Crispy, golden shrimp coated in a sweet-savory honey glaze with garlic, ginger, soy, and a kiss of Korean chili paste—ready in under 30 minutes.

Scale

1 lb large shrimp (peeled & deveined)

2 tbsp cornstarch

1 tbsp neutral oil (vegetable or canola)

4 cloves garlic, minced

1 tbsp fresh grated ginger

3 tbsp honey

2 tbsp low-sodium soy sauce

1 tsp rice vinegar

1 tsp gochujang or chili garlic paste (optional)

1. Toss the shrimp in cornstarch until lightly coated.

2. Heat oil in a large pan over medium-high until shimmering.

3. Add shrimp in a single layer. Cook 2–3 minutes per side until golden and cooked through.

4. Remove shrimp and reduce heat slightly.

5. Add garlic and ginger. Stir quickly for 30 seconds until fragrant.

6. Stir in honey, soy sauce, vinegar, and gochujang. Simmer for 2 minutes.

7. Return shrimp to the pan. Toss to coat in sauce.

8. Cook another 1–2 minutes until glaze thickens and clings.

Avoid overcooking shrimp—they’re done when curled into a tight “C.”

Great with cilantro rice, sesame noodles, or crispy lettuce cups.

Leftovers? Chill and toss over salad or into wraps with carrots and cucumber.

Try marinating shrimp with honey and lime zest for 30 minutes for extra flavor.

Swap shrimp for tofu or chicken if desired.

Keywords: honey shrimp, sweet shrimp, garlic honey shrimp, shrimp dinner