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Adjust Servings:
Honey – 3 tbsp
Soy Sauce – 1 tbsp
Chili Flakes – ¼ tsp
Ground Ginger – 1 tsp
Garlic – 3 cloves
Shrimp – ¾ lb (340 g)
Olive Oil – 1 tbsp
Salt – to taste
Ground Black Pepper – to taste
Scallions – 2 sprigs

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10-Minute Honey Garlic Shrimp

10-Minute Honey Garlic Shrimp

  • 10 min
  • Serves 2
  • Easy




Meals become less healthy, less enjoyable, and more expensive as the week goes on, and your energy is dwindling. However, ordinary weeknights do not have to mean dull dinners. You can prepare a restaurant-worthy dish of honey garlic shrimp in a matter of minutes. Luscious and delicious, shrimp are an excellent treat to join your regular dinner rotation.

Small but mighty shrimp make for a healthy low-calorie, high-protein, omega 3-rich meal. If these benefits are not enough to persuade you to try this recipe, know that honey garlic shrimp are also effortless to cook. When their shade changes to pink and their meat becomes white and opaque, they are done!



Combine honey, soy sauce, crushed chili flakes, minced ginger, and pressed garlic in a round, deep dish and set it aside.


Put shrimp and olive oil in a separate bowl, sprinkle the shrimp with salt and pepper, then mix. Set a pan over medium heat. Distribute the shrimp evenly on the surface. Cook for about 1–2 minutes on each side until almost cooked.


Pour in the previously prepared mixture and simmer until the shrimp are cooked (for approximately one minute).


Then, pull the shrimp from the pan to ensure they do not overcook and continue simmering the sauce to thicken it. Keep an eye on the sauce — the honey makes it easy to burn.

Serve these spicy and sweet, succulent shrimp with your preferred grains and vegetables (we recommend brown rice or quinoa with broccoli), and garnish the dish with scallions. The most luxurious homemade dinner is ready! Enjoy your meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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