Description
This 10 Minute Honey Garlic Shrimp recipe is a quick and flavorful dish that combines tender shrimp coated in a savory soy and cornstarch marinade, sautéed with fresh garlic and ginger, then glazed with sweet honey and a hint of chili flakes. Perfect for a fast weeknight dinner, it can be served over rice or enjoyed as a tasty appetizer.
Ingredients
Scale
Shrimp Marinade
- 450g / 1lb shrimp, peeled and deveined
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
Cooking & Sauce
- 2 tbsp vegetable oil
- 3–4 cloves garlic, minced
- 1 tbsp ginger paste or grated ginger
- 4 tbsp honey
- 1/4 tsp chili flakes (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the shrimp marinade: In a medium bowl, combine the light soy sauce and cornstarch. Add the peeled and deveined shrimp to the bowl, tossing well to coat each shrimp evenly. Set aside to allow the shrimp to absorb the flavors and develop a protective coating which helps maintain tenderness during cooking.
- Cook garlic and ginger: Heat vegetable oil in a non-stick frying pan over medium heat. Add the minced garlic and ginger paste, cooking them rapidly for no longer than 30 seconds, just until fragrant, being careful not to burn them.
- Cook the shrimp: Add the marinated shrimp to the pan and cook on one side for 1-2 minutes depending on shrimp size. Flip each shrimp and cook the other side for an additional 1-2 minutes, until they turn pink and are cooked through but still tender.
- Add honey and chili flakes: Pour in the honey and sprinkle in the optional chili flakes. Toss the shrimp in the pan gently to coat each piece thoroughly with the sweet and slightly spicy glaze. Remove the pan from heat immediately to prevent overcooking.
- Garnish and serve: Transfer shrimp to a serving plate and sprinkle with sliced green onions for a fresh finish. Serve this delicious honey garlic shrimp over steamed rice or enjoy it as a flavorful starter for your meal.
Notes
- Prepare and measure all ingredients beforehand since the actual cooking process is very quick.
- Pat shrimp dry before coating with soy sauce and cornstarch to ensure the marinade adheres well.
- The ‘velveting’ technique of coating shrimp in a soy-cornstarch mixture protects the delicate meat from drying out and keeps it tender.
- Fresh garlic and ginger give the best flavor in this dish, avoid using dried substitutes.
- Be cautious not to overcook the shrimp; overcooked shrimp will become rubbery and unpleasant.
- The shrimp shown in photos are typically raw, and the recipe works well with large prawns such as Argentine red shrimp for best texture and taste.
Nutrition
- Serving Size: 1 serving (about 113g shrimp with sauce)
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 190mg
