Get ready to fall head over heels for this Honey Glazed Shrimp recipe that’s about to become your go-to seafood dish! Imagine plump, succulent shrimp coated in a glossy, sweet-and-savory glaze that’s perfectly balanced with honey, garlic, and a hint of tang. This restaurant-quality dish comes together in just 15 minutes, making it the ultimate weeknight dinner solution when you’re craving something special but don’t have hours to spend in the kitchen.
What makes this honey glazed shrimp absolutely irresistible is the way the glaze caramelizes slightly on the shrimp, creating crispy, golden edges while keeping the inside tender and juicy. The honey provides natural sweetness that pairs beautifully with the umami-rich soy sauce and aromatic garlic, while a squeeze of fresh lemon juice cuts through the richness and adds brightness to every bite.
This versatile recipe works for so many occasions—serve it over steamed rice for a quick family dinner, toss it with noodles for an Asian-inspired meal, pile it on top of a fresh salad for a lighter option, or present it on skewers as an elegant appetizer for your next dinner party. The best part? It’s naturally gluten-free (with a simple substitution), paleo-friendly, and easily adaptable to suit various dietary preferences. Whether you’re a seafood enthusiast or just beginning your shrimp-cooking journey, this foolproof recipe delivers impressive results every single time.
History / Background
While honey glazed shrimp doesn’t have ancient culinary roots like some traditional dishes, it represents a beautiful fusion of cooking techniques from multiple Asian cuisines, particularly Chinese and Thai traditions. The practice of glazing proteins with honey-based sauces dates back centuries in Chinese cooking, where honey was valued not only as a sweetener but also as a preserving agent and a way to create attractive, glossy finishes on cooked foods.
In traditional Chinese cuisine, honey is often paired with soy sauce, ginger, and garlic to create balanced sweet-and-savory profiles that enhance rather than overpower the natural flavors of seafood. This technique became particularly popular in Cantonese cooking, where the emphasis on fresh ingredients and minimal but flavorful sauces allowed the quality of the shrimp to shine through.
The modern American version of honey glazed shrimp gained tremendous popularity in the 1990s and early 2000s as Asian-fusion restaurants became culinary trendsetters across the United States. Home cooks quickly discovered that they could recreate these restaurant favorites with just a handful of pantry staples, leading to countless variations shared through cooking magazines, food blogs, and eventually social media platforms.
What makes this dish particularly appealing in contemporary American kitchens is its adaptability. It takes the essence of traditional Asian glazing techniques but simplifies them for busy home cooks who want quick, healthy, and delicious meals. The recipe also fits perfectly into current food trends emphasizing fresh seafood, minimal processing, and bold yet balanced flavors.
Today, honey glazed shrimp has become a Pinterest phenomenon and Instagram favorite, with home cooks around the world putting their own creative spins on this versatile dish. It’s evolved from restaurant special to weeknight staple, proving that sometimes the best recipes are those that blend culinary traditions into something accessible, delicious, and utterly crave-worthy.
Why You’ll Love This Recipe
This Honey Glazed Shrimp isn’t just another seafood recipe—it’s a dinner game-changer that will have everyone rushing to the table. The sticky, caramelized glaze clings to each shrimp perfectly, delivering an explosion of sweet, savory, and tangy flavors in every single bite that rivals any takeout or restaurant dish.
Here’s why this recipe deserves a permanent spot in your weekly rotation:
- Lightning-fast cooking – From start to finish in just 15 minutes, making it perfect for those hectic weeknights when time is tight
- Minimal ingredients required – You probably have most ingredients in your pantry already; no special shopping trip needed
- Restaurant-quality results – Impress your family and guests with shrimp that looks and tastes like it came from an upscale restaurant
- Naturally healthy – High in protein, low in calories, and packed with nutrients; guilt-free indulgence at its finest
- One-pan simplicity – Less cleanup means more time relaxing after dinner instead of scrubbing dishes
- Incredibly versatile – Serve it dozens of different ways—over rice, with noodles, in tacos, on salads, or as an appetizer
- Kid-approved flavor – The sweet honey glaze appeals to even picky eaters who might otherwise skip seafood
- Budget-friendly luxury – Shrimp is affordable and accessible, yet this dish feels special and indulgent
- Meal prep champion – Makes excellent leftovers and can be prepared in advance for busy weeks
- Customizable heat level – Easily adjust the spice to suit your family’s preferences, from mild to fiery
- Crowd-pleaser guaranteed – Perfect for potlucks, dinner parties, or any gathering where you want to wow your guests
Ingredient Notes
Understanding your ingredients transforms good cooks into great ones. Here’s everything you need to know about each component and how to make smart substitutions.
Large Shrimp: The star ingredient. Look for 16-20 count per pound (also called “large” or “jumbo”), either fresh or frozen. Peeled and deveined saves time, but shell-on adds flavor—your choice. Fresh shrimp should smell like the ocean, not fishy. Frozen is perfectly acceptable and often fresher than “fresh” since it’s flash-frozen on the boat.
Honey: Use pure, high-quality honey for the best flavor. Lighter honeys like clover or wildflower work beautifully without overpowering the shrimp. Avoid artificial honey-flavored syrups. Raw honey adds extra complexity, though any real honey works wonderfully. For a different flavor profile, try orange blossom or acacia honey.
Soy Sauce: Provides the essential umami depth and saltiness that balances the honey’s sweetness. Low-sodium soy sauce is recommended so you can control the salt level. For gluten-free, substitute tamari or coconut aminos (though coconut aminos are slightly sweeter, so reduce honey by a teaspoon).
Garlic: Fresh minced garlic is non-negotiable here—it’s what makes this dish aromatic and irresistible. You’ll need 4-5 cloves depending on size and your garlic love. Pre-minced jarred garlic works in a pinch but lacks the punchy fresh flavor.
Fresh Ginger: Adds a subtle warmth and complexity that elevates the entire dish. Fresh grated ginger is far superior to ground powder for this recipe. If you must substitute, use ½ teaspoon ground ginger per tablespoon of fresh.
Rice Vinegar: The secret ingredient that balances the sweetness and adds subtle tang. Apple cider vinegar can substitute, though rice vinegar is milder and more authentic to Asian flavors. White wine vinegar works but is sharper, so use a bit less.
Sesame Oil: Just a small amount adds incredible nutty depth and authentic Asian flavor. Toasted sesame oil is more flavorful than plain. Don’t skip this—it’s what makes the dish taste restaurant-quality.
Cornstarch: Creates the signature glossy, clingy glaze that coats each shrimp perfectly. It thickens the sauce and helps it adhere. Arrowroot powder is a suitable substitute in equal amounts.
Red Pepper Flakes: Optional but recommended for a gentle heat that enhances rather than overwhelms. Start with less if you’re heat-sensitive; you can always add more at the table.
Olive Oil or Butter: For cooking the shrimp. Olive oil is lighter, while butter adds richness. Many cooks use a combination of both for the best of both worlds.
Green Onions and Sesame Seeds: For garnish, but they add important textural contrast and visual appeal. The green onions provide a fresh, sharp note that cuts through the sweetness.
Equipment Needed
Having the right tools makes cooking more efficient and enjoyable. Here’s what you’ll need:
- Large skillet or wok (12-inch preferred) – Non-stick, stainless steel, or carbon steel all work beautifully; you need space to cook shrimp in a single layer
- Sharp chef’s knife – For mincing garlic and slicing green onions
- Cutting board – Keep separate boards for seafood and produce if possible
- Small mixing bowl – For combining the honey glaze ingredients
- Whisk or fork – For mixing the sauce until smooth
- Measuring cups and spoons – Accuracy matters for proper glaze consistency
- Microplane or grater – For grating fresh ginger finely
- Spatula or tongs – For flipping shrimp without breaking them
- Paper towels – Essential for patting shrimp dry before cooking
- Small bowl – For the cornstarch slurry
- Serving platter (optional) – For presenting your beautiful creation
Honey Glazed Shrimp Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Honey Glazed Shrimp features perfectly cooked, tender shrimp coated in a sticky, sweet-and-savory glaze made with honey, garlic, ginger, and soy sauce. Ready in just 15 minutes, it’s an easy weeknight dinner that tastes like restaurant takeout but is healthier, fresher, and incredibly delicious.
