These plump, glossy honey garlic shrimp come together in just 10 minutes and taste like something you'd order at your favorite Asian restaurant. I stumbled on this recipe years ago during one of those frantic weeknights when I had nothing planned for dinner, and it's been my go-to ever since. The sweet Honey Garlic Shrimp glaze clings to each shrimp while the garlic and ginger fill your kitchen with the most incredible aroma.
If you're looking for more quick comfort meals, try my crockpot French dip sandwiches or Honey Garlic Shrimp for dinners that feel special without the stress. This quick shrimp meal uses ingredients you probably already have, and it's on the table faster than takeout.
Why You'll Love This Honey Garlic Shrimp
Lightning fast: This quick weeknight dinner is ready in 10 minutes from start to finish. It's faster than ordering delivery and tastes infinitely better.
Sweet and savory perfection: The honey creates a glossy, caramelized coating that's balanced by the saltiness of soy sauce and the warmth of garlic and ginger. Every bite hits all the right notes.
Minimal ingredients: You only need a handful of pantry staples and fresh shrimp. No exotic ingredients or specialty stores required.
Crowd-pleasing flavor: Even people who claim they don't like seafood tend to love this dish. The sweet glaze and tender texture make it approachable for picky eaters.
Versatile serving options: Serve it over rice, toss it with noodles, pile it on a salad, or eat it as an appetizer. It adapts to whatever meal you're building.
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Honey Garlic Shrimp Ingredients
Here's what you need to make this sweet garlic shrimp at home.
See Recipe Card Below This Post For Ingredient Quantities
- Shrimp: Use peeled and deveined shrimp for convenience. Fresh or frozen works, just make sure frozen shrimp is fully thawed and patted dry before cooking.
- Light soy sauce: Adds savory saltiness and a touch of umami. It coats the shrimp and helps the cornstarch stick.
- Cornstarch: Creates a light coating on the shrimp that helps them stay tender and gives the Honey Garlic Shrimp sauce something to grip onto.
- Vegetable oil: A neutral oil with a high smoke point. It prevents sticking and helps the garlic and ginger cook evenly without burning.
- Garlic: Minced fresh garlic is essential. It gets fragrant and golden in the hot oil and infuses the entire dish with flavor.
- Ginger paste or grated ginger: Fresh ginger adds warmth and a slight spicy note that balances the sweetness of the Honey Garlic Shrimp. Ginger paste is convenient, but freshly grated works beautifully too.
- Honey: The star of the sauce. It creates a glossy, sticky coating and brings natural sweetness that caramelizes slightly in the heat.
- Chili flakes: Optional, but they add a gentle kick that cuts through the sweetness. Use as much or as little as you like.
- Green onions: Sliced thin and scattered on top for a pop of color and a fresh, mild onion flavor.
how to make Honey Garlic Shrimp
This simple shrimp stir fry comes together in just a few quick steps.
Coat the shrimp: In a medium bowl, whisk together the soy sauce and cornstarch until smooth. Add the shrimp and toss them around until each piece is evenly coated. The mixture will look a little thick and pasty, and that's exactly what you want. Set the bowl aside while you prep the pan.
Cook the aromatics: Heat the vegetable oil in a non-stick frying pan over medium heat. Once it's shimmering, add the minced garlic and ginger. Stir them around for no more than 30 seconds, just until they start to smell amazing and turn slightly golden. Watch them closely because garlic burns fast and bitter garlic ruins everything.
Cook the shrimp: Add the coated shrimp to the pan in a single layer if possible. Let them cook for 1 to 2 minutes on the first side without moving them, until they turn pink and start to curl. Flip each shrimp and cook for another 1 to 2 minutes on the other side. They should be opaque and firm to the touch.
Add the Honey Garlic Shrimp glaze: Pour the honey over the shrimp, and if you're using chili flakes, sprinkle them in now. Toss everything together so the shrimp get coated in that glossy, sticky sauce. The Honey Garlic Shrimp will bubble and thicken slightly as it heats through.
Garnish and serve: Take the pan off the heat and transfer the shrimp to a serving plate. Scatter the sliced green onions over the top for a fresh finish. Serve immediately over rice, noodles, or however you like.
Ingredient Substitutions
Tamari or coconut aminos instead of soy sauce: Tamari is gluten-free and works perfectly. Coconut aminos are a bit sweeter and lower in sodium but still delicious.
Arrowroot powder instead of cornstarch: If you're avoiding corn, arrowroot powder creates a similar coating. Use the same amount.
Maple syrup instead of Honey Garlic Shrimp: Swap in pure maple syrup for a different kind of sweetness. The flavor will be slightly more earthy.
Sesame oil instead of vegetable oil: Use half sesame oil and half vegetable oil for a nuttier, more aromatic base. Pure sesame oil can be overpowering on its own.
