Easy Honey Garlic Shrimp Recipe

Quick, flavorful, and ridiculously easy to whip up, this honey garlic shrimp recipe is my go-to for weeknights when I want something that feels a little special but doesn’t take hours in the kitchen. The sweet and savory combo of honey and garlic is just magic—add a hint of ginger and the optional chili flakes, and you’ve got a dish that’s simple yet packed with bold flavors. Whether you’re making it for dinner, lunch, or even as a party appetizer, this shrimp dish never fails to impress.

this RECIPE

A little story about my love for shrimp

I still remember the first time I cooked shrimp on my own. It was a total mess—I overcooked it, the sauce burned, and let’s just say my smoke alarm had a starring role that evening. But once I learned how to properly cook shrimp, it became one of my favorite proteins to work with. There’s something satisfying about the way shrimp turns pink and curls up as it cooks, almost like it’s giving you a little cheer for getting it right. This honey garlic shrimp recipe is one I’ve perfected over the years, and it never fails to remind me of how far I’ve come in the kitchen. Plus, it’s super versatile—you can serve it over fluffy rice, pair it with noodles, or even toss it onto a salad.

A quick peek into this dish’s origins

While honey garlic shrimp isn’t tied to one specific cuisine, it draws inspiration from Chinese and Southeast Asian cooking. The velveting technique used here to coat the shrimp in a cornstarch and soy sauce mixture is a staple in Chinese stir-frying, ensuring that the shrimp stays juicy and tender. Meanwhile, the balance of sweet honey and savory soy sauce is a flavor profile you’ll find across many Asian dishes. This recipe takes these classic techniques and makes them accessible for a quick home-cooked meal.

Let’s talk ingredients: sweet, savory, and spicy

• Shrimp: The star of the show! Look for shrimp that’s peeled, deveined, and preferably medium to large in size. If fresh shrimp isn’t available, frozen shrimp works just as well—just make sure to thaw it completely and pat it dry before cooking.
• Soy sauce: Adds a salty, umami kick to balance out the sweetness of the honey. For a gluten-free option, you can use tamari, and if you’re avoiding soy, coconut aminos work wonderfully too.
• Cornstarch: This coats the shrimp and helps it stay tender during cooking. If you’re out of cornstarch, potato starch or even a light dusting of rice flour can work as substitutes.
• Honey: The sweet backbone of the sauce. It caramelizes slightly in the pan, creating that sticky, glossy coating we all love. Maple syrup can be used if you’re out of honey.
• Ginger and garlic: These add warmth and depth to the dish. Fresh ginger and garlic are best, but powdered versions can be used in a pinch—just adjust the quantities to taste.
• Chili flakes: Optional but highly recommended for a gentle kick. You can leave these out if spice isn’t your thing.
• Green onions: These add freshness and a pop of color at the end. You can swap them for cilantro or even parsley if needed.

Kitchen gear: what you need (and what you can skip)

You don’t need much to make this dish, but here are the essentials:

• Non-stick frying pan: A good-quality non-stick pan is key to preventing the honey from sticking and burning. If you don’t have one, a cast-iron skillet works too—just keep an eye on the heat.
• Mixing bowls: For marinating the shrimp.
• Tongs or a spatula: These will help you flip the shrimp without tearing them.
• Microplane or grater: If you’re using fresh ginger, this tool makes grating it a breeze.

If you don’t have ginger paste on hand, you can finely mince fresh ginger or even crush it with the back of a spoon. The goal is to release all those fragrant oils.