Ingredients
For the Shrimp:
- 1½ lbs large shrimp (16-20 count), peeled and deveined, tails on or off
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- 1 tablespoon cornstarch (for coating shrimp, optional but recommended)
For the Honey Glaze:
- ⅓ cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds (white or black)
- Fresh lime or lemon wedges
Instructions
- Prepare the shrimp: Pat shrimp completely dry with paper towels—this is crucial for getting a good sear and preventing the glaze from becoming watery. If desired, toss shrimp with 1 tablespoon cornstarch, salt, and pepper in a bowl. This creates an extra-crispy exterior and helps the glaze stick.
- Make the honey glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside. In a separate tiny bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry—this will thicken the glaze.
- Heat your pan: Place a large skillet or wok over medium-high heat. Add olive oil or butter and let it heat until shimmering (about 1 minute). The pan should be hot enough that a drop of water sizzles immediately.
- Sear the shrimp: Add shrimp in a single layer, making sure they don’t overlap. Don’t crowd the pan—cook in batches if necessary. Let them cook undisturbed for 2 minutes until the bottoms turn pink and slightly golden. Flip and cook the other side for 1-2 minutes until just cooked through. Shrimp cook quickly—they’re done when they form a “C” shape and are opaque throughout. Remove shrimp to a plate.
- Create the glaze: Reduce heat to medium. Pour the honey sauce mixture into the same skillet (don’t clean it—those browned bits add flavor). Stir and let it bubble for about 30 seconds until fragrant.
- Thicken the sauce: Give your cornstarch slurry a quick stir (it settles), then pour it into the simmering honey mixture. Whisk constantly for 30-60 seconds until the sauce thickens and becomes glossy. It should coat the back of a spoon.
- Combine and coat: Return the cooked shrimp to the skillet. Toss gently to coat every piece in the sticky, beautiful glaze. Cook for 30 seconds to 1 minute, just until the shrimp are heated through and completely coated. Don’t overcook or the shrimp will become rubbery.
- Garnish and serve: Remove from heat immediately. Transfer to a serving platter, drizzle any remaining glaze over the top, and garnish generously with sliced green onions and sesame seeds. Serve with lime or lemon wedges for squeezing. Enjoy immediately while hot!
Notes
- Shrimp size matters: Larger shrimp are easier to cook without overcooking. If using smaller shrimp, reduce cooking time by 30-60 seconds.
- Don’t overcook: Shrimp go from perfectly cooked to rubbery in seconds. Watch carefully and remove from heat as soon as they’re opaque.
- Glaze consistency: If your glaze is too thick, thin it with a tablespoon of water or broth. Too thin? Simmer longer or add a bit more cornstarch slurry.
- Tail on or off: Keeping tails on looks more elegant but makes eating slightly messier. Remove them for easier eating, especially if serving over rice.
- Make it spicier: Add sriracha, more red pepper flakes, or fresh sliced chili peppers to the sauce.
- Batch cooking: If cooking for a crowd, keep finished batches warm in a 200°F oven while you cook the rest.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner, Main Course, Appetizer
- Method: Stovetop, Pan-Seared
- Cuisine: Asian-Fusion, American-Chinese
Nutrition
- Serving Size: Approximately 6 oz shrimp with glaze (¼ of recipe)
- Calories: 285
- Sugar: 19g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 285mg
Nutrition information is calculated based on the ingredients listed and is an estimate. Actual values may vary based on brands used and modifications made. Using low-sodium soy sauce will reduce sodium content significantly.
Tips & Variations
Make this recipe your own with these creative twists and helpful modifications:
Spicy Honey Sriracha Shrimp: Add 1-2 tablespoons sriracha sauce to the honey glaze for a sweet-heat combination that’s absolutely addictive. Garnish with extra chili flakes.
