Honey Soy Shrimp – Incredible sweet and salty shrimp ready in just under 15 minutes. A delicious appetizer that’s sure to impress your guests!
While taking a small break from my Christmas baking, I decided to make some shrimp and without even trying they turned out perfect for this time of year with their beautiful colors. Not to mention they were totally delicious, as in past tense, because they were gone the moment I shut off the camera. Therefore, I declare this shrimp the perfect appetizer for your Christmas party! I’m glad that’s settled.
But shrimp! Do you all love shrimp as much as I do? There’s something so perfect about these little critters that I just can’t get enough of. I used jumbo shrimp in this recipe, but any shrimp will do, except the little baby ones that come precooked. You want to be able to bite into one of these babies and feel the juicy meat of the shrimp loaded with all those yummy flavors from the honey, soy sauce and all that garlic. If it were summer, I would have threaded them on some skewers and grilled these puppies to pure perfection. However, making them in a skillet did have its advantage. You cook them in that yummy sauce you’ll just want to lick off the pan.
Shrimp don’t take long to cook either, especially if you make them like this in a skillet, just a few minutes per side and they turn this beautiful pink color. Then sprinkle them with some fresh parsley and you’ve got yourself a Christmas appetizer! Huh, see how I did that!
But all kidding aside, these shrimp are really to die for. I had some of that marinade left over, so after cooking the shrimp I added it to the skillet and cooked it for a couple minutes until it reduced a bit and thickened, then just use that to dip your shrimp in. Totally awesome!
If you wanted to, you could even bake these, I’d probably bake them at 425 F degrees for about 10 to 15 minutes or until they turn pink. So there are different ways of cooking them, but in the end the result is the same. Delicious, sweet and salty shrimp, and a great way to impress your guests!
What you’ll need to make this recipe:
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 lb jumbo shrimp tail on (about 10 to 12 shrimp)
- 1/3 cup low sodium soy sauce
- 2 tbsp honey
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 tsp sriracha sauce
- 2 tbsp fresh parsley chopped
In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce. Refrigerate and let marinate for 20 minutes.
Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.