Honey Garlic Shrimp
Easy to make tender Shrimp sauteed in a honey garlic sauce and ready in just 30 minutes.
Servings: 4
Ingredients
- 1/3 cup honey
- 1/4 cup coconut amino liquid
- 1-2 garlic cloves grated on the Microplane
- 1 knob of fresh ginger grated on the Microplane, 1" knob
- 1 lb medium raw shrimp peeled & deveined
- 2 teaspoons olive oil
- 2 tsp sesame seeds
- 1-2 green onions green parts only, chopped
- 1 tbsp chopped cilantro to garnish
- lemon wedges to serve with
Instructions
- Using a Microplane grate the garlic and ginger.
- Peel the shrimps and carefully mark a shallow incision, using a small paring knife from the top of the shrimp all the way down to the tail.
- Discard the vein in the shrimp and thoroughly wash with clean water. Pat dry with a paper towel and set aside.
- Next in a mixing bowl, combine honey, coconut amino liquid, grated garlic, and ginger.
- Add shrimps and 1/4 of the prepared sauce into a large bowl. Toss to coat with the marinade.
- Refrigerate and let marinate for 15-20 minutes. Store the remaining sauce in a bowl. Cover and refrigerate until ready to use.
- When ready to cook, remove the shrimps from the fridge and let sit at room temperature for 5 minutes.
- Heat olive oil in a non-stick pan over medium-high heat. Add shrimps and gently sauté until they just turn pink about 2 minutes. Set aside on a plate.
- Immediately pour in the remaining sauce, cook a few minutes over medium-high heat, until bubbly and thickened, about 3-4 minutes.
- Add in cooked shrimp and stir to coat into the sticky sauce. Garnish with chopped green onion and sesame seeds, if desire.
- Serve with lemon wedges and enjoy!
Notes
- Divide the shrimp into 4 equal servings. Should be close to 1 cup of cooked shrimp
- If you don't like shrimp and would like to use chicken, cut up the chicken breasts into cubes.
- Fresh garlic can be replaced with garlic powder. But fresh garlic gives a robust flavor.
- Coconut aminos are used in place of soy sauce. If you have low sodium soy sauce you may use that instead.
- Marinating is not an absolute must if you don't have much time on hand but it does help tenderize the shrimp and allows the flavors to sink in.
- Fresh ginger is preferred. You may use ginger powder if you are in a pinch and want to use ingredients you have handy.
- Store leftovers in a container and store them in the fridge for 3-4 days.
- Any oil can be used in place of olive oil.
Nutrition
Serving: 1cup | Calories: 241kcal | Carbohydrates: 27g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1222mg | Potassium: 129mg | Fiber: 1g | Sugar: 23g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 3mg