Here’s where you get the smoky aftertaste. Use some tongs and gently rub the shrimp into the stuck-on bits to get them nice and blackened. There will be more fond (the caramelized sticky bits) on a cast iron pan vs a non-stick pan but you should still see some on a non-stick. Sticky bits – The honey will caramelize a little and stuff will get stuck to the bottom of the pan. If the shrimp are too close together, the heat buildup between them will steam them instead of searing them. If you’re using a 10″ skillet, try searing in batches of two so you don’t overcrowd the pan. You’ll know the shrimp is overcooked when it starts to shrink in size into a tight C-shape and is rubbery. One to two minutes per side and your shrimp is cooked! You know the shrimp is cooked when the color changes from translucent to opaque (see-through gray to solid pink). Searing – Shrimp tends to cook quickly so you’ll want to get your pan nice and hot before starting so they have a gorgeous sear. I used Gourmet Garden’s ginger paste for this recipe. It keeps well in the fridge and is easy to use. Most households don’t keep ginger as a pantry staple so an easier way to do this is to buy ginger paste in a tube. Ginger – Ginger gives the sauce a warm, peppery taste but if you don’t like ginger, you can leave it out. For freshly minced garlic, I find it easier to use a mini grater or garlic press rather than chopping it up. If substituting to garlic powder, try using 1/2 teaspoon to start. Garlic – You can use fresh garlic or garlic powder, whichever you have on hand, and whatever is easier for you. If you want to make honey garlic shrimp without soy sauce, you could try using tamari instead. Soy sauce – I used reduced-sodium soy sauce for this recipe and my go-to brand is La Choy. Or you could double it and thicken it with some cornstarch slurry later. This recipe does not yield much sauce so if you want it super saucy, try adding in an extra tablespoon of honey and soy sauce. Half is for the marinade and the other half is for the finishing drizzle. Sauce – Combine the ingredients for the sauce then divide it in half. You could technically use a bag of cooked shrimp with this recipe, just cut the cooking time to where you’re basically just reheating up the cooked shrimp in the pan and tossing it in with the sauce. If you use frozen shrimp, make sure to thaw it out beforehand and pat it dry so the sauce isn’t diluted. However, you can use whatever kind of uncooked shrimp you like: peeled and deveined with tails off or unpeeled shrimp. Shrimp – I used jumbo, peeled and deveined shrimp with tails on because they just tend to look better in pictures.
#Shrimp recipes how to#
How To Make Honey Garlic Shrimp Skillet (1 Min Video) Perfectly cooked shrimp will curl into a loose “C” shape while overcooked shrimp will curl into a tight “C” shape. The key to not overcooking it is to remove it from the heat once it is fully pink, with no grey bits left. Once it starts cooking, it will turn opaque and pink. Raw shrimp will start off translucent and gray. It’s really easy to tell when the shrimp is fully cooked by looking at the color and shape. Depending on the size of your shrimp and how big your pan is, shrimp will cook in 4-5 minutes total. Shrimp cooks REALLY quickly, about 2 minutes per side in a hot pan. Ginger and garlic are your typical paired aromatics when stir-frying in Asian cuisine. Garlic adds the typical pungent flavor associated with most Asian sauces and while ginger is optional, it is highly recommended to add an undertone of warm and peppery flavor. Honey gives the sauce a sweet and sticky flavor which balances out the savoriness of salty soy sauce. Honey garlic sauce is made with honey, soy sauce, garlic and the optional fresh ginger. And it goes great with greens like broccoli, green beans and asparagus.
You can also make it super saucy and smother some rice or noodles in it. The recipe is so versatile, you can use it as a base and build on it with red pepper flakes, lime juice, cilantro, smoked paprika, or sesame oil. If you rub the shrimp into the stuck-on yummy bits (aka fond), you get even more flavor. The sticky sauce will eventually build up in the pan when cooking the shrimp. It’s still going strong even now and I have adapted it many other ways. I first discovered the beauty of the sauce with this crispy honey garlic chicken and adapted it to a shrimp recipe in 2015. It uses just a few pantry staples to create a sticky-sweet and savory Asian-inspired sauce that goes well with pretty much everything. It’s easy to understand why the honey garlic sauce is much-loved and super popular.
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