Let’s talk about a recipe that feels like a secret. You know, one of those dishes that seems like it should be complicated, something you’d only get from a restaurant with a buzzing doorbell.
But the truth is, this spectacular honey garlic shrimp is a weeknight superhero, ready to save your dinner in the time it takes to boil a pot of rice.
Why This Recipe Feels Like a Treat
I got into making “fakeaways” a few years ago, and honestly, it changed my Friday nights. The food became something I looked forward to even more.
It’s not just about saving money, though that’s a nice bonus. It’s about the quiet pride of creating something so delicious, so fast, with ingredients you can feel good about.
Ingredients Needed for the Recipe
One of the best parts? The ingredient list is full of familiar friends. Here’s what you’ll need to gather up.
- Shrimp (450g / 1lb): The star of the show. Peeled and deveined saves you so much time.
- Light Soy Sauce (1 tbsp): Our salty, savory base. It starts the flavor journey.
- Cornstarch (1 tbsp): This is the magic dust. It creates a velvety coating for the shrimp.
- Vegetable Oil (2 tbsp): For frying. It gets everything sizzling and golden.
- Garlic (3-4 cloves) & Ginger (1 tbsp): The aromatic power duo. They build the fragrance foundation.
- Honey (4 tbsp): The sweet, sticky glaze that makes everything irresistible.
- Chilli Flakes (1/4 tsp, optional): Just a tiny kick, if you’re in the mood.
- Green Onions (2): For a fresh, colorful finish.
How to make 10-Minute Honey Garlic Shrimp?
The key to a successful, stress-free stir-fry is a bit of prep. Get everything measured, minced, and within arm’s reach.
Trust me, once that pan is hot, you’ll be glad you did. Let’s get cooking.
Step 1 – The Velveting Shuffle
In a medium bowl, stir together the soy sauce and cornstarch until smooth. It will look a bit pasty.
Now, toss in your shrimp and coat them well. This simple step is a classic Chinese technique called “velveting.” It’s our insurance policy for juicy, tender shrimp.
Step 2 – Sizzle the Aromatics
Heat the oil in a large non-stick pan over medium heat. Add the minced garlic and ginger.
Cook them for just 30 seconds, until they’re incredibly fragrant. Don’t let them brown, you just want to wake up their flavors.
Step 3 – Cook the Shrimp
Add the coated shrimp to the pan in a single layer. Let them cook for 1-2 minutes on one side.
Flip them over and cook for another 1-2 minutes. They cook fast, turning pink and opaque almost immediately.
Step 4 – The Glaze and Finish
Pour the honey and optional chilli flakes right over the shrimp. Give everything a good, quick toss to coat.
Take the pan off the heat immediately. Sprinkle with sliced green onions. That’s it. You’re done.
Tips
- Prep is non-negotiable. Have every single ingredient prepped before you turn on the stove. Stir-fries wait for no one.
- Fresh garlic and ginger are best for the brightest flavor, but a good-quality paste in a jar is a fantastic shortcut.
- Do not, I repeat, do not overcook the shrimp. They continue to cook a little from residual heat. If they’re pink and curled, they’re ready.
- Pat your shrimp dry before adding them to the cornstarch mixture. A dry surface helps the coating stick better.
The Best Shrimp for the Job
For this recipe, I adore using larger, meatier shrimp. Argentine red prawns are a favorite of mine.
They’re robust and hold up beautifully to the quick fry and sticky sauce. Save the smaller, sweeter shrimp for a delicate pasta.
Serving Your Masterpiece
This dish is wonderfully versatile. Serve it as a dazzling appetizer with toothpicks for a party.
For a main course, a bed of fluffy white or coconut rice is perfect for soaking up every last drop of that glorious sauce.
Round out your homemade Asian feast with some simple veggie stir-fried noodles or a crisp salad. It’s a complete, restaurant-worthy meal that didn’t break the bank or your spirit.
You made this. And you’ll want to make it again, very soon.
Storing Leftovers (If You Have Any!)
It’s rare, but if you do have leftovers, they’ll keep in the fridge for 3-4 days in a sealed container.
Gently reheat them in a pan or add them cold to a lunchbox salad for an incredible protein boost. The flavor is still fantastic.
10-Minute Honey Garlic Shrimp Recipe
Description
10-minute honey garlic shrimp are mouthwatering morsels ready in just 10 minutes. Fat and juicy shrimp are coated in a velvety soy sauce jacket and fried in ginger and garlic before being bathed in a sticky honey sauce. Serve as an appetizing prelude to an Asian banquet or as a super-quick main with rice.
ingredients
Instructions
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In a medium bowl, combine soy sauce and cornstarch. Add shrimp and toss to coat evenly. Set aside for 2–3 minutes while you prep other ingredients. (This is the 'velveting' technique that keeps shrimp tender.)
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Heat vegetable oil in a non-stick frying pan over medium heat. Add garlic and ginger, and sauté for no longer than 30 seconds until fragrant.
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Add the coated shrimp to the pan and cook for 1–2 minutes per side, depending on size, until opaque and cooked through.
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Pour in the honey and optional chilli flakes. Toss everything to coat the shrimp in the sticky glaze. Remove from heat immediately to avoid overcooking.
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Garnish with sliced green onions. Serve hot as a starter or over steamed rice for a complete meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 1.2gg6%
- Trans Fat 0gg
- Cholesterol 215mgmg72%
- Sodium 480mgmg20%
- Potassium 290mgmg9%
- Total Carbohydrate 27gg9%
- Dietary Fiber 0.5gg2%
- Sugars 24gg
- Protein 27gg54%
- Calcium 90 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep ahead: Have all ingredients peeled, minced, and measured before heating the pan—this dish cooks in under 5 minutes!
- Shrimp tip: Use Argentine red shrimp for a meatier, juicier bite, or any large raw shrimp. Pat them dry before marinating.
- Don’t overcook: Shrimp turn rubbery if cooked too long. They’re done when opaque and curled into a “C” shape.
- Ginger & garlic: Fresh is best, but jarred ginger paste works in a pinch for speed.
