Honey Garlic Shrimp (Ready in 10 minutes!) | Supergolden Bakes

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup provides a similar sweetness with lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offers a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option while canola oil is more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener while flour is a common pantry item.

Thaw the shrimp under cold running water if you are using frozen shrimp. Pat dry using paper towels and place in a bowl. Add the salt, paprika, garlic powder and cornstarch and toss together to coat the shrimp.

Heat the vegetable oil in a large skillet, add the shrimp and cook for about a minute per side, until they turn pink. Be careful not to overcook the shrimp as they can become a bit rubbery and lose their subtle flavor. Set them aside in a bowl as soon as they turn pink – we will be adding them back into the sauce soon.

Add the minced garlic and ginger to the skillet, no need to clean first, and cook over medium heat for about a minute or so until fragrant. Stir in the soy sauce and honey and bring to a simmer.

Stir in the butter and add the shrimp back into the pan as soon as it melts. You just want to coat the shrimp in the sauce and warm them through.

Garnish with lime zest, chopped chives and a little lime juice if you like. Serve over rice with a side of green beans, snap peas or broccoli for a quick dinner that's hard to beat!!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens