Honey Garlic Shrimp Recipe: Easy Sticky Shrimp in 15 Minutes
Muhammad Fikri Gunawan · · 6 min read
Honey garlic shrimp is shrimp seared in a hot pan and tossed in a sweet, savory and sticky sauce of honey, garlic and soy. With one skillet, you can have it on the table in about 15 minutes.
Quick answer: what is honey garlic shrimp?
Honey garlic shrimp is shrimp seared in a hot pan and tossed in a glossy sauce of honey, garlic and soy sauce, balanced with a squeeze of lime or a splash of rice vinegar. It is sweet, savory and sticky, and it is on the table in about 15 minutes: 5 minutes of prep and 10 minutes at the stove. The recipe below serves 4 as a main dish with rice.
The trick is to cook the shrimp briefly and thicken the sauce separately, so the shrimp stay juicy and the glaze clings to them instead of turning watery.
Key takeaways
- Pat the shrimp dry. Dry shrimp sear instead of steaming.
- Cook each side for only 1 to 2 minutes. Shrimp that curl into a loose "C" are done, while a tight "O" means overcooked.
- Add the garlic late and the honey sauce last, so neither burns.
- Simmer the sauce until it coats a spoon, then return the shrimp for the final 30 seconds.
Ingredients (serves 4)
- 1 pound (450 g) large shrimp, peeled and deveined
- 2 tablespoons neutral cooking oil, plus 1 tablespoon butter (optional)
- 5 cloves of garlic, minced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon lime juice or rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 1/2 teaspoon grated fresh ginger (optional)
- 1/4 teaspoon black pepper, plus a pinch of chili flakes if you like heat
- To finish: 1 sliced scallion and a pinch of sesame seeds
- To serve: steamed rice, and broccoli, bok choy or cucumber slices
How to make honey garlic shrimp step by step
- Mix the sauce. Whisk the honey, soy sauce, lime juice, ginger and cornstarch mixture in a small bowl.
- Dry the shrimp. Pat them very dry with paper towels and sprinkle with pepper.
- Sear. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, cook for 1 to 2 minutes per side until pink, then move them to a plate.
- Cook the garlic. Lower the heat to medium, add the butter and garlic, and stir for 20 to 30 seconds until fragrant but not browned.
- Simmer the sauce. Pour in the sauce and let it bubble for 1 to 2 minutes until thick and glossy.
- Toss. Return the shrimp and any juices to the pan and turn them in the sauce for 30 seconds.
- Serve. Top with scallion and sesame seeds and serve right away over rice.
Tips for juicy shrimp and a glossy glaze
How to keep the shrimp juicy
Large shrimp cook in just a few minutes and keep cooking in the hot sauce, so take them off the heat when they are about 90 percent done. They are ready when the flesh is pink and opaque, and the safe internal temperature is about 63°C (145°F).
How to get a sticky glaze that does not burn
Honey scorches quickly over high heat. Lower the heat before you add the sauce, and use the small cornstarch slurry so the glaze thickens in a minute or two without long simmering.
Fresh vs. frozen shrimp
Frozen shrimp work very well. Thaw them in a bowl of cold water for about 15 minutes, then drain and dry them thoroughly. Shell-on shrimp add more flavor but take longer to eat, so peeled shrimp suit a weeknight meal.
Honey garlic shrimp variations
- Spicy: add 1 teaspoon of sriracha or a pinch of chili flakes to the sauce.
- Indonesian-style: replace 1 tablespoon of the soy sauce with kecap manis for deeper sweetness, and add sliced bird's-eye chili.
- Sheet pan: roast the shrimp at 220°C (425°F) for 6 to 8 minutes, then toss with the warm sauce.
- Dairy-free: skip the butter and use oil only.
What to serve with honey garlic shrimp
Steamed jasmine rice soaks up the sauce best. Add stir-fried broccoli or bok choy, a cucumber salad, or noodles. For a lighter plate, serve the shrimp over cauliflower rice or a bowl of greens.
Storage and food safety
Refrigerate leftovers within 2 hours of cooking in an airtight container and eat them within 2 days. Reheat gently in a pan until steaming hot, because high heat makes shrimp rubbery. Shrimp is a common allergen, so tell guests what is in the dish. Honey should not be given to children under 12 months.
Frequently asked questions
How long does it take to make honey garlic shrimp?
About 15 minutes: roughly 5 minutes of prep and 10 minutes of cooking.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose "C" shape. If they curl into a tight "O", they are overcooked. The internal temperature should reach about 63°C (145°F).
Can I use frozen shrimp for honey garlic shrimp?
Yes. Thaw them in cold water for about 15 minutes, drain, and pat them very dry before cooking so they sear instead of steaming.
What can I use instead of honey?
Maple syrup works in the same amount. The flavor is slightly different but the glaze thickens in the same way.
Why is my honey garlic sauce too thin or too salty?
If it is thin, simmer it a little longer or add a bit more of the cornstarch mixture. If it is too salty, use low-sodium soy sauce next time, or balance it with extra lime juice and a spoonful of water.
Can I make honey garlic shrimp ahead of time?
You can mix the sauce up to 3 days ahead and keep it in the fridge. Cook the shrimp just before serving so they stay tender.
Final thoughts
Honey garlic shrimp is proof that a fast dinner does not need a long ingredient list. Dry the shrimp, sear them quickly, and finish in a thick, glossy sauce, and you will have a sweet and savory dish that works over rice any night of the week.
