This Honey Garlic Shrimp Recipe is a fast and easy weeknight dish made with juicy, plump shrimp simmered in a flavorful honey garlic sauce. So easy to make, you can have this delicious shrimp recipe on the table in less than 15 minutes!
Easy Honey Garlic Shrimp Recipe
Shrimp and honey garlic sauce is one of my favorite dinnertime combinations. Not only does it taste fantastic, but it’s one of the easiest things to prepare and cook. The ingredients are super simple; so simple, I’m guessing some of you may already have everything in your pantry and refrigerator ready to go!
You can even make this recipe dairy-free and gluten-free with a couple of super easy modifications.
Loaded with protein and low in calories, shrimp is my go-to protein of choice whenever I feel like I’m eating too much chicken. I like to buy the biggest, fattest shrimp I can find and cook them peeled, but with their tails still on. If you can find shrimp that are pre-peeled and deveined at your local market and they’re within your budget, they’re definitely the best option (especially if you know you’ll be cooking in a hurry).
How to Make Honey Garlic Shrimp
Once your shrimp are prepared (see tips and tricks below), grab a small bowl and whisk together all of the ingredients for the honey garlic sauce. If you like a little heat, try adding half a teaspoon of red chili flakes or cayenne pepper.
Next, you’ll sear the shrimp in a large skillet. Since the recipe calls for 2 pounds of shrimp, you’ll need to cook the shrimp in at least 2-3 batches to prevent the pan from getting overcrowded. I chose to cook my shrimp in butter. If you’re sensitive to dairy, swap it out for olive oil or vegetable oil. Remember, shrimp only need a couple of minutes per side to cook, so keep a close watch to prevent them from overcooking.
Remove the shrimp to a clean plate and set them aside.
You’ll notice some brown bits stuck to the bottom of your skillet. Rather than wash your skillet, simply set your pan over medium heat and add a splash of liquid – here you’ll want to use something like saké, rice wine vinegar, or just water. This will deglaze the pan.
Add the remaining bit of butter, the sliced lemons, and the minced garlic. Allow those flavors to cook for about 30 seconds and then add the prepared honey garlic sauce. Bring the sauce to a gentle simmer – do not boil! and then add the shrimp. Continue to cook until everything is hot.
Recipe Notes and Tips
- Always thaw your shrimp before cooking.
- You can thaw frozen shrimp overnight in the refrigerator or by placing the bag of frozen shrimp in a large bowl filled with hot water, rotating the bag frequently to expedite thawing.
- If you purchase shrimp that have not yet been peeled or deveined, add an additional 15-25 minutes of prep time to the recipe. If I can, I always try to purchased peeled and deveined shrimp.
- If you like extra sauce, definitely double the ingredients for the sauce recipe.
- Do not overcook shrimp. They should be cooked to an internal temperature of 145 degrees as measured by a digital meat thermometer.
- Serve this recipe with cooked white or brown rice, broccoli, asparagus, etc.
Looking for more delicious shrimp recipes? Try these reader favorites:
- Air Fryer Coconut Shrimp Recipe with Dipping Sauce
- 15 Minute Honey Sriracha Shrimp Recipe
- Shrimp Ceviche Recipe (How to Make Shrimp Ceviche)
- Shrimp Étouffée Recipe
- Creamy Parmesan Risotto Recipe with Shrimp
Have you tried making this Easy Honey Garlic Shrimp Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Honey Garlic Shrimp Recipe
- 2 lbs shrimp (thawed, peeled and deveined (see notes))
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 3 tablespoon soy sauce (see notes)
- 1 tablespoon apple cider vinegar
- 6 tablespoon honey
- 4 tablespoon water
- 4 tablespoon butter (see notes)
- 2 tablespoon saké (or rice wine vinegar)
- 1 lemon (sliced)
- 5 cloves garlic (minced)
- red chili flakes (to garnish, optional)
- minced parsley or green onions (to garnish, optional)
- Prepare the shrimp first. Always thaw the shrimp before cooking. Peel + devein if needed/desired. Pat the shrimp dry with paper towels and set aside.
- In a small bowl whisk together the olive oil, lemon juice, soy sauce, apple cider vinegar, honey, and water. Set aside.
- Set a large 12-inch skillet over medium-high heat. Melt 1 tablespoon of butter, the add the shrimp in a single layer (you will need to cook the shrimp in 2-3 separate batches) and cook for approximately 2 minutes, then flip and continue to cook the other side for an additional 2-3 minutes.
- Remove the cooked shrimp to a clean plate and set aside.
- Return the pan to medium heat. Deglaze with a splash (about 2 tablespoons) of saké or rice wine vinegar (water will also work). Scrape off any stuck on brown bits.
- Add the remaining butter (at least 1 tablespoon), the lemon sliced, and the minced garlic to the skillet. Sauté for about 30 seconds, or until fragrant.
- Pour in the honey garlic sauce and bring to a gentle simmer. Return the shrimp back to the pan and gently toss to coat. Cook for about 2 minutes, or until the shrimp are reheated and the honey garlic sauce has thickened slightly.
- Serve garnished with red chili flakes, parsley, or chopped green onions, if desired.
- To make this recipe dairy-free: swap the butter for olive oil or vegetable oil.
- To make this recipe gluten-free: swap the soy sauce for tamari or a soy sauce labeled "gluten-free"
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)