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.
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Holly’s Recipe Highlights
- Flavor: The sweet and savory garlic sauce is bright and zesty with fresh lemon juice.
- Technique: Don’t crowd the shrimp in the pan; instead, keep them apart in a single layer so they stay tender.
- Swaps: It’s easy to adjust sweetness or spice. Try a swap with chicken or tofu.
- Time Saver: Buy peeled, deveined shrimp or use thawed frozen shrimp.
- Serving: Perfect with rice, noodles, or steamed vegetables. I also love making a big batch of this for meal prep to serve over rice bowls as quick lunches for the family.
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
- Heat the pan with oil, then add the shrimp to sear. Set aside.
- Whisk together the honey-garlic sauce and simmer in the same skillet until thickened (full recipe below).
- 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.
Better-Than-Takeout at Home
Did you make this honey garlic shrimp? Leave a rating and comment below.
Equipment
Ingredients
- 1 pound large shrimp peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- 1 tablespoon butter
- sliced green onion and lemon wedges for serving, optional
Instructions
- 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.
Notes
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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
