Honey meets fresh garlic and ginger meets plump juicy shrimp. These meaty little morsels swim in a finger licking sauce. Can it possibly get any better? These shrimp are really to die for. I had some of that marinade left over, so after cooking the shrimp I added it to the skillet and cooked it for a couple minutes until it reduced a bit and thickened, then just use that to dip your shrimp in. Totally awesome! But shrimp! Do you all love shrimp as much as I do? There’s something so perfect about these little critters that I just can’t get enough of. I used jumbo shrimp in this recipe, but any shrimp will do, except the little baby ones that come precooked. You want to be able to bite into one of these babies and feel the juicy meat of the shrimp loaded with all those yummy flavors from the honey, soy sauce and all that garlic. If it were summer, I would have threaded them on some skewers and grilled these puppies to pure perfection. However, making them in a skillet did have its advantage. You cook them in that yummy sauce you’ll just want to lick off the pan although I recommend you let it cool a bit off first for your tongue’s sake.
Ingredients
Shrimp – Jumbo shrimp, be sure to keep the tails on but deshell and devein. Liquids – Honey, low sodium soy sauce, sriracha sauce. Aromatics – Fresh garlic and ginger chopped up. I definitely recommend going with fresh since our ingredient list is so short. Parsley – Fresh chopped up to be sprinkled liberally over top.
Not A Sriracha Fan?
You can adjust the amount of sriracha to suit how spicy you’d like the dish to be. If you don’t like spice, you can omit it entirely.
How To Make Honey Soy Shrimp
How To Prep Your Shrimp
You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.
Other Ways to Cook Shrimp
If you wanted to, you could even bake these, I’d probably bake them at 425 F degrees for about 10 to 15 minutes or until they turn pink. So there are different ways of cooking them, but in the end the result is the same. Delicious, sweet and salty shrimp, and a great way to impress your guests!
Is This Sauce Only For Shrimp?
Not at all! This sauce is multi purpose, not only is it delicious on jumbo shrimp, but you can also slather it all over chicken or veggies like broccoli, carrots, etc.
Storing Leftovers
In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
How to Serve
I personally love some great crusty bread, ideally the best French baguette you can find. Here are some of my favorite accompaniments for you to try out yourself!
No Knead Bread Mashed Potatoes Creamy Polenta
More Must Try Shrimp Recipes:
Spicy New Orleans Shrimp Maple BBQ Glazed Bacon Wrapped Shrimp Honey Soy Shrimp Garlic and Parsley Butter Shrimp Coconut Shrimp Curry Cajun Shrimp with Spicy Mango Dipping Sauce Cajun Shrimp with Tomato Alfredo Pasta Tomato Shrimp Pasta Honey Walnut Shrimp
