that the hard way after making another NYT recipe that called for honey.
This was delicious! I used raw honey, which is very thick, and smaller shrimp, tail off. I served it over a spinach salad. Definitely a keeper. I could see this as an appetizer, toothpicked in some sort of shallow bowl.
Delicious!
Eh, not bad. I don't think my sauce reduced enough, so it ended up being a little sweeter than it should've been. I also would not serve it with the cucumber salad mentioned up top, the dill didn't really go with the Asian aromatics of the shrimp sauce.
I seared the shrimp shells in hot avocado oil, added 1 tablespoon of ketchup cooked until scorched, then added 8 ounces of water and reduced to 1/2 cup. Strained shrimp stock and added to marinade. As per comments, subbed hot honey for regular honey.
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