Honey Garlic Shrimp

Ingredients

• 2 1/2 tablespoonshoney
• 2 tablespoonsmirin (or 2 tablespoons rice vinegar or white wine vinegar with 1 tablespoon sugar)
• 1 1/2 tablespoonssoy sauce, preferably low-sodium
• 1 1/2 teaspoonsgarlic, grated (about 2 cloves)
• 1 teaspoonfresh ginger, grated, or ginger paste
• 1/8 teaspooncrushed red pepper
• 300–350 graw large or jumbo shrimp, peeled and deveined, thawed, tails on or off
• 1 1/2 teaspoonswater
• 1/2 teaspooncornstarch
• 1–2 teaspoonscooking oil
• 1/2 teaspoonfresh lime juice, plus lime wedges for serving
• 1 largegreen onion, thinly sliced on an angle (about 1/4 cup)
• to tastesalt
• to tastesesame seeds
• to tastechopped coriander
• to servecooked white or brown rice, or cauliflower rice

Instructions

1. 1

   Mix the marinade

   Whisk the honey, mirin, soy sauce, garlic, ginger and crushed red pepper together in a small bowl. Put the thawed shrimp in a large bowl, add 2 tablespoons of the marinade and toss to coat. Set the rest of the marinade aside at room temperature. Ideally, cover and marinate the shrimp in the fridge for at least 30 minutes and up to 1 hour; a shorter time is fine if you are in a rush.

2. 2

   Prepare the sauce

   Lift the shrimp from the marinade, letting any excess drip back into the bowl, then discard the marinade that touched the shrimp. Whisk the water and cornstarch into the reserved marinade in a small bowl and set it aside.

3. 3

   Sear the shrimp

   Heat the cooking oil in a large non-stick frying pan over medium-high heat. Arrange the shrimp in an even layer and cook for 2–3 minutes, turning them halfway through, until the marinade at their edges begins to caramelise. If partly frozen shrimp release water, spoon it out and discard it so the shrimp can brown rather than cook in the liquid. Transfer the shrimp to a plate and wipe the pan clean with kitchen paper.

4. 4

   Finish and serve

   Add the reserved marinade mixture and cooked shrimp to the pan. Cook over medium heat, stirring constantly, for about 1–2 minutes, until the shrimp are cooked through and the sauce is syrupy. Take the pan off the heat and stir in the lime juice and about half the green onion. Season with salt to taste, spoon over cooked rice, and finish with the remaining green onion, coriander and/or sesame seeds if desired; serve with lime wedges.

What is honey garlic shrimp?

Honey garlic shrimp is a quick American-style dish of prawns coated in a sweet, savoury sauce flavoured with garlic. This version adds mirin, ginger, red pepper and lime for a balance of sweetness, savouriness, warmth and freshness.

The short cook and glossy sauce make it a practical choice for a weeknight meal. Serve it with rice and a green vegetable to round out the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 15g protein, 22g carbs, 2g fat.

The rice supplies most of the meal's carbohydrates, while honey adds sweetness and some additional carbohydrates. Shrimp provides the protein, and the small amount of cooking oil contributes most of the fat; serve with broccoli or spinach for a green side and a more balanced plate.

Why the marinade is divided

Shrimp marinade: only 2 tablespoons of the honey mixture go onto the raw shrimp. The remaining portion stays separate to become the finishing sauce, so it is not mixed with the marinade that has touched raw seafood.

Cornstarch: whisking it with water into the reserved marinade helps the sauce thicken quickly in the pan. Mix it in just before cooking to avoid lumps.

Getting a good sear

Dry pan: shrimp brown better when they are not sitting in released water. If partly frozen shrimp shed liquid, remove it as directed before continuing.

Even layer: leave room around the shrimp and turn them halfway through the 2–3 minute sear. The sauce will finish cooking them, so the first stage is for light browning rather than cooking them fully.

How to judge doneness

Shrimp: look for flesh that is opaque and just firm, rather than translucent or tightly curled. The recipe gives a total of about 1–2 minutes in the sauce after searing.

Sauce: stir constantly over medium heat until it looks glossy and syrupy. Take the pan off the heat before adding the lime juice and green onion.

Choosing the vinegar and rice

Mirin: its sweetness works with the honey and gives the sauce its characteristic flavour. If you do not have it, use the listed rice or white wine vinegar and sugar alternative.

Rice: cooked white or brown rice makes a simple base for the sauce, while cauliflower rice is another option. Broccoli or spinach works well alongside, as suggested in the recipe description.

Timing the meal

Marinating: allow 30 minutes to 1 hour in the fridge if time permits; less time is still workable. Keep the reserved sauce separate at room temperature while the shrimp marinate.

Cooking: the shrimp need only a few minutes in the pan, so have the rice and any vegetable ready before you start searing. This helps avoid leaving the shrimp in the hot pan while finishing the rest of dinner.

Recipe notes & tips

• Thaw the shrimp fully before marinating when possible, and remove excess liquid if it collects in the pan.
• Measure out the 2 tablespoons of marinade for the shrimp before setting the rest aside.
• Use a large non-stick frying pan so the shrimp can sit in a single layer.
• Stir the sauce constantly once it goes into the pan to help it thicken evenly.
• Prepare the rice and green vegetable before you begin cooking the shrimp.

Variations

• Use brown rice: serve the shrimp over cooked brown rice for a different base.
• Choose cauliflower rice: use it in place of cooked rice as listed in the recipe.
• Swap the mirin: use rice vinegar or white wine vinegar with 1 tablespoon of sugar.
• Adjust the heat: reduce or omit the crushed red pepper for a milder sauce.
• Add a green side: serve with broccoli or spinach for a simple accompaniment.

Common mistakes to avoid

• Using the shrimp marinade as sauce: discard the marinade that touched raw shrimp and use only the reserved portion.
• Crowding the pan: the shrimp can release moisture instead of browning; arrange them in an even layer.
• Leaving thawing liquid in the skillet: spoon it off and discard it so the shrimp can sear.
• Overcooking the shrimp: keep to the brief sear and sauce timings, and remove them once opaque and cooked through.
• Skipping the cornstarch mixture: whisk it into the reserved marinade with the water so the sauce can turn syrupy.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a frying pan until hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions