Honey Garlic Shrimp Dish (Printer-Friendly)

A sweet and savory shrimp skillet with garlic and honey, ready in 20 minutes for easy meals.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon rice vinegar (optional)
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ For Cooking & Garnish

10 - 1 tablespoon vegetable or sesame oil
11 - 2 tablespoons green onions, thinly sliced
12 - 1 teaspoon toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# Method:

01 - Whisk honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes together in a medium bowl and set aside.
02 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
03 - Warm vegetable or sesame oil in a large skillet over medium-high heat.
04 - Lay shrimp in a single layer and cook for 1 to 2 minutes per side until they just start turning pink, working in batches if necessary to avoid overcrowding.
05 - Pour sauce over shrimp in skillet, stir to coat, and cook for 2 to 3 minutes until sauce thickens and shrimp are fully cooked.
06 - Remove from heat; sprinkle with green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Suggestions:

01 -
  • The whole thing comes together in under twenty minutes, so weeknight dinners stop feeling like a negotiation with your own exhaustion.
  • That sweet-savory-spicy balance in the sauce tastes like you actually know what you're doing, even if you're just winging it.
  • Shrimp cooks so fast that there's almost no window for overcooking, which means less stress and more confidence.
02 -
  • Shrimp goes from perfectly cooked to rubbery in about thirty seconds, so the moment it turns pink all the way through, you're done—resist the urge to cook it more.
  • Pat your shrimp dry before seasoning; any moisture on the surface becomes steam instead of a sear, and that's the difference between restaurant-quality and just okay.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on; the aroma and flavor intensity jump dramatically.
  • Use fresh garlic and ginger if at all possible—it makes a noticeable difference in how the sauce tastes, and it's worth the extra two minutes of prep work.
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