Save The first time I made honey garlic shrimp, my kitchen smelled like a restaurant takeout bag but better. My roommate walked in from her evening class and immediately asked what takeout place I had discovered. When I told her it was just shrimp, honey, and garlic sizzling in a skillet, she looked at me like I had revealed a magic trick. We ate standing up at the counter, dipping pieces of crusty bread into the extra sauce on our plates.
I started making this shrimp recipe regularly during my first year of teaching when weeknight dinners felt impossible. One Tuesday, I doubled the recipe because my brother was visiting, and he literally licked his plate clean. Now he requests it every time he visits, and I have learned to always make extra rice because the sauce is too good to waste.
Ingredients
- 1 lb large shrimp, peeled and deveined: I leave the tails on sometimes because they look beautiful, but remove them if you are eating this casually
- 1/2 tsp kosher salt and 1/4 tsp black pepper: Seasoning the shrimp first builds a foundation of flavor
- 1/3 cup honey: This creates that gorgeous sticky glaze that coats everything
- 1/4 cup low-sodium soy sauce: Regular soy sauce can make the sauce too salty, so stick with low-sodium
- 4 garlic cloves, minced: Do not use jarred garlic here because fresh garlic makes all the difference
- 1 tbsp fresh ginger, grated: Fresh ginger adds a bright kick that dried ginger cannot replicate
- 1 tbsp rice vinegar: This cuts through the sweetness and balances everything beautifully
- 1/2 tsp crushed red pepper flakes: Add more if you like heat, but start small
- 1 tbsp vegetable oil or sesame oil: Sesame oil adds incredible flavor but vegetable oil works perfectly too
- 2 tbsp green onions, thinly sliced: These add a fresh pop of color and mild onion flavor
- 1 tsp toasted sesame seeds: Totally optional but they make the dish look restaurant-worthy
Instructions
- Mix the glaze:
- Whisk together the honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl until the honey is fully dissolved
- Prep the shrimp:
- Pat the shrimp very dry with paper towels, then season them generously with salt and pepper on both sides
- Heat the pan:
- Warm the oil in a large skillet over medium-high heat until it shimmers slightly
- Sear the shrimp:
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they are just turning pink
- Add the sauce:
- Pour the glaze over the shrimp and stir gently, letting it bubble and thicken for 2 to 3 minutes
- Finish and serve:
- Remove from heat immediately, sprinkle with green onions and sesame seeds, and serve over steamed rice
Pin it This shrimp dish became my go-to for impromptu dinner parties because it looks fancy but takes almost no effort. Last summer, I served it at a rooftop gathering with friends, and someone actually asked for the recipe before they even finished their first bite. That is always the sign of a winner.
Making It Your Own
I have swapped chicken thighs or cubed tofu for the shrimp when I wanted something different, and both absorb this glaze beautifully. Sometimes I throw in snap peas or bell peppers during the last minute of cooking for extra crunch and color.
The Perfect Rice
Jasmine rice is my favorite pairing because its floral perfume complements the sweet glaze. Make sure your rice is fully cooked and fluffy before serving, because the sauce clings better to dry grains than sticky ones.
Leftovers and Storage
This shrimp keeps beautifully in the refrigerator for up to two days, though the sauce thickens when cold. Reheat gently in a skillet with a splash of water to loosen the glaze, or serve cold over salad greens for lunch.
- Avoid microwaving if possible because the shrimp can become rubbery
- Store any extra sauce separately to drizzle over rice later
- The flavors actually meld together overnight, so leftovers are delicious
Pin it This honey garlic shrimp has saved more weeknights than I can count, and it still feels like a treat every single time. Simple, fast, and always delicious.
Frequently Asked Questions
- → What type of shrimp works best?
Large, peeled, and deveined shrimp are ideal for even cooking and easy glazing in this dish.
- → Can I adjust the spiciness?
Yes, crushed red pepper flakes can be added or omitted depending on your heat preference.
- → What’s a good substitute for soy sauce?
Low-sodium tamari or coconut aminos work well for a gluten-free alternative with similar savory depth.
- → How to prevent shrimp from overcooking?
Cook shrimp quickly over medium-high heat in batches to avoid overcrowding and keep them tender.
- → What sides complement this dish?
Steamed rice or noodles balance the sweet and savory flavors, and lightly sautéed veggies add fresh texture.