IRRESISTIBLE HONEY GARLIC SHRIMP

How do you consistently achieve that perfect balance of sweet, savory, and sticky in Honey Garlic Shrimp, avoiding the pitfalls of overly-sweet glazes or rubbery shrimp?

The Alchemy of Sweet and Savory: Unlocking the Secrets

The magic behind truly exceptional Honey Garlic Shrimp lies in understanding the underlying chemical reactions. Honey, primarily composed of fructose and glucose, caramelizes under heat, contributing to both the sweetness and the appealing color. Garlic, on the other hand, contains allicin, which provides that pungent, savory counterpoint. The key is controlling the heat and timing to allow these flavors to meld without burning the garlic or turning the honey into a hard candy shell. Furthermore, shrimp protein denatures and becomes firm when heated. Overcooking leads to the dreaded rubbery texture. A rapid, high-heat sear is the preferred method, followed by a quick glaze application.

The Ultimate Honey Garlic Shrimp Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch
• 2 tablespoons water
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Instructions:

1. Prepare the Shrimp: Pat the shrimp dry with paper towels. This is crucial for achieving a good sear.
2. Make the Sauce: In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
3. Cornstarch Slurry: In another small bowl, mix cornstarch and water to create a slurry. This will thicken the sauce.
4. Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and slightly browned. Be careful not to overcrowd the pan; work in batches if necessary.
5. Add Garlic: Push the shrimp to one side of the skillet and add the minced garlic. Cook for about 30 seconds, until fragrant, being careful not to burn it.
6. Pour in the Sauce: Pour the honey garlic sauce over the shrimp and garlic. Bring to a simmer.
7. Thicken the Sauce: Stir in the cornstarch slurry. Cook for 1-2 minutes, or until the sauce has thickened and coats the shrimp evenly.
8. Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately over rice, noodles, or vegetables.

My Culinary Quest: The Honey Garlic Shrimp Revelation

The Initial Stumbles: Too Sweet, Too Sticky, Too Sad

My first few attempts were a disaster. Like many of you, I initially thought it was just a matter of throwing ingredients together. The honey would burn before the shrimp cooked through, resulting in a rock-hard candy coating around rubbery, sad little shrimp. I tried lowering the heat, but then the shrimp ended up stewing in a watery sauce. I was aiming for a quick and satisfying 300 Calorie Dinner Recipes, but all I got was frustration.

The “Aha!” Moment: Cornstarch is Key

Then, I had an “Aha!” moment while thinking about Honey Garlic Chicken, and its beautifully thickened, glossy sauce. The secret, I realized, was cornstarch. It not only thickens the sauce but also prevents the honey from becoming overly sticky and hard. Prepping the shrimp was also key, since patting the shrimp dry is also important to get a good sear.

Experimenting with Acid: Balancing the Sweetness

The sweetness was still overpowering. I needed something to cut through it. Lemon juice seemed too obvious, so I experimented with different acids. Rice vinegar, I discovered, was the perfect complement. It added a subtle tang that balanced the sweetness and enhanced the savory notes of the garlic. I also experimented with adding different flavors, such as sesame oil, which made it extra delicious. This would also pair well with Shrimp Recipes For Lunch.

The Heat Factor: Searing vs. Stewing

Finally, I tackled the cooking method. Low and slow was a failure. High heat and a quick sear, however, transformed the dish. The shrimp cooked quickly and evenly, retaining their moisture and tenderness. Adding the garlic towards the end prevented it from burning and preserved its pungent flavor.

The Foolproof Method: A Step-by-Step Guide to Perfection

Here’s the technique I’ve refined over countless iterations, guaranteeing perfect Honey Garlic Shrimp every time. This is also perfect for those Delicious High Protein Dinner nights.

1. Prep is Paramount: Pat the shrimp completely dry. This is non-negotiable.
2. The Sauce First: Whisk together the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a bowl. Have it ready to go.
3. Cornstarch Slurry: Always mix the cornstarch with cold water *before* adding it to the hot sauce. This prevents lumps.
4. High Heat, Quick Sear: Medium-high heat is your friend. Don’t overcrowd the pan. Work in batches if necessary.
5. Garlic Last: Add the minced garlic only during the last 30 seconds of cooking the shrimp.
6. Thicken and Coat: Add the sauce and cornstarch slurry, stirring constantly until the sauce thickens and coats the shrimp.
7. Serve Immediately: Honey Garlic Shrimp is best served hot, straight from the pan. Garnish generously with green onions and sesame seeds.

This technique is a game changer! You can even use this same glaze on Hot Honey Chicken Bowl or Spicy Garlic Butter Chicken Tortellini. And while you’re at it, you can try making Shrimp Crabmeat And Okra Gumbo for a savory, Southern-style twist.

Irresistible Honey Garlic Shrimp

This Honey Garlic Shrimp recipe delivers the perfect balance of sweet and savory flavors with a sticky, glossy glaze. The key to success is searing the shrimp quickly at high heat, adding garlic at the end to prevent burning, and using a cornstarch slurry to thicken the sauce for a delicious and satisfying dish. This is also perfect for those Delicious High Protein Dinner nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon cornstarch
• 2 tablespoons water
• Chopped green onions, for garnish
• Sesame seeds, for garnish
• Cooked rice, noodles, or vegetables, for serving

Equipment

• large skillet
• Small bowls
• whisk
• Measuring spoons
• Measuring cups
• paper towels
• spatula

Method

 

1. Pat the shrimp dry with paper towels.
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
3. In another small bowl, mix cornstarch and water to create a slurry.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and slightly browned. Work in batches if necessary.
6. Push the shrimp to one side of the skillet and add the minced garlic. Cook for about 30 seconds, until fragrant, being careful not to burn it.
7. Pour the honey garlic sauce over the shrimp and garlic. Bring to a simmer.
8. Stir in the cornstarch slurry. Cook for 1-2 minutes, or until the sauce has thickened and coats the shrimp evenly.
9. Remove from heat and garnish with chopped green onions and sesame seeds.
10. Serve immediately over rice, noodles, or vegetables.

Notes

Patting the shrimp dry is crucial for achieving a good sear. Add the garlic at the end to prevent burning. Serve immediately for the best flavor and texture. For a spicier dish, increase the amount of red pepper flakes. The sauce can be adjusted to your taste by adding more or less honey, soy sauce, or rice vinegar. Store leftovers in an airtight container in the refrigerator for up to 2 days.