Put the phone down, skip the take out, and make THIS. This chili garlic shrimp dish is spicy, but not too hot, packed with a ton of garlic flavor in a sweet umami honey, and soy sauce. Eat it alone or with some rice this shrimp dish is sure to wow considering how simple and easy it is to put together. With just a handful of ingredients and 20 minutes this shrimp dish may just be your next favorite.
*This post is sponsored by Local Hive HoneyTM, as always, all thoughts and opinions are my own. Thank you for your support!
Let’s Talk Honey
If you aren’t aware, it is time that you know, not all honey is the same. Sure, that bear shaped bottle might be nostalgic, but it’s not very good. Now if you want to taste and truly enjoy honey the way it’s meant to be enjoyed i suggest you check out Local Hive HoneyTM. Local Hive HoneyTM bottles 23+ different honeys made exclusively in the US. Whether its notes of basswood, citrus, and clover from the South East or wildflower and berry notes from Washington each varietal has a distinct flavor profile depending on where it came from. Their honey is 100% raw and unfiltered which allows them to retain these unique flavor profiles. Honey like this until now was mostly found at farmers markets and small local grocers. By partnering with American bee keepers Local Hive is making delicious, flavorful, raw and unfiltered honey accessible to all.
This chili garlic shrimp dish uses the newest Local Hive varietal, Cali Citrus Blossom. This limited-edition honey combines two of Local Hive’s varietals, a citrus blossom honey from So Cal, and an orange blossom honey from Nor Cal. Cali Citrus Blossom has notes of lemon, lime, grapefruit, and orange, making it perfect for this shrimp dish that needs a little citrus boost. Now I’ve bought honey from farmers markets and local bee keepers in the past so trust me when I say, if you take anything out of this post whether you make the dish or not (it’s delicious make it) try Local Hive HoneyTM.
To order and learn more about this newest harvest reserve varietal Cali Citrus Blossom, and about Local Hive HoneyTM as a whole visit them on their site HERE.
What You’ll Need for Chili Garlic Shrimp
- Shrimp – Shell removed, cleaned , and patted dry. Extra credit if you can get the tail off before you cook the shrimp. I like to use fresh shrimp where I can, but if you want to use frozen that works as well. Make sure the shrimp are fully defrosted, and patted dry before using.
- Soy Sauce
- Honey – I used Local Hive HoneyTM Cali Citrus Blossom.
- Garlic – Fresh as always, and a lot of it!
- Cilantro – You know my love for this herb, completely necessary to add brightness to the dish.
- Lime – Just a wedge!
- Chili Flakes – The recipe below calls for 1/4-1/2 tsp. You know your spice tolerance, start with 1/4 and build from there.
- Oil – Vegetable, canola or even olive oil works fine here.
- Sushi Rice (optional)
Tips and Notes
- This is a quick and easy recipe, but there are some things that if you aren’t careful can jeopardize the dish.
- 99% of the time when I call to sauté garlic, you cook it until it is soft, fragrant and not brown. Do you know what crispy brown borderline burnt garlic tastes like in soy sauce… not very good. Keep the heat low here!
- The soy and honey sauce needs to be stirred every few seconds. You might notice that if your pan is too hot the soy will aggressively bubble. Don’t worry that’s normal, reduce the heat a touch and continue to reduce down, while mixing.
- Storing: When it comes to storing this dish its best eaten fresh. I never recommend reheating or even worse microwaving shrimp.
Looking for another quick and easy shrimp dish? Check out Spicy Calabrian Shrimp.
Chili Garlic Shrimp
- 2 tbsp oil
- 1 lb shrimp cleaned, deveined, patted dry
- 6 cloves garlic minced
- 2 tbsp honey Local Hive Cali Citrus Blossom
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup cilantro minced
- 1/4 lime
- 1/4 – 1/2 tsp chili flakes
- Salt the shrimp with 1/2 tsp of salt.
- In a pan on medium heat add the oil. Once heated add the shrimp and cook for 2 min on each side. 2-3 minutes for larger shrimp. Remove the shrimp from the pan and place on the side for later.
- Lower the heat to low and add the chili flakes and garlic. Sauté until soft, fragrant, but not brown for 2-3 minutes. If it begins to brown lower the heat further.
- In a bowl combine soy sauce, water and honey. Mix until honey incorporates into the sauce. No worries if not all of it mixes in once it heats in the pan it will combine.
- Add the sauce to the garlic in the pan and reduce down, mixing every few seconds. * Note: the soy will aggressively bubble, just continue mixing. Cook for 5 minutes or until sauce thickens.
- Add shrimp, a splash of lime juice, and cilantro. Mix to coat the shrimp and finish cooking them if needed 1-2 minutes. Enjoy!
Freshness from the cilantro, sweetness from the honey and the perfect amount of heat. Couldn’t stop eating shrimp after shrimp. So delicious!