Honey Garlic Shrimp (Print)

Succulent shrimp glazed with honey and garlic sauce for a quick, flavorful dish.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp rice vinegar, optional
09 - 1/2 tsp crushed red pepper flakes, optional

→ For Cooking & Garnish

10 - 1 tbsp vegetable or sesame oil
11 - 2 tbsp green onions, thinly sliced
12 - 1 tsp toasted sesame seeds, optional
13 - Steamed rice or cooked noodles, for serving

# Directions:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a bowl; set aside.
02 - Pat shrimp dry and season evenly with salt and black pepper.
03 - Warm oil in a large skillet over medium-high heat until shimmering.
04 - Place shrimp in a single layer and cook 1 to 2 minutes per side until pink; avoid overcrowding by cooking in batches if necessary.
05 - Pour prepared sauce over shrimp; stir and cook an additional 2 to 3 minutes allowing sauce to thicken and shrimp to finish cooking.
06 - Remove from heat; garnish with green onions and sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • Ready faster than delivery arrives, with restaurant-quality flavor that feels like cheating.
  • The sauce does all the heavy lifting while you simply watch shrimp turn beautiful.
  • Sweet, savory, and garlicky all at once, it works over rice, noodles, or straight from the pan.
02 -
  • Overcrowding the skillet is the enemy—shrimp releases moisture when packed too close, and you'll end up steaming instead of searing.
  • Don't walk away once the sauce hits the pan; it thickens fast and can reduce too much if left unattended.
03 -
  • Mince your garlic fresh rather than using jarred—it makes a surprising difference in how the sauce tastes and how it clings to the shrimp.
  • If you're sensitive to heat, go easy on the red pepper flakes; you can always add more, but you can't take it back.
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