These spicy honey ginger shrimp are served with a sweet, spicy, sticky sauce that has a very pure honey and ginger flavor. A little bit of soy sauce and rice vinegar balance the sweetness, and the spiciness comes from crushed red pepper flakes.
Ingredients and notes:
- Because this is a garlic-free recipe I didn't use any garlic-containing hot sauce (such as Sriracha) in this dish. Instead, I spiced the sauce with crushed red pepper flakes.
- You can use any size shrimp for this recipe.
- I don't recommend substituting ground ginger in this recipe, the flavor and fragrance of freshly grated ginger root is great in this sauce.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Whisk all sauce ingredients together in a bowl. Set aside.
- Cook shrimp in a pan. Transfer to a large bowl.
- Pour sauce ingredients into the hot pan and cook until starting to thicken.
Recipe note:
As the sauce cools, it can start to firm up. If that happens, simply reheat it and it will loosen up again.
How to serve:
Serve the shrimp with the sauce over noodles or rice with steamed vegetables. (Carrots, broccoli, cauliflower or bok choy work great!)
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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Spicy Honey Ginger Shrimp (no garlic)
These spicy honey ginger shrimp are quick and easy to make and great with rice and vegetables.
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Equipment:
- measuring cups and spoons
- ginger grater
- small liquid measuring cup OR bowl
- whisk
- paper towel
- cast iron or non-stick pan
- kitchen tongs
- rubber spatula
Ingredients:
- 6 tablespoons honey
- 1 ½ teaspoons crushed red pepper flakes
- ¾ teaspoon finely grated fresh ginger root*
- 1 tablespoon unseasoned rice vinegar
- 1 ½ teaspoons soy sauce
- 6 ounces raw shrimp**, thawed, peeled and deveined
- ½ tablespoon mild olive oil
Instructions:
- Add honey, pepper flakes, grated ginger, rice vinegar and soy sauce to a small liquid measuring cup or bowl. Whisk until well combined. Set aside.6 tablespoons honey, 1 ½ teaspoons crushed red pepper flakes, ¾ teaspoon finely grated fresh ginger root*, 1 tablespoon unseasoned rice vinegar, 1 ½ teaspoons soy sauce
- Pat the shrimp dry with a paper towel. Set aside.6 ounces raw shrimp**,
- Heat the olive oil in a cast iron or non-stick pan until shimmering.½ tablespoon mild olive oil
- Add the shrimp and cook until pink on the outside and opaque in the center. (Between 1 and 4 minutes per side, depending on size).
- Transfer the cooked shrimp to a bowl and set aside.
- Pour the sauce ingredients into the pan (no need to clean the pan in between). Cook the sauce until starting to thicken (about 2 minutes).
- Serve the shrimp with the sauce over noodles or rice with steamed vegetables. (I recommend carrots, broccoli, cauliflower or bok choy.)***
Notes:
*I don't recommend substituting powdered ginger in this recipe. The flavor and fragrance of freshly grated ginger root is what makes this sauce special.
**You can use any size shrimp.
***As the sauce cools, it can start to firm up. If that happens, simply reheat it and it will loosen up again.
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