Glazed Hot Honey Garlic Shrimp

Ingredients

• 454 g (1 pound)raw shrimp, peeled and deveined, tails on or off
• 10 ml (2 teaspoons)fresh ginger, grated
• 4 clovesfresh garlic, grated
• 60 ml (1/4 cup)honey
• 45 ml (3 tablespoons)low-sodium tamari or low-sodium soy sauce
• 1.25 ml (1/4 teaspoon), or more to tastedried red pepper flakes
• 2.5 ml (1/2 teaspoon)white pepper
• 30 ml (2 tablespoons)coconut oil
• 5 ml (1 teaspoon)toasted sesame oil
• 1 or 2 wedgeslime, for squeezing over the shrimp
• to tastefresh coriander, minced

Instructions

1. 1

   Dry the shrimp

   Rinse the peeled and deveined shrimp, pat them dry with kitchen paper and put them in a clean bowl.

2. 2

   Mix the glaze

   Whisk the ginger, garlic, honey, tamari, red pepper flakes and white pepper in a small bowl. Pour one-third of the mixture over the shrimp and toss to coat.

3. 3

   Heat the pan

   Set a large cast-iron frying pan over medium-high heat. Once hot, add the coconut oil and sesame oil, then arrange the shrimp in an even layer.

4. 4

   Cook the shrimp

   Cook for 2 to 3 minutes before turning the shrimp and pouring in half of the remaining honey glaze. Keep turning them as they cook; the shrimp should start to caramelise while the glaze thickens and clings. Cook until the shrimp are opaque and fully cooked.

5. 5

   Finish and serve

   Squeeze one or two lime wedges over the shrimp and scatter with minced fresh coriander. Serve with the remaining glaze alongside.

What is hot honey garlic shrimp?

This is a quick American-style shrimp dish, built around a sweet-and-spicy honey glaze with garlic and ginger. Its appeal is the contrast between juicy seafood and a sticky, lightly caramelised coating.

The recipe keeps the preparation simple: mix the sauce, coat the shrimp, then cook everything in a hot pan. A little lime and fresh coriander at the end brighten the rich, sweet glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 2g protein, 113g carbs, 8g fat.

The honey supplies most of the carbohydrates, while coconut oil and sesame oil contribute the fat; the shrimp provide the protein. Serve with vegetables or salad alongside, and add rice or another filling side according to how substantial you want the meal to be.

Choosing the shrimp

Size: Use peeled and deveined shrimp so they are ready to cook and easy to coat. Tail-on shrimp can look appealing for serving, while tail-off shrimp are convenient in tacos, wraps or rice bowls.

Drying: Pat the shrimp thoroughly before adding the glaze. Excess surface water can dilute the sauce and make it harder to get a caramelised finish.

Building the glaze

Aromatics: Grated ginger and garlic disperse through the honey and tamari, giving the sauce flavour in every bite. Whisk them well so the ingredients are evenly combined.

Heat: Red pepper flakes bring the sharp edge, while white pepper adds a different, gentler warmth. Start with the listed amount and adjust to taste when making the glaze.

Getting the pan right

Hot surface: Let the cast-iron pan heat over medium-high before adding the oils and shrimp. Arrange the shrimp in one even layer so they cook against the pan rather than sitting in a crowded pile.

Turning point: Give the first side 2 to 3 minutes before turning. The shrimp should begin to colour, and the added glaze should bubble and thicken as you continue turning them.

How to tell when they are done

Doneness: Shrimp are ready when opaque throughout; avoid leaving them in the pan longer than needed, as they can become tough. If the largest shrimp is still translucent in the centre, give the batch a little more time.

Glaze: Look for sauce that has thickened enough to coat the shrimp. Keep turning the shrimp so the honey does not sit in one spot and catch on the hot pan.

Ways to serve it

Rice or salad: Spoon the shrimp and glaze over rice for a simple meal, or add them to a salad for a warm, savoury topping. Offer any remaining glaze at the table.

Tacos or wraps: Tuck the shrimp into tacos or lettuce leaves and finish with lime and coriander. These options make the shrimp easy to serve as a filling or a lighter-feeling plate.

Recipe notes & tips

• Have the glaze ingredients whisked together before heating the pan, as the shrimp cook quickly.
• Pat the shrimp dry to help the sauce cling and caramelise.
• Use a pan large enough to spread the shrimp in one layer.
• Keep the shrimp moving after adding the glaze so it thickens around them.
• Squeeze the lime over the shrimp just before serving for a fresher finish.

Variations

• More heat: Increase the red pepper flakes to taste.
• Soy sauce: Use low-sodium soy sauce in place of the tamari.
• Citrus finish: Add extra lime at the table for a sharper contrast to the honey.
• Rice bowl: Serve over rice with vegetables for a more filling meal.
• Lettuce wraps: Spoon the shrimp into lettuce leaves and top with coriander.

Common mistakes to avoid

• Wet shrimp: Excess water can thin the glaze; pat the shrimp dry before seasoning.
• Crowded pan: Shrimp packed together may cook unevenly; spread them in an even layer.
• Cold pan: A pan that has not heated properly may not caramelise the glaze; wait until it is hot before adding the oils.
• Overcooking: Shrimp can turn tough if left in the pan too long; take them off once opaque throughout.
• Burning glaze: Honey can catch on a hot surface; keep turning the shrimp as the sauce thickens.

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 glaze has become too thick.

Frequently asked questions