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
Scale
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