I first made this Honey Garlic Shrimp on a whim after work, and Michael stood at the counter eating them straight from the pan with his fingers. The sticky-sweet glaze clings to every bite, and the hint of ginger adds warmth without being spicy. It's one of those recipes that looks fancy but comes together in about 20 minutes with ingredients you probably already have.
If you love quick Honey Garlic Shrimp dishes, you'll also want to try this Easy Keto Philly Cheesesteak Casserole recipe or this Easy Salsa Verde Chicken Casserole recipe for more weeknight inspiration. For a lighter option, check out this Easy Chicken Divan Casserole recipe . The smell of garlic hitting hot oil always brings me back to those nights when dinner needs to happen fast but still taste like you tried.
Why You'll Love This Honey Garlic Shrimp
This recipe checks all the boxes. It's quick enough for a weeknight but tasty enough to serve guests. The Honey Garlic Shrimp cook in under 5 minutes, and the glaze thickens into this beautiful, sticky coating that makes every bite feel indulgent.
The balance between sweet honey and salty tamari soy sauce is spot-on. You get a little heat from the red pepper flakes and a brightness from fresh ginger that keeps things interesting. Plus, it's naturally gluten-free if you use tamari or coconut aminos.
I love how simple the ingredient list is. No fancy pantry items, no complicated techniques. Just real food cooked with a little bit of care .
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Honey Garlic Shrimp Ingredients
Here's everything you need to make this simple, flavorful Honey Garlic Shrimp dish.
See Recipe Card Below This Post For ingredients Quantites
- Honey: Adds natural sweetness and helps create the glossy glaze that coats the Honey Garlic Shrimp beautifully.
- Tamari soy sauce (or coconut aminos): Brings salty, umami depth to balance the honey. Tamari is gluten-free, and coconut aminos work great for a soy-free option.
- Garlic cloves, minced: The star of the show. Fresh garlic gives the sauce its bold, aromatic flavor.
- Freshly grated ginger: Adds a warm, slightly spicy note that brightens the whole dish. Fresh ginger makes a big difference here.
- Crushed red pepper flakes: Just a touch of heat to keep things interesting without overwhelming the sweetness.
- Olive oil: Used to cook the Honey Garlic Shrimp and prevent sticking. Any neutral oil works too.
- Raw shrimp, peeled and deveined: The protein base. Look for Honey Garlic Shrimp that's already cleaned to save time.
- Finely chopped cilantro or parsley: Fresh herbs at the end add color and a pop of brightness.
- Green onion, thinly sliced: A mild onion flavor and a pretty garnish that finishes the dish.
how to make Honey Garlic Shrimp
Make the sauce: In a small bowl, stir together the honey, tamari soy sauce, minced garlic, grated ginger, and red pepper flakes until everything is well combined. The honey might be thick, so give it a good stir to blend smoothly.
Marinate the shrimp: Place the Honey Garlic Shrimp in a separate bowl and pour about one-third of the sauce over them. Toss gently to coat every piece, then let them sit for 15 to 20 minutes. This gives the shrimp time to soak up all that garlicky sweetness.
Cook the shrimp: Heat the olive oil in a pan over medium-high heat until it shimmers. Add the Honey Garlic Shrimp in a single layer, leaving the leftover marinade behind. Cook for 1 to 2 minutes per side until they turn pink and just barely cooked through. Don't overcook them or they'll get rubbery.
Add the sauce: Pour the remaining two-thirds of the sauce into the pan and bring it to a simmer. Stir it with the Honey Garlic Shrimp as the sauce reduces slightly and warms through, about 1 minute. The glaze should thicken and cling to the shrimp.
Finish and serve: Turn off the heat, stir in the chopped cilantro or parsley, and top with sliced green onions. Serve warm and enjoy the sticky, flavorful goodness.
Substitutions and Variations
You can tweak this recipe to fit what you have on hand or your dietary needs.
Use coconut aminos instead of tamari for a soy-free and Paleo-friendly version. The flavor is slightly sweeter but still delicious.