Citrus Twist: Add the zest of one orange or lime to the glaze for bright, aromatic citrus notes. A splash of orange juice can replace some of the vinegar for a sweeter, fruitier profile.
Garlic Lovers Version: Double the garlic (seriously!) and add a tablespoon of butter at the end for extra richness and garlic butter vibes.
Tropical Honey Glazed Shrimp: Add 2 tablespoons pineapple juice to the glaze and toss in some fresh pineapple chunks during the last minute of cooking.
Bourbon Glaze: Replace the rice vinegar with bourbon whiskey for a sophisticated, slightly smoky flavor that’s incredible for dinner parties.
Sesame Ginger Emphasis: Double the sesame oil and ginger for a more pronounced Asian flavor profile. Garnish with extra toasted sesame seeds.
Coconut Honey Shrimp: Use coconut oil for cooking and add ¼ cup coconut cream to the glaze for a tropical, creamy version.
Lightened-Up Version: Reduce honey to ¼ cup and increase rice vinegar to 2 tablespoons for a tangier, less sweet profile with fewer calories.
Add Vegetables: Toss in snap peas, bell peppers, broccoli florets, or asparagus pieces during the last 2 minutes for a complete one-pan meal.
Korean-Inspired: Add 1 tablespoon gochujang (Korean chili paste) to the glaze for complex, savory heat.
Pro Chef Tips
Elevate your Honey Glazed Shrimp from delicious to absolutely extraordinary with these professional techniques:
Brine your shrimp: For the juiciest, most flavorful shrimp, soak them in a simple brine (¼ cup salt dissolved in 4 cups cold water) for 15-30 minutes before cooking. Rinse and pat completely dry. This adds moisture and seasons throughout.
Room temperature matters: Let shrimp sit at room temperature for 10-15 minutes before cooking. Cold shrimp hitting a hot pan release moisture, preventing proper searing and creating steam instead of caramelization.
Master the sear: The key to restaurant-quality shrimp is achieving that golden, slightly crispy exterior. Make sure your pan is properly preheated, don’t overcrowd, and resist the urge to move them around. Let them develop color.
Cornstarch coating trick: Tossing shrimp in cornstarch before cooking creates an ultra-crispy exterior that also helps the glaze cling better. It’s the secret to that perfect textured coating.
Bloom your aromatics: When making the glaze, let the garlic and ginger sizzle in the pan for just 10-15 seconds before adding the liquid. This “blooms” the aromatics and intensifies their flavor without burning.
Control the glaze thickness: The glaze should be thick enough to coat the back of a spoon but still flow. If it’s too thick, it becomes gummy; too thin and it won’t stick to the shrimp. Adjust with water or cornstarch as needed.
Finish with fresh: Add a final drizzle of honey and a squeeze of fresh lime juice right before serving. This brightens the flavors and adds a glossy finish that screams restaurant quality.
Toast your sesame seeds: Quickly toast sesame seeds in a dry pan for 2-3 minutes before garnishing. The nutty, aromatic flavor is incomparably better than raw seeds.
Common Mistakes to Avoid
Learn from these frequent errors to ensure perfect honey glazed shrimp every single time:
Mistake #1: Not drying the shrimp properly. Wet shrimp create steam instead of searing, resulting in gray, rubbery texture instead of golden, crispy edges. Always pat completely dry with paper towels before cooking—this single step makes the biggest difference.
Mistake #2: Overcooking the shrimp. Shrimp go from perfectly tender to tough and rubbery in literally seconds. Cook until they just turn opaque and form a “C” shape (not a tight “O”). Remember, they’ll continue cooking slightly from residual heat even after removing from the pan.
Mistake #3: Overcrowding the pan. When shrimp touch each other, they steam rather than sear. This prevents browning and creates a watery sauce. Cook in batches if necessary, leaving space between each piece. A properly seared shrimp has golden, slightly crispy edges.
Mistake #4: Adding the glaze too early. If you add the honey mixture before the shrimp are cooked, the sugar burns before the shrimp finish cooking, creating bitter, scorched flavors. Always cook shrimp first, remove them, then make the glaze.
