Description
A quick and flavorful 10-minute honey garlic shrimp stir-fry recipe featuring succulent shrimp coated with a velveting soy-cornstarch marinade, cooked with fresh garlic, ginger, and a touch of honey and chili flakes for a perfect balance of sweet and savory. Ideal for a fast weeknight meal or appetizer, garnished with green onions and served over rice.
Ingredients
Scale
Shrimp Marinade
- 450g / 1lb shrimp, peeled and deveined
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
Cooking Ingredients
- 2 tbsp vegetable oil
- 3-4 cloves garlic, minced
- 1 tbsp ginger paste or grated ginger
- 4 tbsp honey
- 1/4 tsp chili flakes (optional)
- 2 green onions, sliced for garnish
Instructions
- Prepare the Marinade: In a medium bowl, combine the light soy sauce and cornstarch, then add the peeled and deveined shrimp. Toss to coat evenly and set aside. This velveting technique protects the shrimp from drying out during cooking.
- Heat Oil and Aromatics: Warm the vegetable oil in a non-stick frying pan over medium heat. Add the minced garlic and ginger, cooking for no longer than 30 seconds until fragrant, making sure not to burn them.
- Cook the Shrimp: Add the shrimp to the pan and cook for 1-2 minutes on each side depending on their size, until they turn pink and are cooked through but still tender.
- Add Honey and Chillies: Pour in the honey and sprinkle with chili flakes if using. Toss everything together gently to coat the shrimp in the sweet and spicy sauce. Remove the pan from heat immediately to avoid overcooking.
- Garnish and Serve: Sprinkle sliced green onions over the shrimp for a fresh, crisp garnish. Serve the honey garlic shrimp over steamed rice or enjoy as a delicious starter.
Notes
- Prepare all ingredients (peeled, cut, minced) before cooking as the stir-fry process is very quick.
- Pat shrimp dry before coating in soy sauce and cornstarch to ensure proper velveting.
- Velveting helps keep shrimp tender and prevents drying out.
- Use fresh garlic and ginger to maximize flavor impact.
- Do not overcook the shrimp to avoid a rubbery texture.
- The shrimp shown in photos may appear pink but are raw before cooking; Argentine red shrimp are recommended for the best flavor.
Nutrition
- Serving Size: 1/4 of recipe (~112g shrimp with sauce)
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 185mg
