This succulent honey garlic shrimp dinner is ready in 10 minutes, and delivers in flavors and textures like a boss.
If you love shrimp, honey and garlic, plus a little fiery attitude from red chile peppers, then this weeknight honey garlic shrimp is your thing.
All you really need to do is whisk up a few ingredients in a cup, slice up some red chile, mango and limes, and you are on your way to a perfect shrimp dinner in the blink of an eye.
Before I go on about how insanely delicious this honey garlic shrimp is, I want to let you know about a fabulous “ View from My Plate” giveaway sponsored by LA VICTORIA® Brand. You can Enter Here to win a classic Four-burner Gas Grill valued at $500 ! Now that is something I would love to win myself! Because hello grilling season, and I need an awesome grill!
I have to tell you, this is pretty much the perfect appetizer, but go ahead and steam some broccoli or brown rice, or make some of these stir fry noodles, and you can turn it into a feast of a dinner for a crowd.
Make sure to go for cleaned and deveined shrimp at the market, but keep the tails on. Makes it easier to enjoy as finger food but also looks way prettier.
Don’t be stingy with the garlic, we are making honey garlic shrimp over here after all, so 3 large garlic cloves for every pound of shrimp is a good ratio. I’d say even more if you are one of us who can’t get enough garlic, more is good, but never less 😉
Let’s talk spice! The combo of garlic and honey shrimp with the soy sauce is really lovely, but it needs to be spiced up a bit with some red chile pepper both in the marinade and extra for serving. Also, don’t forget that last fresh squeeze of lime, it is absolutely necessary to balance out that sweetness from the honey garlic sauce.
To take this to the ultimate level we served the final dish with fresh cut mango and drizzled with mango habanero salsa.
Let me tell you kids, dinner on a Tuesday doesn’t get any better than a skillet of this honey garlic shrimp in your face. Easy, Breezy, Summer Cooking at its Best !
Remember to brighten up the final dish with fragrant fresh cilantro and extra fresh lime wedges on the side. Or lemon wedges, whatever you like, but you need to balance out that sweet and sour flavor profile with some citrus until your taste buds are doing the happy dance.
I’m going to repeat myself again, but you need to always remember this when following a recipe:
No two olive oils, or vinegars or salts are ever the same. So to say that the ratios are always the same won’t make sense. If my recipe needs 1/2 teaspoon of my sea salt, doesn’t mean your sea salt will be like mine, so you might need to add more, or less. So the secret is in tasting as you go, adjust 11 times and then enjoy. I hope that makes sense.
Now let’s make some honey garlic shrimp and while you are at it, try these Easy Chicken Fajitas too!
- 1 lb extra large shrimp wild caught with tails on
- 3 cloves garlic grated
- 1 tbsp olive oil
- 3 tbsp soy sauce low sodium
- 5 tbsp wild honey
- 1/2 lime for juicing
- 1 lime sliced, for garnish
- 1 red chile pepper thinly sliced
- 1/4 c fish cilantro leaves
- 1 mango diced
- 1 jar LA VICTORIA® Mango Habanero Salsa
In a small measuring cup whisk together the soy sauce, olive oil, honey, garlic and half of the red chile pepper.
Peal and clean the shrimp If needed making sure to keep the tails on. Dry any access moisture and add them to a mixing bowl. Pour half of the honey garlic marinade over the shrimp and using a spoon make sure to toss and coat them all over in the marinade.
Allow the shrimp to sit at room temperature for 15 minutes to rest and marinade.
Heat up a pre-seasoned cast iron skillet on medium high flame.
Remove the shrimp from the marinade and add them to the hot skillet, preferably without touching each other. Cook them for about 30 to 45 seconds the gently flip on the other side. Allow them to cook for about 20 seconds and pour in the reserved honey garlic marinade. Cook the shrimp for an additional 20 seconds or so until they curl up and the marinade has thickened up.
Remove the skillet from the flame and toss the shrimp to coat all over in the honey marinade.
Squeeze the half lime over the top and sprinkle with the remaining red chile slices.
Sprinkle in the diced mango and spoon some of the mango habanero salsa over the top.
Garnish with the cilantro leaves and lime wedges. Serve with extra mango habanero salsa on the side for dipping.
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