Honey Garlic Shrimp in 20 Minutes
Honey garlic shrimp is a sticky, glossy dinner that comes together in one pan faster than takeout arrives. Large shrimp sear quickly, then get tossed in a sauce of honey, garlic, soy sauce, and a little butter that clings to every piece.
Most of the time goes into drying the shrimp; the cooking itself takes only a few minutes. The recipe card below has the full ingredient list and steps.
Honey Garlic Shrimp in 20 Minutes
Equipment
- Large skillet (12-inch)
- Small bowl
- Whisk
- Tongs or spatula
Ingredients
- 1 pound large shrimp 21–25 per pound, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup honey
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 2 green onions thinly sliced
- Cooked white rice for serving (optional)
Instructions
- Pat the shrimp very dry and season with the salt and pepper. In a small bowl, whisk together the honey, soy sauce, and cornstarch mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Transfer to a plate.
- Reduce the heat to medium. Add the butter and garlic and cook for 30 seconds, stirring, until fragrant.
- Stir the sauce, pour it into the pan, and simmer for 1–2 minutes, until it bubbles and thickens.
- Return the shrimp to the pan and toss for about 1 minute, until glossy and heated through. The shrimp should be opaque all the way through (145°F / 63°C).
- Sprinkle with green onions and serve over rice if desired.
Notes
Why This Honey Garlic Shrimp Recipe Works
Cooking the shrimp first and taking them out of the pan keeps them tender. Shrimp turn rubbery when they sit in simmering sauce, so the sauce thickens on its own and the shrimp go back in only to get coated.
A small amount of cornstarch turns the honey and soy into a glaze that sticks instead of pooling on the plate. Butter, added with the garlic, rounds out the sweetness and gives the sauce its shine.
Choosing the Best Shrimp
Large shrimp are the easiest to cook well because they give you a little more time before they overcook. Raw shrimp sold already peeled and deveined save the most prep. Tail-on shrimp look nice on the plate; tail-off shrimp are easier to eat over rice.
Frozen shrimp are a good choice, since most shrimp are frozen soon after harvest. Thaw them under cold running water, then dry them thoroughly. Wet shrimp steam instead of searing and water down the sauce.
Tips for Sticky Honey Garlic Shrimp
Use a large pan and keep the shrimp in one layer. Crowding drops the pan temperature, and the shrimp release liquid instead of browning.
Watch the color. Shrimp are done as soon as they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
Lower the heat before adding the garlic, and stir the sauce right before it goes into the pan, since the cornstarch settles quickly.
What to Serve with Honey Garlic Shrimp
Steamed white or jasmine rice is the classic base and soaks up the extra sauce. Fried rice also works; our easy chicken fried rice recipe makes a good side. For vegetables, serve steamed broccoli, green beans, or snap peas on the side.
Want shrimp and vegetables cooked together in one pan? Try our shrimp and vegetable stir fry. For a savory stir fry with chicken, see our easy chicken stir fry.
Variations
Add a pinch of red pepper flakes or a little sriracha to the sauce for heat. Swap the honey for maple syrup if that is what you have. A squeeze of lime at the end adds freshness and cuts the sweetness.
Storage and Reheating
Honey garlic shrimp is best eaten right away. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warm, since shrimp toughen quickly when reheated.
Honey Garlic Shrimp FAQ
Can I use cooked shrimp? Raw shrimp give the best texture. If you only have cooked shrimp, make the sauce first, then add the shrimp just long enough to warm through.
Can I make honey garlic shrimp without soy sauce? Use tamari for a gluten-free version or coconut aminos for a soy-free sauce. Coconut aminos are sweeter, so you may want a little less honey.
How do I keep the sauce from burning? Honey burns quickly over high heat. Lower the heat before the sauce goes in and keep it at a gentle bubble.
