Honey Garlic Shrimp

Honey Garlic Shrimp is a recipe that readers love. It is extremely simple, quick, and flavorful. This nutritious recipe will become a staple in your weekly dinner menu when it is accompanied by brown rice, veggies, or a salad.

Honey Garlic Shrimp Ingredients

• 1/3 cup of honey
• Soy sauce, 1/4 cup (we usually use reduced sodium)
• 2 minced garlic cloves (or 1 Tablespoon jarred minced garlic)
• optional: 1 teaspoon freshly minced ginger
• Peeled and deveined medium uncooked shrimp weighing 1 lb.
• Olive oil, two teaspoons
• an optional garnish little green onions

Instructions

1. In a medium bowl, combine the honey, soy sauce, garlic, and ginger, if using. In step 2, you will use half for the marinade, and the other half will be used to cook the shrimp in step 3.
2. Put the shrimp in a large bag with a zippered top or one that can be sealed. Put half of the sauce and marinade mixture on top, give it a good shake, and let the shrimp marinate for 15 minutes or up to 12 hours in the refrigerator. Refrigerate the remaining marinade for step 3 under a cover. Tip to save time: We typically steam broccoli and microwave some quick brown rice while the shrimp marinates.)
3. In a skillet, heat olive oil to medium-high heat. In the skillet, add the shrimp. Recycle any unused marinade.)After 45 seconds of cooking on one side, flip the shrimp over. Pour in the remaining marinade or sauce, and cook everything together for another 1-2 minutes until the shrimp is cooked through.
4. Shrimp should be served with cooked marinade sauce and green onion as a garnish. Brown rice and steamed vegetables served with the sauce are delicious.

Notes

• Make the sauce thicker: In the second half of the sauce that will be used for cooking in step 3, some readers add 1 teaspoon of cornstarch. The sauce becomes drier as a result of this thickening. Mix one teaspoon of cornstarch with one teaspoon of warm water with a fork to accomplish this. Before using the sauce in step 3, stir the dissolved cornstarch into the sauce.
• Garlic: 2 minced cloves, or approximately 2 teaspoons, of fresh garlic should be used. Use 1 Tablespoon of refrigerated jarred minced garlic.
• Shrimp: The tail can be removed or left in place. Fresh shrimp is best, but you can also use frozen ones. Thaw before cooking and marinating.
• Thaw, marinate, and cook the cooked shrimp from frozen as directed. The shrimp will merely be heated in the sauce.
• Consuming marinade leftovers is a contentious issue. You could boil it to get rid of any contamination, but the flavor might change. Do whatever you want. We only use half of the sauce in this recipe for the marinade, leaving us with more for cooking. In step 3, we discard the unused marinade.)