Honey Garlic Shrimp (Printable version)

Succulent shrimp glazed in a sweet garlicky sauce, ready in under 20 minutes.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp rice vinegar (optional)
09 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking & Garnish

10 - 1 tbsp vegetable oil or sesame oil
11 - 2 tbsp green onions, thinly sliced
12 - 1 tsp toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# Directions:

01 - Whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and crushed red pepper flakes in a medium bowl. Set aside.
02 - Pat shrimp dry and season evenly with kosher salt and black pepper.
03 - Warm vegetable or sesame oil in a large skillet over medium-high heat.
04 - Place shrimp in a single layer in the skillet. Cook for 1 to 2 minutes per side until they turn pink. Avoid overcrowding; cook in batches if necessary.
05 - Pour sauce over shrimp and stir to combine. Cook for 2 to 3 minutes until sauce thickens and shrimp are fully cooked.
06 - Remove skillet from heat. Sprinkle with sliced green onions and toasted sesame seeds.
07 - Serve shrimp immediately over steamed rice or cooked noodles.

# Expert Advice:

01 -
  • The sauce does all the heavy lifting—you're basically just searing shrimp and letting the magic happen in under five minutes.
  • It tastes like you spent hours planning dinner, but nobody needs to know how beautifully simple it actually is.
  • The balance of sweet, salty, and spicy hooks you immediately and makes you wonder why you don't make it every week.
02 -
  • Overcrowding the pan is the enemy—if your shrimp aren't in a single layer touching only their neighbors, they'll stew instead of sear, and you'll regret it.
  • The sauce thickens faster than you think, so watch it closely in those final minutes and pull it off heat the moment it coats the back of a spoon; overcooked sauce becomes syrupy and loses its shine.
03 -
  • Buy shrimp from a fishmonger if you can, ask them to peel and devein, and you've just gained back ten minutes of your life without sacrificing quality.
  • If the sauce breaks or looks too thin, it's probably because the heat was too high—just pull it off the flame and let it cool for a beat, and it'll come back together.
Return