Glazed Hot Honey Garlic Shrimp is just that! A little sweet and a little spicy, fresh shrimp is cooked in a simple and sassy honey garlic sauce that caramelizes, sticking to the shrimp giving it so much love and texture. Stuff this glazed shrimp in tacos, lettuce wraps or serve it with rice or on a salad. This recipe serves 2 to 4 in 20 minutes (if that).
I looooooove shrimp. Shrimp and scallops are one of my favorite things EVER. I never cooked scallops before, I kind of want to – and I’m kind of intimidated but shrimp, I am no stranger to.
I don’t cook shrimp at home much. Mainly because Haileigh and I are the only ones who would be satisfied with shrimp as the “main”. But every once in a while, I’ll get a craving to make these glazed hot only garlic shrimp and I can’t shake it until I eat a bowl.
To make this Glazed Hot Honey Garlic Shrimp recipe you will need:
- peeled and deveined shrimp
- fresh garlic
- low-sodium tamari
- red pepper flakes
- coconut oil
- sesame oil
I had a 1-pound bag of peeled and deveined shrimp in my freezer. Fresh is always best, but I had a hankering for these glazed hot honey garlic shrimp so…
Just a little FYI whenever you buy pre-peeled and deveined shrimp, look closely because sometimes the digestive tract or “vein” is still intact. This is why I usually devein my own shrimp. I’m type 1 like that.
Once thawed, next you’ll want to rinse and pat dry with paper towels.
Then in a small bowl measure and add in 4 cloves of grated or finely minced garlic, 2 teaspoons grated fresh ginger, 1/4 cup honey, 3 tablespoons low-sodium tamari, a generous pinch of red pepper flakes and 1/2 teaspoon of white pepper.
Whisk to combine.
Next pour 1/3 of that glaze onto the shrimp.
Toss to coat.
Then heat a large cast iron skillet on medium-high heat. Once hot, add in the coconut oil and sesame oil.
Spread the shrimp in an even layer. The coconut oil and the sesame oil together add this subtle island flavor that is superb. I promise.
Cook the shrimp 2 to 3 minutes before turning and pouring in half of the remaining honey glaze. Continue to turn the shrimp, they should be caramelizing and the glaze should be thickening and sticking to the shrimp.
Continue cooking the shrimp until opaque and fully cooked.
To serve, simply squeeze a wedge or two of lime over top and sprinkle with minced fresh cilantro.
Now you can totally eat these as is, or stuff them into tortillas with slaw or wrap in lettuce with some rice and a shot of sriracha. Seriously the options are endless and the sky is the limit.
Glazed Hot Honey Garlic Shrimp
- 1 pound raw, peeled and deveined shrimp (tail on or off)
- 2 teaspoons grated fresh ginger
- 4 cloves fresh garlic, grated
- 1/4 cup honey
- 3 tablespoon low-sodium tamari, or low-sodium soy sauce
- 1/4 teaspoon dried red pepper flakes, or more to taste
- 1/2 teaspoon white pepper
- 2 tablespoons coconut oil
- 1 teaspoon toasted sesame oil
- Rinse 1 pound of peeled and deveined shrimp and pat dry with paper towel. Place the shrimp into a clean bowl.
- In a small bowl, whisk together; ginger, garlic, honey, tamari, pepper flakes and white pepper, then pour 1/3 of it over the shrimp and toss to coat.
- Heat a large cast iron skillet on medium-high heat. Once hot, add in the coconut oil, sesame oil and spread the shrimp in an even layer.
- Cook the shrimp 2 to 3 minutes before turning and pouring in half of the remaining honey glaze. Continue to turn the shrimp, they should be caramelizing and the glaze should be thickening and sticking to the shrimp. Continue cooking the shrimp until opaque and fully cooked.
- To serve, squeeze a wedge or two of lime over top and sprinkle with minced fresh cilantro and alongside the remaining glaze.
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