Honey Garlic Shrimp is one of those magical dinners that tastes like it came from your favorite restaurant but only takes about 20 minutes from stove to table. This easy shrimp dinner starts with a quick marinade of garlic, ginger, honey, and soy sauce, then the shrimp are seared until golden and tossed in a glossy glaze. The sweet and savory sauce is a little like a shrimp stir fry sauce but with a spicy kick. If you’re in the mood for another fast and flavorful weeknight meal, our bang bang chicken skewers is another winner!
How to Make the Best Honey Garlic Shrimp
The secret to perfect shrimp is all in the prep. Patting them completely dry before cooking helps them sear instead of steam, and a short 30-minute marinade gives plenty of flavor without over-tenderizing the shrimp. When they hit the hot skillet, the honey garlic sauce bubbles into a sticky glaze that clings to every bite, just like the best garlic butter shrimp you’ve had at a restaurant.
Honey Garlic Shrimp Variations
This honey shrimp recipe is easy to customize. For more sweetness, add extra honey. If you like things spicier, increase the crushed red pepper flakes or stir in a little Sriracha. No fish sauce? Swap in extra soy sauce or a splash of rice vinegar for a tangy twist. You can even turn this into a honey garlic shrimp stir fry by tossing in fresh vegetables like broccoli, snap peas, or bell peppers.
Serving Suggestions
Honey Garlic Shrimp is perfect over plain white rice, cilantro lime rice, quinoa, or noodles to soak up all that flavorful glaze. It also works well tucked into lettuce wraps for a low-carb option, or served alongside roasted vegetables for a complete meal. For a date-night twist, serve over pasta with extra sauce for a honey garlic shrimp pasta vibe.
Storing and Reheating
While this quick shrimp recipe is best fresh, leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water to keep them juicy and tender.
Honey Garlic Shrimp
Ingredients
- 1 pound large raw shrimp, 16–20 count, peeled and deveined
- 1 tablespoon fresh garlic, minced
- ½ teaspoon fresh ginger, grated
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons vegetable oil
- 1 cup green onions, thinly sliced
- white rice, for serving
Instructions
- Pat the shrimp completely dry with paper towels and place them in a medium bowl. Keep refrigerated while preparing the marinade.
- In a small mixing bowl, whisk together garlic, ginger, honey, soy sauce, fish sauce, and crushed red pepper flakes until smooth.
- Pour the marinade over the shrimp. Toss until all shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for 30–45 minutes, tossing once halfway through.
- Heat a large nonstick skillet over high heat until just smoking. Add vegetable oil and swirl to coat.
- Using tongs, place the shrimp in a single layer in the skillet, letting excess marinade drip back into the bowl (reserve marinade). Sear for 2 minutes without moving them.
- Flip the shrimp and immediately pour in the reserved marinade. Cook for 1 minute, stirring gently.
- Turn off the heat, flip shrimp once more, and let them sit in the skillet for 1 minute to allow the sauce to thicken into a glaze from the residual heat.
- Garnish with green onion before serving.
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