Description
A delicious honey soy shrimp recipe that’s quick and easy to prepare.
Ingredients
Scale
- 1 ½ lbs large or jumbo shrimp (21–25 count), peeled, deveined, tails on or off
- 1 tbsp olive oil or avocado oil
- Salt and freshly ground black pepper, to taste
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 4–5 cloves garlic, minced
- 1–2 tsp Sriracha or chili garlic sauce (optional)
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp cold water
- Fresh scallions (green onions), thinly sliced, for garnish
- Toasted sesame seeds, for garnish
- Cooked rice, quinoa, or noodles, for serving
- Steamed or roasted vegetables, for serving
Instructions
- In a bowl, mix the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and Sriracha (if using).
- In a separate small bowl, combine the cornstarch and cold water until smooth.
- Heat olive oil in a large pan over medium-high heat. Add the shrimp and cook until pink and opaque.
- Pour the sauce mixture over the shrimp and bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the shrimp over rice, quinoa, or noodles, garnished with scallions and sesame seeds, alongside steamed or roasted vegetables.
Notes
- This dish is versatile; feel free to add your favorite vegetables to the mix.
- Adjust the level of spiciness by varying the amount of Sriracha.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main dish
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 215mg