This Honey Garlic Shrimp is the easiest and most unbelievably delicious dish with succulent shrimp marinated in honey, garlic, soy sauce and ginger, and seared in a skillet. It’s ready in only 15 minutes and will be one of your favorite shrimp recipes. Plus recipe video tutorial!
Garlicky with a balance between sweet and savory accents, this Honey Garlic Shrimp is one of my favorite easy shrimp recipes along with Shrimp Boil Foil Packets, Teriyaki Shrimp, Pad Thai and Coconut Shrimp.
You simply cannot go wrong with this restaurant-quality and healthy Honey Garlic Shrimp for a quick, easy and incredibly delicious meal. I make shrimp recipes regularly because they’re so delicious, and defrosted shrimp takes less than 5 minutes to cook on the stove.
Because it’s so versatile, you can serve it for a busy weeknight meal, a lazy Sunday supper or a movie night snack. We’ve even put the shrimp on toothpicks and served them as a delicious appetizer for a party.
How to Make the Honey Garlic Sauce
The honey garlic sauce for this recipe is one of my favorite sauces. It is based on the traditional Asian Teriyaki Sauce, but replaces sugar with honey while adding in garlic too.
I never get tired of the honey garlic flavor combination and have used it in Honey Garlic Chicken Crock Pot, Honey Garlic Butter Shrimp, Instant Pot Honey Garlic Shrimp and Sticky Honey Garlic Chicken.
Start by making this simple honey garlic sauce using soy sauce, minced garlic, minced ginger and honey. You can use garlic and ginger powder if you’re in a hurry, although it won’t have the same fresh taste. You’ll need the equivalent of a one-inch cube of ginger, and you can peel the ginger with a spoon.
Once the garlic and ginger are peeled, you can mince them together using a chef’s knife like this one, or you can use a coarse grater as a backup option. When they’re ready, simply mix with the soy sauce and honey in a small bowl and set aside.
How to Make Honey Garlic Shrimp
Step 1: Thaw the Shrimp
You want to thaw the shrimp before cooking. Thaw your shrimp in the fridge overnight if you plan ahead. Or you can place frozen shrimp under running cold water to thaw shrimp fast. Then pat the defrosted shrimp dry with paper towel.
Step 2: Make Honey Garlic Sauce
Follow the instructions above and mix together honey, garlic, soy sauce and ginger.
Step 3: Marinate the Shrimp
Combine the shrimp and HALF of the sauce in a ziplock bag to marinate for a few minutes while you prepare your skillet. If you need to leave it longer, place in the fridge to keep it cool.
Note: I recommend not skipping the marinating step, since it gives your shrimp lots of garlicky and honey flavor that sets it apart from other recipes.
Step 4: Sauté the Shrimp
Heat a cast iron skillet or nonstick pan over medium-high heat. Once the pan is hot, add a small amount of oil to the pan and put in the shrimp (discard the used marinade). Add the rest of the honey garlic sauce.
Sauté the shrimp until it starts to turn pink and opaque. It will only take about 2 minutes per side to cook.
As the shrimp cook, the juices will bubble away in the pan and start to thicken and coat the shrimp in complete yumminess. Remove from the heat when the sauce is thick enough to coat a spoon, and you’re done!
Note: If your sauce hasn’t thickened enough when your shrimp are done, remove the shrimp to a plate as it’s very important to not overcook the shrimp. When the sauce is ready, remove from heat and add the shrimp back, tossing to coat completely.
Step by Step Process Photos
Here is a summary showing the key steps for making honey garlic shrimp:
Tips and Secrets for Making Honey Garlic Shrimp
- Thaw the shrimp and pat dry with paper towel before cooking to remove excess moisture.
- Marinate the thawed shrimp with half of the honey garlic sauce to add flavor. While the recommended marinade time is 30-60 minutes, you can do it for 10 minutes if you are in a hurry. Just don’t skip this step!
- The secret to getting the perfect shrimp texture is not to overcook them. Remove shrimp from heat as soon as they turn pink and start to curl. Otherwise, they’ll be rubbery and tough.
