New York Times Top 50 Recipes of 2025 | Honey Garlic Shrimp by @nytcooking @lideylikes
Ingredients:
– 1 lb jumbo shrimp, peeled & deveined
– ⅓ cup honey
– 3 Tbsp soy sauce
– 1 Tbsp garlic, minced
– ½ tsp grated ginger
– Red pepper flakes, to taste
– ¼ tsp cornstarch
– 1 Tbsp oil
– Scallions, to serve
Toss the shrimp with 3 tablespoons of a whisked mixture of honey, soy sauce, garlic, ginger, and red pepper and marinate for at least 15 minutes. Stir the cornstarch into the remaining marinade and set aside, then pat the shrimp dry and discard the excess marinade. Heat a large skillet over medium-high with oil, cook the shrimp in a single layer until lightly browned, about 2 minutes per side, then add the reserved marinade and cook until thickened. Transfer to a serving dish, top with scallions, and serve.
29 Comments
looks tasty, imma have to try it
Id say it's in my top 15 and not number 9.
I make the same sauce for fried chicken.
Why not saki mirin and soy sauce ginger garlic scallions, msg, brown sugar?
Might try the sauce with something else.
Its delicious
Why would you trust anything from that right-wing conservative zealots newspaper? 😂
That's just teriyaki
what have you learned about cooking from doing this series?
White ppl interacting with some of the oldest sauces in the book like its a fresh and new thing. Like, seriously? What an amazing new recipe from lauren or w/e 😂
This is a very standard Korean marinade
This is based on a Vietnamese caramelized coconut shrimp recipe. The original is better. Shrimp Tôm Rim. Give it a try
what sauce you clown?
Asian people who have been cooking this for thousands of years learning a white woman invented this recipe
Use XO Sauce. It's already got chilli in it. Or Oyster.
Can you taste the shrimp through all that crap?
Did you steal Chef John's cadence!?
Going to dust this recipe with a little cornstarch and see how it turns out!
Since when does Nik Nocturnal have a cooking channel
Made this the other night just throwing stuff together. Didnt know it was a real sauce lol also added gochujang miso paste for more kick. Put it with panko fried chicken and fried wontons on rice 👌
That lady getting credit for an Asian dish is just insulting. Shame on the New York Times
Meat is in a New York top recipe? Hmmmm seems sus
You just know it’s gonna taste boring & underwhelming. Unless your asian leave eating Asian food for takeaway time
I make this sauce with Gochujang instead of red pepper flakes! Goes hard on any protein with sticky rice and veg
Shrimps .. no thanks
Bruh that’s teriyaki.
I LOVE getting shittalked in the first 15 seconds of a cooking video. Blocked dipsht
Top 10 numbers from 1 through 10. At number 10 it’s number 9!
Are there any weeks you don’t hit the 12+ ride bonus? I figured with the daily office commute it would be easy