Honey garlic shrimp is one of those weeknight miracles I reach for when I want something fast, bright, and a little indulgent without a lot of fuss. The first time I made this, the kitchen filled with a warm, honeyed steam that cut through the weekday haze; the garlic scent softened and turned almost nutty, and the shrimp browned just enough to give a thin caramel edge that sings against the sweet sauce. It’s sweet, savory, slightly tangy, and a touch spicy if you like — and it plays well for everything from a rushed solo dinner to a relaxed dinner-party main.
I love how versatile honey garlic shrimp is. It’s flexible with sides, forgiving on substitutions, and you can scale it up or down without losing the core flavors. I usually make this on evenings when I want something comforting but quick — 20 minutes from start to finish, with a short marinade that gives the shrimp enough flavor without being precious.
Ingredients You’ll Need
- Honey – adds the sweet backbone and helps the sauce caramelize; use a good-tasting honey for the best flavor.
- Tamari or soy sauce – brings salty umami; tamari is a great gluten-free option, coconut aminos work too for a milder taste.
- Garlic – freshly minced garlic gives a punchy aromatic base; it mellows and sweetens when cooked.
- Fresh ginger – a little grated ginger adds brightness and lifts the sauce.
- Crushed red pepper flakes – for heat; optional and adjustable depending on your spice preferences.
- Olive oil – used to sear the shrimp; you can swap for neutral oil if you prefer a cleaner flavor.
- Shrimp (peeled and deveined) – the star; use medium to large shrimp for the best texture and presentation.
- Cilantro or parsley – chopped, stirred in at the end for a fresh herb note and color.
- Green onion – thinly sliced as a bright garnish that adds crunch and a mild onion bite.
- Optional vegetables – bell peppers, snap peas, broccoli, or bok choy are great companions to bulk this out.
Step-by-Step Cooking Instructions
Prep time: 2 minutes (hands-on). Cook time: 4 minutes on the stove (plus a short marinade). Total time including marinating: about 26 minutes. Yield: about 4 servings.
- Make the sauce in a small bowl by stirring together 1/3 cup honey, 1/4 cup tamari (or soy sauce), 4 cloves of minced garlic, 1 teaspoon freshly grated ginger, and 1/4 teaspoon crushed red pepper flakes. It smells intensely sweet and garlicky at first — that’s normal; it’ll mellow when it hits the pan.
- Place 1 pound of peeled and deveined raw shrimp in a separate bowl. Pour about one-third of the sauce over the shrimp and toss to coat. Let this marinate for 15–20 minutes in the fridge. I sometimes pat the shrimp dry first so they sear better; if they’re too wet they’ll steam, and you lose that slight caramelization.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. You want the oil hot but not smoking — a shimmer across the pan is your cue. Add the shrimp in a single layer (discard any leftover marinade). Cook for 1 to 2 minutes per side until the shrimp turn pink and opaque, with a thin golden edge. They’ll curl into a loose “C” when done — if they curl tightly into an “O,” that’s a sign you’ve overcooked them a touch.
- Pour the remaining two-thirds of the sauce into the pan and bring it to a simmer. Stir the shrimp as the sauce warms and slightly reduces, about 1 minute. The sauce should thicken a little and become glossy enough to coat the shrimp. If it’s not thickening, see the sauce troubleshooting notes below.
- Turn off the heat. Stir in a tablespoon of finely chopped cilantro or parsley for freshness. Top with thinly sliced green onion and serve right away over rice, noodles, or greens.
If you’re a fan of shrimp dishes, you should definitely try our creamy garlic butter shrimp for a rich and flavorful meal.
Tips for Perfect Shrimp
I’ve cooked shrimp more ways than I can count, and a few consistent habits make a huge difference:
- Don’t overcook: Shrimp go from perfect to rubbery in a heartbeat. Aim for 1–2 minutes per side on medium-high heat, and pull them off just when they turn opaque and curl to a loose “C.”
- Pat dry before searing: Moisture equals steam. If your shrimp are wet, pat them with paper towels to help the surface brown and caramelize the honey.
- Marinate briefly: The short 15–20 minute marinade gives great flavor without breaking down the texture. Long marinades with acidic ingredients can make shrimp mealy.
- Heat control: Medium-high heat is key. Too high and the honey will burn; too low and the shrimp won’t get any sear. If the sauce starts to scorch, lower the heat and add a splash of water to loosen and cool it down.
- Use fresh aromatics: Fresh garlic and ginger give brightness you can’t get from powders. Mince garlic finely so it disperses and doesn’t burn.
- Devein if needed: Deveining is more about texture and appearance. If you buy shrimp that aren’t deveined, running a paring knife along the back to remove the vein improves the eating experience.
Serving Suggestions and Pairings
Honey garlic shrimp is outrageously flexible. I often serve it over plain jasmine rice because the rice soaks up the glossy sauce; other times I toss it with noodles and a handful of stir-fried vegetables for a complete one-pan meal. A squeeze of lime or a scattering of sesame seeds lifts it further.
