Come in and have a taste of my Honey Garlic Shrimp Stir Fry, a recipe that I’ve carefully crafted with love and passion! Imagine juicy shrimp coated in a delightful mix of sweet honey, garlic, and fragrant ginger, creating a flavor explosion in every bite! With its quick and easy preparation, this dish is perfect for busy weeknights, offering a delicious homemade meal without the fuss!
Table of Contents
Why I Love This Recipe
I’m absolutely thrilled about my Honey Garlic Shrimp Stir Fry recipe! It’s a delightful fusion of Asian flavors that’s both easy to make and bursting with savory goodness. Crafted with juicy shrimp marinated in my own special honey marinade, this dish is perfect for anyone craving a simple yet satisfying meal!
Inspired by a restaurant special I stumbled upon, I put my own creative spin on it, combining the flavors of honey and garlic with my proven pan-frying technique from my Old Bay Pan Fried Shrimp, Shrimp Asparagus Stir Fry and Pan Seared Garlic Butter Shrimp dishes! But what I love about it the most is the fact that while the shrimp is marinating, I can cook up another dish to pair with this one!
It’s a fuss-free recipe and perfect to serve as a co-main or main dish, a simple tasty shrimp delight! Packed with the irresistible taste of savory honey shrimp, this dish is a surefire crowd-pleaser. Now, if that sounds like your kind of dish, let’s get cooking it right now!
Ingredients
Ingredients
- Shrimp – Frozen or fresh medium-sized shrimp. If frozen, defrost per instructions on the package.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Garlic– freshly grated garlic.
- Ginger – freshly grated ginger.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Green Onion – fresh and chopped.
- Almonds – pre-sliced or crushed roasted almonds.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Rice – rice of choice.
- Honey – honey of choice.
🦐 Shrimp Note
I suggest using Medium-Sized 21-25 Shrimps per pound, whether they are fresh or frozen. If opting for frozen shrimp, ensure to follow the defrosting instructions provided on the packaging.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
Use a Large Frying Pan to ensure there’s enough space for the shrimp to cook evenly. This allows for optimal heat distribution and prevents overcrowding, resulting in perfectly cooked shrimp.
Step 1 Prepare marinade in a medium-sized bowl by combining grated garlic, grated ginger, soy sauce, red chili pepper, toasted sesame oil, honey and shrimp. Let shrimp marinate for 15-30 minutes.
Step 2 Add cooking oil to a large skillet. Add in shrimp along with the used marinade and cook for 3-5 minutes under medium to medium-high heat until the shrimp is pink and no longer transparent.
🍳 Cooking Pro Tip
Periodically Stir the Shrimp while cooking to promote even cooking throughout. This simple technique prevents any shrimp from being overcooked or undercooked.
Step 3 Add in chopped green onions, mix and serve on a preferred bed of rice.
🌿 Garnishing Pro Tip
Garnish your dish with either Sliced or Crushed Almonds.
Pairing Recommendations
Pair my honey shrimp dish with simple Chinese-style side dishes like Baby Bok Choy Stir Fry and classic Egg Drop Soup or Chinese Shrimp Egg Drop Soup for a delicious meal combination.
Frequently Asked Questions
How long should I marinate the shrimp?
Marinate the shrimp for about 15 to 30 minutes. This timeframe allows the shrimp to absorb the flavors of the marinade without becoming too overpowering.
How do I know when the shrimp is fully cooked?
You'll know the shrimp is fully cooked when it turns pink and is no longer translucent.
What is the best pan to use for cooking the shrimp?
I recommend using a larger pan with a flat bottom. This ensures that the shrimp won't be overcrowd during cooking, allowing them to cook evenly.
How do I prevent the shrimp from becoming rubbery?
To prevent the shrimp from becoming rubbery, it's crucial not to overcook them. Once the shrimp turn pink and are no longer translucent, they are perfectly cooked.
Storage Tips
To store leftovers, simply place them in an airtight container and refrigerate. They will stay fresh for 3-5 days.
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Watch How To Make It
Honey Garlic Shrimp
Ingredients
Shrimp
- 1/2 lb Shrimps tail on
- 2 tbsp Soy Sauce
- 2 Cloves Garlic
- 1/2 Inch Ginger
- 1 tsp Toasted Sesame Oil
- 1/8 tsp Togarashi can substitute with chili powder
- 1 tbsp Honey
- 1 Stalk Green Onion
- 1 tbsp Almonds optional
- 1 tbsp Cooking Oil neutral, no flavor or taste
Rice
- 1 Cup Rice
Instructions
- Gather all the ingredients.
- Prepare and peel shrimps as needed.
- In a mixing bowl, combine grated garlic, grated ginger, soy sauce, togarashi or red pepper, toasted sesame oil, honey and shrimp. Toss and let it marinate for at least 15 minutes.
- In the meantime, finely chop green onions and set aside.
- Once 15 minutes have passed, add neutral cooking oil to a large fry pan and bring up to temperature. Once up to temp, reduce to medium heat, add shrimp along with the marinade, stir well and cook until meat is no longer transparent, around 3-5 minutes.
- Once shrimp is cooked, toss in green onions, mix for 10 seconds and transfer to a serving plate with rice. Drizzle extra sauce on top and sprinkle optional almonds and togarashi to taste.
Nutrition
*Values Based Per Serving
Oh my word! I didn’t have any ginger on hand but was so excited to try the recipe I made it without it anyways and I’m sure added, it makes the sauce taste even better. I also added about another 1.5-2 tsp of sweetener since I wanted it to taste a little sweeter and the addition of Xanthum really helped with the texture of the sauce (made it kind of gooey) so for fellow cookers, I suggest you add this if you can. I’ve only recently just discovered this blog, so I’m excited to see what else I can try. Cheers!
Hey Aileen! Welcome to LCA and glad you found us! Hope you find many other recipes on here that you enjoy!