There’s something magical that happens when honey meets garlic in a hot pan—a sweet, savory alchemy that transforms simple shrimp into something spectacular. This honey garlic shrimp recipe is a fast, one-pan wonder with a sticky, glossy sauce that clings perfectly to the shrimp. It’s a weeknight hero that feels fancy but comes together in under 20 minutes.

Why You’ll Love This Honey Garlic Shrimp

• Incredibly fast: From fridge to plate in under 20 minutes.
• Magic sauce: Perfect sweet-savory balance with a sticky, glossy texture.
• Versatile serving: Great over rice, noodles, or with veggies.
• Indulgent yet simple: Tastes like takeout but is healthier and homier.

Ingredients & Tools

• 1 lb (450 g) large raw shrimp, peeled and deveined
• 3 tbsp honey
• 4 cloves garlic, minced
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable or avocado oil, for cooking
• 2 green onions, thinly sliced
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp freshly grated ginger (optional, but recommended)
• Toasted sesame seeds for garnish

Tools: A large skillet (non-stick or cast-iron works great), a small bowl for the sauce, and a set of tongs.

Notes: Using fresh, raw shrimp is key here—they cook quickly and stay tender. And don’t be shy with the garlic; it mellows beautifully as it cooks, creating the foundation of that incredible aroma.

Nutrition (per serving)

Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp dry. This is the single most important step for getting a good sear instead of steaming them. Use paper towels to thoroughly dry the shrimp before they hit the hot pan.
• Mince, don’t press, the garlic. A garlic press can make the garlic bitter. Taking the extra minute to mince it finely with a knife gives you a sweeter, more rounded garlic flavor in the final sauce.
• Have everything pre-measured. This recipe cooks fast, so having your sauce mixed and your garnishes ready means you can focus on the cooking without any frantic scrambling.
• Don’t skip the cornstarch slurry. This is what transforms the sauce from a thin liquid into that gorgeous, glossy, sticky glaze that clings perfectly to the shrimp.

How to Make Honey Garlic Shrimp

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 2 days.
• Freezer: Freeze in a sealed container for up to 1 month. Thaw in fridge before reheating.
• Reviving: Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — The fluffy, fragrant rice is the perfect neutral canvas to soak up every last drop of that incredible honey garlic sauce.
• Simple stir-fried broccoli — The slight bitterness and crisp texture of the broccoli provides a wonderful contrast to the sweet, rich shrimp.
• Quick-pickled cucumber salad — A bright, acidic, and crunchy side that cuts through the richness and cleanses the palate beautifully between bites.

Drinks

• A crisp lager or pilsner — The beer’s carbonation and mild bitterness work to cut through the sticky-sweet sauce, making each bite taste fresh and new.
• Iced green tea with lemon — Its light, slightly astringent quality is a non-alcoholic option that complements the Asian-inspired flavors without overpowering them.

Something Sweet

• Mango sorbet — The tropical, fruity sweetness of the sorbet feels like a natural, light, and refreshing finale after the savory main course.
• Fortune cookies and fresh orange wedges — A classic, simple ending that continues the theme and leaves a bright, citrusy note on the tongue.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Cook them just until they turn pink and opaque, then get them out of the pan. They’ll finish heating through when you add them back to the sauce.
• Adding the sauce to a cold pan. You need that initial sizzle when the sauce hits the hot skillet to wake up all the flavors and start the reduction process immediately. A cold pan will make the sauce taste flat.
• Crowding the skillet. If you pile all the shrimp in at once, they’ll steam instead of sear. Give them space! This ensures you get those lovely caramelized bits rather than a watery result.
• Skipping the slurry. Without the cornstarch, your sauce will be thin and soupy, sliding right off the shrimp and pooling at the bottom of your plate instead of creating that signature sticky glaze.

Expert Tips

• Tip: For a flavor boost, marinate the shrimp. If you have an extra 15 minutes, toss the raw, dried shrimp in just one tablespoon of the soy sauce and the sesame oil. Let them sit in the fridge while you prep everything else. It adds an extra layer of savory depth.
• Tip: Add a kick of heat. If you like a little spice, add a teaspoon of sriracha or a half-teaspoon of red pepper flakes to the sauce mixture. The sweet-heat combination is absolutely addictive.
• Tip: Use the best honey you can. The honey is a primary flavor here, so a good-quality, flavorful honey (like wildflower or orange blossom) will make a noticeable difference compared to a generic, ultra-processed one.
• Tip: Don’t waste the sauce! If you’re serving this with rice, pour any extra sauce left in the skillet directly over the rice. Trust me, you’ll want to savor every last bit.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often the freshest option. Just be sure to thaw them completely overnight in the fridge or by placing the sealed bag in a bowl of cold water. The most important step is to pat them thoroughly dry with paper towels before cooking to ensure a good sear instead of a steam.

How can I tell when the shrimp are cooked perfectly?
You’re looking for two visual cues: color and shape. The shrimp will turn from gray and translucent to a solid pinky-white and opaque. Their shape will also change from straight to a loose “C” shape. If they curl into a tight “O”, they’re likely overdone, so aim for that gentle curve.

Can I make this sauce ahead of time?
You sure can! The honey garlic sauce can be mixed and stored in an airtight container in the fridge for up to 5 days. This is a fantastic meal-prep shortcut for an even faster weeknight dinner. Just give it a good stir before using.

What can I use instead of soy sauce?
For a gluten-free version, tamari is a perfect 1:1 substitute. If you’re looking to reduce sodium, you can use a low-sodium soy sauce. For a soy-free alternative, coconut aminos work wonderfully, though they will make the sauce a bit sweeter and less salty.

Is it okay to double this recipe?
Yes, but with one caveat: don’t double the batch in the same pan. To get that essential sear on the shrimp, you must cook in batches to avoid overcrowding. You can, however, double the sauce recipe in the same skillet after you’ve cooked all the shrimp.