This honey garlic shrimp is one of the most popular recipes on this website because it’s not only lip-smacking delicious, it’s a very quick and easy dinner recipe. Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables, grill on skewers, or serve over salad.
I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: we’re getting ready to move and my energy to cook wonderful and gorgeous meals = dwindling. So maybe you’re like me and need a super quick and healthy dinner this week? A healthy recharge, a quick & easy meal, lip-smacking saucy shrimp? I have it all for you today.
Ingredients
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon jarred minced garlic or 2 teaspoons fresh*
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
Instructions
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Notes
Garlic: If using refrigerated jarred minced garlic, use 1 Tablespoon. If using fresh garlic that you mince yourself, use 2 teaspoons.
Shrimp: You can remove the tail or leave it on. Whatever’s easiest! I recommend using fresh shrimp, but you can use frozen. Thaw before marinading and cooking. If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce.
Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you’d like. Usually I just make a little extra (like we do here) to use as the sauce
Adapted from Pop Culture