Hot Honey Garlic Shrimp with Rice

Using Tastee Choice Breaded Coconut Shrimp


1 Package Coconut Shrimp
½ cup Honey
¼ cup soy sauce
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tbsp butter
¼ teaspoon red pepper flakes (adjust to taste)
1/2 cup water
1 tablespoon cornstarch
Green onion, for garnish
Sesame seeds, for garnish
Cooked rice (prepared per instructions on packaging)


Follow the instructions on the rice packaging to prepare the desired amount of rice. Keep it warm until serving. Prepare the butterfly shrimp according to the package instructions. While the shrimp cooks, prepare the sauce.

In a small bowl, combine the cornstarch and water to create a slurry. Set it aside. In a medium saucepan, melt the butter over low heat.

Add the minced garlic and ginger to the melted butter. Sauté for about 1-2 minutes until fragrant. Add the honey and stir till combined.

Stir in the red pepper flakes to add some heat (adjust to your spice preference). Once the mixture is aromatic and sizzling, add the soy sauce. Allow the mixture to come to a gentle simmer.

Slowly pour the cornstarch slurry into the simmering honey and soy sauce mixture while stirring continuously. Continue to cook and stir until the sauce thickens and becomes glossy. This should take about 2-3 minutes.

Add the cooked shrimp into the thickened honey garlic sauce. Gently toss the shrimp to coat them evenly with the flavorful sauce. Let them heat through for a minute or two.

Place a serving of the prepared rice on each plate. Arrange the honey garlic coated butterfly shrimp on top of the rice.

Garnish the dish with chopped green onions and sesame seeds for a fresh, vibrant touch.

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