Honey Garlic Shrimp
171kcal
Equipment
- a large cast iron skillet (12 inch)
- a spatula
Ingredients
- 1 pound extra large or jumbo shrimp (peeled and deveined) tails on or off, about 16-20 shrimps per pound
- 3 tablespoons honey (divided)
- 6 teaspoons low-sodium soy sauce (divided) or use regular soy sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (divided)
- 1 teaspoon freshly grated ginger (divided)
- ½ teaspoon red chili pepper flakes (divided)
- 1 tablespoon lime juice
- lime zest from one lime
- 3-4 tablespoons low-sodium chicken broth
- thinly sliced green onions (for serving)
Method
- Mix sauce: Stir 4 teaspoons of soy sauce, 2 tablespoons of honey, ½ tablespoon of garlic, ½ teaspoon of ginger, and ¼ teaspoon of red pepper flakes in a small bowl; set aside.
- Marinate shrimp: Toss shrimp with 2 teaspoons of soy sauce, 1 tablespoon of honey, ½ tablespoon of garlic, ½ teaspoon of ginger, lime zest, lime juice, and ¼ teaspoon of red pepper flakes. Marinate in the fridge for 1 hour or overnight. Drain and pat dry.
- Cook shrimp: Heat oil over medium-high. Cook shrimp 1.5 minutes until lightly browned, flip, then cook 1-1.5 minutes more until pink.
- Finish: Add a splash of broth and deglaze the pan, then add reserved marinade sauce. Cook until thick and glossy, about 1-2 minutes. Taste and adjust the seasoning as desired. Garnish with green onions and serve with rice .
Nutrition
Calories171kcalCarbohydrates16gProtein17gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.01gCholesterol143mgSodium921mgPotassium190mgFiber0.2gSugar13gVitamin A280IUVitamin C2mgCalcium70mgIron1mg
Notes
Shrimp. For smaller shrimp, reduce the cooking time to prevent overcooking
Sauce. For extra saucy shrimp, double the stir-fry sauce and broth, but keep the marinade sauce the same and don't over-reduce to avoid it becoming too sweet.
Cast-iron skillet. Cook in a large cast iron skillet to achieve a a beautiful caramelized and slightly charred color on the shrimp.
Storing. Let the shrimp cool completely, then place it in an airtight container. Store in the refrigerator for up to 3 days.