Korean Honey Garlic Shrimp

Plump, pearly shrimp coated in a dark, shimmering glaze. Fried garlic and ginger provide a tingling heat, while honey adds an addictive sticky sweetness.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 281
• Protein: 26 g
• Carbs: 19 g
• Fat: 9 g

Ingredients

• 500 g Shrimp ( peeled and deveined )
• 30 g Corn starch ( for coating )
• 2 tbsp Sesame oil
• 4 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 2 tbsp Korean soy sauce
• 3 tbsp Honey
• 1 pinch gochugaru optional
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced on the bias )
• 1 tsp sesame seeds ( for garnish )

Instructions

1. Shrimp preparation

   Peel the shrimp and pat them thoroughly dry with a cloth. A wet shrimp won't sear, it will boil.

2. Coating

   Place the shrimp in a bowl and coat them with cornstarch. Toss until each piece is covered in a thin, dry film.

3. Hard sear

   Heat sesame oil in a large skillet. When it starts to lightly smoke, toss in the shrimp. Sauté quickly until they turn pink and firm.

4. Aromatics and deglazing

   Add the minced garlic and ginger. As soon as the garlic becomes fragrant without burning, pour in the soy sauce, honey, and gochugaru.

5. Final glazing

   Let it reduce over high heat. The sauce should form large bubbles and coat the spoon. When the shrimp are sticky and glossy, remove from heat.

Chef's tips

• Do not overcrowd the pan, cook in two batches if necessary to maintain high heat.
• Honey burns quickly: remove from heat as soon as the sauce glazes the shrimp.

Storage

Consume immediately. Shrimp loses its texture and becomes rubbery when reheated.