Honey Garlic Shrimp That's Ready in 15 Minutes (and Actually Stays Juicy)
In one skillet, in about the time it takes to boil water for rice, you can have honey garlic shrimp that are juicy, not rubbery. The honey caramelizes in the butter, the garlic gets soft and sweet, and the technique is simple enough for a Tuesday night.
Equipment
- Large Skillet (12-inch)
- Small bowl
- Slotted Spoon
- Paper towels
Ingredients
- 1 lb raw shrimp (21-25 count), peeled and deveined
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 0.5 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For garnish
- 2 tablespoons sliced green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is foamy but not brown, about 30 seconds. Add shrimp in a single layer – do not crowd the pan. Let them sear without stirring for 2 minutes. You should hear a steady sizzle.
- Flip each shrimp with tongs. Cook for 1½ to 2 minutes more, until the second side is pink and the shrimp are just barely opaque. They should curl into a loose C shape. Remove shrimp to a plate with a slotted spoon, leaving the juices in the pan.
- Reduce heat to medium-low. Pour the honey, soy sauce, and garlic mixture into the same skillet. Let it bubble gently, stirring constantly, for 1 to 2 minutes until the sauce thickens and darkens to deep amber. It should coat the back of a spoon.
- Return shrimp to the pan, along with any accumulated juices. If using red pepper flakes, add now. Toss to coat every piece. Cook just 30 seconds to warm through – do not overcook.
- Serve immediately over rice or noodles. Scatter sliced green onions and toasted sesame seeds over the top. The sauce is best when glossy and warm.
Notes
Pat shrimp dry with paper towels before cooking – this ensures a golden sear instead of steaming. Do not overcook: shrimp go from perfect to rubbery in seconds. Use a 12-inch pan to avoid overcrowding. For a gluten-free version, swap soy sauce for tamari or coconut aminos. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of water.