Description
A quick and flavorful 10-minute honey garlic shrimp recipe that features succulent shrimp coated in a sweet and savory sauce, perfect for a weeknight dinner or an elegant starter.
Ingredients
Scale
Main Ingredients
- 450 g shrimp (peeled and deveined)
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 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
- Velveting the shrimp: In a medium bowl, combine the soy sauce and cornstarch, then add the shrimp and toss well to coat. Set aside to allow the mixture to adhere, protecting the shrimp during cooking.
- Cooking aromatics: Heat the vegetable oil in a non-stick frying pan over medium heat. Add the minced garlic and ginger paste, cooking them for no longer than 30 seconds until fragrant to avoid burning.
- Cooking the shrimp: Add the shrimp to the pan and cook for 1-2 minutes on each side depending on their size, until they turn pink and are cooked through.
- Adding honey and spices: Pour in the honey along with the chili flakes if using, and toss the shrimp to thoroughly coat them in the sauce. Remove the pan from heat immediately to prevent burning the honey.
- Garnishing and serving: Sprinkle the sliced green onions over the shrimp as garnish. Serve the honey garlic shrimp over rice or as a flavorful starter.
Notes
- This recipe takes less than 10 minutes to prepare and cook, making it ideal for quick meals.
- Velveting the shrimp with cornstarch and soy sauce keeps the shrimp tender and moist during cooking.
- Adjust chili flakes according to your heat preference or omit for a milder flavor.
- Serve with steamed rice, noodles, or a fresh salad to complete the meal.
- Use fresh garlic and ginger for the best flavor impact.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 17 g
- Sodium: 1138 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 286 mg
