Looking for a quick and easy dinner option that’s both delicious and nutritious? Look no further than this mouthwatering recipe for 20 Minute Honey Garlic Shrimp! Made with succulent shrimp and a sweet and savory sauce, this dish is the perfect way to satisfy your cravings without spending hours in the kitchen.
Whether you’re cooking for yourself or for a crowd, this recipe is sure to impress. With just a few simple ingredients and a short cooking time, it’s the perfect way to whip up a delicious meal in no time at all. And with the added sweetness of honey and the savory flavor of garlic, it’s a recipe that’s sure to become a household favorite.
So if you’re looking for a quick and easy dinner option that’s both delicious and healthy, give this recipe a try. You won’t be disappointed!
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Yield: serves 4
- 1/3 cup honey
- 1/4 cup soy sauce (we usually use reduced sodium)
- 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- optional for garnish: chopped green onion
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
- Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.
- Thicken the sauce? Some readers add 1 teaspoon of cornstarch to the second half of the sauce that will be used for cooking in step 3. This thickens the sauce so it isn’t as watery. To do this, use a fork to mix 1 teaspoon of cornstarch with 1 teaspoon warm water. Once cornstarch has dissolved, stir this into the sauce before using it in step 3.
- Garlic: If using fresh garlic that you mince yourself, use 2 cloves. If using refrigerated jarred minced garlic, use 1 teaspoon (or more, to taste).
- Shrimp: You can remove the tail or leave it on. We recommend using fresh shrimp, but you can use frozen. Thaw before marinating and cooking. If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce.
- Consuming leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. Do what you’d like. In this recipe we only use half of the sauce for the marinade so we have more for cooking. (We discard the used marinade in step 3.)