Sticky Honey Garlic Shrimp in a Cast-Iron Skillet Step-by-step instructions

Before you start

Before starting, ensure all ingredients are prepped and within reach. Peel and devein the shrimp, then pat them dry with paper towels to ensure a good sear. Mince the garlic finely, and chop the fresh scallions.

Have the honey and garlic whisked together in a bowl, and keep your tongs and serving plate ready. Preparing these components in advance allows for a smooth, uninterrupted cooking process, which is critical when working with high-heat sugar-based glazes.

Instructions

Glaze preparation

1. 1Prepare the glaze
   In a small bowl, whisk together the honey and minced garlic until the mixture is well combined. This ensures the flavors distribute evenly when added to the hot skillet later.
   Look for The honey and garlic should be fully incorporated into a smooth, thick liquid.
   Tip Mince the garlic finely to ensure the flavor permeates the entire glaze without large pieces.

The honey and garlic are mixed into a smooth, fragrant syrup. Ensure the garlic is finely minced so it distributes evenly through the honey, creating a consistent flavor profile for the final dish.

Searing the shrimp

2. 2Sear the shrimp
   Heat a large cast-iron skillet over medium-high heat. Add the shrimp to the hot pan in a single layer. Sear them until they start to turn pink and opaque, turning once with tongs to ensure even cooking.
   Look for The shrimp should begin to curl slightly and change color from translucent grey to opaque pink.
   Tip Do not crowd the skillet to ensure the shrimp sear properly rather than steaming in their own juices.

The shrimp are seared until they are pink and opaque. The pan should be hot, and the shrimp should be placed in a single layer to ensure uniform cooking and a nice color on both sides.

Glazing and finishing

3. 3Glaze and finish
   Pour the honey garlic mixture over the shrimp in the skillet. Toss gently with tongs to coat every shrimp thoroughly. Continue to cook until the sauce bubbles, thickens, and reaches a sticky consistency, ensuring the shrimp reach an internal temperature of 145°F (63°C). Remove from heat immediately, garnish with chopped scallions, and serve.
   Look for The sauce will turn dark and glossy, clinging to the shrimp as the pan is tilted.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Watch the honey closely as it can burn if left on high heat for too long once thickened.

The sauce is bubbling, thick, and sticky. The shrimp are coated in the glossy honey garlic mixture, and the internal temperature has reached 145°F (63°C). The dish is ready to be removed from the heat.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the pan temperature and causes the shrimp to boil in their own liquid instead of searing.

Another error is adding the honey glaze too early; the honey contains sugars that will burn and turn bitter if subjected to high heat for an extended period.

Always sear the shrimp first, then add the glaze near the end of the cooking time for the best flavor and texture.

How to tell it’s done

The shrimp are perfectly done when they are opaque throughout and have curled into a 'C' shape. Using a kitchen thermometer, check that the thickest part of the shrimp reaches an internal temperature of 145°F (63°C).

Avoid overcooking, as the texture can become rubbery and tough. The sauce should be thick, glossy, and sticky, coating the shrimp completely without pooling excessively at the bottom of the skillet.

• Shellfish: 145°F (63°C) in the thickest part