Save Last Tuesday I came home absolutely starving and knew I needed something faster than takeout but way more satisfying. I rummaged through the freezer and found a bag of shrimp I'd forgotten about, which felt like winning the lottery. Ten minutes later, my kitchen smelled like garlic and honey, and I was already planning to make this again the next day.
My roommate walked in when I was pulling the pan off the stove and literally stood there hovering until I plated a bowl for her. She texted me the next day asking for the recipe, which is how I know this ones a keeper. The way the honey caramelizes just slightly while the garlic mellows makes it taste like something from a restaurant, not your own stove.
Ingredients
- 1 lb large shrimp: Tails on looks pretty but tails off is easier to eat, just peel and devein first
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Season the shrimp generously before they hit the pan
- 1/3 cup honey: This creates that gorgeous sticky glaze that coats everything
- 1/4 cup low-sodium soy sauce: Regular soy sauce makes it too salty, trust me on this
- 4 garlic cloves, minced: Fresh garlic matters here, dont even think about jarred stuff
- 1 tbsp fresh ginger, grated: Peel it with a spoon and grate it right into the bowl
- 1 tbsp rice vinegar: This cuts through the sweetness and makes everything pop
- 1/2 tsp crushed red pepper flakes: Leave these out if you hate heat or double up if you love it
- 1 tbsp vegetable or sesame oil: Sesame oil adds more flavor but vegetable oil works great
- 2 tbsp green onions and 1 tsp sesame seeds: These make it look like you tried harder than you actually did
Instructions
- Whisk the sauce first:
- Combine honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl until smooth.
- Prep your shrimp:
- Pat them completely dry with paper towels, then sprinkle with salt and pepper on both sides.
- Heat your pan:
- Warm the oil in a large skillet over medium-high heat until it shimmers slightly.
- Sear the shrimp:
- Add them in a single layer and cook for 1 to 2 minutes per side until they just start turning pink.
- Add the magic:
- Pour in that sauce you made earlier and stir gently to coat every shrimp.
- Let it thicken:
- Cook for 2 to 3 minutes while the sauce bubbles and reduces until its sticky and glossy.
- Finish it off:
- Pull the pan from the heat and scatter with green onions and sesame seeds before serving.
Save I served this to my parents last month when they came over on short notice, and my dad actually went back for thirds. Watching someone enjoy something you made in twenty minutes feels pretty incredible. This recipe has saved me so many nights when I wanted something good but had zero energy to try.
Making It Yours
Swap chicken thighs or cubed tofu for the shrimp, just adjust the cooking time until they're cooked through. I've added snap peas, bell peppers, and even broccoli to the pan during the last few minutes for a complete meal in one skillet.
Serving Ideas
White rice absorbs the sauce perfectly, but cauliflower rice works if you're watching carbs. I've also served this over noodles, tucked it into lettuce wraps, and eaten it straight from the pan standing up.
Leftover Strategy
This keeps surprisingly well in the fridge for two to three days and reheats beautifully in the microwave. The sauce actually gets better as it sits, so doubling the recipe is never a bad idea.
- Cook your rice ahead of time so everything comes together faster
- Double the sauce if you love lots of glaze on your rice
- Have all ingredients measured before you turn on the stove
Save Sometimes the fastest meals become the ones you crave most often. This shrimp proved to me that delicious doesn't need to mean complicated.
Recipe FAQ
- → Can I substitute other proteins for shrimp?
Yes, chicken or tofu make great alternatives and absorb the sauce flavors well. Adjust cooking times accordingly.
- → What type of oil works best for cooking?
Vegetable or sesame oil both work. Sesame oil adds a richer, nutty flavor that enhances the glaze.
- → Is rice vinegar necessary in the sauce?
Rice vinegar balances the sweetness with mild acidity, but it’s optional depending on your taste preference.
- → How do I prevent shrimp from overcooking?
Cook shrimp in batches if needed and remove from heat as soon as they turn pink and opaque to maintain tenderness.
- → What side dishes complement this dish?
Steamed rice or noodles are classic choices, while sautéed snap peas or bell peppers add a fresh veggie element.