Name: Honey Garlic Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pound shrimp (size 21-25 or 26-30, peeled, deveined, and thawed); 2 teaspoons vegetable oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1/4 cup low-sodium soy sauce; 1/4 cup honey; 1 green onion (finely minced (optional garnish))

Savor succulent honey garlic shrimp with soy sauce, ginger, and garlic. A quick, flavorful dish perfect for weeknight dinners!

Ever have one of those nights where you stare into the fridge and wonder, “What am I even doing with my life?” That’s how this honey garlic shrimp recipe happened. I had a bag of shrimp buried in the freezer, a bottle of honey staring at me like it had all the answers, and—thank goodness—garlic, because honestly, garlic makes everything better. In 15 minutes, I went from “help, I’m lost” to “oh wow, I’m a culinary genius.” The kitchen smelled so good, my husband wandered in to “check on me,” which we all know means “sneak a bite.” My kids? They demolished their plates and asked if we could eat this every night. This recipe has been a hero ever since—quick, easy, and a total crowd-pleaser.

Why You’ll Love This Honey Garlic Shrimp Recipe?

Let me guess—you’re here because you need something that’s fast, delicious, and doesn’t involve a zillion ingredients. You’ve hit the jackpot. This honey garlic shrimp is sweet, savory, and a little sticky in the best way possible. The shrimp are juicy, the sauce is garlicky with a kick of ginger, and it’s fancy enough to impress but easy enough for a Tuesday night when you’re barely holding it together. Plus, you probably already have most of these ingredients in your kitchen—how great is that?

Ingredient Notes:

This dish keeps things simple, but every ingredient pulls its weight:

Shrimp: Go for raw, peeled, and deveined shrimp. Fresh or frozen is fine—just make sure to thaw them properly. And please, pat them dry. Nobody wants watery shrimp.
Honey: The MVP of the sauce. It gives that perfect sticky sweetness. Any honey will work, but local or organic honey adds a little something special.
Garlic and Ginger: These two are the flavor heavyweights. Fresh is best, so grab your microplane and get grating.
Soy Sauce: Low-sodium soy sauce keeps the balance just right. Too salty, and you’ll drown out all the other flavors.
Vegetable Oil: Just a little for cooking. Neutral oils like vegetable or canola are perfect here.
Green Onion (Optional): Adds color and a bit of freshness. Totally optional but worth it.

Pro Tip: Dry shrimp = crispy edges. Don’t skip patting them dry—it’s the secret to sauce magic.

How To Make Honey Garlic Shrimp?

Let’s keep this simple and stress-free, okay?

Prep Your Shrimp: If your shrimp are frozen, run them under cold water to thaw. Then grab some paper towels and pat them dry. Trust me, this tiny step makes a big difference.
Whisk the Marinade: In a bowl, mix garlic, ginger, soy sauce, and honey. This sauce is where the magic happens. Pour half of it over the shrimp, toss gently, and let them hang out for 10 minutes. If you’ve got more time, let them marinate in the fridge for up to an hour.
Cook the Shrimp: Heat a skillet over medium-high heat and add a splash of oil. Once it’s shimmering, lay your shrimp in a single layer. Don’t overcrowd—they need their space. Cook for 1-2 minutes per side until pink and opaque. Pour the rest of the marinade into the skillet and let it bubble, thicken, and turn into sticky, saucy goodness.
Finish and Serve: Once the sauce clings to the shrimp like a dream, take the skillet off the heat. Sprinkle some green onions on top if you’re feeling fancy, and serve it up hot. This is not a “let it sit and cool” dish—dig in while it’s fresh.

Storage Options:

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to three days. To reheat, toss them in a skillet with a splash of water over low heat. The microwave works too, but be careful—overcooked shrimp are nobody’s favorite. Unfortunately, this dish doesn’t freeze well. The sauce gets weird, and shrimp lose their magic. So, enjoy it fresh if you can.

Variations and Substitutions:

Want to switch things up? Here’s how:

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Spicy Version: Add a pinch of red pepper flakes or a drizzle of sriracha for heat lovers.
Citrus Twist: Squeeze some lime or orange juice into the sauce for a bright, zesty kick.
Veggie Boost: Toss in snap peas, broccoli, or bell peppers while cooking. Instant stir-fry vibes.
Soy-Free: Use coconut aminos instead of soy sauce. It’s a little sweeter but works perfectly.

What to Serve with Honey Garlic Shrimp?

This dish is like a chameleon—it goes with almost anything. Here are my go-to pairings:

Steamed Jasmine Rice: Soaks up all that glorious sauce.
Garlic Noodles: Double the garlic, double the fun.
Stir-Fried Veggies: Broccoli, bok choy, or snap peas are winners.
Cauliflower Rice: A lighter option that still gets the job done.

Frequently Asked Questions:

Can I use pre-cooked shrimp?

You can, but they won’t soak up the marinade as well. Just warm them gently in the sauce to avoid overcooking.

Can I make this ahead of time?

Sure! Prep the shrimp and marinade ahead, but cook them fresh for the best texture and flavor.

My sauce isn’t thickening. Help!

No biggie. Remove the shrimp and simmer the sauce on its own until it thickens. Then toss the shrimp back in.

So, what do you think? Ready to wow your taste buds? Let me know how it turns out, and feel free to share your own tweaks. Can’t wait to hear from you!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!