Mistake #5: Skipping the cornstarch slurry. Without it, your sauce will be thin and watery, sliding right off the shrimp instead of clinging. The cornstarch creates that signature sticky, glossy coating that makes this dish irresistible.
Storage & Meal Prep
Make your life easier with proper storage and smart meal prep strategies:
Refrigerator Storage: Store cooled honey glazed shrimp in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and any extra glaze together to maintain moisture and flavor. The glaze will thicken when cold—this is completely normal.
Reheating Instructions: For best results, reheat gently in a skillet over medium-low heat for 2-3 minutes, stirring frequently. Add a tablespoon of water or chicken broth to loosen the glaze. Avoid microwave reheating if possible, as it can make shrimp rubbery. If you must microwave, use 50% power in 30-second intervals.
Preventing Overcooking When Reheating: Since shrimp are already fully cooked, you’re just warming them through. Heat only until warm—any longer and they’ll become tough.
Meal Prep Strategy: Cook plain shrimp and make the glaze separately. Store in separate containers for up to 3 days. When ready to eat, quickly warm the shrimp and toss with reheated glaze. This prevents overcooking during reheating.
Best Storage Containers: Glass containers with tight-fitting lids are ideal. They don’t absorb odors and allow you to see what’s inside. Divide into single-serving portions for grab-and-go lunches.
Make-Ahead & Freezer Notes
Plan ahead and enjoy this delicious meal on your schedule:
Make-Ahead Options: You can prep the honey glaze up to 3 days in advance and store it in the refrigerator. When ready to cook, just prepare the shrimp and heat the pre-made sauce. The shrimp themselves are best cooked fresh, though you can prep them (clean, devein, dry) up to 24 hours ahead and store covered in the fridge.
Can You Freeze Cooked Honey Glazed Shrimp? Technically yes, but we don’t recommend it. Cooked shrimp become mushy and lose their texture when frozen and thawed. The glaze also separates and becomes grainy. If you must freeze, do so for no longer than 1 month.
Freezing Raw Prepared Shrimp: A better option is to freeze raw, cleaned shrimp. Buy fresh shrimp, prep them, pat dry, and freeze in a single layer on a baking sheet. Once frozen, transfer to freezer bags. They’ll keep for up to 3 months and you can cook them directly from frozen (add 1-2 minutes cooking time).
Thawing Instructions: If you’ve frozen raw shrimp, thaw them in the refrigerator overnight in a covered bowl. For quicker thawing, place sealed shrimp in a bowl of cold water for 15-20 minutes, changing the water halfway through. Never thaw at room temperature.
Freezing the Sauce: The honey glaze itself freezes beautifully for up to 3 months. Freeze in ice cube trays, then transfer cubes to a freezer bag. Thaw in the refrigerator or quickly in a saucepan over low heat.
Best Practice for Advance Planning: Make the sauce ahead and store in the fridge. Keep raw shrimp frozen until the day of cooking, then thaw, cook fresh, and toss with warmed sauce. This gives you convenience without sacrificing quality.
Serving Suggestions
Complete your honey glazed shrimp meal with these perfectly paired accompaniments:
Rice Options: Serve over fluffy jasmine rice, coconut rice, or cauliflower rice for a low-carb option. Fried rice makes it a complete one-bowl meal. The rice soaks up the extra glaze beautifully—don’t let a drop go to waste!
Noodle Pairings: Toss with lo mein noodles, rice noodles, udon, or even spaghetti for an Asian-fusion twist. The sticky glaze coats the noodles perfectly. Add steamed vegetables for a complete meal.
Vegetable Sides: Steamed broccoli, sautéed bok choy, roasted asparagus, or stir-fried snap peas add color, nutrition, and texture contrast. Garlic green beans are particularly delicious alongside the sweet shrimp.
Salad Options: Serve warm shrimp over crisp Asian slaw, mixed greens with sesame dressing, or cucumber salad for a lighter meal. The warm shrimp wilts the greens slightly and creates a satisfying contrast.
