Save The first time I made honey garlic shrimp was on a Tuesday evening when I had zero energy but wanted something that felt like a treat. I stood at the stove watching the sauce bubble and thicken, that sweet garlicky smell filling the whole kitchen, and knew this would become a regular rotation.
My roommate walked in during that first batch and literally hovered over the pan until I plated it. We ate standing up at the counter because waiting for the table felt impossible. Now its the dish I make when friends say theyre coming over and I want something impressive but stress-free.
Ingredients
- Large shrimp: I keep frozen shrimp in the freezer just for this recipe because they thaw so fast and feel fancy without the fuss
- Honey: This creates the glossy glaze that coats everything beautifully
- Low-sodium soy sauce: Gives deep savory flavor without making the dish too salty
- Fresh garlic and ginger: Do not use the powdered stuff here, fresh makes all the difference in the sauce
- Red pepper flakes: Just a hint of heat that cuts through the sweetness perfectly
- Sesame oil: Adds that nutty aroma that makes it smell like takeout but better
Instructions
- Whisk the sauce first:
- Combine honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes in a medium bowl until smooth
- Prep the shrimp:
- Pat the shrimp completely dry with paper towels, then season with salt and pepper on both sides
- Get the pan hot:
- Heat oil in a large skillet over medium-high heat until it shimmers slightly
- Sear the shrimp:
- Add shrimp in a single layer and cook for 1 to 2 minutes per side until just turning pink, working in batches if your pan is crowded
- Add the glaze:
- Pour the sauce over the shrimp and stir well, letting it bubble and thicken for 2 to 3 minutes until the shrimp are cooked through
- Finish and serve:
- Remove from heat and top with sliced green onions and sesame seeds, then serve immediately over rice or noodles
Save Last summer I made this for a backyard dinner and my friends actually asked for the sauce recipe before they even took their second bites. Thats when I knew this wasnt just a weeknight dinner anymore, it was the dish people remembered.
Making It Ahead
You can mix the sauce up to three days in advance and keep it in the fridge. The shrimp cook so fast that I never prep them ahead, but having the sauce ready makes this feel like an even faster weeknight win.
Easy Swaps
Chicken thighs cut into bite-sized pieces work beautifully if you need a break from shrimp. Extra firm tofu cubed and pan-fried first makes this vegetarian while still soaking up all that gorgeous sauce.
Side Dishes That Work
Steamed jasmine rice is classic, but I also love this over udon noodles or even cauliflower rice if I want something lighter. The sauce is generous enough that you want something to soak it all up.
- Sauté some snap peas or bell peppers in the pan after removing the shrimp
- A crisp cucumber salad cuts through the sweetness nicely
- Sauvignon Blanc or Pinot Grigio pair perfectly with the sweet and salty flavors
Save This is the recipe that proves you dont need hours or fancy techniques to make something feel special. Just good ingredients, a hot pan, and twenty minutes.
Common Questions
- → What type of shrimp should I use?
Use large peeled and deveined shrimp with or without tails. Fresh or frozen shrimp both work well.
- → Can I adjust the sweetness of the sauce?
Yes, you can modify the amount of honey to suit your taste, making it sweeter or less sweet.
- → What oil works best for cooking?
Vegetable oil or sesame oil are ideal for sautéing shrimp and enhancing the dish's flavor.
- → Can I add vegetables to this dish?
Absolutely. Snap peas, bell peppers, or other quick-cooking veggies add color and nutrition.
- → Is there a way to add some heat?
Incorporate crushed red pepper flakes into the sauce for a spicy kick.