Swap the Honey Garlic Shrimp for chicken thighs or breast cut into bite-sized pieces. Cook them a bit longer until they reach 165°F inside.
If you don't have fresh ginger, use about half a teaspoon of ground ginger. It won't be quite as bright, but it still works.
For extra vegetables, toss in broccoli florets, snap peas, or bell peppers when you add the sauce. They'll soak up the glaze and make it a one-pan meal.
You can also serve this over rice, noodles, or cauliflower rice to stretch the servings and soak up all that sauce.
Equipment for Honey Garlic Shrimp
This recipe keeps things simple with just a few basic tools.
You'll need a small bowl for mixing the sauce and a separate bowl for marinating the shrimp. A good pan, like a skillet or sauté pan, works best for cooking the Honey Garlic Shrimp evenly over medium-high heat.
Keep a spoon handy for stirring, and grab a sharp knife for chopping the cilantro, parsley, and green onions.
That's it. No fancy gadgets required.
How to Store and Reheat
Store any leftover Honey Garlic Shrimp in an airtight container in the fridge for up to 2 days. The shrimp can get a little firmer when cold, but they still taste great.
To reheat, warm them gently in a pan over low heat with a splash of water or broth to loosen the sauce. You can also microwave them in 30-second intervals, stirring in between, but be careful not to overcook.
I don't recommend freezing this dish since Honey Garlic Shrimp can get mushy when thawed. It's best enjoyed fresh.
expert tips
Don't skip the marinating step. Even 15 minutes makes a difference in flavor. The Honey Garlic Shrimp absorb the sauce and taste better with every bite.
Use fresh garlic and ginger if you can. The flavor is sharper and more vibrant than jarred or powdered versions.
Cook the Honey Garlic Shrimp in a single layer without crowding the pan. If your pan is too small, cook them in batches so they get a nice sear instead of steaming.
Watch the Honey Garlic Shrimp closely. They cook fast, and overcooked shrimp turn rubbery. Pull them off the heat as soon as they're pink and opaque.
Save some of the sauce to drizzle over rice or veggies. It's too good to waste.
If you like things spicier, add more red pepper flakes or a dash of sriracha to the sauce.
FAQ
How to cook honey garlic prawns?
Prawns and Honey Garlic Shrimp cook the same way. Marinate them in the honey garlic sauce for 15 to 20 minutes, then sear them in a hot pan for 1 to 2 minutes per side. Add the remaining sauce, let it simmer briefly, and serve. My tip: Don't overcook them or they get tough.
How long should garlic be soaked in honey?
For this recipe, you're not soaking garlic in honey separately. The garlic is mixed into the sauce with honey, soy sauce, and ginger, then used right away. If you're making fermented honey garlic for other uses, that takes about a month, but that's a different thing entirely.
How many minutes to cook garlic shrimp?
Garlic Honey Garlic Shrimp cook in about 3 to 4 minutes total, or 1 to 2 minutes per side. They're done when they turn pink and opaque. I always pull them off the heat a little early because they keep cooking in the hot pan.
What goes well with honey garlic shrimp?
Steamed rice, fried rice, or noodles are my go-to sides. Roasted vegetables like broccoli, asparagus, or snap peas also pair beautifully. For a lighter meal, serve it over a crisp salad or with cauliflower rice.
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Honey Garlic Shrimp
Ingredients
Method
- In a small bowl, combine honey, tamari soy sauce, garlic, ginger, and red pepper flakes. Stir until well combined.
- Place shrimp in a separate bowl and pour one-third of the sauce over them. Toss to coat, and let marinate for 15-20 minutes.
- Heat olive oil in a pan over medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1-2 minutes on each side until the shrimp turn pink and are just cooked through.
- Add the remaining sauce to the pan, stirring with the shrimp. Allow the sauce to simmer for about a minute, letting it reduce slightly and warm through.
- Remove from heat and stir in the chopped cilantro or parsley. Garnish with sliced green onions and serve immediately.
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