You know those weeknights when you want big flavor without babysitting the stove? That’s where Honey Garlic Shrimp shines. Sweet, sticky, garlicky sauce clings to juicy shrimp and turns a simple skillet dinner into something special. This quick recipe traces its magic to a classic pantry trio—honey, soy, and garlic—plus a touch of ginger for warmth. You’ll whisk, sizzle, and be plating in minutes. Expect glossy shrimp, caramelized edges, and a sauce you’ll want to spoon over everything. Keep rice ready—you’ll want to catch every drop.
Why You’ll Love This Recipe
There’s a reason Honey Garlic Shrimp is a repeat favorite. First, it’s fast—dinner lands on the table in under 20 minutes. Second, the flavor pops: savory garlic, mellow honey, chili flakes, and soy make each bite balanced. Third, it’s flexible—serve over rice, toss with noodles, or pile on a salad. Finally, it’s budget-friendly: a handful of pantry staples transforms shrimp into a restaurant-style dinner. No special tools needed—just a hot skillet and a whisk.
The Story Behind Honey Garlic Shrimp
Honey Garlic Shrimp borrows from the sweet-savory profiles common in East and Southeast Asian home cooking. A few fun facts:
- Honey + soy + garlic is a beloved stir-fry/glaze base in many home kitchens.
- Gentle caramelization gives that glossy, sticky finish you love.
- Ginger adds warmth and aroma that balances sweet and salty notes.
- Chili flakes bring a light kick without overwhelming the sauce.
Key Ingredients in Honey Garlic Shrimp
- Shrimp: Quick-cooking protein that stays juicy and soaks up sauce.
- Garlic: Savory backbone; perfumes the whole skillet.
- Honey: Natural sweetness; helps the glaze caramelize and cling.
- Soy sauce: Umami depth and seasoning in one splash.
- Ginger paste: Warm, zesty lift that brightens the glaze.
- Chili flakes: Gentle heat to balance the sweetness.
- Olive oil: Clean sear to start; prevents sticking and overbrowning.
How to Make Honey Garlic Shrimp
- Heat the pan: Place a large skillet over medium-high heat and add olive oil. When it shimmers, you’re ready.
- Season shrimp: Pat shrimp dry. Season lightly with salt and pepper so they sear instead of steam.
- Whisk the sauce: In a bowl, stir together honey, soy sauce, chili flakes, ginger paste, and minced garlic until smooth.
- Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes until the undersides turn pink with light golden edges.
- Flip and finish: Flip shrimp and cook 30–60 seconds more until just opaque.
- Glaze it: Reduce heat to medium. Pour in the sauce and toss. Simmer, stirring, 30–90 seconds until thick, glossy, and sticky enough to coat the shrimp.
- Serve hot: Spoon over warm rice. Shower with chopped green onion for freshness and crunch.
Honey Garlic Shrimp Tips and Twists
Tips
- Dry shrimp well for better browning.
- Don’t overcook—pull as soon as they’re opaque.
- If sauce thickens too fast, splash in a tablespoon of water.
- Taste and tweak: add soy for salt, honey for sweet, lemon for brightness.
- Use a wide skillet so shrimp cook in a single layer.
Twists
- Add steamed broccoli or snap peas for a one-pan meal.
- Swap chili flakes for a dab of chili paste for deeper heat.
- Finish with sesame seeds and a squeeze of lemon or lime.
Storage, Reheating, and Make-Ahead Tips
- Storage: Cool quickly; refrigerate in an airtight container up to 3 days. Keep shrimp in the glaze so they don’t dry out.
- Reheating: Warm gently in a skillet over low heat with a teaspoon of water to loosen the sauce. Avoid blasting in the microwave.
- Make-Ahead: Whisk the sauce 2–3 days ahead and refrigerate. Prep and dry shrimp earlier in the day. Cook fresh for the best texture.
Serving Suggestions
Build a bowl with fluffy rice, scallions, and sesame seeds. Toss the shrimp and glaze with lo mein or linguine for a quick noodle night. For something lighter, spoon over a crunchy slaw with cucumber and avocado. Add roasted veggies—carrots or broccoli—to soak up extra sauce. A wedge of lemon at the table brightens every bite.
Frequently Asked Questions
Can I use frozen shrimp? Yes—thaw fully and pat dry for a good sear.
Too sweet for me—fixes? Add a squeeze of lemon or a splash more soy.
No ginger paste? Substitute ½ tsp grated fresh ginger or a pinch of ground ginger.
Gluten-free option? Use tamari or coconut aminos instead of soy sauce.
Can I double it? Yes—sear shrimp in batches so they don’t steam; combine with sauce at the end.
Enjoy Your Honey Garlic Shrimp
You’ve got a skillet, pantry staples, and minutes to spare—perfect. With this updated, streamlined method, Honey Garlic Shrimp delivers takeout-style flavor at home: sticky-sweet glaze, garlicky aroma, and tender shrimp that shine over rice. Keep this one in your weeknight rotation, then riff with veggies, noodles, and heat levels as you like. Quick, reliable, totally crave-worthy.
Explore More Recipes
Round out your plate with bright sides and smart add-ons from Abby’s Recipes:
- Balance the sweet-savory glaze with Grilled Vegetables—smoky, simple, and weeknight-friendly.
- Make a herby starch like Pesto Pasta Salad to soak up extra sauce without extra effort.
- Craving heat? Stir a pinch from Cajun Seasoning into the glaze for spicy-sweet vibes.
- Keep it refreshing with Watermelon Feta Salad—cool, salty-sweet flavors play perfectly with garlicky shrimp.
Honey Garlic Shrimp Recipe – Quick & Flavorful Dinner
Ingredients
- 1 lb shrimp peeled and deveined
- 1 Tbsp soy sauce
- ¼ tsp red chili pepper flakes
- 1 tsp ginger paste
- 2 tsp minced garlic
- 3 Tbsp honey
- 1 Tbsp olive oil
- Salt and pepper to taste
- 2 Tbsp chopped green onion for garnish
- 2 cups cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper. Add to the skillet and sauté until pink and just cooked through, 2–3 minutes per side.
- In a mixing bowl, whisk honey, soy sauce, chili flakes, ginger paste, and minced garlic until smooth.
- Reduce heat to medium, pour sauce over shrimp, and stir well.
- Cook 1–2 minutes until the sauce thickens and coats the shrimp in a sticky glaze.
- Serve immediately over rice, garnished with chopped green onion.
Notes
Calories: 280
Protein: 25g
Carbohydrates: 18g
Fat: 10g
Fiber: 1g
Sugar: 12g
Sodium: 450mg