Honey Garlic Crispy Shrimp

Crispy honey garlic shrimp is the kind of quick yet impressive dinner that always brings cheers at our table. Sweet and savory with a gentle kick, this recipe transforms simple shrimp into a glossy dish that everyone wants seconds of. The sticky glaze clings to every bite, making it perfect served warm over fluffy rice for maximum sauce soaking.

My family first demanded this after spotting it on a restaurant menu and now it is my go to for last minute get togethers. The kids love helping coat each shrimp and it reminds me of summer evenings with sticky fingers and laughter in the kitchen.

Ingredients

• Argentinian shrimp: fresh peeled and deveined for bold flavor and tender texture. Look for firm plump shrimp with a clean scent.
• Cornstarch: this is the secret to a crunchy crust that holds up to the glaze. Go with a fine high quality brand for best results.
• Olive oil: for sautéing and to add a subtle roundness to the finished dish. Choose extra virgin for a fragrant touch.
• Butter: adds a luxe finish and smooths out the honey glaze. Unsalted is best to control the salt level.
• Honey: sticky floral sweetness that makes this sauce memorable. Use a thick amber honey for richer flavor.
• Soy sauce: cuts sweetness and provides that hit of umami. Pick a naturally brewed variety for the deepest taste.
• Fresh garlic: minced for sharp aroma and flavor. Go for firm heads with tight skins.
• Garlic powder: backs up the fresh and gives the sauce real depth. Make sure your powder is fresh and aromatic.
• Cooked white rice: classic neutral base that lets the shrimp shine. Fluffy and warm rice absorbs the glaze perfectly.
• Sliced green onions: optional for color and a crisp fresh finish. Pick bright green stalks for maximum freshness.
• Red pepper flakes: optional for a hint of heat.

Step-by-Step Instructions

Marinate the Shrimp:

Whisk together olive oil garlic powder minced garlic and soy sauce in a medium bowl until well combined. Add the peeled and deveined shrimp and toss so every piece is fully coated. Let this mix sit for five to ten minutes while you prep the other ingredients. The short marinade boosts flavor and keeps shrimp juicy.

Coat Shrimp in Cornstarch:

Place the marinated shrimp into another bowl and sprinkle in the cornstarch. Use your hands to toss and press so the cornstarch adheres all over. This step is essential for the crisp crust and makes a huge difference if you pat the shrimp dry before coating.

Pan Fry Until Crisp:

Heat your olive oil over medium in a large skillet. Arrange the shrimp in a single layer so they cook evenly. Cook for about one to two minutes on each side until the shrimp turn golden pink and the exterior is crisp. Do not crowd the pan. Once done transfer the shrimp onto a plate and keep warm.

Make the Honey Garlic Glaze:

In the same skillet melt the butter then pour in honey and any marinade left behind. Stir constantly as the mix comes to a gentle simmer. Keep it on low for five minutes letting the sauce bubble and thicken while flavors meld together.

Coat and Finish:

Return the crispy shrimp back into the skillet and toss actively to coat every piece in the now thickened sauce. Heat just until everything is glossy and warmed through.

Serve and Garnish:

Spoon the shrimp over cooked white rice. Add green onions and a sprinkle of red pepper flakes if using. Serve right away for maximum crunch and stickiness.

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Shrimp is always the star for me because of how fast it cooks and how well it soaks up flavor. Making this recipe always reminds me of my grandmother who believed the best meals are the most finger licking and hands on. Every time I make it I remember her joy when a sticky sauced dish hit the table.

Storage Tips

This shrimp dish is best enjoyed right away while crisp but if you have leftovers store them in an airtight container in the fridge for up to two days. For reheating add a splash of water and warm gently in a skillet over low heat to revive the glaze and keep things saucy.

Ingredient Substitutions

No Argentinian shrimp Try any large wild caught shrimp for bold flavor. If you need a gluten free option swap tamari for soy sauce. Maple syrup can stand in if you are out of honey though the flavor will shift a bit.

Serving Suggestions

Serve this shrimp over jasmine or brown rice for variety. It also pairs beautifully with steamed broccoli snap peas or crisp Asian slaw. For a lighter option try the shrimp tucked in lettuce wraps with extra green onion on top.

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Common Recipe Questions

→ How do you get the shrimp crispy?

Pat shrimp dry, dredge in cornstarch, and sear in hot oil for a golden, crunchy crust.

→ What type of shrimp works best?

Larger Argentinian shrimp offer juicy texture and hold up best in the glaze.

→ Can I make it less sweet?

Reduce the honey or add a splash more soy sauce to balance out the sweetness in the glaze.

→ Which side dishes pair well?

Steamed white rice, brown rice, or stir-fried vegetables complement the sticky shrimp perfectly.

→ How do I keep the shrimp from overcooking?

Cook shrimp quickly in a hot skillet, just until pink and opaque, for a tender bite.

→ Is this dish spicy?

The base is mild, but adding red pepper flakes brings gentle heat if desired.