Being a foodie family, we have a number of subscription services for recipes, both virtually and as monthly periodicals. Often, we share these recipes with our adult children that no longer live with us. Last month, Gilbert asked for a shrimp recipe, available from one of Eric’s virtual services. Eric sent the recipe to both Gilbert and I. The recipe looked like something we would also enjoy, so we made it the next week when we needed a quick recipe using ingredients we had on hand. It was delicious.
Fast forward another week. Eric and I were visiting with Kelly and Gilbert and taking in the blooming cherry trees in their area. Over the four evenings we spent with them, we all made dinner together three of the nights. Kelly was disappointed to learn that we had already made the shrimp dish Gilbert had requested as they had tried it and wanted to make it again for us. Since we all had enjoyed it so much, Eric and I were totally fine with having it again with Kelly & Gilbert.
An easy honey-garlic sauce serves as both a sweet-and-savory marinade and as a pan sauce that flavors the shrimp. The crustaceans are served on a bed of cooked rice with a garnish of sliced scallions. Using pantry staples, this quick and simple dish makes a wonderful meal!
Honey Garlic Shrimp
Honey Garlic Shrimp (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound extra-large or jumbo shrimp, peeled and deveined
- 1/3 cup honey
- 3 tablespoons soy sauce
- 2 large cloves (1 tablespoon) minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon crushed red pepper, plus more to taste
- 1/4 teaspoon cornstarch
- 1 tablespoon extra-virgin olive oil
- cooked rice and thinly sliced scallions, for serving
Directions:
In a small bowl, combine the honey, soy sauce, garlic, ginger, and crushed red pepper. Whisk them together until smooth.
Whisk together the honey, soy sauce, garlic, ginger, and red pepper flakes.
Place the shrimp in a large bowl. Pour 3 tablespoons of the marinade over the shrimp and toss them to coat. Marinate the shrimp for at least 15 minutes at room temperature, or up to 1 hour in the fridge. Lift the shrimp from the marinade and pat them dry with paper towels. Discard the marinade remaining in the bowl.
Marinate the shrimp.
While the shrimp marinate, combine the cornstarch with the remaining marinade and set it aside.
Heat a large cast-iron skillet over medium-high heat. Add the oil to the skillet, swirling to coat the pan, then arrange the shrimp in the skillet in one layer.
Cook the shrimp.
Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp over and cook for 1 more minute.
Flip the shrimp and continue cooking.
If the shrimp are on the smaller side and have already cooked through before it’s time to add the sauce, transfer the shrimp to the serving dish and reduce the sauce separately. Otherwise, add the reserved marinade to the skillet and cook it for 1 to 2 minutes, until the pan sauce thickens. Add the sauce to the cooked shrimp.
Add the reduced sauce to the shrimp.
Serve the shrimp and sauce over cooked rice and sprinkle with scallions to serve.
Serve the shrimp over cooked rice.
This is a great candidate for a weekly rotation! ~Linda
Honey Garlic Shrimp (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound extra-large or jumbo shrimp, peeled and deveined
- 1/3 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic (from 2 large cloves)
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon crushed red pepper, plus more to taste
- 1/4 teaspoon cornstarch
- 1 tablespoon extra-virgin olive oil
- cooked rice and thinly sliced scallions, for serving
Directions:
In a small bowl, combine the honey, soy sauce, garlic, ginger, and crushed red pepper. Whisk them together until smooth.
Place the shrimp in a large bowl. Pour 3 tablespoons of the marinade over the shrimp and toss them to coat. Marinate the shrimp for at least 15 minutes at room temperature, or up to 1 hour in the fridge. Lift the shrimp from the marinade and pat them dry with paper towels. Discard the marinade remaining in the bowl.
While the shrimp marinate, combine the cornstarch with the remaining marinade and set it aside.
Heat a large cast-iron skillet over medium-high heat. Add the oil to the skillet, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp over and cook for 1 more minute.
If the shrimp are on the smaller side and have already cooked through before it’s time to add the sauce, transfer the shrimp to the serving dish and reduce the sauce separately. Otherwise, add the reserved marinade to the skillet and cook it for 1 to 2 minutes, until the pan sauce thickens. Add the sauce to the cooked shrimp.
Serve the shrimp and sauce over cooked rice and sprinkle with scallions to serve.