10-Minute Honey Garlic Shrimp with Ginger and Sticky Honey Sauce
By Lucas Morgan
Prep
5 min
Cook
5 min
Total
10 min
Servings
4
Level
Easy
Prep the shrimp, garlic, ginger, and sauce components before heating the pan, then cook this four-serving batch in about 10 minutes and finish with honey at the end. These honey garlic shrimp stay juicy under a soy-cornstarch coating, with ginger, garlic, and optional chilli flakes.
Light soy sauce and cornstarch create the velveting mixture, coating the peeled, deveined shrimp before they hit the pan. Vegetable oil carries the minced garlic and ginger, while honey becomes the sticky finishing sauce. Chilli flakes bring optional heat, and sliced green onions add colour and a fresh onion note after the pan comes off the heat.
The pan work moves quickly: garlic and ginger should cook for no longer than 30 seconds over medium heat before the shrimp go in. Look for shrimp that are coated and cooked through after about one to two minutes per side, depending on size. The main mistake is giving them extra time, which turns the tender texture rubbery.
Serve the batch over fluffy white rice, coconut rice, or alongside a vegetable noodle stir fry, or portion it as a starter. The article suggests using leftovers in Thai noodle soup or adding them at the last minute to a vegetable stir fry, keeping the shrimp from cooking longer than necessary.
Why you'll love this recipe
- A four-serving batch fits a weeknight prep plan because every ingredient is measured and cut before the fast stovetop cooking begins.
- The shrimp cook in roughly five minutes, so prepped garlic, ginger, honey, and soy sauce turn into a quick assembled meal without lengthy simmering.
- Leftover shrimp can be repurposed in Thai noodle soup because the article specifically suggests adding them to another dish rather than wasting a small portion.
- Freezer storage is an option when starting with shrimp that were not already thawed, and separating them first helps keep individual pieces apart.
- Portioning over rice makes the shrimp useful as a main meal, while serving smaller amounts as a starter stretches one batch across different meal plans.
- The honey sauce is added after the shrimp cook, so the glaze coats quickly and avoids requiring a separate sauce pan during batch preparation.
Ingredients
- •450 g shrimp (1 lb, peeled and deveined)
- •1 tbsp light soy sauce
- •1 tbsp cornstarch
- •2 tbsp vegetable oil
- •3 cloves garlic (3-4 cloves, minced)
- •1 tbsp ginger paste (or grated ginger)
- •4 tbsp honey
- •0.25 tsp chilli flakes (optional)
- •2 green onions (sliced, for garnish)
Instructions
- 1
Pat the shrimp dry with a paper towel.
- 2
In a medium bowl, combine the soy sauce and cornstarch.
- 3
Add the shrimp and toss to coat, then set aside until needed.
- 4
Heat the vegetable oil in a non-stick frying pan over medium heat.
- 5
Cook the minced garlic and ginger for no longer than 30 seconds.
- 6
Add the shrimp and cook for 1-2 minutes on each side, depending on their size.
- 7
Pour in the honey and chilli flakes, if using, and toss to coat the shrimp.
- 8
Remove from the heat and sprinkle with sliced green onions.
- 9
Serve over rice or as a starter.
FAQ
Nutrition (per serving)
Calories
256
Protein
24g
Fat
9g
Carbs
21g
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