These Honey Garlic Shrimp are very easy, incredibly delicious, relatively nutritious, absolutely beautiful, and fast to make. They’re perfect over rice, stuffed in a roll, or stirred into noodles. Other than that, there’s really not that much to like about them. Enjoy!
For the fully formatted, printable, written recipe, follow this link: Link is being processed. https://www.allrecipes.com/recipe/282905/honey-garlic-shrimp/
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Honey Garlic Shrimp recipe, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
39 Comments
I hate that the amounts are not always there……
I've never tasted a difference from sea shells being cooked with the meat. Only with the marrow in bones.
This is a lovely recipe
I feel like Chef John is in bed with me and my babe. Our relationship was literally built around my cooking. Thanks Chef John!
so…. if i added a store bought chinese honey garlic sauce and did the same marinating would it still be much the same thing although faster than prepping all the ingredients? Time wise.
I got one for ya…same recipe…just switch chicken thighs for shrimp….i threw some pineapple juice at end for some sauce
Hello Chef. Just subscribed today after making a few of your dishes (sticky garlic porkchops and honey garlic shrimp. Just went by the video for ingredients and everyone was so impressed with the food. Thank you for what you do and making such good tasting food for us to emulate. Awesome!
He’s spitting barss😂
His speech pattern bothers me for some reason
I'm making this with my kids this week!
Why are you talking like this?
Absolutely amazing! Made this recipe and everyone loved it!
Loved you presentation
Instead of using vegetable oil, use butter to saute it. You can also substitute shrimp with scallops.
pinch-squeeze the tails off like a Werther's Original wrapper so the meat stays with the rest before you cook. All the meat, none of the irritation.
I have hot honey. So I don’t have to worry about the cayenne.
Love your channel…..I just tried this recipe and found it a little dry / bland!
I think a little more honey and some butter added before serving would make it better?
I know, I know…..
Good recipe thanks ,if the shrimp is fresh don’t forget to clean out the Shrimp I might add that it is not very balanced taste mine tasted pretty awful actualy
nice video but i hope you dont constantly talk like that in real life that high to low pitch is irritating
n-n-no cayenne? shuffles away dejectedly (which I know isn't a word, but I did it anyway)
Does everything? This guy says? Have a question? Mark after it?
really pretty dish
Any suggested changes if using already cooked shrimp?
'Fish sauce' is indeed a secret ingredient! I consider myself 'somewhat of an expert' on the stuff!
Just make sure you look at the label when buying it. If it's not at least 4 grams of protein, buy another. The protein (or nitration content) is a direct reflection on the number of 'pressings' the anchovies went through.
Much like olive oil, where the more times the olives are pressed, the lower the quality? In the case of fish sauce, the more times the anchovies are pressed, the lower the protein content.
If you want the best? Buy a 'first pressing'. RED BOAT uses nothing but first pressings. An old Vietnamese chef turned me onto it, and it's noticeably better than the others. Their standard is the 40°N (4 grams of protein).
As for use?
I'll use it in place of salt some times. A little with scrambled eggs is great!
When it comes to recipes, if I'm using very few ingredients, I'll use Red Boat. If the fish sauce is one of many ingredients where it's not as noticeable, I'll use a less expensive 2 grams of protein, such as 'Squid', 'Golden Boy' or 'Three Crabs'.
For this recipe? I'll use the Red Boat. Thanks John! Making this tonight.
This recipe is easy to make and i alredy had all the ingredients. Ive made this 2 times so far and it just gets better and better
I made this tonight. Hands down the very best garlic honey shrimp I have ever had – it's a keeper. I served it on crispy noodles and it was nothing short of amazing. Not too sweet, perfectly cooked – really great, thank you.
I see me with a gallon ziplock…
About to attempt.. Thanks for the video, I am going to try a few with sesame seeds and cashews added to see how they turn out…!
New to this channel. I absolutely love to cook… I cooked this last night… It was amazing!! I ran out of honey.. so I substituted by using brown sugar. Turned out delicious! Instead of the Honey flavor it served a Teriyaki flavor to my taste buds. I see so many dishes on this channel I'm going try. I cook most of these but will be adding the twist of ingredients found in the recipes. I give this dish a 5/5. He was right about the Capers. Just be careful with how much you add. Thank you, Sir! 🤤👏😇
Made this for dinner tonight and my husband love them. Thank you ❤️
https://youtu.be/so7buUuoYu0 Honey garlic shrimp 🔥
Friend, "What do you do for a living?"
Chef, "I make fancy turds."
I enjoy a strong honey like wild flower
you have such great recipes and my belly thanks you! tyfs
This would have been a great Aprils Fools Day recipe. The amount of time that it took to clean my pan compared to how long it took to cook the shrimp left me thinking that the joke was definitely on me.
Wow, this recipe is amazing!
tried to cook something
🎉🎉
https://youtu.be/1-JXJXoGcwQ
Made this tonight and it was AMAZING! I did add some pepper flakes and smoked parika. But that honey + soy? Kicker!
This works for salmon too. All I had defrosted was a 5 oz filet, so I went for it. I removed the skin, marinated for about 20 minutes, then seared on all sides in a non-stick skillet on medium heat for about 5 minutes total. I managed to get about 130 degrees internally and a beautiful dark mahogany crust. Served over rice the way Chef John did it yielded a restaurant quality presentation and flavor. Going to make it for the family next time. Thanks Chef!
Not enough ligiid to soak into the rice, so double or triple the sauce, Imo, otherwise it's gonna be real dry people