Once you’ve tasted this amazing honey garlic shrimp, you won’t want to go back to takeout… It’s ready in only 15 minutes and will be one of your favorite shrimp recipes.
This honey garlic shrimp is a go-to recipe you’ll make again and again. Sticky with just a hint of sweetness, it’s become a quick and satisfying meals that adults and kids alike love.
Because it’s so versatile, you can serve it for a busy weeknight meal, a lazy Sunday supper or a movie night snack. We’ve even put the shrimp on toothpicks and served it as a delicious hors d’oeuvre for a party.
The honey garlic sauce for this recipe is based on the traditional Asian teriyaki combination of soy sauce, ginger and sugar. We’ve kept the soy sauce and ginger, but added in garlic and used honey instead of sugar. You’ll love how the glaze coats the shrimp.
How to make the honey garlic sauce
Start by making this simple 4-ingredient honey garlic sauce using soy sauce, minced garlic, minced ginger and honey. You can use garlic and ginger powder if you’re really in a hurry, although it won’t have that fresh taste.
Peel garlic quickly by crushing it beneath the base of your hand on a work surface, and the skin should slide off. Peel ginger by pressing your thumb against the bottom of a spoon. You’ll need the equivalent of a one inch cube.
Once the garlic and ginger are peeled, you can mince them together using a chef’s knife like this one, or you can use a coarse grater as a backup option. When they’re ready, simply mix with the soy sauce and honey in a small bowl and set aside.
How to make honey garlic shrimp
Next you’ll want to get the shrimp ready. The best shrimp to use are medium size, with the shell removed and deveined. You’ll often see 21/25 or 26/30 on the package indicating how many pieces per pound, so you’ll get 5-6 shrimp per person.
We like to use wild U.S. Gulf shrimp if possible, as they’re better tasting and healthier than farmed varieties. If your shrimp is frozen, drop them into a bowl of cold water for a few minutes to thaw.
Combine the shrimp and half of the sauce in a ziplock bag to marinate for a few minutes while you prepare your skillet. If you need to leave it longer, place in the fridge to keep it cool.
The final step is sautéeing the shrimp in a skillet or wok. A nonstick pan is ideal, although cast iron or stainless steel will work too. Once the pan is hot, add a small amount of oil to the pan and put in the shrimp.
They should start searing quickly, and will only take one minute per side to cook. Tongs are ideal for turning the shrimp, or you can use a spatula.
As the shrimp cook, the juices will bubble away in the pan and start to thicken and coat the shrimp in complete yumminess. Remove from the heat when the sauce is thick enough to coat a spoon, and you’re done!
Watch this video tutorial to see how to make honey garlic shrimp:
It serves four people with only 170 calories each, and with some rice and veg it becomes a healthy main course with less than 400 calories. You can serve it simply on a plate or in rice bowls. A bit of minced green onion looks fabulous on top.
Here are some variations you might want to also try:
- Bake the shrimp on a sheet pan for 10 min at 375°F instead of frying – the easiest option for larger quantities
- Serve on a bed of lo mein or spaghetti noodles instead of rice
- Add red pepper flakes to make a spicy version
We hope you enjoy this shrimp recipe!