This sticky honey garlic shrimp recipe is a quick and easy Weeknight Winner that’s made with pan-seared shrimp coated in a sweet and spicy glaze. Serve it with rice and steamed broccoli for a simple meal that’s on the table in less than 30 minutes.
Adapted from Farrah Jalanbo | The Quick and Easy Spiced Nice Cookbook | Page Street Publishing, 2022
This quick shrimp recipe is the perfect dish to make during the week as it only takes about 20 minutes and you most likely have the ingredients in your pantry. The saucy shrimp have the perfect amount of garlic and honey, as well as a kick of ginger and spice. It’ll satisfy any takeout cravings and is way healthier and more delicious.–Farrah Jalanbo
Sticky Honey Garlic Shrimp FAQs
What is the best way to thaw frozen shrimp?
First, fill a large bowl with cold water. Take the desired amount of shrimp from their original package and seal them into a zip-top bag. Place the bag in the cold water and weigh it down with a pot lid or plate to make sure the bag remains fully submerged. Let it sit for 20 to 30 minutes or until your shrimp are fully thawed. Easy peasy.
What is Sambal chili paste?
Basic sambal is made of red chile peppers, vinegar, and salt, and can be quite spicy, depending on the brand you choose. Some versions are smooth, some are chunky. You can also make your own sambal chili paste.
If you’re spice averse, omit it entirely (although it does add a lovely flavor), or add it into the recipe in small amounts and taste.
What should I serve with this?
Steamed rice and an easy vegetable, like steamed or roasted broccoli are the perfect sides for this easy shrimp recipe.
How should I store leftovers?
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat over low heat, taking care not to overcook your shrimp.
Sticky Honey Garlic Shrimp
This easy shrimp recipe is made with a sweet-spicy honey and garlic glaze that coats tender pan-seared shrimp. It’s a quick meal that’s on the table in less than 30 minutes.
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Whisk the soy sauce, garlic, ginger powder, white pepper, honey, and chili paste (if using) in a small bowl.
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Warm the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the shrimp and cook until pink, about 1 minute per side. (We just want to get some color on the shrimp here—it doesn’t need to be fully cooked on the inside just yet!)
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Remove the shrimp from the skillet and set aside. Pour the prepared sauce into the skillet, and let it come to a simmer over medium heat.
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Combine the cornstarch and water in a small bowl to create a slurry. Slowly mix this into the heated sauce, and let it all simmer together until you have a thick, sticky sauce, 2 to 4 minutes.
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Toss the shrimp back into the pan. Cook until the shrimp is opaque and fully cooked, about 3 minutes more. Garnish with the sliced scallions and toasted sesame seeds.
Serving: 1portionCalories: 266kcal (13%)Carbohydrates: 30g (10%)Protein: 23g (46%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 191mg (64%)Sodium: 1625mg (71%)Potassium: 326mg (9%)Fiber: 1g (4%)Sugar: 23g (26%)Vitamin A: 373IU (7%)Vitamin C: 5mg (6%)Calcium: 116mg (12%)Iron: 1mg (6%)
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Originally published October 14, 2022
David Leite
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