15-Minute Honey Garlic Shrimp

When dinner needs to be quick, this honey-garlic shrimp is the answer. Tender shrimp is tossed in a honey-garlic sauce with soy, lemon, and a hint of heat. It’s great for busy nights, meal prep bowls, or spooning over rice or noodles.

Key Ingredients

• Shrimp: Large shrimp cook quickly and stay tender. Fresh or frozen and thawed shrimp can be used.
• Garlic: Freshly minced gives the best flavor, but jarred garlic is fine to use in a pinch.
• Soy Sauce: Low-sodium keeps the sauce balanced; regular soy may make the dish too salty.
• Honey: Thickens and sweetens the sauce to create the perfect glaze.
• Lemon Juice: Brightens the sauce, but lime juice works too, if that’s what you have on hand.
• Want it spicier? Add more red pepper flakes or a drizzle of sriracha.

How to Make Honey Garlic Shrimp

1. Heat the pan with oil, then add the shrimp to sear. Set aside.
2. Whisk together the honey-garlic sauce and simmer in the same skillet until thickened (full recipe below).
3. Add the shrimp back in, toss to coat, and heat briefly. Serve warm with a garnish of green onions and lemon.

Notes From the Test Kitchen

• Pat the shrimp very dry so they sear instead of steaming.
• Don’t overcrowd the skillet for the perfect cook on the shrimp.
• Pull shrimp off the heat as soon as they turn pink so they don’t overcook.
• I find that this sauce thickens quickly, so be sure to stir it often and keep the heat moderate.

Storage & Make-Ahead

• Store cooked shrimp and sauce in an airtight container for up to 4 days.
• Reheat on the stovetop over low heat until just warm. Do not re-cook.
• Freeze only the sauce for up to 2 months; thaw in the fridge and reheat before adding freshly cooked shrimp.

Did you make this honey garlic shrimp? Leave a rating and comment below.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

• Pat shrimp dry with a paper towel and season with salt and pepper.

• In a small bowl, whisk together garlic, soy sauce, honey, lemon juice, cornstarch, and red pepper flakes if using. Set aside.

• Heat olive oil in a large skillet over medium-high heat.

• Add shrimp in a single layer and cook for 1-2 minutes per side or until just pink and cooked through. Remove from skillet and set aside.

• Pour the sauce mixture into the same skillet. Bring to a simmer and cook for 2-3 minutes or until thickened.

• Stir in butter until melted and smooth.

• Return shrimp to the skillet and toss to coat in the sauce.

• Cook for an additional 1-2 minutes, just until heated through.

• Serve warm with sliced green onions and lemon wedges if desired.

If using regular soy sauce, skip the salt.
Pat the shrimp very dry with a paper towel so they sear instead of steaming.
Keep the skillet roomy to prevent extra moisture and keep the shrimp tender.
Remove the shrimp as soon as they curl into a C shape and turn pink.

Calories: 291 | Carbohydrates: 28g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 201mg | Sodium: 1852mg | Potassium: 293mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Seafood

Cuisine American, Asian

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