Gluten Free Honey Garlic Shrimp

Total time35 min

Prep time10 min

Cook time10 min

5.0

(7)

Sticky, garlicky, and ready in under 20 minutes, this shrimp dish delivers serious weeknight energy without any of the usual gluten-free guesswork. The key swap here is tamari in place of regular soy sauce — it brings that same deep, savory punch while keeping the whole recipe wheat-free from start to finish. Honey and rice vinegar balance the sauce with sweetness and a gentle tang, while a touch of cornstarch thickens everything into a glossy, restaurant-worthy glaze. Four cloves of minced garlic make sure every bite has real depth, and a pinch of red pepper flakes can dial up the heat if you're into that. The shrimp cook fast — just a couple of minutes per side in a hot skillet with olive oil and butter — so the hardest part is honestly not eating them straight out of the pan. Serve all four portions over rice or alongside your favorite grain and finish with fresh parsley and a squeeze of lemon for a little brightness. It's the kind of dish that tastes like you put in way more effort than you actually did.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
¼ tsp salt
¼ tsp black pepper

For the sauce

3 tbsp honey
3 tbsp tamari
4 cloves garlic, minced
1 tbsp rice vinegar
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For cooking

1 tbsp olive oil
1 tbsp unsalted butter

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels and season with the salt and black pepper. Set aside.
2
In a mixing bowl, whisk together the honey, tamari, minced garlic, rice vinegar, cornstarch, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set the sauce aside.

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