Easy Honey Garlic Shrimp

How do you make Honey Garlic Shrimp?

Well, I use raw shrimp that have been deveined and cleaned. I pinch the tails off and add to a bowl of honey, garlic, soy sauce, and some other ingredients like white pepper and sesame oil.

After marinating the shrimp for 20 minutes it’s quickly cooked in a hot pan with oil. The marinade reduces to a sticky sweet sauce.

This honey garlic shrimp comes together quickly!

As the shrimp marinates, you steam the rice. I like to use jasmine long grain white, but use whatever rice you prefer.

The wonderfully sweet and savory sauce that’s made to coat the shrimp is heavenly. No cornstarch needed for this!

Easy Honey Garlic Shrimp
Very delicious. I made it as written. Yum yum yum! I bought a le crueset stir fry pan recently and I’m always looking for stir fry recipes.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

•     2 large oranges
•     1 tablespoon unseasoned rice vinegar
•     2 tablespoons reduced or gluten-free sodium soy sauce
•     1 tablespoon honey
•     1/4 teaspoon Kosher salt
•     32 jumbo shrimp, peeled and deveined (18 ounces total)
•     1 tablespoon cornstarch
•     freshly ground black pepper
•     1 tablespoon finely minced fresh ginger
•     6 cloves garlic, minced
•     1 tablespoon canola oil, divided
•     2 scallions, whites thinly sliced, greens cut into 2-inch lengths
•     Cooked rice, for serving
•     1/4 to 1/2 teaspoon red pepper flakes

Instructions

1. Finely grate the zest from 1 orange, about 2 teaspoons.
2. Juice both oranges into a bowl (you should have about 3/4 cup).
3. Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
4. In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
5. Pat the shrimp dry with paper towels and season both sides with salt and pepper.
6. In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
7. Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
8. Repeat with another 1 teaspoon oil and shrimp. Set aside.
9. Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
10. Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
11. Divide the shrimp among 4 bowls and serve with rice.

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