Shrimps in Soy Sauce with a delicious medley of sweet and salty flavors that’s 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 shrimps 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 dish turns out.
Everyone will be raving about the delicious sweet and salty flavors, and you’ll be looking like a hero with hardly any effort.
Tips on How to Make Shrimps in Soy Sauce
- If you can find head-on, shell-on shrimps, please use them! They require extra work than already peeled and deveined shrimps but the sweeter taste and better texture when cooked are worth it!
- This is quick recipe so have the ingredients ready to go. I like to take off the shrimps 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.
- I usually sweeten the sauce with brown sugar but honey works well, too.
- Want a little kick of heat? Add chili oil or Sriracha to taste.
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 Recipes You Need to Try:
Shrimps in Soy Sauce
- 1/4 cup Chinese cooking wine or sherry 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, sherry 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.