Description
A quick and easy weeknight dinner featuring wild-caught shrimp in a sticky, savory-sweet honey garlic sauce, served over jasmine rice. This copycat takeout meal is ready in under 30 minutes with simple ingredients.
Ingredients
Scale
- 1 pound large or extra-large shrimp, peeled and deveined
- 4–5 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons raw honey
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon vegetable oil (or avocado/canola oil)
- 2 stalks green onions, sliced (white and green parts separated)
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Jasmine rice, cooked
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Finely mince the garlic and grate the ginger. Slice the green onions, separating the white and green parts.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes. Set aside.
- Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it get hot but not smoking.
- Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the white parts of the green onions, garlic, and ginger. Stir constantly for 30 seconds until fragrant.
- Pour the sauce mixture into the pan. Let it bubble and simmer for 1 minute.
- Stir the cornstarch slurry again and pour it into the pan. Stir constantly until the sauce becomes glossy and thickens.
- Return the shrimp to the pan. Toss them in the sauce to coat evenly. Cook for another 1 minute to warm through.
- Drizzle with sesame oil and toss again. Serve immediately over steamed jasmine rice, garnished with green onion tops.
Notes
Do not overcrowd the pan to ensure the shrimp sear rather than steam. Pat shrimp dry before cooking for better browning. Shrimp are done when they form a loose ‘C’ shape; tight ‘O’ shape indicates overcooking. Add sesame oil at the end to preserve its aroma. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
Keywords: honey garlic shrimp, shrimp bowl, copycat takeout, quick dinner, weeknight meal, asian shrimp, easy seafood, 30 minute meals