Recipe 15 of my 52 New Recipes in 2017 was Honey Soy Shrimp. We ate it with the sesame noodles in the last recipe and it turned out amazing. I also found this recipe here on Pinterest and was delighted with how well it turned out and how easy it was.
Honey Soy Shrimp
1 lb jumbo shrimp tail on (about 10 to 12 shrimp)
1/3 cup low sodium soy sauce
2 tbsp honey
3 cloves garlic minced
1 tsp ginger minced
1 tsp sriracha sauce
2 tbsp fresh parsley chopped
Honey Soy Shrimp
1 lb jumbo shrimp tail on (about 10 to 12 shrimp)
1/3 cup low sodium soy sauce
2 tbsp honey
3 cloves garlic minced
1 tsp ginger minced
1 tsp sriracha sauce
2 tbsp fresh parsley chopped
In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce. Refrigerate and let marinate for 20 minutes.
Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce. Refrigerate and let marinate for 20 minutes.
Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
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