Honey Shrimp Recipe

Pat shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.

Sprinkle 1 tablespoon cornstarch over the seasoned shrimp and toss until shrimp are lightly coated. This helps the sauce cling and gives a slight glossy texture.

Measure out 2 tablespoons neutral oil and have it ready for cooking. Slice green onions and prepare garlic and ginger for the sauce.

Make the sauce

In a small bowl or measuring cup whisk together 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves minced garlic, 1/2 tsp sesame oil, and 2 tbsp water until smooth.

Cornstarch slurry

In a separate small bowl stir 1/2 tsp cornstarch into 1/2 tbsp (about 1.5 tsp) cold water to form a thin slurry. Set aside. (If you prefer a thinner sauce, omit or reduce the slurry.)

Heat a large skillet or nonstick pan over medium-high heat. When hot, add the 2 tbsp neutral oil and swirl to coat.

Add the coated shrimp in a single layer (work in two batches if necessary to avoid crowding). Cook shrimp undisturbed for 1 to 1.5 minutes until edges turn pink and begin to curl, then flip and cook another 1 to 1.5 minutes until just cooked through. Total cook time per batch ~2–3 minutes depending on size. Remove shrimp to a plate while making the sauce.

Lower heat to medium. Pour the prepared honey sauce into the same skillet and bring to a gentle simmer, scraping up any browned bits from the pan.

Stir the cornstarch slurry again (it may settle) and add it to the simmering sauce. Cook and stir for 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust: add a pinch of salt or a few drops of lime/lemon if you want more brightness.

Return shrimp and any accumulated juices to the skillet. Toss continuously for 30–60 seconds to coat shrimp evenly in the sauce and heat through.

Remove from heat. Drizzle a little more sesame oil if desired (optional).

Transfer shrimp to a serving plate. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lime/lemon wedges on the side.