Honey Garlic Shrimp Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine soy sauce, honey, rice vinegar, cornstarch, and black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other ingredients (do not marinate more than 30 minutes or the texture may become mealy).

Prepare aromatics

While shrimp marinates, mince the garlic, grate the ginger, and thinly slice the white and green parts of the scallions separately (reserve most green tops for garnish).

Cook shrimp

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When oil is hot and shimmering, add half the shrimp in a single layer (do not overcrowd). Sear 1–1.5 minutes per side until opaque and just cooked through. Remove to a plate. Repeat with remaining tablespoon of oil and remaining shrimp. Return all shrimp to the skillet and keep warm on low heat.

Build the sauce

Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic, grated ginger, and the white parts of the scallions. Cook, stirring constantly, 30–45 seconds until very fragrant but not browned. If using, add chili flakes and stir once.

Finish sauce

Pour any remaining marinade from the bowl into the skillet and add 2 tablespoons water or broth. Stir and bring to a gentle simmer; the cornstarch will thicken the sauce slightly. Cook 1–2 minutes until sauce is glossy and coats the back of a spoon.

Return cooked shrimp to the pan and toss to coat in the sauce for 30–60 seconds to reheat and glaze. Drizzle sesame oil over the shrimp, taste, and adjust seasoning with up to 1/2 teaspoon kosher salt if needed.

Transfer shrimp to a serving dish. Sprinkle with toasted sesame seeds, chopped green onion tops, and cilantro if using. Serve immediately over steamed rice or noodles.