About this recipe

A quick and irresistible weeknight dinner featuring plump shrimp tossed in a sticky, sweet-savory honey garlic sauce. Ready in under 20 minutes, this one-pan stir fry is bold in flavor, light on effort, and pairs beautifully with steamed rice or noodles.

Instructions

1. 1

   In a small mixing bowl, whisk together the honey, soy sauce, garlic minced, lemon juice, and ginger grated (if using) until well combined. If you'd like a thicker sauce, stir in the cornstarch slurry and set aside.

2. 2

   Pat the large shrimp peeled and deveined, tails on or off dry with paper towels — this helps them sear rather than steam. Season lightly with a pinch of salt and black pepper.

3. 3

   Heat the olive oil and butter in a large skillet over ^[medium-high heat] until shimmering. Add the large shrimp peeled and deveined, tails on or off in a single layer and cook for 1–2 minutes per side until they turn pink and just curl. Do not overcrowd — work in batches if needed. Remove large shrimp peeled and deveined, tails on or off to a plate.

4. 4

   Reduce heat to ^[medium]. Pour the honey garlic sauce into the same skillet and let it simmer for 1–2 minutes, stirring frequently, until it thickens slightly and becomes glossy.

5. 5

   Return the large shrimp peeled and deveined, tails on or off to the skillet and toss to coat evenly in the sauce. Cook for another 30–60 seconds until the large shrimp peeled and deveined, tails on or off are heated through and fully glazed.

6. 6

   Transfer to a serving plate and garnish with chopped parsley and red pepper flakes if desired. Serve immediately over steamed rice, noodles, or with crusty bread.