Prawns instead of shrimp: Prawns work exactly the same way. Just adjust the cooking time slightly if they're larger.
Add vegetables: Toss in broccoli florets, snap peas, or bell peppers after cooking the garlic and ginger. Cook them for a few minutes before adding the shrimp for a more complete meal.
Equipment
Mixing bowls: For tossing the shrimp with the soy sauce and cornstarch.
Non-stick frying pan: A good non-stick pan prevents the shrimp from sticking and makes cleanup easy. A well-seasoned cast iron skillet works too.
Storage and Reheating Tips
Refrigerator: Store leftover garlic shrimp in an airtight container in the fridge for up to 2 days. The texture is best when fresh, but leftovers still taste great.
Freezer: You can freeze cooked shrimp, but the texture won't be quite as tender when reheated. Freeze in a freezer-safe container for up to 1 month.
Reheating: Warm the shrimp gently in a frying pan over low heat for 2 to 3 minutes, adding a splash of water or chicken broth to loosen the sauce. You can also microwave them for 1 minute, but be careful not to overcook or they'll turn rubbery.
Best fresh: This dish is really at its best straight from the pan. The shrimp stay tender and the sauce stays glossy. If you're meal prepping, consider cooking the shrimp fresh and keeping the sauce separate.
Serving Suggestions
Over jasmine rice: Fluffy white rice soaks up all that sticky honey garlic sauce. It's the classic pairing and it never disappoints.
Tossed with noodles: Stir the shrimp and sauce into cooked lo mein, rice noodles, or even spaghetti for a quick fusion dinner.
On a bed of greens: Pile the warm shrimp over mixed greens, spinach, or arugula for a lighter meal. The warm sauce wilts the greens just enough.
As an appetizer: Serve the shrimp on toothpicks with the sauce on the side for dipping. It's a crowd-pleaser at parties.
Expert Tips
Pat the shrimp dry: If you're using frozen shrimp, make sure they're completely thawed and patted dry with paper towels. Excess moisture prevents the cornstarch from sticking properly.
Don't overcook: Shrimp cook incredibly fast. They're done as soon as they turn pink and opaque. Overcooked shrimp are rubbery and tough, so watch them closely.
Work fast with the garlic: Garlic burns in seconds, especially in hot oil. Add the shrimp right after the garlic becomes fragrant to prevent it from turning bitter.
Use a hot pan: Make sure your pan is properly heated before adding the shrimp. A hot pan helps them sear and develop a slight caramelization instead of steaming.
Double the recipe easily: This recipe scales up beautifully. Just make sure not to crowd the pan, or cook the shrimp in two batches so they sear properly.
Adjust the sweetness: Taste the sauce before serving. If it's too sweet, add a splash more soy sauce. If it's not sweet enough, drizzle in a little more Honey Garlic Shrimp.
FAQ
How to cook Honey Garlic Shrimp prawns?
Cook them exactly the same way as shrimp. Prawns are just larger, so they might need an extra minute or two per side. Coat them in the soy sauce and cornstarch mixture, sear them in a hot pan with garlic and ginger, then toss with Honey Garlic Shrimp. They should be pink, opaque, and slightly curled when done.
How long can you keep Honey Garlic Shrimp in the fridge?
You can keep cooked garlic shrimp in an airtight container in the fridge for up to 2 days. After that, the texture starts to break down and the flavor fades. For best results, eat them within 24 hours while they're still tender and flavorful.
Can you warm up Honey Garlic Shrimp that's already cooked?
Yes, but be gentle. Reheat cooked shrimp over low heat in a pan for just 2 to 3 minutes, or microwave for about 1 minute. The goal is to warm them through without cooking them further, which makes them tough and rubbery. Add a splash of water or broth to keep them moist.
How many minutes to cook Honey Garlic Shrimp?
Honey Garlic Shrimp cook in about 3 to 4 minutes total, 1 to 2 minutes per side. They're done when they turn pink and opaque. If they're large shrimp, they might take closer to 5 minutes total. Small shrimp cook even faster, sometimes in under 3 minutes, so keep a close eye on them.
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Pairing
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Honey Garlic Shrimp
Ingredients
Method
- In a medium bowl, combine the soy sauce and cornstarch. Add the shrimp and toss until evenly coated. Set aside.
- Heat the vegetable oil in a non-stick frying pan over medium heat. Once hot, add the minced garlic and ginger paste. Cook for no more than 30 seconds, stirring frequently.
- Add the shrimp to the pan and cook for 1-2 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook.
- Pour in the honey and sprinkle in the chili flakes (if using). Toss the shrimp to evenly coat in the honey sauce. Remove the pan from the heat.
- Garnish with sliced green onions and serve the shrimp over rice or as an appetizer.
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