Description
This Honey Garlic Shrimp recipe features succulent shrimp tossed in a sweet and savory honey garlic ginger sauce, quickly sautéed to perfection. Ready in just 30 minutes, it's a perfect weeknight meal bursting with flavors of fresh ginger, garlic, and a hint of citrus from lemon wedges.
Ingredients
Marinade and Sauce
- 1/3 cup honey
- 1/4 cup coconut amino liquid
- 1-2 garlic cloves, grated on a Microplane
- 1-inch knob of fresh ginger, grated on a Microplane
Shrimp and Garnishes
- 1 lb medium raw shrimp, peeled and deveined
- 2 teaspoons olive oil
- 2 teaspoons sesame seeds
- 1-2 green onions (green parts only), chopped
- 1 tablespoon chopped cilantro (for garnish)
- Lemon wedges (for serving)
Instructions
- Grate garlic and ginger: Use a Microplane to finely grate 1-2 garlic cloves and a 1-inch knob of fresh ginger for maximum flavor extraction.
- Prepare shrimp: Peel and devein the shrimp by making a shallow incision along the back and removing the vein. Rinse thoroughly under cold water and pat dry with paper towels.
- Make the marinade: In a mixing bowl, combine honey, coconut amino liquid, grated garlic, and grated ginger to create the flavorful marinade.
- Marinate shrimp: Place shrimp in a large bowl and add about 1/4 of the marinade. Toss to coat evenly, then refrigerate for 15-20 minutes. Cover and refrigerate the remaining marinade for later use.
- Bring shrimp to room temperature: Remove the marinated shrimp from the fridge and let it sit at room temperature for 5 minutes to ensure even cooking.
- Sauté shrimp: Heat 2 teaspoons of olive oil in a non-stick pan over medium-high heat. Add the shrimp and cook gently until they just turn pink, about 2 minutes. Remove shrimp and set aside.
- Cook sauce: Pour the remaining marinade into the same pan. Cook over medium-high heat until bubbly and thickened, approximately 3-4 minutes, stirring occasionally.
- Combine shrimp and sauce: Return the cooked shrimp to the pan and stir thoroughly to coat them in the sticky, flavorful sauce.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds over the shrimp. Serve garnished with fresh cilantro and lemon wedges on the side for added brightness. Enjoy immediately!
Notes
- Using coconut aminos makes this recipe soy-free and gluten-free as an alternative to soy sauce.
- Do not overcook the shrimp to keep them tender and juicy; they cook very quickly and are done once pink.
- For a spicier kick, add a pinch of red chili flakes to the marinade.
- You can substitute olive oil with sesame oil for a nuttier flavor.
- Serve with steamed rice or a fresh green salad for a complete meal.