For a delightful meal, serve your honey garlic shrimp with our honey glazed salmon rice bowls.
- Rice: Jasmine or basmati absorbs the sauce; brown rice works if you want extra fiber.
- Noodles: Toss with udon, soba, or even spaghetti for a quick stir-fry noodle bowl.
- Vegetables: Stir-fried broccoli, snap peas, bell peppers, or wilted spinach add color and texture.
- Salads: Serve the shrimp warm over a bed of greens with a light vinaigrette for a brighter plate.
- Garnishes: Cilantro, green onion, sesame seeds, or a squeeze of citrus all add finishing layers.
Variations: Substituting Proteins
Want to use something other than shrimp? The honey-garlic profile pairs well with many proteins — just adjust cooking times and textures.
For a spicy alternative, you might enjoy our bang bang shrimp recipe, which offers an exciting twist.
If you’re looking to switch things up, try using garlic butter baked scallops instead of shrimp for a delectable variation.
- Chicken: Use thinly sliced chicken breasts or thighs and cook until internal temperature reaches 165°F (about 6–8 minutes, depending on thickness). Brown the chicken first, then add the sauce to finish and glaze.
- Tofu: Press extra-firm tofu, cube, and pan-fry until edges are crisp. Toss in the warmed sauce at the end so the tofu soaks up the flavor without falling apart.
- Scallops: Sear large scallops 1–2 minutes per side until golden; they take a similar short cooking time but won’t handle long simmering in the sauce.
- Salmon: Fillets work beautifully — sear skin-side down, finish in the oven, and spoon the honey garlic sauce on top.
Making Honey Garlic Sauce from Scratch
Making the sauce from scratch is fast and gives you control over sugar, salt, and heat. Here’s the simple formula I use and tweak depending on mood:
- Combine 1/3 cup honey, 1/4 cup tamari (or soy sauce), 4 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes in a small bowl. This base is balanced — sweet, salty, and slightly spicy.
- If you prefer a thicker sauce, make a cornstarch slurry with 1 teaspoon cornstarch mixed into 1 tablespoon cold water and add it to the warmed sauce in the pan. Stir and simmer until glossy and slightly thickened.
- Taste and adjust: if it’s too sweet, add a splash more tamari or a squeeze of lemon; too salty, add a bit more honey or a splash of water. If the honey tastes like it’s cooking too quickly and darkening, reduce the heat and stir constantly — honey burns fast.
- Make-ahead tip: the sauce keeps in the fridge for up to a week in an airtight container. Warm gently before using.
Homemade sauce avoids hidden additives and lets you tailor the flavor — use less honey for a lighter glaze, or swap tamari for coconut aminos for a different salty profile.
Nutrition and Health Benefits
A typical serving of this honey garlic shrimp (as prepared here) runs around 245 calories, with roughly 5 g fat, 25 g carbohydrate, and 25 g protein. Shrimp is an excellent lean protein source — it’s low in calories but high in protein and supplies iodine and several B vitamins. Honey provides quick energy and a pleasant sweetness; use less if you’re watching carbs.
This dish can be adapted to fit many diets:
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
- Low-carb: Reduce the honey or use a sugar-free honey substitute; load up on low-carb veggies.
- High-protein: Serve with cauliflower rice or a bed of greens instead of grains.
Adding seasonal vegetables like snap peas in spring or roasted Brussels sprouts in winter boosts fiber, vitamins, and makes the dish more balanced.
Conclusion: Why You’ll Love This Recipe
This honey garlic shrimp is quick, forgiving, and full of flavor — the kind of recipe that becomes a reliably good weeknight main. The sauce is glossy and coats each bite with sweet-savory goodness, the shrimp stay tender if you follow the timing, and the whole thing comes together in under half an hour. I’ve made variations with tofu and chicken when guests needed different options, and the basic method worked every time.
Try this the next time you want a fast but satisfying meal. Start with the basic recipe, then tweak the heat, herbs, and sides until it truly feels like your version. And when you do, I’d love to hear what you changed — that’s how family recipes are born.
FAQ
- How do I store leftover honey garlic shrimp?You can store leftover honey garlic shrimp in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave.
- Can I use frozen shrimp for this recipe?Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating and cooking to ensure even cooking.
- What can I substitute for tamari soy sauce?You can substitute tamari soy sauce with regular soy sauce or coconut aminos for a gluten-free option. Each will give you a slightly different flavor, but will still taste great!
- How can I make this dish spicier?To add more heat, you can increase the amount of crushed red pepper flakes or even add some sriracha or chili paste to the sauce!
- What can I serve with honey garlic shrimp?Honey garlic shrimp pairs wonderfully with rice, noodles, or vegetables. You can also serve it with a fresh salad or stir-fried veggies for a complete meal.
Honey Garlic Shrimp
Ingredients
Method
- In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.
- Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.
- Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.
- Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.
- Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.