23 Jan Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp
This honey garlic shrimp is one of my fav shrimp recipes because it’s not only delicious, it’s a very quick and easy dinner recipe. Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables, grill on skewers, or serve over salad.
The combination of honey and garlic is music to everyone’s tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick. The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.
In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.
I’d say the minimum marinade time is 15 minutes, but you can let the shrimp marinate all day long when you’re at work if that’s easier/if you can stomach the look of raw shrimp at 7am. The marinade serves 2 purposes. Not only will the shrimp take a soak in it, but it’ll be added to the skillet for a minute or 2 at the very end. Then you can serve it as a sauce over the shrimp/veggies/rice/whatever’s on the side.
So not only is this dish healthy and quick with minimal ingredients, its convenience level is 10+++.
What might be my favorite of all is this little part: wonderful caramelized bits of honey and garlic stick to the pan and edges of the shrimp. Scrape it all up because YUM.
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 400g medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
- Shrimp: You can remove the tail or leave it on(yuck). Whatever’s easiest! I recommend using fresh shrimp, but you can use frozen. Thaw before marinading and cooking. If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce.
- Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you’d like. Usually I just make a little extra (like we do here) to use as the sauce
- Adapted from Pop Culture
All my love,