This honey garlic shrimp is undoubtedly a dinner favorite! Juicy shrimp are coated in a savory-sweet n’ garlicky glaze. And the best part? It’s done in about 20 minutes!

the right spots for a top tier shrimp recipe. It’s cooked in the best savory-sweet glaze, satisfies your seafood fix for the week, and yes, it falls under my favorite dinner category of 30-minutes or less, fuss-free meals!


My go-to way to plate these shrimps are on a warm bed of rice with a sprinkle of sliced green onions (the more the better!). But keep reading to see how I turn this into a versatile meal prep recipe you can enjoy throughout the week.



⅓ cup honey

▢¼ cup tamari soy sauce (or coconut aminos)

▢4 garlic cloves, minced

▢1 teaspoon freshly grated ginger

▢¼ teaspoon crushed red pepper flakes

▢1 tablespoon olive oil

▢1 pound raw shrimp, peeled and deveined

▢1 tablespoon finely chopped cilantro or parsley

▢1 green onion, thinly sliced

INSTRUCTIONS

In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.





Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.





Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.





Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.





Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.



Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.





Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.

now you can have this on a bed rice or with pasta

 

[MHM]

This honey garlic shrimp is undoubtedly a dinner favorite! Juicy shrimp are coated in a savory-sweet n’ garlicky glaze. And the best part? It’s done in about 20 minutes!

the right spots for a top tier shrimp recipe. It’s cooked in the best savory-sweet glaze, satisfies your seafood fix for the week, and yes, it falls under my favorite dinner category of 30-minutes or less, fuss-free meals!


My go-to way to plate these shrimps are on a warm bed of rice with a sprinkle of sliced green onions (the more the better!). But keep reading to see how I turn this into a versatile meal prep recipe you can enjoy throughout the week.



⅓ cup honey

▢¼ cup tamari soy sauce (or coconut aminos)

▢4 garlic cloves, minced

▢1 teaspoon freshly grated ginger

▢¼ teaspoon crushed red pepper flakes

▢1 tablespoon olive oil

▢1 pound raw shrimp, peeled and deveined

▢1 tablespoon finely chopped cilantro or parsley

▢1 green onion, thinly sliced

INSTRUCTIONS

In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.





Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.





Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.





Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.





Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.



Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.





Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.

now you can have this on a bed rice or with pasta

 

[MHM]

Oh! c'mon "Babybird", "cilantro or parsley". Most Australians can recognize that these are not alternative names for the same herb, but might wonder what on earth is "cilantro". We do not have such a thing here in Australia. Do you by some chance mean "coriander", a herb widely available in Australia, and an ideal addition to your recipe as an alternative to parsley.
It doesn't take much to write in Australian when presenting to Australians.

 

[Babybird]

Oh! c'mon "Babybird", "cilantro or parsley". Most Australians can recognize that these are not alternative names for the same herb, but might wonder what on earth is "cilantro". We do not have such a thing here in Australia. Do you by some chance mean "coriander", a herb widely available in Australia, and an ideal addition to your recipe as an alternative to parsley.
It doesn't take much to write in Australian when presenting to Australians.

American recipe everyone knows cilantro is coriander sometimes when not available they had substituted parsley that's all they mean, I didn't write the recipe, the author did...when coriander is not available I have known people to use parsley does that answer your question. Please don't hesitate to ask everyone thanks

 

[Babybird]

Oh! c'mon "Babybird", "cilantro or parsley". Most Australians can recognize that these are not alternative names for the same herb, but might wonder what on earth is "cilantro". We do not have such a thing here in Australia. Do you by some chance mean "coriander", a herb widely available in Australia, and an ideal addition to your recipe as an alternative to parsley.
It doesn't take much to write in Australian when presenting to Australians.

What she meant if coriander is not available use parsley and cilantro is coriander everyone knows that, I didn't write the recipe the author did, but I have known people to use parsley if coriander is not available, I hope that answers your question, thanks