Honey garlic shrimp turns a short ingredient list into a glossy, savory-sweet dinner in about 20 minutes. The key is drying the shrimp well and reducing the sauce only briefly, so it coats without becoming sticky or bitter.
Whisk the soy sauce, honey, lemon juice, cornstarch, and cold water in a small bowl until smooth. Keeping the sauce ready matters because the shrimp cook quickly.
Pat the shrimp thoroughly dry. Heat a wide skillet over medium-high heat, add the oil, then arrange the shrimp in one layer. Cook for 1 to 2 minutes per side, until nearly opaque. Transfer them to a plate.
Lower the heat to medium. Add the garlic and stir for 20 seconds, without letting it brown. Pour in the sauce and simmer for 1 to 2 minutes, stirring, until lightly thickened. Return the shrimp and any juices to the pan. Toss for about 1 minute, just until the shrimp are opaque throughout and coated.
Spoon the shrimp and sauce over hot rice. Finish with spring onions and black pepper. If the sauce thickens too much, loosen it with 1 tablespoon of water. Do not keep simmering: prolonged heat can make shrimp rubbery and the honey sauce overly concentrated.
Yes. Thaw them completely, drain, and pat dry before cooking.
Yes. Whisk it up to one day ahead, refrigerate, and stir again before using.
Dry shrimp, a hot skillet, and a short final simmer deliver tender shrimp with a balanced honey garlic glaze.