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Honey garlic shrimp served with lemon slices set on top of cooked white rice and served with a side of cooked asparagus.
4.85 from 53 votes

Honey Garlic Shrimp

Honey Garlic Shrimp is a fast and easy weeknight meal made with juicy, plump shrimp simmered in a flavorful honey garlic sauce. Bursting with flavors, have this delicious shrimp recipe on the table in less than 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 325kcal
Chef: Jessica Randhawa

Ingredients

  • 2 pounds jumbo 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 pepper flakes - to garnish, optional
  • minced parsley or green onions - to garnish, optional

Instructions

  • 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.

Notes

Modifications:
  • 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"
Thaw shrimp before cooking.
If you purchase shrimp that have not been peeled, add approximately 15-20 extra minutes to the prep time (and even more time if you also want to devein them).
Leftovers: Shrimp is never as good reheated and leftover the next day. With that said, leftovers are perfectly edible so try not to let them go to waste. Keep them stored in the refrigerator and reheat at 20-second intervals.

Nutrition

Calories: 325kcal | Carbohydrates: 21g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 401mg | Sodium: 1747mg | Potassium: 194mg | Fiber: 1g | Sugar: 18g | Vitamin A: 238IU | Vitamin C: 18mg | Calcium: 235mg | Iron: 4mg
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