20 Minute Honey Ginger Glazed Shrimp
For days when I’m in a rush and need fast, healthy meals that taste great, I make this 20 Minute Honey Ginger Glazed Shrimp. This juicy, crispy shrimp is covered in a savory-sweet glaze that has just the right amount of heat and warmth from the freshly grated ginger. It’s quick, balanced, and endlessly versatile. Serve this easy seafood recipe over steamed rice, tossed into noodles, or layered it on a fresh salad for a satisfying, protein-packed meal.
Honey Ginger Shrimp For Rice Bowls, Noodles, Salads
This super speedy Honey Ginger Glazed Shrimp is an easy protein option for rice bowl, salad, or noodles. I love making this dish because it’s just so convenient. All of the ingredients needed are things that I usually already have in my freezer or pantry. It tastes familiar, cooks fast, and goes well with almost everything. This is the kind of protein that I can whip up in a rush anytime, whether I’m short on time or just want to add something extra to my meal last minute.
This recipe uses fresh or frozen shrimp that’s coated in a crispy cornstarch coating. Then, it’s covered in that honey ginger glaze that’s super simple, yet fragrant and spicy. It’s one of those dishes that makes the kitchen smells so good as you’re cooking!
Honey Ginger Shrimp Ingredients
- 1 lb shrimp or prawns 450g, peeled and deveined
- 1/3 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp oil for frying
Honey Ginger Glaze
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce optional
- 1 tbsp freshly grated ginger
- 2 cloves garlic minced
Fresh or Frozen Shrimp
Shrimp is a great lean protein that cooks super fast. It’s also a great source of vitamin B12, iodine, zinc, and selenium, all nutrients you need to support healthy skin and metabolism. It’s also one of those ingredients I always have in the freezer. You can use either frozen or fresh shrimp or prawns for this recipe.
To prepare them for cooking, peel all shells from the shrimp. Some people like to keep the shell on the tail. However, since I like to use this recipe as topping for both rice bowls and salads, I prefer to remove all of it for a more convenient bite. Then, make sure to devine the shrimp by first cutting a slit along the back on the shrimp. Pick out the vein along the back, then rinse quickly in cold water to remove all the gunk and residue.
Crispy Seasoned Corn Starch Mix
To give our shrimp some extra crispiness, I’m dusting them in a seasoned corn starch mix. This mix absorbs the surface moisture from the shrimp, which helps it stick. Once it hits the pan, that trapped moisture evaporates, leaving behind a thin, crunchy shell. For an extra layer of flavor that boosts the umami of the shrimp, we’re adding paprika, garlic powder, salt, and pepper into this cornstarch mix. This way, there’s a base level of flavor in every bite of shrimp.
Honey Ginger Glaze
This shrimp is particularly yummy thanks to the honey ginger glaze. Made with soy sauce, honey, oyster sauce, minced garlic, and freshly grated ginger, this glaze is sweet, savory, and super fragrant. The honey and oyster sauce helps it thicken as it cooks, so the glaze easily covers the surface of the shrimp.
Unlike chili heat that burns, ginger’s heat is much more mellow and gentle. Using grated ginger rather than slices or chunks helps really incorporate that extra layer of heat and flavor into the sauce. I always freshly grate the ginger before cooking, because that gives the sauce the strongest gingery flavor.
Ginger Honey Shrimp Instructions
Time needed: 20 minutes
- Prep the Shrimp
In a bowl, mix cornstarch with paprika, garlic powder, salt, and pepper. Toss shrimp until evenly coated.
- Pan-Fry
Heat oil in a pan over medium-high heat. Pan-fry shrimp for about 2-3 minutes per side or until golden and crispy and 80% cooked. Remove and set aside.
- Make the Sauce
In the same pan, add soy sauce, honey, oyster sauce, ginger, and garlic. Stir and let it simmer for about 30 seconds until slightly thickened.
- Glaze the Shrimp
Add the shrimp back into the pan. Toss on high heat for 2 minutes until the sauce coats each shrimp beautifully.
- Serve
Plate immediately and garnish with green onions or sesame seeds if desired. Serve with rice or noodles.
Serve These Yummy Recipes with Honey Ginger Shrimp
Ginger Glazed Honey Shrimp
By Tiffy Cooks
Equipment
Ingredients
- 1 lb shrimp or prawns 450g, peeled and deveined
- 1/3 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp oil for frying
Honey Ginger Glaze
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce optional
- 1 tbsp freshly grated ginger
- 2 cloves garlic minced
Instructions
- Prep the Shrimp: In a bowl, mix cornstarch with paprika, garlic powder, salt, and pepper. Toss shrimp until evenly coated.
- Pan-Fry: Heat oil in a pan over medium-high heat. Pan-fry shrimp for about 2-3 minutes per side or until golden and crispy and 80% cooked. Remove and set aside.
- Make the Sauce: In the same pan, add soy sauce, honey, oyster sauce, ginger, and garlic. Stir and let it simmer for about 30 seconds until slightly thickened.
- Glaze the Shrimp: Add the shrimp back into the pan. Toss on high heat for 2 minutes until the sauce coats each shrimp beautifully.
- Serve: Plate immediately and garnish with green onions or sesame seeds if desired. Serve with rice or noodles.
I loved this dish even though I’m not a ginger lover. It has the perfect balance and so easy to make. The whole family asked for seconds.
Can I substitute the honey for Agave? Is so, would it be the same measurement?
Hi Lianne, yes you can replace the honey in this recipe for agave. You can use the same amount.
Tiffy
As always the timing & ingredient measurements were great. I didn’t see the serving size listed? So l assumed for 2. & it was a hit!