About this recipe
We've all had those nights where ordering takeout feels like the only viable option. You're tired, staring into a half-empty fridge, and just want something on the table fast. That's where this honey garlic shrimp saves the day. Ready in about 15 minutes, it uses basic pantry staples and cooks up incredibly juicy with a sticky, savory sauce.
Why You'll Love This Recipe
It comes together in about 15 minutes start to finish.
Uses basic pantry ingredients you already have.
Ingredients
Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1 pinch salt
Honey garlic sauce
- 1/4 cup honey
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic (minced)
- 1 tbsp rice vinegar (or lemon juice)
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Ingredient Notes
Low-sodium soy sauce
Using low-sodium soy sauce keeps the dish balanced since the honey adds plenty of sweetness.
Equipment
large-skillet
mixing-bowl
whisk
tongs
Instructions
Mix the sauce
In a small bowl, whisk together the honey, soy sauce, garlic, rice vinegar, cornstarch, and water until totally smooth. Make sure there are no clumps of cornstarch hiding at the bottom.
Season the shrimp
Grab a paper towel and pat the shrimp completely dry before seasoning lightly with salt and black pepper. Dry shrimp get a much better sear in the pan.
Cook the shrimp
Heat your olive oil in a large skillet over medium-high heat. Drop the shrimp in a single layer and let them cook undisturbed for 1 to 2 minutes per side. You want them just pink and opaque—they cook fast.
Add the sauce
Pour the honey garlic sauce directly into the skillet with the shrimp. Let it simmer for 1 to 2 minutes, stirring gently until the sauce thickens up and hugs every piece of shrimp.
Serve warm
Pull the skillet off the heat immediately so the shrimp do not overcook. Top with sliced green onions and a sprinkle of sesame seeds if you like. Serve it up warm over some steamed rice or noodles.
Common Mistakes to Avoid
Overcooking the shrimp
Shrimp cook in a flash. Pull them off the heat the second they turn pink so they stay plump and juicy.
Tips
- Pat your shrimp dry so the sauce actually sticks instead of watering down.
- Prep all your ingredients before you start cooking—this moves incredibly fast.
Variations
Make it spicy
Stir some red pepper flakes or a squeeze of sriracha right into the sauce.
Substitutions
- Swap rice vinegar for fresh lemon juice if that is what you have on hand.
What to Serve With It
Serve over white rice, brown rice, or noodles.
Pair it with steamed broccoli or green beans.
Make Ahead
Prep the sauce
Whisk the sauce together a day in advance and keep it in the fridge until you are ready to cook.
Storage
Refrigerator
Keep any leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Heat gently in a skillet over low heat just until warmed through, or use short 15-second bursts in the microwave. Shrimp get rubbery if you blast them on high heat.
Freezer
I do not recommend freezing this once cooked, as the shrimp texture gets unpleasantly soft.
Recipe Notes
If using frozen shrimp, thaw them completely and pat them very dry before starting.
If you love this quick seafood meal, check out our Cajun Shrimp Zucchini Noodle Bowl [cite: 37, 38], Lemon Herb Salmon Bowl [cite: 61, 62], or Teriyaki Chicken Rice Bowl[cite: 69]!
Nutrition
- Serving Size
- 1 serving
- Calories
- 245
- Protein
- 25g
- Carbohydrates
- 21g
- Fat
- 7g
- Fiber
- 0g
- Sugar
- 18g
- Sodium
- 760mg
FAQ
Can I use frozen shrimp?
Absolutely. Just thaw them completely and dry them off really well before seasoning.
Can I make this ahead of time?
I would not recommend it. Shrimp cook so fast and tend to get tough when reheated, so it is definitely best enjoyed fresh.
Recipe Card
Honey Garlic Shrimp
Juicy shrimp cooked in a sticky honey garlic sauce for a quick 15-minute dinner.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
- Category
- Quick Easy Recipes
- Cuisine
- Asian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1 pinch salt
Honey garlic sauce
- 1/4 cup honey
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic (minced)
- 1 tbsp rice vinegar (or lemon juice)
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Instructions
- Mix the sauce: In a small bowl, whisk together the honey, soy sauce, garlic, rice vinegar, cornstarch, and water until totally smooth. Make sure there are no clumps of cornstarch hiding at the bottom.
- Season the shrimp: Grab a paper towel and pat the shrimp completely dry before seasoning lightly with salt and black pepper. Dry shrimp get a much better sear in the pan.
- Cook the shrimp: Heat your olive oil in a large skillet over medium-high heat. Drop the shrimp in a single layer and let them cook undisturbed for 1 to 2 minutes per side. You want them just pink and opaque—they cook fast.
- Add the sauce: Pour the honey garlic sauce directly into the skillet with the shrimp. Let it simmer for 1 to 2 minutes, stirring gently until the sauce thickens up and hugs every piece of shrimp.
- Serve warm: Pull the skillet off the heat immediately so the shrimp do not overcook. Top with sliced green onions and a sprinkle of sesame seeds if you like. Serve it up warm over some steamed rice or noodles.
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