If you know me at all, you know that Asian cuisine is my absolute favorite! I already shared one of my most requested recipes, Healthy(ish) General Tso Chicken, but I wanted to share my take on this sweet and spicy entree. This Hot Honey Garlic Shrimp comes together in 30 minutes and is a flavorful staple in our weekly rotation!
When you’re working with Asian cuisine, it’s all about the sauce and balance of sweet and spicy. For this specific recipe I wanted to ramp up the honey and bring the heat to make a lip-smacking, lick your fingers until its gone sauce. I also love to toss in vegetables, in this case asparagus, red pepper and onion. This sauce, paired with fresh, juicy shrimp, tossed with fresh vegetables and sitting on a bed of rice is the absolute perfect bite.
Recipe Tips:
- Sauce: For the sauce, you will mix all of the ingredients together except for the cornstarch. This is super important! After you give the ingredients a quick stir, pour 1/3 cup of the marinade over the shrimp. Stir to coat and let marinate in the fridge for 20 minutes.
- Marinade: You want to make sure the shrimp is entirely coated and that it has time to marinate for 20 minutes in the fridge. This allows those flavors to absorb into the shrimp and help add to the overall flavor of the dish!
- Use the same pan: I like to use the same pan to cook everything in for two reasons: easy cleanup, and maximum flavor! I love these Calphalon Nonstick Pans With all of the steps cooked in the same pan, by the time you cook the sauce, those other flavors will really help elevate the dish.
This recipe feeds about four people, but the sauce can easily be doubled to accommodate a crowd! Sometimes I’ll go to make this dish and use whatever veggies I have in your fridge. One of my closest friends is vegan and she’ll take this sauce toss it with cauliflower. Truly, the options are endless! I can’t wait for you to try this recipe and let me know your thoughts! 🙂
Hot Honey Garlic Shrimp
Ingredients
For the veggies and shrimp:
- 1 ½ lb large uncooked shrimp, peeled and deveined.
- 1 bundle asparagus, chopped about 2 cups
- 1 large red pepper, chopped
- ½ large white onion, chopped
- 2 tbsp olive oil
For the sauce:
- ¼ cup water
- ½ cup honey taste and add more if you want it sweeter
- ½ cup lite soy sauce
- 3 cloves garlic, minced About 2 tablespoons
- 1 tbsp garlic chili paste You can add more or less to adjust the heat level!
- 2 tbsp rice wine vinegar
- 1 tsp minced ginger
- 2 tbsp cornstarch
- ¼ tsp red pepper flakes optional for more spice
Garnish:
- 2 cups cooked rice
- 3 tbsp chopped green onion
- 1 tsp white sesame seeds
Instructions
To make the marinade:
- Add all ingredients aside from the cornstarch to a medium bowl. Stir to combine.
- Add deveined and peeled shrimp to a medium bowl. Add ⅓ cup of the marinade to the shrimp and toss to coat. Add to the refrigerator for 20 minutes.
For the veggies and shrimp:
- While the shrimp is marinating you will cook the vegetables. In a large saute pan add 1 tablespoon of olive oil. Bring to medium heat and cook chopped asparagus, red pepper and onion until tender, about 3-5 minutes. Scoop out veggies and set aside in a medium bowl.
- After the 20 minutes, remove the shrimp from the fridge. Add another tablespoon of oil to the pan that you cooked the veggies in and add shrimp. Discard extra marinade. Cook shrimp on one side until they start to turn pink, about 1 minute. Flip and and cook until they're all cooked through, another minute or so.
- Remove shrimp and set aside in a medium sized bowl. Add cornstarch to the remaining sauce mixture and stir to combine. Add the sauce to the same pan over medium heat and cook until it starts to thicken, about 3-5 minutes. When the sauce reaches the desired consistency, toss vegetables and shrimp back into the sauce. I like to scoop them out with a slotted spoon to allow the liquid to drain, that way it won't thin down the sauce!
- Scoop shrimp mixture onto rice or noodles, garnish with green onion and sesame seeds.
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
I was pleasantly surprised at how quick this came together. It was delicious! Hubby said to keep it in the rotation.