Rating: 5 stars
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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.

Liz Mervosh

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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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