Description
Quick and easy Honey Garlic Shrimp with a sticky, sweet-savory sauce that tastes like takeout but comes together in just 15 minutes! Perfectly tender shrimp coated in a glossy honey-garlic glaze that’s absolutely irresistible.
Ingredients
Scale
For the Shrimp:
- 1 ½ pounds large shrimp, peeled and deveined (26-30 count)
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper to taste
For the Honey Garlic Sauce:
- ⅓ cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 5-6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but recommended)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
Instructions
- Prepare the Shrimp: Pat shrimp completely dry with paper towels. This is crucial for getting a nice sear. Season lightly with salt and pepper on both sides. Set aside.
- Make the Sauce: In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside. In a small separate bowl, mix cornstarch with water to create a slurry. Set aside.
- Sear the Shrimp: Heat a large skillet or wok over medium-high heat. Add olive oil and swirl to coat the pan. Once the oil is shimmering hot (but not smoking), add the shrimp in a single layer. Don’t overcrowd the pan; work in batches if necessary. Cook for 1-2 minutes on the first side without moving them, until they develop a golden color on the bottom.
- Flip and Continue Cooking: Flip the shrimp and cook for another 1 minute on the other side. The shrimp should be pink and just cooked through. Remove shrimp from the skillet and set aside on a plate.
- Cook the Sauce: Reduce heat to medium. Pour the honey garlic sauce mixture into the same skillet. Let it bubble and simmer for about 1-2 minutes, stirring occasionally. The garlic should become fragrant but not burned.
- Thicken the Sauce: Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while whisking constantly. Cook for 30-60 seconds until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon.
- Combine: Return the cooked shrimp to the skillet and toss everything together until the shrimp are completely coated in the glossy sauce. Cook for just 30 seconds to 1 minute to heat through and allow the flavors to meld.
- Serve: Remove from heat immediately. Transfer to a serving platter and garnish generously with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve immediately over steamed rice, noodles, or vegetables.
Notes
- Shrimp Size Matters: Larger shrimp are easier to cook without overdoing them. If using smaller shrimp, reduce cooking time by 30 seconds to 1 minute.
- Don’t Overcook: Shrimp cook very quickly and become rubbery when overcooked. They’re done when they turn pink and form a C-shape. If they curl into tight O-shapes, they’ve gone too far.
- Sauce Thickness: If your sauce is too thick, add a tablespoon of water at a time to thin it out. If it’s too thin, simmer it a bit longer before adding the cornstarch slurry.
- Make it Spicier: Add more red pepper flakes, a drizzle of sriracha, or some freshly minced Thai chili peppers for extra heat.
- Gluten-Free Option: Use tamari or coconut aminos instead of regular soy sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 6 ounces shrimp with sauce (¼ of recipe)
- Calories: 285
- Sugar: 18g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 285mg