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Honey garlic shrimp stir fry in a skillet with glossy honey garlic glaze, green onions and sesame seeds

15-Minute Honey Garlic Shrimp Stir Fry

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds large shrimp peeled and deveined, tails on or off
  • 3 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 4 garlic cloves minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper freshly ground
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds
  • Cooked rice or noodles for serving

Method
 

  1. Whisk the honey, soy sauce, and lime juice together in a small bowl and set aside by the stove.
  2. Pat the shrimp very dry and season with black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Cook the shrimp in a single layer about 2 minutes per side until pink and curled into a loose C. Transfer to a plate.
  3. Reduce the heat to medium. Melt the butter in the same skillet, scraping up the browned bits. Add the garlic and red pepper flakes and cook 30 seconds until fragrant, without browning.
  4. Pour in the honey-soy mixture and simmer 1 to 2 minutes, stirring, until glossy and slightly thickened — it should coat the back of a spoon.
  5. Return the shrimp and any plate juices to the pan and toss for 30 seconds until coated. Remove from the heat immediately, sprinkle with green onions and sesame seeds, and serve over rice or noodles with the extra sauce spooned on top.

Notes

Leftover honey garlic shrimp keeps in the fridge up to 2 days; reheat gently in a skillet with a splash of water. For a spicier version, double the red pepper flakes or add a teaspoon of sriracha to the sauce. Do not freeze cooked shrimp — the texture suffers.