Try out the much-loved sauce with over 2 million pins. This sweet and smoky honey garlic shrimp skillet is super easy with only FIVE ingredients and cooked in about 15 minutes!
So here we have a super simple recipe for a honey garlic shrimp skillet. It’s yummy, it’s healthy and really easy to make. With a flavor combination of savory and sweet and a slightly smoky aftertaste (depending on how much rubbing you did on the caramelized sticky bits in the pan), it pairs well with most veggies as a side or on a bed of pasta, noodles, or rice.
When I say super easy, I mean 5 ingredients easy and less than 15 minutes of cooking time easy. With how shrimp cooks so quickly, it’s such a great fast fix for any meal of the day. And if you’re not a fan of seafood, you can also do this with chicken. So many ways to enjoy this sauce!
But back to this recipe, let’s begin.
HOW TO MAKE HONEY GARLIC SHRIMP SKILLET (1 MIN)
HONEY GARLIC SHRIMP SKILLET TIPS AND TRICKS
Shrimp: I used jumbo, peeled and deveined shrimp with tails on because they just tend to look better in pics. But you can use whatever kind of shrimp you like or can easily get your hands on. Peeled and deveined with tails off. Unpeeled shrimp. Just make sure to use uncooked shrimp.
Sauce: Put together the sauce and divide it in half. Half is for the marinade and the other half is for the finishing drizzle.
Ginger: Ginger gives the sauce a warm, peppery taste but if you don’t like ginger, you can leave it out. Most households don’t keep ginger as a pantry staple so an easier way to do this is to buy ginger paste in a tube. It keeps well in the fridge and is easy to use. I used Gourmet Garden’s ginger paste for this recipe.
Searing: Shrimp tends to cook quickly so you’ll want to get your pan nice and hot before starting so they have a gorgeous sear. One minute per side and your shrimp is cooked! You know the shrimp is cooked when the color changes from translucent to opaque (see-through to pink). If the shrimp starts to shrink in size, it’s been cooked too long and will be a little rubbery.
Overcrowding: Try to sear in two batches so you don’t overcrowd the pan. If the shrimp are too close together, the heat buildup between them will end up steaming them instead of searing them.
Sticky bits: The honey will caramelize a little and stuff will get stuck to the bottom of the pan. There will be more fond (the caramelized sticky bits) on a cast iron pan vs a non-stick pan but you should still see some on a non-stick. Use some tongs and gently rub the shrimp into the stuck-on bits to get them nice and blackened. Here’s where you get the smoky aftertaste.
And that’s it! It’s an easy, fuss-free way to enjoy the sauce with juicy, succulent shrimp. Good luck and happy cooking!
PS: Love noodles? Try pairing this over a bed of hibachi noodles. I tried this once and it was great!Print
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