Honey Garlic Shrimp Dish (Printable)

Tender shrimp coated in a sweet, savory garlic glaze, ready in minutes for busy nights.

# What You'll Need:

→ Shrimp

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

→ Sauce

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

→ Cooking & Garnish

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

# How to Make It:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl. Set aside.
02 - Pat shrimp dry and season with kosher salt and black pepper.
03 - Warm oil in a large skillet over medium-high heat.
04 - Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink. Avoid overcrowding by cooking in batches if necessary.
05 - Pour prepared sauce over shrimp and stir to combine. Cook for 2 to 3 minutes until sauce thickens and shrimp are cooked through.
06 - Remove from heat, garnish with green onions and sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • Ready in twenty minutes flat, which means weeknight dinner doesn't have to be a stressful scramble.
  • The sauce is addictively sweet and savory with just enough garlic to make you feel like you actually cooked something special.
  • Works beautifully with rice, noodles, or even crusty bread to soak up every last drop of glaze.
02 -
  • Don't let the shrimp hang out in that hot pan too long or they'll seize up into little rubber balls—thirty seconds of overcooking changes everything.
  • The sauce needs that moment to bubble and reduce after the shrimp goes in, which is what transforms it from thin liquid into something that actually clings to the food.
03 -
  • Buy shrimp that are still frozen if possible—they thaw more evenly than pre-thawed versions and have better texture when cooked.
  • Work in batches if your skillet feels crowded because shrimp need space to brown, and crowding them steams them instead.
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