Description
Garlic Honey Glazed Shrimp
Juicy, pan-seared shrimp coated in a sweet and savory honey garlic glaze, garnished with fresh herbs.
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons honey
2 tablespoons soy sauce
1 teaspoon fresh lemon juice
Fresh parsley, chopped (for garnish)
Salt and black pepper to taste
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Instructions
1. Season the Shrimp:
Pat the shrimp dry with paper towels. Season with salt and black pepper.
2. Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until golden and opaque. Remove and set aside.
3. Make the Glaze:
In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
Stir in honey, soy sauce, and lemon juice. Let the glaze simmer for 1-2 minutes until slightly thickened.
4. Combine:
Return the shrimp to the skillet and toss to coat in the glaze.
5. Serve:
Plate the shrimp with a drizzle of sauce and sprinkle with fresh parsley. Serve warm with rice or crusty bread.
Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your shrimp are thoroughly patted dry; this is crucial for a good sear. Heat your skillet until the oil shimmers before adding the shrimp in a single, uncrowded layer. Cook just until pink and opaque, then remove immediately to prevent overcooking. For the glaze, reduce the heat to medium after removing the shrimp to avoid burning the garlic. Let the honey-soy mixture bubble gently until it coats the back of a spoon. Finally, toss the shrimp in the glaze off the heat to warm them through without further cooking.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve it over a bed of steamed jasmine rice, cauliflower rice, or quinoa to soak up the delicious sauce. It’s also excellent with roasted asparagus, sautéed green beans, or a simple garden salad. For an appetizer or tapas-style dish, present the shrimp in a bowl with toothpicks alongside crusty bread for dipping.
How-to Summary
Quick summary: Dry shrimp, season, and sear until just cooked. Remove. In the same pan, make a glaze by sautéing garlic in butter, then simmering honey, soy sauce, and lemon juice. Toss shrimp in glaze and garnish with parsley.
Frequently Asked Questions
Can I make this with frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight, then pat them extremely dry before cooking.
How can I tell when the shrimp are done cooking? Shrimp are done when they turn pink and opaque and form a loose “C” shape. An “O” shape means they are overcooked.
Can I prepare the glaze ahead of time? Absolutely. Mix the honey, soy sauce, and lemon juice. Sauté the garlic fresh when ready to cook, then add the pre-mixed sauce.
What’s a good substitute for soy sauce? Use tamari for a gluten-free option, or coconut aminos for a slightly sweeter, soy-free alternative.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid rubbery shrimp.
Common Mistakes to Avoid
- Not Drying the Shrimp: This prevents proper searing and causes steaming.
- Crowding the Pan: Adding too many shrimp at once lowers the pan’s temperature, leading to soggy results.
- Overcooking the Shrimp: They cook quickly and continue to cook slightly when returned to the hot glaze.
- Burning the Garlic: Sauté garlic only until fragrant (about 30 seconds) before adding liquids.
- Using High Heat for the Glaze: Simmer the sauce gently; high heat can cause the honey to burn and become bitter.
Conclusion
This Garlic Honey Glazed Shrimp recipe is a flawless combination of sweet, savory, and umami flavors, ready in under 20 minutes. By following the detailed steps and avoiding common pitfalls, you can create an impressive dish that’s perfect for both weeknight dinners and entertaining guests. Its simplicity and incredible taste are sure to make it a regular in your culinary rotation.