Garlic-Honey Shrimp
I’ll admit it—I'm a fan of eating in food courts. Whether it's at the mall or an airport, I enjoy the variety, the laid-back vibe, and yes, even the convenience of plastic utensils. What I also appreciate is how straightforward the dish names are. Honey garlic shrimp, for example. You may not expect gourmet quality, but at least you know exactly what you’re going to get.
The same is true here, but with one major difference: these shrimp are going to be fantastic. They’ll also be much larger than the typical food court variety. The key here is using large shrimp. Why? Because searing them on high heat is essential to achieving the perfect caramelization. Small shrimp will overcook before this happens, so aim for shrimp that are "16-20s" per pound, or at least "21-25s." Bigger shrimp = better results.
Other than that, there aren’t many tricks to share. Feel free to tweak the garlic and honey ratio to suit your preferences, though I recommend serving these over simple white rice (or even a bowl of vegetable-packed noodles for a twist). Regardless, I hope you give this a try soon. Enjoy!
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Ingredients List
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1 pound large raw shrimp (16-20 count), peeled and deveined
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1 tablespoon minced fresh garlic
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2 tablespoons mild-flavored honey
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½ teaspoon freshly grated ginger
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1 tablespoon soy sauce, or more to taste
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1 teaspoon Asian fish sauce, or to taste
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2 teaspoons vegetable oil
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1 cup thinly sliced green onion, or to taste
Cooking Instructions
Ensure shrimp are completely thawed and well-drained. Keep them in the refrigerator while you prepare the marinade.
In a bowl, whisk together garlic, honey, ginger, soy sauce, and fish sauce until fully combined.
Add shrimp to the bowl and toss thoroughly with a spatula for 2 minutes, making sure they’re evenly coated. Cover with plastic wrap and let marinate in the refrigerator for 30 to 60 minutes, tossing occasionally during this time.
Lightly oil a large nonstick skillet and heat over high heat until you see small wisps of smoke. Using tongs, transfer shrimp into the hot pan in a single layer, leaving any extra marinade aside.
Sear shrimp for 2 minutes, then flip them. Add the reserved marinade and cook for another minute. Turn off the heat, flip shrimp once more, and let them sit for about 1 minute. The residual heat will reduce the marinade into a beautiful glaze. Garnish with chopped green onion.
Chef's Tips
If you prefer a longer marinating time, you can let the shrimp sit for more than an hour. However, keep in mind that the soy sauce’s salt content will gradually cure the shrimp, altering its texture. It's best not to marinate for more than 1 hour.
For a lighter sauce, feel free to dilute the glaze with water, stock, or broth.
This recipe serves 2 large portions or 4 smaller servings.
Nutritional Information (per serving)
| 304 | Calories |
| 7g | Fat |
| 22g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 1g | 6% |
| Cholesterol 345mg | 115% |
| Sodium 1039mg | 45% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 2g | 5% |
| Total Sugars 19g | |
| Protein 39g | 78% |
| Vitamin C 14mg | 16% |
| Calcium 113mg | 9% |
| Iron 7mg | 36% |
| Potassium 509mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5