Appetizer Presentation: Thread shrimp on skewers for elegant party appetizers. Serve on a platter with toothpicks for easy grabbing at gatherings. They’re always the first thing to disappear!
Tacos and Wraps: Load honey glazed shrimp into flour or corn tortillas with shredded cabbage, cilantro, and lime crema. Stuff into lettuce wraps for a fresh, low-carb option.
Complete Meal Ideas:
- Serve with jasmine rice, stir-fried vegetables, and egg rolls for a Chinese takeout-inspired feast
- Pair with coconut rice, mango salsa, and grilled pineapple for a tropical dinner
- Try with garlic noodles, edamame, and Asian cucumber salad for a complete Asian fusion meal
Beverage Pairings: Light, crisp white wines like Sauvignon Blanc, Pinot Grigio, or Riesling complement the sweet-savory flavors. For beer lovers, try a light lager or wheat beer. Sparkling water with lime is refreshing and palate-cleansing.
FAQs Section
Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Frozen shrimp often taste fresher than “fresh” shrimp at the grocery store since they’re flash-frozen right on the boat. Thaw them overnight in the fridge or quickly in cold water. Just make sure to pat them completely dry before cooking—excess water prevents proper browning.
Q: How do I know when shrimp are done cooking?
A: Perfectly cooked shrimp are firm, opaque throughout (not translucent), and form a “C” shape. Overcooked shrimp curl into a tight “O” shape and have a rubbery texture. They cook incredibly fast—usually 2-3 minutes total. When in doubt, slightly undercook them since they’ll continue cooking from residual heat.
Q: Can I make this recipe less sweet?
A: Definitely! Reduce the honey to 3-4 tablespoons and increase the rice vinegar to 2 tablespoons for a tangier, less sweet glaze. You can also add an extra tablespoon of soy sauce for more savory depth. Taste the glaze before adding the shrimp and adjust to your preference.
Q: Is this recipe keto-friendly or low-carb?
A: The shrimp themselves are perfect for keto, but the honey adds carbs. For a keto version, replace honey with a low-carb sweetener like monk fruit sweetener or erythritol (use about half the amount since these are sweeter). The glaze won’t caramelize quite the same but still tastes delicious.
Q: What size shrimp should I buy?
A: Look for “large” or “jumbo” shrimp, typically labeled 16-20 count (meaning 16-20 shrimp per pound). These are easiest to cook without overcooking. You can use smaller shrimp (21-25 count), but reduce cooking time by about 1 minute. Avoid tiny shrimp—they overcook too easily.
Q: Can I grill these shrimp instead of pan-searing?
A: Yes! Thread shrimp on skewers (soak wooden skewers in water first), brush with oil, and grill over medium-high heat for 2-3 minutes per side. Brush with the honey glaze during the last minute of cooking. The glaze may drip through the grates, so have extra for serving.
Q: Why is my glaze too thick/thin?
A: Glaze thickness depends on how long you simmer it and how much cornstarch you use. Too thick? Add water or broth one tablespoon at a time until it reaches coating consistency. Too thin? Mix an additional ½ tablespoon cornstarch with 1 tablespoon water and whisk into the simmering glaze.
Conclusion
There you have it—the ultimate Honey Glazed Shrimp recipe that’s about to revolutionize your weeknight dinners and impress everyone at your table! This dish proves that incredible flavor doesn’t require hours of cooking or a long list of complicated ingredients. With just 15 minutes and a handful of pantry staples, you’ll create restaurant-quality shrimp that’s sweet, sticky, savory, and absolutely irresistible.
The beauty of this recipe is its incredible versatility. Whether you’re a busy parent rushing to get dinner on the table, a seafood lover looking for a new favorite, a health-conscious cook wanting lean protein with bold flavor, or someone who loves to entertain with impressive yet easy dishes, these honey glazed shrimp deliver on every level. The combination of sweet honey, savory soy sauce, aromatic garlic and ginger, and that perfectly sticky glaze creates flavor magic that appeals to virtually everyone.
