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Honey Garlic Shrimp Skillet: honey garlic shrimp served over fluffy white rice in a shallow white bowl, glossy amber…

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet is a fast, saucy dinner with tender shrimp, garlic, and a sticky-sweet honey soy sauce. The shrimp cooks quickly in a skillet and is served over rice or noodles.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds large shrimp peeled and deveined, tails removed if you like
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 cloves garlic finely minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon neutral oil such as avocado or canola oil
  • 1 tablespoon unsalted butter
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds optional
  • hot cooked rice or noodles for serving

Method
 

  1. If using frozen shrimp, thaw it first in the refrigerator overnight or under cold running water in a sealed bag. Pat the shrimp very dry with paper towels. This matters. Wet shrimp steam instead of sear.
  2. In a small bowl, stir together the honey, soy sauce, garlic, lime juice, ginger, and red pepper flakes. In a second tiny bowl, mix the cornstarch and water until smooth. Keep both bowls close to the stove.
  3. Heat a large 12-inch skillet over medium-high heat for 2 minutes. Add the oil, then add the shrimp in a single layer. If your pan is crowded, cook the shrimp in two batches. Cook for 1 to 2 minutes on the first side, just until the bottoms turn pink and a few golden spots show up.
  4. Flip the shrimp and cook for 30 to 60 seconds more. They should be mostly pink but not curled into tight little circles. Transfer the shrimp to a plate. Don't wipe out the skillet unless there are burned bits.
  5. Lower the heat to medium. Add the butter to the same skillet. When it melts and smells nutty, pour in the honey garlic sauce. It will bubble right away. Stir for 30 seconds, scraping up the browned bits from the bottom of the pan.
  6. Stir the cornstarch mixture again, then pour it into the skillet. Let the sauce simmer for 1 to 2 minutes, stirring often, until it turns shiny and lightly thickened. It should coat the back of a spoon, but it shouldn't look like candy.
  7. Return the shrimp and any juices to the skillet. Toss for about 1 minute, just until the shrimp is coated and cooked through. Shrimp should be pearly and opaque when done.
  8. Turn off the heat. Sprinkle with green onions and sesame seeds. Serve right away over rice or noodles while the sauce is hot and glossy.

Notes

Dry the shrimp well so it sears instead of steaming. Use a large skillet or cook in batches, and do not overcook the shrimp. The sauce should be glossy, not gummy; if it gets too thick, stir in a tablespoon of water at a time until it loosens. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.