Honey Garlic Shrimp
User Reviews
4.5
Honey Garlic Shrimp
Description
This dish starts with peeling and deveining jumbo shrimp, seasoned simply with salt and pepper. The sauce blends fresh orange juice and zest with honey, soy sauce, rice vinegar, and a cornstarch slurry to thicken. Shrimp are cooked in batches to get a bright pink color and slightly crisp sear before returning to the pan.
The garlic, ginger, and scallion whites cook briefly to release aromas, then combine with the red pepper flakes for a subtle heat. The sauce thickens and clings to the shrimp, balancing sweetness from the honey and orange, acidity from the vinegar, and umami from the soy sauce. The dish finishes with fresh scallion greens for mild onion flavor and color contrast.
Served over cooked rice, the shrimp and sauce make a complete meal that highlights fresh citrus flavor with aromatic spices. Quick cooking preserves the shrimp’s tenderness while layering complex, bright flavors.
Ingredients
- 2 orange large
- 1 tablespoon honey
- 2 tablespoons soy sauce reduced sodium or gluten-free
- 1 tablespoon rice vinegar unseasoned
- 1 tablespoon cornstarch
- 32 Shrimp peeled and deveined (18 ounces total, jumbo
- 1/4 teaspoon kosher salt
- black pepper freshly ground
- 1 tablespoon canola oil (divided)
- 6 cloves garlic (minced)
- 1 tablespoon ginger finely minced, fresh
- 2 scallions (whites thinly sliced, greens cut into 2-inch lengths)
- 1/4 to 1/2 teaspoon red pepper flakes
- rice for serving, cooked
Instructions
- Finely grate the zest from 1 orange, about 2 teaspoons.
- Juice both oranges into a bowl (you should have about 3/4 cup).
- Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
- In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
- Pat the shrimp dry with paper towels and season both sides with salt and pepper.
- In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
- Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
- Repeat with another 1 teaspoon oil and shrimp. Set aside.
- Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
- Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
- Divide the shrimp among 4 bowls and serve with rice.
Notes
- Pat shrimp dry before cooking to ensure they sear properly and develop a good texture.
- Cook shrimp in batches to avoid overcrowding the pan, which helps maintain a crisp exterior.
- Add the whipped sauce and garnish just before serving to preserve the brightness of flavors and shrimp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 8shrimp with sauce | |
| Calories | 180kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 85mg | 28% |
| Sodium | 666mg | 28% |
| Fiber | 2.5g | 10% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
