Honey Soy Shrimp
User Reviews
4.5
Honey Soy Shrimp
Description
Honey Soy Shrimp presents sizable shrimp marinated in a mixture of soy sauce, honey, minced garlic, ginger, and sriracha sauce, giving it a balanced sweet, salty, and mildly spicy profile. After marinating, the shrimp are cooked in a hot skillet just until turning pink, which preserves their juicy texture. The leftover marinade is simmered down to a thicker dipping sauce that complements the shrimp's caramelized edges. Chopped fresh parsley garnishes the dish, adding a fresh touch that contrasts with the rich glaze.
Cooking shrimp in this way locks in flavor while preventing overcooking, resulting in tender bites. The combination of honey and soy sauce creates a glossy coating that enhances the shrimp's natural sweetness and umami. The garlic and ginger provide warmth and depth, while sriracha offers adjustable heat, which can be omitted or reduced. This dish can serve as a main course or appetizer.
It pairs well with steamed rice or light vegetable sides to balance the sauce's richness. The recipe is also adaptable; it can be baked instead of sautéed, and the sauce works well drizzled over grilled vegetables or chicken.
For best results, use about a pound of shrimp with the tail on, marinate well, and avoid overcrowding the pan when cooking. Leftovers keep well refrigerated for several days and the shrimp can be frozen for longer storage after cooking.
Ingredients
- ⅓ cup soy sauce low sodium
- 2 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon Sriracha sauce
- 1 pound Shrimp tail on (about 10 to 12 shrimp, jumbo
- 2 tablespoon parsley chopped, fresh
Instructions
- Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
- Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce.
- Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
- Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
Notes
- You can use any shrimp variety totaling 1 pound, tail on.
- Adjust sriracha to control spiciness or omit it if you prefer no heat.
- Try baking at 425°F for 10-15 minutes instead of skillet cooking.
- Store leftovers in an airtight container for 3 to 4 days in the fridge.
- The cooked shrimp freeze well for up to 3 months; thaw overnight before reheating.
- This sauce also enhances chicken or vegetables like broccoli and carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 161kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1623mg | 68% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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