Step-by-step: my foolproof method

1. Velvet the shrimp: Start by mixing the soy sauce and cornstarch in a bowl until smooth. Toss the shrimp in this mixture, making sure each piece is well-coated. Let it sit while you prep everything else. This step keeps the shrimp tender and gives it a slight crispiness when cooked.
2. Sauté the aromatics: Heat the vegetable oil in your pan over medium heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds. The aroma will hit you immediately—it’s absolutely heavenly! Be careful not to let it burn.
3. Cook the shrimp: Add the shrimp in a single layer, making sure they’re not overcrowded. Cook for about 1-2 minutes on each side. You’ll know they’re ready to flip when they turn pink and start curling up.
4. Make it saucy: Drizzle the honey over the shrimp and toss to coat. If you’re using chili flakes, sprinkle those in now. Give everything a quick toss to ensure the shrimp is evenly coated, then remove from heat.
5. Garnish and serve: Sprinkle with chopped green onions for a fresh finish. Serve immediately and bask in the compliments!

How to make it your own

One of the best things about this recipe is how adaptable it is. Here are some variations I’ve tried and loved:

• Vegan version: Swap the shrimp for tofu or tempeh. Make sure to press the tofu first so it doesn’t fall apart.
• Low-carb option: Serve the shrimp over cauliflower rice or zucchini noodles instead of regular rice.
• Extra veggie-packed: Add broccoli, snap peas, or bell peppers to the pan after cooking the garlic and ginger. Cook until tender-crisp, then add the shrimp.
• Citrusy twist: Add a squeeze of lime or orange juice at the end for a bright, zesty finish.
• International flair: For a more Mediterranean take, swap the honey for a drizzle of olive oil and add a sprinkle of smoked paprika.

Every time I experiment with this recipe, it turns out a little different, but it’s always delicious.

Serve it up in style

This shrimp is perfect served over steamed jasmine rice, but don’t stop there. It’s fantastic with lo mein noodles or even on a bed of mixed greens for a lighter option. To make it dinner-party worthy, sprinkle some sesame seeds on top and serve it in a pretty platter with lime wedges on the side. Pair it with a crisp cucumber salad or roasted vegetables for a complete meal.

Perfect drink pairings for honey garlic shrimp

I love pairing this dish with something refreshing and slightly fruity. A chilled iced green tea with a splash of lemon works beautifully, as does a sparkling water infused with cucumber and mint. If you want something a little sweeter, try a ginger lemonade or a mango lassi for a tropical vibe.

Storage and reheating tips

Got leftovers? Store the shrimp in an airtight container in the fridge for up to 3 days. When reheating, be gentle—shrimp can easily overcook. I recommend warming it in a non-stick pan over low heat, just until heated through. You can also microwave it for 30-second intervals, stirring in between. Add a splash of water or soy sauce if it seems dry.

Adjusting for different serving sizes

This recipe is super easy to scale. For a crowd, double or triple the ingredients and cook the shrimp in batches to avoid overcrowding the pan. If you’re cooking for one, you can halve the recipe—just keep in mind that smaller quantities may cook a little faster, so watch the shrimp closely.

Troubleshooting tips

• Shrimp too chewy? You may have overcooked it. Shrimp only needs a couple of minutes per side—once it’s pink and curled, it’s done.
• Sauce too thick? Add a splash of water or chicken broth to loosen it up.
• Burnt garlic or ginger? Lower the heat next time and stir constantly to prevent sticking.

Ready to make this tonight?

There’s something so satisfying about a dish that’s quick, easy, and bursting with flavor—and this honey garlic shrimp checks all those boxes. Whether you’re making it for yourself or sharing it with loved ones, it’s the kind of recipe that’ll have everyone coming back for seconds (and asking for the recipe). Give it a try, and don’t be afraid to put your own spin on it. Happy cooking!

FAQs

1. Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to avoid excess water in the pan.

2. What’s the best type of honey to use?
Any honey works, but I love using a mild-flavored variety like clover or wildflower honey for this recipe.

3. Can I make this dish spicier?
Of course! Add more chili flakes or a splash of sriracha for extra heat.

4. What’s a good substitute for soy sauce?
Coconut aminos or tamari are great substitutes, especially if you’re looking for a gluten-free option.

5. Can I make this ahead of time?
This dish is best served fresh, but you can prep the shrimp and mix the sauce in advance. Cook it just before serving for the best flavor and texture.

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