The honey-garlic glaze — two tablespoons of honey, two tablespoons of low-sodium soy, three cloves of minced garlic, rice vinegar, and sesame oil, whisked together in 30 seconds — caramelizes onto completely dry shrimp in under two minutes. Patting the shrimp completely dry before hitting the hot pan is the single most important step: moisture is the enemy of a glaze, and a wet shrimp steams instead of sears. The bacon-garlic green beans on the side are outstanding — fresh green beans tossed with sliced garlic and finished with crumbled Farmer John bacon. Multigrain rice rounds everything out. We make extra shrimp tonight because cold honey garlic shrimp over spring mix for Saturday lunch might be even better than the hot version.
Ingredients
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 lb raw white shrimp (from 2 lb frozen bag — save rest for Sat lunch cold)
- Multigrain Rice Cooked multigrain rice blend (Jayone + Haetae + Grain Harvest + Wang Korea), for serving
Preparation
- Whisk together all glaze ingredients in a small bowl and set aside.
- Pat the shrimp completely dry with paper towels — this step is critical for glaze adhesion. Heat a separate large skillet or wok over HIGH heat and coat with light cooking spray. When the pan is very hot, add the shrimp in a single layer and sear 2 minutes per side. Pour the honey garlic glaze over the shrimp and toss for about 60 seconds until the glaze caramelizes and coats every piece. Remove from heat immediately.
- Serve over multigrain rice. Make EXTRA shrimp for Saturday lunch — cold shrimp over spring mix with a squeeze of lemon.
Notes
- Portions: Him ⅜ · ~6 oz honey garlic shrimp + ¾ cup multigrain rice (~620 cal) | Son same (~620 cal) | Her ¼ · ~4 oz honey garlic shrimp + ½ cup multigrain rice (~430 cal)
