Indulge in sweet, juicy, and mildly spicy Honey Garlic Shrimp, a quick and flavorful seafood dish made with shrimp, basic seasonings, and a honey garlic sauce. It's an ideal side dish for both lunch and dinner, reminiscent of your favorite Chinese restaurant flavors, all ready in under 30 minutes.
Place the shrimp in a bowl and add garlic powder, pepper powder, soy sauce, salt, paprika, and cornstarch.
Thoroughly mix until the ingredients coat the shrimp evenly, ensuring a flavorful marination.
To make Honey Garlic Shrimp
Heat a pan over medium heat, add oil, and carefully add the shrimp one by one without overcrowding the pan.
Fry the shrimp on both sides for 2 to 3 minutes until they turn pink in color. Note: Avoid overcooking to prevent them from becoming hard and rubbery.
Remove the fried shrimp from the oil and set them aside for later use.
In the same pan with the remaining oil, add garlic and ginger. Sauté until they become aromatic.
Add dark soy sauce, vinegar, chili sauce, chili flakes, honey, and water to the pan. Give it a good mix.
Allow the mixture to boil for 1 to 2 minutes or until it thickens slightly.
Finally, add the fried shrimp into the sauce and toss them well. Your juicy and flavorful Honey Garlic Shrimp is now ready to be savored and enjoyed.
To Serve
Pair your delectable Honey Garlic Shrimp with a choice of white rice, brown rice, or noodles. Complement this dish with sides like roasted broccoli, green beans, asparagus, or a refreshing salad of your preference.
Notes
Here are some key tips to ensure the best results when making Honey Garlic Shrimp:
For Succulent Shrimp: Fry the shrimp until they turn pink and opaque. This ensures they are juicy and succulent, especially for this recipe.
Sauce: The Honey Garlic Sauce is the star of the show, delivering a sweet, savory, and garlicky punch to the dish. Don't compromise on it to fully enjoy the bursting flavor and taste.
Sauce Options: Enhance your Honey Garlic Shrimp experience by experimenting with alternative sauces like teriyaki, sweet chili, or hoisin for a unique twist on this classic recipe.