HONEY GARLIC SHRIMP | easy 20-minute dinner recipe

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.

Start by showing the shrimp, which are wild-caught from the Gulf of Mexico, and mention that they are already peeled and deveined.

In a small mixing bowl, add 1/3 cup of honey and 1/4 cup of tamari soy sauce (or coconut aminos for a soy-free option).

Add 4 minced garlic cloves and 1 teaspoon of freshly grated ginger to the bowl, along with 1/4 teaspoon of red pepper flakes, and stir to combine.

Pour about 1/3 of the sauce over the shrimp in a separate bowl and stir to coat. Marinate the shrimp for 15 to 20 minutes, setting the remaining sauce aside.

Finely chop 1 tablespoon of fresh cilantro and place it in a small bowl. Slice 1-2 green onions on a diagonal and add to another bowl.

Heat 1 tablespoon of olive oil or avocado oil in a pan over medium-high heat, swirling to coat the bottom.

Add the marinated shrimp to the pan in a single flat layer. Cook for 1-2 minutes on one side, then flip and cook for another minute until pink and cooked through.

Once the shrimp are cooked, add 2/3 of the reserved sauce to the pan and bring it to a simmer, tossing the shrimp to coat.

Sprinkle the chopped cilantro into the pan, turn off the heat, and give the shrimp a final toss to combine with the sauce.

Serve the honey-garlic shrimp over rice, with options for steamed broccoli, sautéed spinach, or cauliflower rice, and drizzle extra sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens