Servings: 4

450g/1 lbs shrimp peeled and deveined 450g/1 lbs shrimp peeled and deveined
1 tbsp light soy sauce 1 tbsp light soy sauce
1 tbsp cornstarch 1 tbsp cornstarch
2 tbsp vegetable oil 2 tbsp vegetable oil
3-4 cloves garlic 3 to 4 cloves garlic
1 tbsp ginger paste or grated ginger 1 tbsp ginger paste or grated ginger
4 tbsp honey 4 tbsp honey
¼ tsp chilli flakes optional ¼ tsp chilli flakes optional
2 green onions for garnish 2 green onions for garnish

In a medium bowl combine the soy sauce and cornstarch, then add the shrimp and toss to combine. Set aside till needed. (This method is called "velveting" in Chinese cooking and is used to protect delicate meat like shrimp and chicken from drying out during cooking.)
Heat the oil in a non-stick frying pan and cook minced garlic with ginger for no longer than 30 seconds over medium heat, then add the shrimp and cook for 1 to 2 minutes on each side depending on the size of the shrimp.
Pour in honey and chilli flakes if using, toss to coat the shrimp and take off the heat. Sprinkle with sliced green onions for garnish. Serve over rice or as a starter.

RECIPE TIPS AND NOTES  RECIPE TIPS AND NOTES
As with a lot of Chinese stir fry recipes, the actual cooking happens very quickly. Which means all ingredients have to be prepared, peeled, cut and minced beforehand.  As with a lot of Chinese stir fry recipes, the actual cooking happens very quickly. Which means all ingredients have to be prepared, peeled, cut and minced beforehand.
The first thing you want to do is to pat your shrimp dry with a paper towel. Then coat your shrimp in a mixture of soy sauce and cornstarch. This mixture does two things. It acts as a marinade to infuse flavour as well as forms a protective coating around the shrimp during cooking. This method is called “velveting” in Chinese cooking, and is used when frying delicate meat like chicken and shrimp. That is why chicken in that stir fry at your local Chinese restaurant is so tender!  The first thing you want to do is to pat your shrimp dry with a paper towel. Then coat your shrimp in a mixture of soy sauce and cornstarch. This mixture does two things. It acts as a marinade to infuse flavour as well as forms a protective coating around the shrimp during cooking. This method is called “velveting” in Chinese cooking, and is used when frying delicate meat like chicken and shrimp. That is why chicken in that stir fry at your local Chinese restaurant is so tender!
The shrimp you see in photos are pink but they are raw shrimp. I am using Argentine red shrimp/prawns, which are quite large and very delicious.  The shrimp you see in photos are pink but they are raw shrimp. I am using Argentine red shrimp/prawns, which are quite large and very delicious.
Use fresh garlic and ginger for the best flavour.  Use fresh garlic and ginger for the best flavour.
Make sure not to overcook the shrimp, which will result in rubbery texture.  Make sure not to overcook the shrimp, which will result in rubbery texture.
SERVING SUGGESTIONS  SERVING SUGGESTIONS
This ridiculously fast and easy shrimp recipe could be served as a main dish over plain white rice as the sticky honey garlic glaze will serve as a delicious sauce. Because it is so quick and easy to make, it can be a perfect weeknight meal.  This ridiculously fast and easy shrimp recipe could be served as a main dish over plain white rice as the sticky honey garlic glaze will serve as a delicious sauce. Because it is so quick and easy to make, it can be a perfect weeknight meal.
This saucy shrimp dish could also be served as an appetiser/starter to your main meal. It is also elegant enough to feature at a cocktail party.  This saucy shrimp dish could also be served as an appetiser/starter to your main meal. It is also elegant enough to feature at a cocktail party.
You can also add quickly steamed vegetables like broccoli, snow peas or cauliflower and make this honey garlic shrimp into a healthy stir fry. Your family will love it!  You can also add quickly steamed vegetables like broccoli, snow peas or cauliflower and make this honey garlic shrimp into a healthy stir fry. Your family will love it!
STORAGE AND LEFTOVERS  STORAGE AND LEFTOVERS
You can keep cooked shrimp for 3-4 days in a refrigerator ini an airtight container.  You can keep cooked shrimp for 3 to 4 days in a refrigerator ini an airtight container.
Leftover shrimp can be frozen for up to three months. To keep them in the best shape, freeze them first on a baking sheet so they are kept separate, then add them to a zipped-top bag or large sealable container to keep for longer.  Leftover shrimp can be frozen for up to three months. To keep them in the best shape, freeze them first on a baking sheet so they are kept separate, then add them to a zipped-top bag or large sealable container to keep for longer.