Recipe: Appetizing Honey Garlic Shrimp

Honey Garlic Shrimp. Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl. This honey garlic shrimp is best served right away. This shrimp is great served over a bed of basmati or jasmine rice.

Recipe: Appetizing Honey Garlic Shrimp
Place shrimp in a large sealable container or zipped-top bag. A few favorites are lightened up General Tso Chicken, and Chicken and Broccoli Stir-Fry. This shrimp dish, made with orange juice and orange zest, scallions and red pepper flakes for some kick is a new favorite! You can have Honey Garlic Shrimp using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Honey Garlic Shrimp

  1. Prepare 1 1/2 tablespoons of honey.
  2. Prepare 1 teaspoon of lemon juice.
  3. It's 1 1/2 teaspoon of soy sauce.
  4. You need 1 dash of cayenne pepper.
  5. It's 1 1/2 tablespoons of olive oil.
  6. It's 4 cloves of garlic, minced.
  7. It's 2 pieces of ginger, minced.
  8. Prepare 12 oz of shrimp, shelled, leaving the tail.
  9. It's 1 tablespoon of butter.
  10. You need 1 teaspoon of chopped parsley.

In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over. Heat up a skillet (cast-iron preferred) and add the olive oil.

Honey Garlic Shrimp instructions

  1. Mix the honey, lemon juice, soy sauce and cayenne pepper in a small bowl..
  2. Heat up a skillet and add the olive oil. Saute the garlic and ginger, then add the shrimp and cook for a bit, then add in the honey mixture..
  3. Continue to cook the shrimp until they are caramelized. Add the butter, stir to blend well with the shrimp...
  4. Add the chopped parsley, turn off the heat and serve immediately..

Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. In a small bowl whisk honey, soy sauce, garlic and lemon. In a medium sized skillet add the butter.

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