20 Minute Honey Garlic Shrimp
Try this 20 Minute Honey Garlic Shrimp recipe, or contribute your own.
Try this 20 Minute Honey Garlic Shrimp recipe, or contribute your own.
- Carbohydrate 12.327195646413 g
- Cholesterol 0 mg
- Fat 0.0104082823893324 g
- Fiber 0.0719647845069274 g
- Protein 0.174768352046302 g
- Saturated Fat 0.00185267426530116 g
- Serving Size 1 1 Serving (130g)
- Sodium 0.918881601957219 mg
- Sugar 12.255230861906 g
- Trans Fat 0.00314330128157838 g
- Calories 46 calories
Step-by-step
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or tupperware.
- Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
- Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat.
- Place shrimp in the skillet. (Discard used marinade.)
- Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over.
- Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion.
- The sauce is excellent on brown rice and steamed veggies on the side.
Operating under a strict twenty-minute total operational window requires strict control over pan temperature and prep sequencing. Jarred minced garlic contains water and citric acid preservatives that suppress sulfur compounds, yielding a muted aroma compared to freshly grated cloves. Fresh ginger root contains active zingibain enzymes that can degrade shrimp proteins if contact exceeds thirty minutes, so limit the initial bath to the stated fifteen-minute ceiling. Medium shrimp rated at forty to fifty pieces per pound demand high-heat execution; exceeding forty-five seconds per side in a skillet heated to medium-high risks rapid moisture loss and rubbery textures. Reserve half the liquid before raw proteins touch it to prevent cross-contamination. Reducing the soy-and-honey mixture alongside the shrimp takes exactly one minute as sugars caramelize at high heat. Freezing cooked crustaceans alters muscle fiber structure, causing significant moisture weeping upon thawing; execute this dish entirely fresh. Reheating leftover seafood in a microwave above medium power denatures the remaining proteins, resulting in a tough texture. Consume leftovers cold or gently warm them over low heat with a splash of water to loosen the glaze.
