Go Back

Honey Garlic Shrimp

A quick, comforting dish of shrimp in a sweet and savory honey garlic sauce, ready in just 10 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound medium shrimp, peeled and deveined tails on or off depending on preference; wild-caught or farmed both work.
  • 2 tablespoons olive oil or avocado oil for a neutral flavor.
  • 4 cloves garlic, minced fresh garlic gives the brightest flavor.
  • 1/3 cup honey floral and sweet, balances the soy.
  • 3 tablespoons low-sodium soy sauce use tamari for gluten-free or coconut aminos for a soy-free version.
  • 1 tablespoon rice vinegar adds a bright tang; lemon juice can substitute in a pinch.
  • 1/4 teaspoon red pepper flakes optional, for a gentle warmth.
  • 1 teaspoon cornstarch mixed with water creates a glossy, clingy sauce.
  • Salt and freshly ground black pepper to taste.
Garnishes
  • chopped scallions
  • toasted sesame seeds
  • lemon wedges

Method
 

Preparation
  1. Pat the shrimp dry and season lightly with salt and pepper.
  2. Clean and mince the garlic.
Cooking
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Once the oil shimmers, add the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and just opaque.
  3. Remove shrimp to a plate.
  4. Lower the heat to medium and add more oil if needed. Add minced garlic and sauté for 20 to 30 seconds.
  5. Add honey, soy sauce, and rice vinegar to the pan. Stir to combine and let bubble for 30 seconds.
  6. Whisk in cornstarch slurry and red pepper flakes; let thicken for 30 to 60 seconds.
  7. Return shrimp to the pan, toss to coat in sauce for another 30 seconds to a minute.
  8. Taste and adjust seasoning if necessary.
  9. Remove from heat and sprinkle with scallions and sesame seeds. Serve immediately.

Notes

For a buttery finish, stir in 1 tablespoon of butter off the heat. For a spicy version, add chili garlic sauce or double the red pepper flakes. Store leftovers for up to 2 days.