Shrimp dishes can be unbelievably quick!
And sometimes (a lot of times) quick is what I really need. Especially in the summer. It stays light out for so long ( I LOVE that though), the night slips up on you! Next thing I know it’s 7:15 and I haven’t even to begin to start supper.
This is why I always have frozen peeled and deveined shrimp in my freezer. It thaws super quick and with a little seasoning and rice – you have a dinner.
There is a little more to the following recipe but it’s still a quick one!
Honey Garlic Shrimp and Noodles
- 3/4 cup honey
- 1/2 cup soy sauce
- 2 tablespoons garlic, minced
- 2 teaspoons ginger, minced
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 green onions, chopped
- 2 teaspoons cornstarch
- 1-2 tablespoons water
- 8 oz, udon noodles, cooked
Whisk together honey, soy sauce, garlic, ginger in a medium bowl.
In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes and/or up to 8 hours.
Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch) bring to a simmer until thickened.
Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions.