I can’t believe it, but this shrimp dish is LOVED by my whole family. It takes only about 5 minutes of actual cooking time, is low in calories and fat, and tastes and smells amazing. (If you are not a fan of shrimp, I am sure the marinade would also be amazing on chicken.)
When I first made this, I expected my son to hate it because he hasn’t been a big fan of shrimp previously, but even he loved it. My youngest daughter gives it her enthusiastic stamp of approval. Last night, she ate 21 shrimp and was so proud of it! She just kept asking for more–we had no leftovers though I made a double-batch with 2 pounds of shrimp for five of us, plus we also had rice and green beans.
Quick Honey Garlic Shrimp
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 pound shrimp, peeled and deveined
- 2 teaspoons olive oil
- optional: 1 tablespoon corn starch mixed with water for thickening the sauce
- chopped green onions for garnish if desired
- Whisk the honey, soy sauce, garlic, and ginger together in a small bowl (or in the measuring cup).
- Place shrimp in a large zipped-top bag or covered container. Pour half of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for at least 15 minutes, longer if possible. Cover and refrigerate the rest of the marinade for later use in the recipe.
- When ready to cook, heat olive oil in a skillet over medium-high heat. Place shrimp in skilled. (Discard used marinade.) Cook shrimp on one side until no longer pink–about 45 seconds–then flip shrimp over. Pour in remaining reserved marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Optional: I add a corn starch and water mixture to the sauce to thicken it up a little to make the sauce stick to the shrimp a little more.
- Garnish finished shrimp with chopped green onions if desired.
Source: Adapted slightly from Sally’s Baking Addiction