Dinner · Seafood Mains

Honey Garlic Shrimp

Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.
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Prep
10 minutes
Cook
10 minutes
Marinating
15 minutes
Total
35 minutes
Serves
4 people

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About this recipe.

Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅓ Cup Honey
  • ¼ Cup Soy Sauce (Reduced Sodium is preferred.)
  • 2 Cloves Garlic (Minced)
  • 1 tsp Ginger (fresh, minced; optional)
  • 1 Lb Raw shrimp ( Large Peeled & Deveined)
  • 2 tsp Olive Oil

Optional garnish

  • 2 Scallions (thinly sliced)

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Reserve Clean Sauce First

Divide the honey-soy mixture before adding the shrimp. Use one half for a brief refrigerated marinade and keep the other half clean for the pan sauce.

Adapted from Sally’s Baking.

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The cooking plan

How to make Honey Garlic Shrimp.

  1. Whisk the honey, soy sauce, garlic, and ginger if using in a bowl. Pour half into a separate clean bowl and set aside for cooking. Keep that portion away from raw shrimp and used utensils.

  2. Toss the raw shrimp with the other half of the sauce. Cover and refrigerate for 15 minutes. Lift the shrimp out, letting excess marinade drain, and discard the marinade that touched the raw shrimp.

  3. Heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute, then turn. Pour in the reserved clean sauce and simmer for another 1 to 3 minutes, until the shrimp are firm, pearly, and opaque throughout. Stir gently and lower the heat if the honey begins to scorch.

  4. If the shrimp are done before the sauce thickens, move them to a clean plate and simmer the sauce briefly until lightly syrupy. Return the shrimp just to coat. Serve immediately with optional scallions, cooked rice, and vegetables.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Honey Garlic Shrimp

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Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    ⅓ Cup Honey
  • ¼ Cup Soy Sauce Reduced Sodium is preferred.
  • 2 Cloves Garlic Minced
  •  
    1 tsp Ginger fresh, minced; optional
  •  
    1 Lb Raw shrimp Large Peeled & Deveined
  • 2 tsp Olive Oil
Optional garnish
  • 2 Scallions thinly sliced

Instructions
 

  1. Whisk the honey, soy sauce, garlic, and ginger if using in a bowl. Pour half into a separate clean bowl and set aside for cooking. Keep that portion away from raw shrimp and used utensils.
  2. Toss the raw shrimp with the other half of the sauce. Cover and refrigerate for 15 minutes. Lift the shrimp out, letting excess marinade drain, and discard the marinade that touched the raw shrimp.
  3. Heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute, then turn. Pour in the reserved clean sauce and simmer for another 1 to 3 minutes, until the shrimp are firm, pearly, and opaque throughout. Stir gently and lower the heat if the honey begins to scorch.
  4. If the shrimp are done before the sauce thickens, move them to a clean plate and simmer the sauce briefly until lightly syrupy. Return the shrimp just to coat. Serve immediately with optional scallions, cooked rice, and vegetables.

Notes

The listed 35 minutes includes a 15-minute refrigerated marinade. Start rice or other sides separately so they are ready when the shrimp finish. Do not pour the used raw-shrimp marinade over the cooked dish.
Refrigerate leftovers promptly and reheat thoroughly to 165°F.
Adapted from Sally’s Baking, with rewritten cooking directions and a specified short marinade.

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