- Cook your shrimp in two batches if there is not enough room in the pan to get a good sear.
- To get a sticky sauce, you need to let the sauce thicken in the pan. If your shrimp has already cooked, take it out first to let the sauce thicken. Watch carefully as honey can easily make the sauce to burn. Add the shrimp back and toss to coat.
- If you have extra sauce left in the pan, don’t throw it away. It makes delicious glaze that you can drizzle over the rice, broccoli or pasta.
- If you need to make larger quantities, you can also bake the shrimp on a sheet pan for 10 minutes at 375°F instead of frying in batches.
- Cook your rice, broccoli or pasta ahead of time if you want to serve them with your shrimp.
How to Serve Honey Garlic Shrimp
I served the shrimp on brown rice with broccoli and garnished with sliced green onions. There are some other options you might like too:
- Serve the shrimp over a bed of hot fettuccine or angel hair pasta, and top with fresh parsley
- Mix them with Chow Mein noodles and make it into Shrimp Chow Mein.
- If you are on a low-carb diet, you can serve it with spiralized zucchini noodles or cauliflower rice.
- Add red pepper flakes to make a spicy version
Each serving is under 200 calories, and with rice and vegetables makes a healthy main course with less than 400 calories.
How to Select the Right Shrimp for this Recipe
I used raw shrimp that’s peeled and deveined. You’ll often see 21-25 or 26-30 on the package indicating how many pieces per pound, so you’ll get 5-6 shrimp per person. Here is a guide to shrimp sizes and counts.
I like to use wild U.S. Gulf shrimp if possible, as they’re better tasting and healthier than overseas farmed varieties.
Key Equipment for Making Honey Garlic Shrimp
- Colander: A colander is helpful for quickly thawing the shrimp with running water.
- Knives: Sharp knives like these Victorinox are great for quickly mincing fresh garlic and ginger.
- Wooden Spoon: Wooden utensils are indispensable for stir frying, since they won’t scratch your pan.
Watch How to Make Honey Garlic Shrimp
15 Minute Easy Honey Garlic Shrimp (with Video)
This Honey Garlic Shrimp is the easiest and most unbelievably delicious dish with succulent shrimp marinated in honey, garlic, soy sauce and ginger, and then seared in a skillet. It’s ready in only 15 minutes.
- 1 lb raw shrimp 21-30 size, peeled and deveined, thawed
- 2 tsp vegetable oil
Honey Garlic Sauce
- 1/4 cup soy sauce low sodium recommended
- 1/4 cup honey
- 1 tsbp garlic minced
- 1 tbsp ginger minced
Serving Ideas - Optional
- green onion minced
- steamed rice
Thaw shrimp under running water if necessary, and start cooking rice and vegetables if you're making them.
- In a medium bowl, whisk together soy sauce, honey, garlic and ginger.
Put the shrimp and HALF of the marinade into a ziplock bag or container to marinate for at least 10 minutes and up to one hour.
- Place a large skillet over medium high heat and add vegetable oil. Add shrimp in a single layer and fry one minute until pink.
Add the rest of the marinate and then flip the shrimp.
Fry one minute until the sauce thickens slightly and starts to coat the shrimp.
Remove from heat, serve and enjoy!
- There is some debate around whether you can re-use the marinade. Some people save the reserved marinade or use it later, but I recommend discarding as it's been in contact with raw shrimp.
- If your shrimp are already cooked, take them out first, and let the sauce thicken up. Watch the sauce carefully as honey can easily make it burn. Add the shrimp back when the sauce is ready.
Looking for more shrimp recipes?
- Bang Bang Shrimp
- Shrimp Lo Mein
- Shrimp Chow Mein
- Garlic Butter Shrimp Pasta
- Shrimp Fajitas
- Blackened Shrimp
- Easy Shrimp Boil
- Garlic Butter Shrimp
Editor note: Originally posted 4/4/2017 and updated 2/2/2018 with additional details
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