This recipe serves 2.
If you are a shrimp fan then this is a recipe that you should consider giving a try. Loraine and I really enjoy the combination of flavours that are within the marinade, which is also used when cooking the shrimp.
The picture shows the cooked garlic honey shrimps on a bed of spinach. In fact the shrimps and the sauce work very well on Chinese noodles, rice, mashed potatoes or mashed cauliflower.
This honey garlic shrimp recipe can be made as an entrée, which is how we enjoy them, or they can be made as an appetizer. As an entree we remove the shell around the shrimp tails. If we were serving it as an appetizer we would probably leave the tail shells on.
The reason we identified the brands of the soy sauce, honey and oyster sauce that we used is because this recipe is all about the marinade. All three of those ingredients have hundreds of different manufacturers and each product has a somewhat unique flavour. We have four different soy sauces in our pantry that we use, depending on the recipe. In a couple of cases we use more than one soy sauce in a specific recipe.
In other words, changing the manufacturer of the marinade ingredients will change the flavour of the marinade and hence change the flavour of the finished dish. It may even make it better!
Ingredients
Directions
Note: Be careful not to overcook the shrimp. Remember that the shrimps will continue to cook after you have removed them from the pan due to the residual heat that is in the shrimp.