If your weeknights feel like a mad dash between work, errands, and figuring out what’s for dinner — trust me, you’re not alone. I’ve had plenty of those evenings where I’m starving but also staring blankly at the fridge. That’s when this 20-minute honey garlic shrimp recipe comes to the rescue.
It’s fast, it’s flavorful, and it’s one of those meals that feels a bit fancy even though it’s ridiculously simple. I usually serve it over a bowl of warm brown rice with whatever veggies I’ve got on hand — sometimes roasted broccoli, sometimes just steamed green beans. Either way, this dish hits the spot without making a mess of the kitchen or taking up your entire evening.
What Makes This Honey Garlic Shrimp So Good
Let’s talk flavor first — because this shrimp isn’t shy. That sweet-salty combo from the honey and soy sauce coats the shrimp beautifully, and when it hits the hot pan, the garlic starts to caramelize around the edges. That sticky, golden glaze that clings to the shrimp and pan? Scoop it all up. That’s the good stuff.
What I love most about this is how fuss-free it is. I don’t need to prep a hundred ingredients or wash five bowls afterward. The marinade doubles as the sauce, and it all comes together in one pan. I’ve made this for quick weeknight meals, lazy Sunday lunches, and even doubled it for last-minute guests. It’s always a hit.
Ingredients You’ll Need (and Tips)
Shrimp
Go for raw, peeled, and deveined shrimp if you can. I usually keep a bag of frozen shrimp in the freezer for nights like this — just run it under cool water in a colander to thaw quickly. Tail on or off is totally your call. I leave the tails on when I want the dish to look a bit more dressed up.
Honey, Garlic & Soy Sauce
This trio is where all the flavor magic happens. Use real honey — the thicker kind gives better glaze. Fresh garlic makes a big difference here, so I recommend mincing it yourself instead of using the jarred stuff.
Fresh Ginger (Optional)
If you’ve got it, toss in a little grated ginger for a bit of zing. I usually do, especially when I’m feeling under the weather or need a little extra punch.
Green Onions
These are more than garnish. They brighten everything and give a nice fresh crunch on top of that sticky shrimp. Totally optional, but I like to throw them on just before serving.
How I Make It on Busy Nights
Here’s how I usually do it — simple, no stress.
1. Mix the Marinade
Whisk together the honey, soy sauce, garlic, and ginger (if using). I do this in a measuring cup so it’s easy to pour later.
2. Marinate the Shrimp
Toss the raw shrimp with about half the marinade. I let it sit for 15 minutes on the counter — long enough to make rice or microwave some frozen veggies.
If you’ve got more time, let it soak longer in the fridge. Up to 12 hours works great if you’re meal-prepping.
3. Cook It Up
Heat a little oil in a skillet. Add the shrimp (don’t pour the marinade in yet). Cook for about 1–2 minutes per side — they’ll turn pink and curl up. Then add the rest of the marinade and let it bubble into a glossy, sticky glaze.
4. Plate and Garnish
Serve it hot over rice or salad, then sprinkle with green onions. That’s it. Dinner’s done.
My Go-To Tips for Best Results
- Don’t overcook the shrimp. Once they turn pink and curl into a “C” shape, they’re done. If they look like tight little circles, they’re overcooked.
- Use a nonstick pan or well-seasoned skillet. That glaze likes to stick — in a good way — but you want to be able to scrape it up easily.
- Double the sauce if you want extra for drizzling over rice or veggies. I always do this when I make it for guests.
Meal Prep and Make-Ahead Notes
If I’m planning ahead, I’ll marinate the shrimp in the morning, then just toss it into the skillet at dinnertime. You can even prep a batch of the marinade and keep it in a jar in the fridge — it lasts about 4–5 days.
This recipe doesn’t reheat as well as some others (shrimp can get rubbery), but if you do need to reheat it, use a low-heat skillet and splash a little water in to keep it from drying out.
How I Like to Serve It
This shrimp is super flexible. I’ve served it:
- Over brown rice with steamed broccoli or snap peas
- In a big salad with romaine, cucumbers, and sesame dressing
- With rice noodles and stir-fried veggies
- As shrimp tacos with a crunchy slaw and lime crema
If you’ve got leftovers, toss them cold into a salad or chop them up into fried rice the next day. Still tasty.
Storage Tips
If you have leftovers (which doesn’t happen often), store them in an airtight container in the fridge for up to 2 days. Just be gentle when reheating — shrimp toughens up quickly. A quick toss in a skillet on low or 30 seconds in the microwave usually does the trick.
Honey Garlic Shrimp
If you're like me and always looking for a fast weeknight dinner that doesn’t skimp on flavor, this honey garlic shrimp checks every box. The whole dish comes together in just 20 minutes, yet it tastes like something you'd order at your favorite Asian restaurant. Sweet, savory, and garlicky, it’s perfect over rice, with steamed veggies, or tossed into a salad for a lighter option.
Ingredients
- 1 lb medium raw shrimp, peeled and deveined
- 2 teaspoons olive oil
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 2 garlic cloves, finely minced (or 1 teaspoon jarred garlic)
- Optional: 1 teaspoon fresh ginger, minced
- Optional garnish: chopped green onions
Instructions
- Start by whisking together the honey, soy sauce, garlic, and ginger (if using) in a bowl. This flavorful mixture will serve two purposes—part as a marinade and part as a cooking sauce.
- Add the shrimp to a zip-top bag or bowl, then pour in half of the marinade. Toss to coat well, then seal and refrigerate for at least 15 minutes. (Got more time? You can let it sit for up to 12 hours.) Set the remaining sauce aside in the fridge.
- While the shrimp is marinating, it’s the perfect time to steam some broccoli or prep a pot of brown rice.
- Once marinated, heat the olive oil in a large skillet over medium-high heat. Remove the shrimp from the marinade (discard the used portion) and place them in the hot pan. Sear one side for about 45 seconds or until it starts to turn pink, then flip the shrimp.
- Now pour in the reserved sauce and let everything bubble together for another 1–2 minutes, until the shrimp are fully cooked and coated in the glaze.
- Serve hot with your favorite sides and sprinkle chopped green onions on top for extra freshness.
Notes
- Want a thicker sauce? Stir 1 teaspoon of cornstarch into 1 teaspoon of warm water and mix it into the reserved sauce before adding to the pan.
- Shrimp Tips: Tails on or off—it’s up to you. Frozen shrimp works too, just make sure they’re thawed completely before marinating.
- Garlic Options: Freshly minced gives the best punch, but jarred garlic works well for speed.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 198Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 143mgSodium 1217mgCarbohydrates 26gFiber 0gSugar 23gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use cooked shrimp instead of raw?
You can, but skip the marinating. Just heat the cooked shrimp in a skillet and pour the sauce over at the end, letting it reduce slightly. It won’t soak in quite the same way, but it’s still good for a shortcut meal.
What type of honey should I use?
Any regular honey works, but thicker honey tends to give a better glaze. I often use local honey from the farmer’s market when I have it.
Can I add vegetables to the pan?
I wouldn’t crowd the pan with too many, but bell peppers, snap peas, or even a handful of spinach wilted in at the end work great. Just cook them separately and mix in after the shrimp is done.
Is this dish spicy?
Nope, but you can add red pepper flakes or a little sriracha if you want some heat. I usually keep it mild for family meals and offer hot sauce on the side.
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