Did you know that many Asian languages have an actual word for the texture of perfectly-cooked shrimp? In Cantonese, it’s “song chuy”, the Japanese call it “puri-puri”, and Singaporeans say “QQ”. There really should be an English word to describe that snappy, tender, bursting-with-juiciness mouthfeel of shrimp, because Americans are obsessed with shrimp. That’s because it makes for a healthy dinner: low in fat and calories, high in protein, and a good way to get more omega-3’s in your diet. And, if you’re concerned about seafood sustainability, wild and farmed shrimp from the U.S. are both great sustainable eating choice.
But what really makes shrimp the most-ordered seafood in the U.S.? There are so many ways to love it, as TipHero’s favorite shrimp recipes prove: jambalaya; shrimp, tomato, and spinach pasta; sweet chili shrimp tacos; even avocado shrimp salad. No matter how you fix it, shrimp is succulent!
Plus, unlike other meats and fish, shrimp is insanely fast and pretty fool-proof to cook. Just look for the color change from gray and translucent to pearly-pink and opaque, and you’ll know they’re ready to go right in your mouth onto your plate. You can absolutely make this honey garlic shrimp with frozen shrimp — just quickly thaw them out before cooking. (Luckily, shrimp defrost way faster than steaks: it only takes about five minutes in a colander under running cold water.)
Pre-marinading the shrimp will certainly deepen the flavor, but this honey garlic sauce is so flavorful on it’s own that it’s really not necessary if you don’t have time to plan ahead. If you do marinade the shrimp, though, you might want to make some extra glaze to pour over the rice and veggies, since the sauce will have been in contact with the raw shrimp. (Or, for safety, bring the sauce to a full boil when you reduce it in step 4.)
3 Tablespoons honey
1 Tablespoon reduced-sodium soy sauce
¼ teaspoon crushed chili flakes (optional)
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