For a quick and easy weeknight stir-fry, you will love this easy Asian Honey Garlic Shrimp recipe! It’s sweet, spicy, savory, and so good!!
Honey Garlic Shrimp
I love a good stir fry, and trying new ways to make Chinese restaurant–worthy meals in my own kitchen. A few favorites are lightened up General Tso Chicken, and Chicken and Broccoli Stir-Fry. This shrimp dish, made with orange juice and orange zest, scallions and red pepper flakes for some kick is a new favorite!
This whole dish takes under 20 minutes to make. The recipe was adapted from Chrissy Teigen‘s Cookbook, Cravings Hungry For More (affiliate link). Her gorgeous cookbook is filled with lots of dishes I can’t wait to try, but I especially love her Asian recipes. Since her recipes aren’t low calorie, I just make a few tweaks to lighten them. For this recipe, I increased the shrimp and sauce to make the dish a bit more substantial and used a bit less honey and oil. It came out fantastic and was sweet enough with the fresh orange!
- To save time, I like to buy peeled shrimp. I prefer to buy my shrimp frozen since fresh is not available, rather than thawed which may have been sitting out a few days.
- To thaw frozen shrimp, I transfer it to the refrigerator the night before or I run it under cool water for a few minutes in the sink.
- If you’re making this for the kids and don’t want it spicy, you can leave out the red pepper flakes and just add it to your dish before serving.
- You can serve this over basmati or brown rice, or try it over cauliflower fried rice to keep it low-carb.
Best Shrimp Recipes For Dinner:
- Cilantro Lime Shrimp
- Bang Bang Shrimp
- Garlic Shrimp
- Spicy Shrimp Fried Rice
- Easy Roasted Lemon Garlic Shrimp
Honey Garlic Shrimp
- 2 large oranges
- 1 tablespoon honey
- 2 tablespoons reduced or gluten-free sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon cornstarch
- 32 jumbo shrimp, peeled and deveined (18 ounces total)
- 1/4 teaspoon Kosher salt
- freshly ground black pepper
- 1 tablespoon canola oil, divided
- 6 cloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- 2 scallions, whites thinly sliced, greens cut into 2-inch lengths
- 1/4 to 1/2 teaspoon red pepper flakes
- Cooked rice, for serving
- Finely grate the zest from 1 orange, about 2 teaspoons.
- Juice both oranges into a bowl (you should have about 3/4 cup).
- Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
- In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
- Pat the shrimp dry with paper towels and season both sides with salt and pepper.
- In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
- Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
- Repeat with another 1 teaspoon oil and shrimp. Set aside.
- Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
- Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
- Divide the shrimp among 4 bowls and serve with rice.
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Photo credit: Jesse Reilly