Honey Garlic Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
535 kcal
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Course
Main Course
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Cuisine
American
Honey Garlic Shrimp
Description
This Honey Garlic Shrimp recipe starts with plump, large shrimp sautéed just until they curl into the characteristic 'c' shape indicating proper doneness. The shrimp are quickly cooked in peanut or olive oil to maintain their juiciness. Broccoli florets are stir-fried separately to keep their vibrant color and slightly crisp texture, offering a fresh contrast to the shrimp.
The sauce is a combination of chicken broth, low sodium soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, sesame oil, ground ginger, and red pepper flakes. After simmering, a cornstarch slurry is added to thicken the sauce, which is then combined back with the shrimp and broccoli to coat them evenly. The garlic and honey provide a sweet and aromatic base, balanced by the tangy vinegar and umami soy sauce with a subtle heat finish.
This dish is served over cooked rice, which absorbs the flavorful sauce, turning the meal satisfying and complete. Garnishing with chopped green onions and honey-roasted peanuts adds a fresh crispness and crunchy contrast. The recipe's method ensures the shrimp remain tender without overcooking and the broccoli stays vibrant but softened, resulting in a well-textured main dish suitable for dinner or lunch.
To maintain the quality of the shrimp, the recipe advises day-of thawing and drying, avoiding additional salting due to brining in frozen shrimp, and careful timing with cooking to prevent rubberiness. Leftover shrimp and sauce can be refrigerated or frozen and reheated gently, ideally in a skillet or gentle double boiler to preserve tenderness. Rice used can be white long grain or other types, with specific cooking steps ensuring fluffy rice that pairs well with the sauce.
Ingredients
- 1 lb. Shrimp see notes, large, uncooked
- 2 tablespoons peanut oil can sub olive oil
- 3 cups broccoli florets
Sauce
- 1 ½ cups chicken broth
- ¼ cup soy sauce low sodium
- 1/3 cup honey
- 1/4 cup brown sugar packed
- 5 cloves garlic minced
- 2 Tablespoons apple cider vinegar
- 1 teaspoon sesame oil optional, toasted
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- ¼ cup cornstarch plus ¼ cup cold water
For Serving
- 3 cups rice any kind. See notes, cooked
- green onions to garnish
- peanuts to garnish, honey roasted, roughly chopped
Instructions
- Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
- Combine sauce ingredients except for the cornstarch/water and set aside.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Add the broccoli to the skillet and sauté over medium-high heat for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.
- Make the Sauce: Add the sauce mixture (minus the cornstarch) to the skillet.
- Combine cornstarch with ¼ cup cold water and stir until well-combined.
- Bring the sauce to a boil. Slowly add the cornstarch mixture to the sauce, stirring continuously, until thickened.
- Reduce heat to low and add the broccoli. Cover partially and let it heat for 2-3 minutes.
- Add the shrimp back and spoon the sauce on top. Let it heat through for about 1 minute.
- (Optional: Transfer to serving plates and drizzle with honey!) Serve with rice and garnish with green onions and roughly chopped honey roasted peanuts.
Notes
- Use large shrimp, approximately 26-30 per pound, thawed and dried before cooking for best texture.
- Peanut oil or olive oil may be used for sautéing; measure cooking times carefully to avoid overcooking shrimp which turns rubbery.
- Served over cooked rice absorbs the sauce well; cook rice with chicken bouillon for added flavor if desired.
- Leftover shrimp and sauce store well in the fridge for up to 3 days or can be frozen for up to 3 months; reheat gently on stovetop to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 85g | 28% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 184mg | 61% |
| Sodium | 1066mg | 44% |
| Potassium | 686mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 62mg | 69% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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