Honey garlic shrimp is perfect for when you have little time but want a great meal. Ready in 10 minutes!
A Meal In Minutes
If you’ve got 10 minutes, you’ve got dinner. What’s more, it’s real food too!
This quick dinner doesn’t rely on any convenience ingredients. And even better, there’s very few ingredients and I’ll bet you’ve got them all on your shelf and freezer already!
There’s really no substitute for fresh ginger. The dry stuff in the jar doesn’t even come close. But this is one ingredient a lot of us don’t use often. I do a lot of Asian-style cooking and I’ve had some trouble with it “keeping.” You don’t have to buy the enormous root you see in the produce section–I always break off about a 2-inch section–and there’s plenty to go around with that size.
I have two methods of preservation that work very well. The first method I recommend is peeling it and then finely mincing it and freezing it. It’s easy to break off portions of about a teaspoon and it will last a long time.
If you have potted plants or an outdoor garden, then you can portion off what you need for a recipe then “bury” it in the soil in the pot or outdoors. It will last a long time that way–provided you keep the soil moist.
Often On Sale
OK it’s not as economical as ground beef or chicken, but shrimp has come down in price and is often on sale. So if you love it, stock up!
I’ve gotten it as cheap as $5.99 a pound for the large size, which I think is about 20 to the pound. However, I’m willing to pay a bit more for the convenience of having the peeled and de-veined variety on hand. Recently, I was lucky enough to catch a sale on the organic peeled and de-veined for $13.99 for a 2-pound bag.
But even if you get the cleaned and de-veined they are all easy peel and quick to prep.
Shrimp cooks quickly so if you are pressed for time but want to prepare a nice dinner–and often low calorie–shrimp is your best bet.
- 3 tbs honey
- 1 tbs reduced-sodium soy sauce
- ¼ tsp crushed chili flakes (optional)
- 1 tsp fresh ginger, minced
- 2-3 cloves of garlic, minced (about 1 Tablespoon)
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 tbs olive oil
- salt, to taste
- ground black pepper, to taste
- 2 tbs sliced green onion (optional garnish)
- Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.
- In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat.
- Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.
- Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).
- Serve the shrimp with the reduced sauce. Garnish with green onion, if desired.
*Adapted from Tip Hero Yum