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This juicy honey garlic shrimp recipe is really quick, and the savory-sweet flavor combination is irresistible! It’s a weeknight delight that’s made with pantry ingredients.
You may also like my Honey Garlic Salmon or Easy Thai Shrimp Curry next.
Why you’ll love it
The natural sweetness of shrimp really complements the Asian-style honey garlic sauce in this quick seafood dish. They’re a nutrient-dense protein that cook really fast, and they’re plump and tender and tasty. This dish is also a fantastic introduction to shrimp for kids!
Honey and garlic is a tried and true combination in the simple sticky, sweet, and savory sauce, and it’s enhanced even more by adding a hint of lemon juice and soy sauce. Get all the best takeout vibes, and eat these plump and tender shrimp over a big pile of rice.
What you’ll need
- Shrimp – I use 31-40/lb size frozen raw shrimp. Interestingly, they’ve got nearly as much protein as chicken but with almost half the calories!
- Honey – for that signature sweetness
- Soy sauce – use the low-sodium variety
- Lemon juice – it adds acidity to tie the sauce together
- Garlic – more savory goodness
- Cornstarch – to thicken the sauce
- Olive oil and butter – for pan frying the shrimp
- Scallions – this mild green onion adds a pop of freshness and contrast
Helpful tips
- Be sure to buy raw shrimp for maximum freshness. The kind on display at the seafood counter at the grocery store are usually just thawed, previously frozen shrimp.
- Shrimp cook quickly, and it’s easy to turn them rubbery if you overcook them. Take care to monitor them closely while cooking!
How to make honey garlic shrimp
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Thaw the shrimp in a colander. In a medium bowl, whisk together the sauce ingredients until combined. Melt the butter and oil in a skillet, and pan fry the shrimp for a couple of minutes.
Pour the sauce into the pan, and continue cooking until the shrimp are done and the sauce reduces. Remove from the heat, and sprinkle on the scallions. Give it an extra squeeze of lemon if desired, and top with sesame seeds if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Le Creuset skillet pictured, and I also recommend this budget-friendly Lodge skillet.
- Mince garlic without peeling the cloves with this garlic press, and store the rest of the lemon in a lemon keeper so it stays fresh.
- I like this whisk to combine the sauce.
Substitutions and variations
- You can use smaller or larger shrimp; just adjust cooking time accordingly. Shrimp are cooked when they’re pink, opaque, and start to curl.
- Swap the lemon juice for apple cider vinegar if you prefer.
- If you’re craving chicken, try my Honey Garlic Chicken instead.
What to serve with honey garlic shrimp
- My favorite thing to pair this shrimp with is jasmine rice. The glaze goes perfectly with it! Noodles work too. Try your favorite Asian noodle like chow mein or Udon.
- I could see these working in lettuce wraps/cups as well.
- A fresh salad is a great pairing. My Broccoli Ramen Salad is a creative option.
Leftovers and storage
- Store leftover shrimp for 2-3 days in the fridge in an airtight container.
- Reheat slowly over a low heat until just warmed through.
- I don’t recommend freezing this because the shrimp can get rubbery and the sauce can change texture a bit.
More Asian-inspired recipes
If you made this shrimp with a honey garlic sauce, please leave a star rating and review below! You can also tag me in your photos or stories on Instagram.
Honey Garlic Shrimp
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails removed
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/2 tablespoon lemon juice + more for serving
- 4 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chopped scallions or to taste
- Sesame seeds optional, for serving
- Salt & pepper to taste
Instructions
- Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
- In a medium prep bowl, whisk the sauce ingredients together (honey, soy sauce, water, lemon juice, garlic, cornstarch).
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the shrimp and cook for 2 minutes, stirring/flipping with tongs a few times.
- Reduce the heat to medium and then pour the sauce into the skillet and cook for another 2 minutes or until the shrimp are cooked and the sauce has thickened. If the sauce thickens up too much, stir in a splash more water.
- Take the pan off the burner, then sprinkle chopped scallions over top. Squeeze on some more fresh lemon juice before serving if desired and top with sesame seeds if using. If needed, season with some salt & pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow I made this dish tonight and not a bite was left… it is absolutely delicious and so easy to make. I will definitely make it again very soon.💜
Wonderful!! 😀 Thanks, Diane!
This is a GREAT recipe! So flavorful and using ingredients most already have in the kitchen. This will be going on the rotation!
I’m thrilled to hear that, Misty!! 😀 Thanks so much for taking the time to write me a review!