Honey Garlic Shrimp is a simple, satisfying protein that’s loaded with flavor! Serve them over rice, in a salad, alongside some fresh veggies, or even as an appetizer. Sweet and savory, you can whip these up in under 15 minutes!
Honey Garlic Shrimp
Juicy shrimp in a sweet and savory sauce? What’s not to love about this classic that can be made in no time. Add some white rice (or noodles) and you’ve got a light meal that’s filling and delicious! I love how versatile this shrimp recipe is. The sweet and garlicky sauce the shrimp get coated in is absolutely mouthwatering. For an easy dinner I like to serve the shrimp over a bed of white rice. However, they’re great as lettuce wrap, serve them with some freshly sauteed veggies, or toss them in a salad. This recipe makes quite a bit and the shrimp are good for several days so you can even meal prep with this recipe. Warm or cold as leftovers honey garlic shrimp are sure to swim right into your recipe rotation!
Looking for more savory shrimp recipes? Check out this classic Shrimp Scampi, or sweet Pineapple Shrimp Fried Rice for your next deliciously easy dinner!
How do I devein shrimp?
Whether fresh or frozen, when it comes to jumbo shrimp you are going to be forced into the arduous task of deveining. It’s easier than you think, even if it is a bit time consuming. Start by peeling the shrimp. Then slice along the backside of the shrimp just enough to get the tip of the knife inside. Scrape out the vein and voila! (The vein is actually the digestive tract but let’s not focus too much on that fun fact).
How To Make Honey Garlic Shrimp
- Mix. Create the sauce by mixing together the honey, soy sauce, rice vinegar, minced garlic, ginger, and red pepper flakes in a small bowl. Set aside.
- Heat. In a large skillet, add the oil and heat to medium high heat.
- Cook. Pour half of the prepared shrimp into the skillet and cook for about 3 minutes on each side. Shrimp should turn pink and opaque.
- Repeat. Remove the cooked shrimp to a plate and repeat the above step until all shrimp have been cooked and set aside.
- Simmer. Add the sauce to the now empty skillet and simmer for 2-3 minutes.
- Whisk. Whisk together the cornstarch and water. Pour the slurry into the sauce and continue whisking until combined. Simmer and whisk for about 1 minute or until the sauce thickens.
- Toss. Add the shrimp back into the skillet and toss in the sauce until fully coated.
Storing Honey Garlic Shrimp
Store leftover shrimp along with any extra sauce in an airtight container in the fridge for 3 days. Store any rice or noodles served with the shrimp separately.
Ingredients Notes for Honey Garlic Shrimp
- Honey – Feel free to add more or less to adjust the sweetness.
- Soy Sauce – I like low sodium so I can control the salt content of recipes but use what you’ve got. Coconut aminos and tamari are also great options.
- Garlic – 3 cloves, finely minced. You can always add more if you prefer.
- Rice Vinegar – You can find this among the rest of the vinegar in your local supermarket. If you’re having trouble, check the international foods aisle just in case.
- Ginger – Freshly grated has a stronger flavor, but dried will do in a pinch.
- Red Pepper Flakes – Some for the sauce, and some for a finishing touch. You can skip this if you don’t want the spice or add more to kick up the heat.
- Olive Oil – Just a bit to saute the shrimp. Avocado oil also works well.
- Large Shrimp – Peeled and deveined! You can leave the tails on or take them off.
- Cornstarch – Mixed along with a 1:1 ratio of water to create a thickening agent for the honey garlic sauce.
- Optional Garnish – Sliced green onions add a great pop of flavor!
Enjoy!
~Nichole
Honey Garlic Shrimp
Ingredients
- 3 Tablespoons Honey
- 3 tablespoons Low Sodium Soy Sauce
- 3 Cloves Garlic minced
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Freshly Grated Ginger
- 1/2 teaspoon Red Pepper Flakes plus more to taste
- 1 Tablespoon Olive Oil
- 1 Pound Large Shrimp peeled and deveined, tail on or off
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cold Water
Instructions
- In a small bowl, mix honey, soy sauce, garlic, rice vinegar, grated ginger, and red pepper flakes and set aside.
- Heat a skillet over medium-high heat and add the oil.
- Add half the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Remove them from the skillet and repeat with the remaining shrimp, removing and setting them aside as well.
- In the same skillet, pour in the prepared sauce and bring it to a simmer, cooking for 2-3 minutes.
- Mix the cornstarch and water in a small bowl and pour it into the skillet then whisk until it thickens, about 1 minute.
- Return the shrimp to the skillet and toss them in the sauce until well coated.
- Serve the shrimp over cooked rice, drizzling the sauce from the skillet on top, and garnishing with sliced green onions if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
