Shrimp in Soy Sauce with a delicious medley of sweet and salty flavors that are sure to be a crowd favorite! Easy to make and ready in minutes, they’re great for weeknight dinners or as party appetizers.
If you’re looking for a fantastic meal that’s short on prep but big on taste, this shrimp in soy sauce recipe will have you out of the kitchen in no time. Ready in twenty minutes and with simple pantry ingredients you probably already have, you’ll be pleasantly surprised how amazingly delicious the dish turns out.
Everyone will be raving about the delectable sweet and salty flavors, and you’ll be looking like a hero with hardly any effort.
As the shrimp is the star of the show here, it’s important to choose the freshest possible for the best result! Choose ones that are firm to touch and avoid those that feel soft or mushy as they’re close to spoiling.
Use head-on, shell-on shrimp and peel them yourself. They require extra work than already peeled and deveined frozen variety but the sweeter taste and better texture when cooked are worth it!
How to prepare shrimp
- Firmly hold the lower part with one hand and grab the head with the other hand. Being careful with the pointy barb, pull the head from the body and discard.
- Beginning at the head end, pull off the outer shell and legs.
- Depending on the recipe, leave the last segment and tail intact or peel all the way through.
- Make a shallow incision along the back of the shrimp using a small paring knife and remove the black vein with the sharp point of the knife or with a toothpick.
- Shrimp- I prefer large 31/35 count or extra-large 25/30 count
- Light soy sauce- I used Kikkoman
- Chinese cooking wine- use dry sherry wine if Shaoxing is unavailable
- Brown sugar-honey works, too!
- Minced ginger- fresh is best but you can substitute ground ginger in a pinch. Stir in 1/4 teaspoon in the soy sauce mixture.
- Minced garlic-again, fresh is best but you can swap garlic powder. Stir in 1/2 teaspoon in the soy sauce mixture.
- Oil-use one suited for high-heat stir-frying such as canola, peanut oil, safflower, or grapeseed oil.
- Green onions-for added color
- Sesame seeds-optional, for garnishing
- This is a quick recipe so have the ingredients prepped and ready to go.
- Drain the shrimp well and pat dry so they’ll sear nicely and not cook in their steam.
- Take the shrimp from the pan after they’ve just turned pink and bring the sauce mixture to a boil before adding them back in so they don’t overcook.
- Want a little kick of heat? Add chili oil or Sriracha to taste.
How to serve
- Serve this honey soy shrimp with piping hot steamed rice for a seafood dish that is sure to please everyone on your list. Or try them over Asian noodles or your favorite pasta for an equally impressive dinner meal.
- Shrimp are best enjoyed freshly cooked as they tend to get tough and chewy when reheated and overdone. If you do have leftovers, place in a container with a tight-fitting lid and refrigerate for up to 3 days.
Four ways to reheat
- Heat a wide pan over medium heat. Add the shrimp and reheat, turning regularly, for about 3 to 4 minutes or until warmed through.
- Place the shrimp in a single layer in a microwave-safe casserole dish and cover with plastic film. Heat on HIGH for about 1 to 2 minutes, stirring midway to ensure even temperature.
- Arrange shrimp in a single layer in an oven-safe dish and cover with foil. Reheat in a 300 F preheated oven for about 8 to 10 minutes, stirring halfway through.
- Transfer shrimp in a single layer in a shallow plate and place in a steamer basket. Steam for about 2 to 3 minutes or until evenly heated.
Shrimp in Soy Sauce
- 1/4 cup Chinese cooking wine
- 1/8 cup light soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon canola oil
- 2 tablespoons green onions, chopped
- 1 thumb-sized ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 pound large shrimps, peeled and deveined, leaving tails intact
- In a small bowl, combine soy sauce, cooking wine, and brown sugar or honey. Stir until well blended. Set aside.
- In a wok or wide skillet over high heat, heat oil. Add green onions, ginger, and garlic. Cook, stirring constantly, for about 30 seconds or until softened and aromatic.
- Add shrimp and cook, stirring frequently, for about 1 to 2 minutes or until color starts to change. Remove from pan and keep warm.
- Add soy sauce mixture to the pan and bring to a boil. Continue to cook until slightly thickened and reduced.
- Return shrimp to pan and cook for about 2 to 3 minutes.
- Garnish with additional chopped green onions and sesame seeds, if desired. Serve hot.