Save This honey garlic shrimp delivers restaurant-quality flavor with minimal effort. The sweet-savory glaze caramelizes beautifully over juicy shrimp, creating a sticky coating that clings to every bite. Ready in just 20 minutes, this high-protein main dish works perfectly for weeknight dinners when you want something impressive but effortless. Serve over steamed rice, quinoa, or vegetables for a complete meal that's naturally dairy-free and packed with 24 grams of protein per serving.
I threw this together on a Tuesday night when takeout felt like too much effort but my stomach was demanding something that actually tasted good. The honey hit the hot pan and caramelized instantly, filling my tiny apartment with that smell that makes neighbors stop and ask what you are cooking.
My roommate walked in mid simmer and literally hovered over the stove with a fork, asking when dinner would be ready. That is when I knew this recipe was going into the permanent rotation.
Ingredients
- Large raw shrimp: Fresh ones sear better but frozen and thawed works perfectly if you pat them dry first
- Honey: Raw honey gives the best depth of flavor
- Low sodium soy sauce: Regular soy makes it too salty
- Rice vinegar: Apple cider vinegar works in a pinch
- Garlic: Fresh minced is non negotiable here
- Fresh ginger: Grated yourself makes a huge difference
- Olive oil: Avocado oil handles higher heat if you prefer
- Cornstarch: Optional but worth it for that glossy restaurant style finish
- Crushed red pepper flakes: Adjust based on your spice tolerance
- Sliced green onions: Add these fresh at the end
- Sesame seeds: Toast them lightly for extra flavor
Instructions
- Make the sauce base:
- Whisk honey, soy sauce, rice vinegar, garlic, and ginger in a medium bowl until the honey dissolves completely. Set aside 2 tablespoons for later.
- Coat the shrimp:
- Add shrimp to the remaining sauce and toss until every piece is covered. Let them hang out for 10 minutes if you have time.
- Sear the shrimp:
- Heat oil in a large skillet over medium high heat. Cook shrimp for 1 to 2 minutes per side until they turn pink and opaque. Remove them from the pan but keep that marinade.
- Build the glaze:
- Pour the leftover marinade into the hot skillet and let it bubble up. Mix cornstarch with water if you want it thicker and stir it in until the sauce coats a spoon.
- Bring it together:
- Toss the shrimp back into the pan and stir for 1 minute until they are glossy and coated. Top with green onions and sesame seeds right before serving.
Save This became my go to for impromptu dinner parties because it looks impressive but comes together in the time it takes to set the table.
Perfect Pairings
Rice soaks up that sauce perfectly but cauliflower rice works if you are watching carbs. Steamed broccoli or snap peas add crunch and make it feel like a complete meal.
Make It Yours
Sriracha adds a different kind of heat if you prefer it to red pepper flakes. A squeeze of lime right before serving brightens everything and cuts through the honey sweetness.
Meal Prep Magic
This reheats beautifully but the sauce thickens even more in the fridge. Add a splash of water when warming it up.
- Double the sauce and freeze half for next time
- Prep the marinade the night before
- Keep frozen shrimp on hand for emergency dinners
Save I hope this recipe finds its way into your weekly rotation like it did mine.
Recipe FAQs
- → How do I know when the shrimp are cooked through?
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Shrimp are perfectly cooked when they turn pink and opaque throughout. Avoid overcooking — they typically need just 1-2 minutes per side. Remove from heat immediately once they curl and lose their raw gray appearance.
- → Can I make the sauce thicker?
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Absolutely. Mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry, then stir into the simmering sauce. Cook for 1-2 minutes until it reaches your desired consistency.
- → Is this dish spicy?
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The red pepper flakes add mild warmth, but you can easily adjust the heat. Reduce to ½ teaspoon for subtle flavor or increase to 1 teaspoon for more kick. Omit entirely if you prefer no spice.
- → Can I use frozen shrimp?
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Yes, thaw frozen shrimp completely and pat dry before marinating. Excess moisture prevents proper searing and can make the sauce watery. Thaw overnight in the refrigerator or under cold running water.
- → What sides pair well with this dish?
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Steamed jasmine rice, cauliflower rice, or quinoa soak up the delicious sauce perfectly. Roasted broccoli, snap peas, or sautéed bok choy make excellent vegetable additions. For extra protein, serve alongside edamame or add tofu.
- → How long does this keep in the refrigerator?
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Store cooled leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving, which can toughen the shrimp.
