Honey Garlic Shrimp

Ingredients

• 400 grams Raw peeled and deveined shrimp (heads removed, shells removed, vein removed)
• 4 tablespoons Soy sauce (light type, gluten‑free if possible)
• 4 tablespoons Olive oil (divided: 3 for the marinade, 1 for cooking)
• 2 tablespoons Fresh lemon juice (unprocessed lemon)
• 3 cloves Garlic (finely minced)
• 2 tablespoons Honey
• 0.5 teaspoon Sesame oil
• 1 teaspoon Sesame seeds (for garnish)
• to taste Salt (use sparingly, soy sauce is already salty)
• to taste Black pepper

Instructions

1. Peel and devein the shrimp

   Remove the head, peel off the shell by pulling with your fingers, then make a slit along the back of each shrimp and lift out the vein with a knife before removing it.

   Time: PT5M

2. Prepare the marinade

   Finely mince the garlic. In a bowl, combine honey, lemon juice, soy sauce, 3 tablespoons olive oil, sesame oil, salt and pepper. Add the minced garlic.

   Time: PT5M

3. Marinate the shrimp

   Place the peeled shrimp in the bowl, pour the marinade over, toss to coat well, cover with plastic wrap and refrigerate for 15–20 minutes.

   Time: PT2M

4. Drain the shrimp

   Remove the shrimp from the marinade using a fork, let excess liquid drain, and set aside the marinade for the sauce.

   Time: PT2M

5. Sauté the shrimp

   Heat 1 tablespoon olive oil in a skillet over medium‑high heat (≈190°C). Arrange the shrimp in a single layer and cook 2 minutes on one side, then flip and cook 2 minutes on the other side until golden.

   Time: PT4M

   Temperature: 190°C

6. Reduce the sauce

   Pour the reserved marinade into the skillet, increase the heat and let reduce over medium heat (≈180°C) while stirring regularly until a syrupy consistency is reached, about 3–4 minutes.

   Time: PT4M

   Temperature: 180°C

7. Plating

   Arrange the shrimp on a plate, generously drizzle with the reduced sauce, sprinkle sesame seeds and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

40 g

Carbohydrates

17 g

Fat

17 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Soy sauce: Tamari
• Instead of Olive oil: Sunflower oil
• Instead of Fresh lemon juice: Apple cider vinegar
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Honey: Maple syrup
• Instead of Sesame oil: Peanut oil
• Instead of Sesame seeds: Sunflower seeds

Equipment Needed

• Chef's knife
• Cutting board
• Small bowl
• Measuring spoons
• Wooden spatula or wooden spoon
• Non‑stick skillet
• Plastic wrap (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Peel and devein the shrimp (step 1)
• Sauté the shrimp without burning (step 5)
• Reduce the sauce until syrupy thickening (step 6)

Chef Tips from the Video

• Use fresh medium‑sized shrimp for even cooking.
• Add a splash of fresh lemon juice just before serving to enhance freshness.
• Sprinkle toasted sesame seeds for extra crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freezing cooked shrimp is not recommended as the texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The marinade can be prepared ahead and the shrimp can stay in it for up to 2 hours.
• The reduced sauce can be made ahead and gently reheated before serving.