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!
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.
Prep the Shrimp – If they aren’t already, de-shell and de-vein your shrimp. Bonus points if you remove the tail in advance, because truth be told I can’t stand removing them as I am eating. If starting from frozen, defrost beforehand. Pat the shrimp dry and season with 1/2 tsp of salt.
Cook the Shrimp – 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.
Make the Sauce – 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 separate 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 come together. Add the sauce to the garlic in the pan and reduce down, mixing every few seconds. Heads up, the soy will aggressively bubble, if it is splattering reduce the heat, if not just continue mixing. Cook for 5 minutes or until sauce thickens.
Toss + Finish – Add shrimp, a splash of lime juice, and cilantro. Mix to coat the shrimp and finish cooking them if needed 1-2 minutes. Serve over rice.
As with all seafood dishes I recommend eating fresh. There is something about heating shrimp up that leaes them wildly over cooked with little to no flavor. IF you must, store in an airtight container in the fridge for 2-3 days MAX.
Looking for another quick and easy shrimp dish? I have a bunch.