Honey Garlic Shrimp
This quick and easy honey garlic shrimp recipe delivers a sweet, savory, and slightly sticky glaze with juicy, seared shrimp. Ready in under 30 minutes, it’s perfect for busy weeknights, rice bowls, lettuce wraps, or family dinners. Customizable and packed with bold flavor!
Equipment
- Large non-stick or cast iron skillet
- Mixing bowls
- Tongs or spatula
- Measuring spoons/cups
- Optional: colander for thawing shrimp
Ingredients
For the Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 3–4 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional)
- ½–1 teaspoon red pepper flakes or 1 teaspoon sriracha (optional)
For the Shrimp:
- 1 pound large or jumbo shrimp, peeled and deveined (tail-on optional)
- 1 tablespoon neutral oil (canola, avocado, or vegetable)
- Optional garnish: green onions, sesame seeds, lime wedges
Instructions
Mix the Sauce
- In a bowl, whisk together honey, soy sauce, garlic, ginger (if using), and red pepper flakes or sriracha (if desired).
(Optional) Marinate the Shrimp
- Add shrimp and 2 tablespoons of the sauce to a bowl. Marinate for 15–30 minutes in the fridge for deeper flavor.
Sear the Shrimp
- Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until pink and curled. Do not overcrowd the pan—cook in batches if needed.
Add the Sauce
- Pour in remaining sauce and simmer for 2–3 minutes, stirring occasionally, until it thickens and coats the shrimp.
Finish & Serve
- Remove from heat. Garnish with chopped green onions, sesame seeds, or lime juice. Serve immediately over rice, noodles, or veggies.
Notes
- Too much sauce? Drizzle only what you need; store leftovers in the fridge.
- Make it crispy: Toss shrimp in cornstarch before pan-frying.
- Make it creamy: Add a splash of coconut milk for richness.
- Make it brighter: Add lemon or lime zest to the sauce.
- Storage: Refrigerate leftovers up to 3 days. Not ideal for freezing once cooked.
- Make ahead: The sauce can be made and stored up to 1 week in advance. Shrimp can be marinated a few hours before cooking.