Honey Garlic Shrimp
Credit: Sally’s Baking Addiction
1 lb med Uncooked Shrimp, Peeled and Deveined
1/4 Soy Sauce
1/3 cup Honey
1 tbsp Garlic, Minced
1 tsp Sriracha Sauce (Chili)
2 tsp Olive Oil
• In a Tupperware container (with lid), whisk together the Soy Sauce, Honey, Garlic, and Sriracha Sauce (Chili). (If marinating in a plastic bag, whisk the ingredients together in a bowl).
• Save half of the marinade for later, put in fridge. SEE NOTES.
• Place the thawed Shrimp in the marinade in the Tupperware container. (or Ziploc bag).
• Mix the shrimp in the marinade, by giving it a shake and place in fridge. Let marinate for 15 minutes – 12 hours. SEE NOTES.
• When you are ready to cook the shrimp, heat up the Olive Oil over a MED-HIGH heat. Then place the strained shrimp in the skillet. (Discard the marinade the shrimp was sitting in). Cook the first side of the shrimp for 45 seconds, or until it is pink, then flip the shrimp over to its other side, and pour the second half (or second batch) of the marinade in with the shrimp, cook for another minute, or until its cooked all the way through.
• Take the tails off. DO NOT EAT THE TAILS.
MenuDuet’s Notes: In the picture displayed;
-We didn’t save half of the marinade, instead we used it all when marinating the shrimp. Then, before cooking the shrimp at the end, we made more marinade for the skillet.
-We marinated the shrimp in the fridge for 5 hours. We went back every hour to shake the container to make sure the marinade was covering everything.
-The marinade from the skillet tastes great poured over rice, and the cooked shrimp.
Well would you look at that, I believe this is our first seafood recipe, (which is probably my fault, due to the fact I am not very fond of seafood). Yet it turned out pretty darn good, and I’m not just saying that because I love Honey Garlic.
Don’t get me wrong, if you don’t like shrimp, this won’t change your mind, but if you do like shrimp, then you definitely want to try this recipe.
(Just to say, I did try the Shrimp along with my partner, since I have always tolerated shrimp in small doses, and I did like the taste of it, and if I was an active shrimp eater, I would eat it again like this).
It was a tasty blend of Honey Garlic, which is something we definitely love in this family, my husband gobbled it up, (he’s the seafood eater). He also mentioned that he loved the cooked marinade on the rice. (We used 20 minute white rice).
The original recipe called for Ginger, and not Chili sauce, be sure to check it out.
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I took the picture displayed, with my camera.