Honey garlic shrimp
Plump shrimp in a sticky, sweet and savory honey garlic glaze, done in about five minutes once the rice is on.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.30 a serving
- 470 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- ⅓ cup honey
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 2 cups water
- 3 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp vegetable oil
Each serving has about 470 calories, 29 g protein, 80 g carbs and 4 g fat, and costs about $3.30 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No honey? Maple syrup works.
- No raw shrimp? Frozen raw shrimp works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a medium and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes without lifting the lid, then leave it covered off the heat.
Low heatTimer: 15 min
the honey, soy sauce, garlic, ginger, cornstarch and 2 tablespoons of water together in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the shrimp dry. Heat the oil in a large over medium-high heat and cook the shrimp for 1 minute per side, until they just start to turn pink.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min
the sauce again, pour it in and let it bubble for 1 to 2 minutes, , until it into a glossy and the shrimp are opaque.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: Honey scorches if it cooks too long. As soon as it coats the shrimp, take the pan off the heat.Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Spoon the shrimp and sauce over the rice and top with green onions and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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