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A close-up, featured image of glazed Honey Garlic Shrimp served over a bed of white rice.
Lady Maria

Quick Honey Garlic Shrimp

This restaurant-quality dish features plump, juicy shrimp coated in a glossy, perfectly balanced sweet and savory honey garlic sauce. It comes together incredibly fast, making it ideal for busy weeknights or last-minute guests. Mastering the simple two-step process of searing and simmering guarantees perfect texture and flavor every time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired, Fusion
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • Salt and black pepper, to taste
  • 2 tablespoons neutral oil such as avocado or vegetable oil
  • 4-5 cloves garlic, minced
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar or fresh lemon juice
  • 1 tablespoon unsalted butter
  • Optional garnish: thinly sliced green onions and sesame seeds

Equipment

  • Large skillet or wok
  • paper towels
  • measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Mixing bowl (for shrimp)
  • Whisk or fork
  • spatula or tongs
  • Plate

Method
 

  1. Pat the shrimp thoroughly dry with paper towels. Season lightly on both sides with salt and black pepper.
  2. Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer (cook in batches if necessary) and sear for 1-2 minutes per side until pink and lightly browned. Immediately transfer the shrimp to a plate.
  3. Reduce the heat to medium. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Pour the honey, soy sauce, and vinegar (or lemon juice) into the pan. Whisk together, scraping up any browned bits from the bottom of the pan.
  5. Let the sauce simmer for 2-3 minutes, until it bubbles and thickens slightly.
  6. Reduce heat to low and stir in the butter until melted and the sauce is glossy.
  7. Add the seared shrimp and any accumulated juices back into the pan. Gently toss the shrimp in the sauce for 1-2 minutes, until heated through and beautifully coated. The sauce will thicken further as it coats the shrimp. Remove from heat immediately.
  8. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Notes

TIPS: 1) Pat shrimp dry for a good sear, not steam. 2) Shrimp are done when they form a loose 'C' shape; overcooking makes them rubbery. 3) To thicken a thin sauce, mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce before adding shrimp back. SUBSTITUTIONS: Honey can be replaced with maple syrup. Use tamari (gluten-free) or coconut aminos for soy sauce. Apple cider vinegar can replace rice vinegar. For a dairy-free option, use toasted sesame oil instead of butter. VARIATIONS: Add 1-2 tsp sriracha or red pepper flakes for spice, or 1 tbsp grated fresh ginger with the garlic. Stir in 1-2 tbsp heavy cream or coconut milk with the butter for a creamy version. SERVE WITH: Fluffy white rice, cauliflower rice, steamed broccoli, or in lettuce wraps. STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.