Honey Garlic Shrimp

This honey garlic shrimp is undoubtedly a dinner favorite! Juicy shrimp are coated in a savory-sweet n’ garlicky glaze. And the best part? It’s done in about 20 minutes!

Honey garlic shrimp in a metal pan next to cilantro

Trust me when I say this honey garlic shrimp hits all the right spots for a top tier shrimp recipe. It’s cooked in the best savory-sweet glaze, satisfies your seafood fix for the week, and yes, it falls under my favorite dinner category of 30-minutes or less, fuss-free meals!

My go-to way to plate these shrimps are on a warm bed of rice with a sprinkle of sliced green onions (the more the better!). But keep reading to see how I turn this into a versatile meal prep recipe you can enjoy throughout the week.

Ingredients for honey garlic shrimp on a table.

It’s All About The Honey Garlic Sauce

What makes this dish so yummy is the sticky-sweet, savory sauce – with a little kick. Honey and garlic are the main components here, but there’s a few other additions to make it lip smackin’ good.

Honey: Gives the sauce that sticky-sweet texture and flavor.
Tamari Soy Sauce: I’m using tamari soy sauce as I’m gluten-free (and honestly, I think it tastes better than regular soy sauce anyway – it’s richer!). But if you’re soy-free, feel free to swap in coconut aminos.
Garlic and Ginger: The ultimate aromatic duo that adds a serious punch of flavor.
Crushed Red Pepper Flakes: Just a sprinkle is all you need for a little heat.
Garnishes: A little sprinkle of finely diced herbs and sliced green onion add that little something extra.

Find the printable recipe with measurements below.

Let’s Make Honey Garlic Shrimp

Honey garlic shrimp sauce in a glass bowl. — Honey garlic sauce

Marinating honey garlic shrimp in a glass bowl. — Honey garlic sauce

Make the sauce. In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.
Time to marinate! In a separate bowl, toss together the shrimp and 1/3 of the sauce. Then marinate for 15-20 minutes.

Cooking shrimp in a pan for honey garlic shrimp — Remember that shrimp cook fast! So don’t overcook them.

Cooking honey garlic shrimp in a metal pan with tongs — Remember that shrimp cook fast! So don’t overcook them.

Cook the shrimp. Heat the oil in a pan on medium-high heat. Then add the shrimp and cook for 1 to 2 minutes on each side, until pink.
Let the sauce reduce. Pour the remaining 2/3 sauce into the pan and bring to a simmer. Stir together with the shrimp as it reduces.

How To Devein Shrimp

This recipe calls for jumbo shrimp, which can be bought frozen or fresh. Frozen shrimp that are already peeled and deveined makes for an even speedier dinner. But if you’re buying fresh, here’s a quick overview on how to properly devein shrimp.

Peel the shrimp. Remove the shrimp shell by starting at the top and peeling around until you reach the tail. You can remove the tail or leave it on, it’s up to you!
Cut alongside the vein. Hold the shrimp with its back side up. Then use a small knife to cut about 1/4-inch deep alongside the dark vein (which should run alongside the back of the shrimp).
Scrape out the vein. Use the tip of the knife to gently scrape out the dark vein (which is actually the digestive tract). That’s it!

Want more tips on how to shop for shrimp? Check out my garlic grilled shrimp skewers recipe. I walk you through the difference between wild-caught and farmed shrimp.

Honey garlic shrimp on a plate with white rice

Turn This Single Recipe Into a Variety Of Shrimp Meals

A classic rice plate combo is a given, but get creative with bowls and wraps to keep your meals interesting throughout the week.

Plate: Serve this with fresh rice (or cauliflower rice), with a side of cooked greens such as sauteed spinach, sauteed cabbage, or sauteed snap peas.
Bowl: Make a rice or grain bowl out of it with garlic bok choy, roasted broccoli (or other roasted veggies), and lots of green onion.
Wrap: For a low-carb option, remove the tails from the shrimp and wrap them in butter leaf lettuce along with bean sprouts and sliced green onions. You’re going to love this fresh combo!

No matter which way you serve these honey garlic shrimp, don’t forget to drizzle extra sauce on top!

Got Leftovers? Here’s How To Store

To store: It’s easy to devour this shrimp in one sitting. But if you happen to have leftovers, you can store them in an airtight container in the fridge for up to 3-4 days.
To reheat: Simply pop them in the microwave for about one minute, or heat them in a skillet, until warmed through. Just don’t reheat the shrimp for too long, otherwise they’ll dry out and turn rubbery.

A metal pan with honey garlic shrimp in it

More Lip Smackin’ Shrimp Recipes

We can always count on shrimp to get a delicious dinner on the table fast. From simple sautes to the best shrimp tacos, here’s a few shrimp recipes the community has been loving…

Honey Garlic Shrimp Video

Want to see how easy it is to make this honey garlic shrimp? Watch the video below!

If you make this honey garlic shrimp, let me know how they turned out! I’d love to hear what you think in the comments below.

Honey garlic shrimp are a delicious savory-sweet dinner idea. And they only take about 20 minutes to make! Watch the video above to see how I make them.

In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.
Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.
Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.
Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.
Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.

This is the gluten-free tamari soy sauce I use and love. I also buy the low-sodium version.

Calories: 244kcal, Carbohydrates: 25g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 286mg, Sodium: 1695mg, Potassium: 153mg, Fiber: 1g, Sugar: 23g, Vitamin A: 37IU, Vitamin C: 6mg, Calcium: 175mg, Iron: 3mg

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