10-Minute Honey Garlic Shrimp with Ginger and Sticky Honey Sauce
By Isabella Quinn
Prep
5 min
Cook
5 min
Total
10 min
Servings
4
Level
Easy
Parboil shrimp and other sauce ingredients in advance. This four-serving dish takes only 10 minutes to cook and can be finished by adding honey. Shrimp coated with a cornstarch and soy sauce mixture are moist and flavored with honey, garlic, ginger, and, optionally, red pepper flakes.
Light soy sauce and cornstarch are combined to make the velveting solution in which peeled and deveined shrimp are dipped before cooking. Vegetable oil is used to stir-fry minced garlic and ginger. Honey is included in the finishing sauce. Chilli flakes offer extra heat, and green onions add color and onion flavor as a garnish after cooking.
The pan process is quick: Garlic and ginger are sautéed over medium heat for no longer than 30 seconds, followed by shrimp. Shrimp should be fully cooked and coated in sauce after one to two minutes per side, depending on the size of the shrimp. The most common error is overcooking the shrimp, which makes them tough.
Serve the batch of shrimp with plain or coconut rice, stir-fried vegetable noodles, or other side dishes. Ways to use leftovers include making Thai noodle soup and adding leftover shrimp or stir-frying additional vegetables and adding the shrimp at the end to prevent overcooking.
Why we keep this one around
- A recipe for four is a good choice for a weeknight dinner because the food is prepped beforehand and finished cooking quickly on the stove.
- Shrimp cook for about five minutes.
- Some other ingredients, including minced garlic and ginger and honey and soy sauce, can be mixed with shrimp to prepare a quick meal that does not need to be cooked for very long.
- Leftover shrimp can be added to Thai noodle soup because the article suggests ways to reuse leftover shrimp rather than discard it.
- Keeping shrimp in the freezer is an option if you didn't buy previously thawed shrimp. Try to keep the shrimp separate in the freezer. This can help prevent them from freezing together.
- Serving shrimp with rice and other main dishes lets you include the shrimp in a main course at one meal.
- Preparing smaller amounts of shrimp as an appetizer lets you serve the same shrimp at more than one meal.
- Honey sauce is added after shrimp are cooked to save time and avoid using an extra pan when cooked in batches.
Ingredients
- •450 g shrimp (1 lb, peeled and deveined)
- •1 tbsp light soy sauce
- •1 tbsp cornstarch
- •2 tbsp vegetable oil
- •3 cloves garlic (3-4 cloves, minced)
- •1 tbsp ginger paste (or grated ginger)
- •4 tbsp honey
- •¼ tsp chilli flakes (optional)
- •2 green onions (sliced, for garnish)
Instructions
- 1
Pat the shrimp dry with a paper towel.
- 2
In a medium bowl, combine the soy sauce and cornstarch.
- 3
Add the shrimp and toss to coat, then set aside until needed.
- 4
Heat the vegetable oil in a non-stick frying pan over medium heat.
- 5
Cook the minced garlic and ginger for no longer than 30 seconds.
- 6
Add the shrimp and cook for 1-2 minutes on each side, depending on their size.
- 7
Pour in the honey and chilli flakes, if using, and toss to coat the shrimp.
- 8
Remove from the heat and sprinkle with sliced green onions.
- 9
Serve over rice or as a starter.
FAQ
Nutrition (per serving)
256
Calories
24g
Protein
9g
Fat
21g
Carbs
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