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Honey Garlic Shrimp with Scallions

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Honey Garlic Shrimp with Scallions

Honey Garlic Shrimp with Scallions

These quick-cooking shrimp are the ideal weeknight go-to. A gently sweet honey-garlic marinade, enriched with soy sauce and fresh ginger, delivers fast flavor—and does double-duty as a finishing sauce for the shrimp, too. Mirin, a staple in Japanese cooking, helps add depth and balance to the umami-rich flavors. The shrimp are especially delicious over simply steamed rice with a side of sauteed greens.

Nutrition Information
  • Calories: 208 kcal
  • Carbohydrates: 41g
  • Protein: 28g
  • Potassium: 714mg
  • Fiber: 9g
  • Sugar: 5g

Ingredients:

    • ¼ cup plus 1 tablespoon honey

    • ¼ cup plus 1/2 tablespoon mirin

    • 3 tablespoons lower-sodium soy sauce

    • 1 tablespoon grated garlic (from 4 garlic cloves)

    • 2 teaspoons grated fresh ginger

    • ¼ teaspoon crushed red pepper

    • 1 ¼ pounds extra jumbo peeled, deveined raw shrimp, tail-on

    • 1 tablespoon water

    • 1 teaspoon cornstarch

    • 2 tablespoons canola oil, divided

    • 1 teaspoon fresh lemon juice (from 1 lemon), plus lemon wedges for serving

    • 2 large (1/2 ounce each) scallions, thinly sliced on an angle (about 1/2 cup), divided

    • Kosher salt, to taste

    • Cooked long-grain white rice

Instructions:

    1. Whisk together honey, mirin, soy sauce, garlic, ginger, and crushed red pepper in a small bowl. Place shrimp in a large bowl, and add 1/4 cup of the honey mixture; toss to coat. (Set aside remaining honey mixture at room temperature until ready to use.) Cover and let shrimp marinate in refrigerator at least 30 minutes or up to 1 hour.

    2. Remove shrimp from marinade, letting excess drip back into bowl; discard marinade in bowl. Whisk water and cornstarch into remaining honey mixture in small bowl; set aside. Heat 1 tablespoon of the oil a large nonstick skillet over medium-high. Add half of the shrimp in an even layer; cook just until marinade around edges of shrimp starts to caramelize, 2 to 3 minutes, flipping shrimp halfway through cook time. Transfer shrimp to a plate; wipe skillet clean. Repeat process with remaining oil and shrimp (second batch will caramelize in 2 minutes).

    3. Wipe skillet clean. Return cooked shrimp to skillet, and add cornstarch-honey mixture. Cook over medium, stirring constantly, until shrimp are cooked through and sauce is thick enough to coat a spoon but still pourable, 1 to 2 minutes. Remove from heat; stir in lemon juice and 1/4 cup of the scallions. Season with salt to taste. Spoon shrimp mixture over cooked rice; sprinkle with remaining 1/4 cup scallions, and serve with lemon wedges.

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