This juicy honey garlic shrimp is quick to prepare and offers an irresistible sweet-and-savory bite. Perfect for busy weeknights, it’s made from simple pantry staples and pairs beautifully with rice, noodles, or a fresh salad.
Pair this recipe with other family favorites like honey garlic salmon or honey garlic pork chops for an easy, Asian-inspired weeknight menu.
Why you’ll love it
Shrimp naturally carry a mild sweetness that complements the Asian-style honey garlic sauce in this dish. They cook quickly, making them ideal for busy evenings, and come out plump, tender, and flavorful. This recipe is also a gentle introduction to shellfish for picky eaters or children.
The honey and garlic base creates a simple sticky glaze that’s balanced with a splash of lemon juice and soy sauce for savory depth. Serve these glazed shrimp over a mound of rice or your favorite noodles for an easy, satisfying meal.
What you’ll need
- Shrimp – raw, thawed, peeled and deveined (31–40 per pound is recommended for texture)
- Honey – the source of sweetness and glaze
- Soy sauce – low-sodium is ideal to control salt
- Lemon juice – brightens and balances the sauce
- Garlic – fresh minced garlic for savory flavor
- Cornstarch – helps thicken the sauce to a glossy glaze
- Olive oil and butter – used to pan-fry the shrimp
- Scallions – thinly sliced for a fresh finish
Helpful tips
- Buy raw shrimp for the best texture. Shrimp sold at seafood counters are often previously frozen and simply thawed for display.
- Shrimp cook very quickly; remove them from heat as soon as they are opaque and pink to avoid a rubbery texture.
How to make honey garlic shrimp
The section below provides an overview. Full ingredient amounts and step-by-step instructions follow in the recipe card.
Start by thawing shrimp in a colander under cool running water if frozen. Whisk honey, soy sauce, water, lemon juice, minced garlic, and cornstarch together in a bowl until smooth. Heat oil and butter in a skillet over medium-high heat, then cook the shrimp for a couple of minutes until they begin to turn pink.
Reduce heat to medium, pour the sauce into the pan, and cook until the shrimp are cooked through and the sauce thickens slightly. If the sauce becomes too thick, stir in a splash of water. Finish with chopped scallions, an optional sprinkle of sesame seeds, and a squeeze of fresh lemon juice to taste.
Substitutions and variations
- Adjust cooking time for different shrimp sizes; shrimp are done when pink and opaque and just beginning to curl.
- Replace lemon juice with apple cider vinegar for a tangier profile.
- Try the same sauce with chicken, salmon, or pork for a different protein option.
What to serve with honey garlic shrimp
- Jasmine rice is a classic pairing to soak up the glaze. Fried rice or Asian-style noodles also work well.
- Use the shrimp in lettuce wraps for a lighter presentation.
- Serve alongside a fresh salad or a vegetable stir-fry to round out the meal.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat gently over low heat until warmed through to preserve texture.
- Freezing is not recommended as shrimp texture and sauce consistency can change after thawing.
Recipe
Honey Garlic Shrimp
By Natasha Bull
This juicy honey garlic shrimp is quick to make and features a savory-sweet sticky sauce. It’s an easy weeknight recipe made from pantry ingredients.
Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Servings: 4
Ingredients
- 1 pound uncooked (31–40 per pound) shrimp, thawed, peeled, tails removed
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 tablespoon lemon juice, plus more for serving
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chopped scallions, or to taste
- Sesame seeds, optional for serving
- Salt and pepper, to taste
Instructions
- Prep shrimp: If frozen, place in a colander and run under cool water until thawed. Pat dry.
- Make the sauce: In a medium bowl, whisk together honey, soy sauce, water, lemon juice, garlic, and cornstarch until smooth.
- Cook shrimp: Heat oil and butter in a skillet over medium-high heat. When hot, add shrimp and cook for about 2 minutes, turning once or twice, until they begin to turn pink.
- Add sauce: Reduce heat to medium and pour the sauce into the skillet. Cook 1–2 more minutes, stirring, until the shrimp are opaque and the sauce has thickened. If the sauce becomes too thick, add a splash of water to loosen it.
- Finish and serve: Remove from heat, sprinkle with chopped scallions, squeeze fresh lemon over top if desired, and add sesame seeds. Season with salt and pepper if needed. Serve immediately over rice or noodles.
Nutrition
Calories: 241 kcal • Carbohydrates: 22 g • Protein: 25 g • Fat: 7 g • Sodium: 735 mg
Nutrition information is an estimate and should be used as a guideline.
If you try this honey garlic shrimp, please leave a rating or comment below. Tag your photos to share how you served it—simple tweaks like extra lemon, chili flakes, or toasted sesame seeds let you personalize the dish to your taste.
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