Why order a Chinese takeaway when you can make it yourself in the time it takes for the takeaway to arrive. You can have this Chinese inspired honey garlic shrimp with saucy steamed vegetables on the table in under half an hour.
Honey garlic shrimp with saucy steamed vegetables
Have you ever ordered a Chinese garlic prawn stirfry takeaway, only to find that the container is filled with vegetables and only a few of the tiniest shrimp imaginable. It’s happened to me more times that I like to think about, so now I make my own. It’s easier than you think, and on the table in the time it takes waiting for the order to arrive.
When you make your own, you can choose the size and quantity of the shrimp. My quick method of cooking them ensures they stay plump and juicy. And my method for steaming the vegetables in a delicious garlic sauce ensures perfectly cooked tender vegetables that are full of flavour. In addition, steaming the vegetables retains all their goodness and taste.
This is such a quick and easy dish to make. Once you’ve prepared all the vegetables, this dish only takes 15 minutes to cook.
Just look at this plump juicy shrimp. Cooked in butter and garlic, with just a hint of honey – super delicious it’s just begging to be eaten.
The shrimp and vegetables are cooked and plated separately. All the flavour for the sauce is cooked into the vegetables – so the shrimp retains its delicate sweetness. The vegetables steam in the sauces and absorb the flavours, while the moisture from the vegetables combines with the sauces to form a delicious sauce.
Ingredients for Honey Garlic Shrimp and steamed vegetables
You can get the complete list of ingredients and full instructions on how to make honey garlic shrimp on the printable recipe card at the end of this post.
To make garlic shrimp you will need the following ingredients
- 250 g Chinese or Ramen Noodles (uncooked weight) – you can use any thin noodles for this dish.
- 600 g Frozen Raw Shrimp – for this dish you will need ready-shelled raw frozen shrimp. Don’t use the pre-cooked shrimp- it will turn rubbery during cooking. If you can only get shrimp with the shell on, you should peel it first and remove the vein along the back.
- Chopped mushrooms – use your favourite mushrooms. I like to use white closed cap or chestnut mushrooms.
- Broccoli florets – these should be broken into bite-sized pieces.
- Finely shredded ca
bbage – use hard white cabbage if you can get it. It has a more delicate flavour then the darker savoy cabbage.
- Beansprouts – for added crunch
- Brussels sprouts (halved). I think brussels sprouts go so well in a stir-fry. A lot of people don’t like brussels, so leave them you if you wish.
- Butter – for frying the prawns. You could use half butter and half oil if you prefer.
- Garlic – because garlic and prawns are made to go together. You can use freshly minced cloves or garlic, or garlic from a jar.
- Oyster sauce – I love the flavour of oyster sauce. It goes really well with broccoli. Try drizzling some over your steamed broccoli next time you have broccoli on your menu.
- Dark soy sauce – don’t use light soy sauce, it’s too salty for this dish.
- Fish sauce – this doesn’t smell very appetising in the bottle, but it adds an amazing flavour to the dish.
- Honey – for a hint of sweetness
How to make garlic shrimp with steamed vegetables
Cook the pasta according to the package instructions.
Chop the vegetables into bite-sized chunks. I like to use mushrooms, broccoli, brussels sprouts, shredded cabbage and beansprouts. You can use your own choice of vegetable. Chinese
Add oyster sauce, soy sauce, fish sauce to a wok or a frying pan and allow to heat
Add the chopped vegetables and stir well to coat with the sauce. Reduce the heat, cover the pan with a lid and allow the vegetables to steam on a low heat for 10 minutes.
You should find that the vegetables release enough moisture to form a sauce with the cooking sauces.
Don’t over-cook – the vegetables should still have a ‘bite’ to them.
While the vegetables are cooking you can prepare the shrimp.
Allow the shrimp to defrost. You should use raw shrimp for this dish. Some supermarkets sell cooked frozen shrimp – don’t use these for this dish as they will become rubbery.
Tip – to defrost frozen shrimp in a hurry, tip them into a bowl of warm (not hot) water and allow to stand for a few minutes. Drain and then dry on kitchen paper towels.
Put the butter into another frying pan and mix in the garlic paste. Allow to heat until sizzling. Take your time over this step. Don’t allow the garlic to brown. I prefer to use garlic paste rather than chopped garlic, because it is less included to burn while the shrimp is cooking.
Add the raw peeled defrosted shrimp and stirfry until pink – this normally takes about 5 minutes.
Just before the shrimp is fully cooked, drizzle a tablespoon of honey into the pan and stir to coat each shrimp.
Don’t over-cook or they will become rubbery.
Plate and serve
Place a mound of pasta on a plate.
Top with a helping of steamed vegetables.
Place the shrimp on the side.
This dish would go equally well served with Chinese Egg Fried Rice instead of noodles.
I prefer broccoli florets, sliced mushrooms, brussel sprouts, shredded cabbage and beansprouts.
The juices from the mushrooms, cabbage and beansprouts ensures there is sufficient moisture in the dish.
You could also add any of the following:
– sliced red and yellow peppers
– sugar snaps
– chopped baby corn
– celery cut into 1″ slices
– thinly sliced carrots
– pak choi
Just make sure that your combination of vegetables has a high enough water content to form a gravy.
I wouldn’t freeze this – it is best eaten fresh.
If you do want to freeze it you can put the shrimp and vegetables in a suitable container and keep it in the freezer for up to 3 months. Let it defrost in the fridge and then reheat in a saucepan or a frying pan on the stove. The vegetables will not have their original crispness though.
Yes – you can substitute the shrimp for cubed chicken breast. Coat the chicken with seasoned cornflour and then brown in the butter and garlic until cooked through.
Convert grams to cups
To help you convert your recipe measurements, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
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Recipe – Honey Garlic Shrimp with saucy steamed vegetables
Honey garlic shrimp
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- Wok or large frying pan
- Sharp Knife
- Chopping Board
- Mixing bowl
- ½ lb (225g) Chinese Noodles (uncooked weight)
- 21 oz (600g) Frozen Raw Shrimp (shelled and de-veined)
- 1 cup chopped mushrooms
- 1 cup broccoli florets
- 1 cup finely shredded cabage
- 1 cup beansprouts
- ½ cup brussel sprouts (halved)
- 2 oz (50g) Butter
- 2 teaspoon garlic paste or 2 cloves fresh garlic, minced.
- 4 Tablespoons oyster sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 2 Tablespoon Honey
- Cook the pasta according to the package instructions
- Chop the vegetables into bite-sized chunks.
- Measure the oyster sauce, soy sauce and fish sauce into a wok or frying pan and bring to the boil.
- Add the vegetables and stir well to coat.
- Reduce the heat, cover the pan with a lid and allow to steam for 10 minutes. Put aside while you cook the prawns.
- Add the butter to another frying pan and mix in the garlic paste. Allow to heat until sizzling.
- Add the raw peeled shrimp and stir-fry until pink – this normally takes about 5 minutes.
- Just before they are done drizzle a tablespoon of honey into the pan and stir to coat each shrimp.
- Serve the shrimp alongside a mound of pasta covered in vegetables and juices.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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