Name: Honey Garlic Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 tablespoons salted butter; 2 teaspoons sesame oil; 2 teaspoons grated or pressed garlic ((from about 2 large cloves)); 1 teaspoon grated fresh ginger; ¼ cup honey; 2 tablespoons less-sodium soy sauce; 1 tablespoon rice vinegar; ¼ teaspoon kosher salt (plus more to taste); Ground black pepper, to taste; 1 lb. large shrimp, peeled and deveined; Optional, for serving: lemon or lime wedges, sliced green onion, toasted sesame seeds, chopped fresh parsley or cilantro, crushed red pepper flakes, cooked rice, steamed broccoli, hot sauce

Honey garlic shrimp is a quick and easy dinner recipe that’s ready with one skillet in just 15 minutes! Stir-fry the shrimp in a sweet and savory homemade sauce, and serve it over rice and broccoli. It’s a flavorful, family-friendly meal to enjoy any night of the week!

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Overhead shot of hands holding a bowl of honey garlic shrimp with rice

Table of Contents

Honey Garlic Shrimp Stir Fry

You can’t beat an easy shrimp recipe, and this sticky honey garlic shrimp makes the perfect weeknight dinner! The simple stir-fry cooks quickly and only requires a handful of basic ingredients. Pair it with broccoli and rice, or add a salad, other veggies, and egg rolls on the side. Don’t forget some fortune cookies at the end! You’ll love the healthier, homemade version of this restaurant-quality dish.

Ingredients

This is a quick overview of the ingredients that you’ll need for a pan of honey garlic butter shrimp. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Butter: adds flavor and richness to the sauce.
Sesame oil: gives the dish a nutty flavor that’s a classic hallmark of Asian cuisine. Don’t skip this key ingredient!
Garlic and ginger: for savory, zesty flavor in the sauce.
Honey: makes the glaze thick, sweet, and sticky to perfectly coat the shrimp.
Soy sauce: adds a salty, umami flavor to the dish. I use the less-sodium variety, but either will work.
Rice vinegar: for a touch of acid to cut through the rich garlic butter sauce.
Kosher salt and ground black pepper: to enhance the other flavors in the dish and balance the sweetness.
Shrimp: fresh or frozen raw shrimp will work. If starting with frozen shrimp, thaw them quickly in a colander under cold running water. I use large shrimp here, but any size is fine. For extra large or jumbo shrimp, increase the cooking time slightly. For smaller shrimp, reduce the cooking time. You’ll need to peel and devein the shrimp before cooking. Leave the tails on or take them off — that’s up to you!

How to Make Honey Garlic Shrimp

Seriously, the best shrimp recipe for an easy weeknight dinner! This meal comes together very quickly, so have all of your ingredients prepped and ready to go. Once you start cooking, the entire dish will be done in about 5 minutes!

Sauté the garlic and ginger in butter in a large skillet or wok over medium-high heat.
Add the honey, soy sauce, and rice vinegar; cook until the sauce is thick and foamy (about 1 minute). Stir in the salt and pepper.
Transfer the sauce to a small bowl; do not wipe out the skillet.
Cook shrimp in the hot skillet until just pink and opaque, about 1 minute per side.
Pour the sauce back into the pan and cook for about 1 more minute. Toss to make sure that all of the shrimp are coated in the sticky sauce.
Serve over rice and garnish with sliced scallions, chopped fresh parsley or cilantro, toasted sesame seeds, lemon or lime wedges, or chopped peanuts.

How to Know When Shrimp is Done

The shrimp are done when they’re just barely pink and opaque. It’s fine if they’re still slightly translucent in the center when you add the sauce back to the pan, since you’ll continue cooking the mixture for another minute or two. Be careful not to overcook the shrimp, or they will become tough and rubbery.

Side shot of two bowls of honey garlic shrimp on rice on a dinner table.

What to Serve with Honey Garlic Shrimp

Honey garlic shrimp and broccoli is a classic combination! Add a side of fluffy white rice, brown rice, or even cauliflower rice and you’ve got a restaurant-quality dish in no time. Other good side dish options to pair with the shrimp include ramen noodles, sesame peanut noodles, ramen noodle coleslaw, sesame ginger snap pea salad, or baked store-bought egg rolls. Don’t forget fortune cookies for dessert, too!

Overhead shot of honey garlic shrimp and broccoli on a wooden table.

Storage

Leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen shrimp in the fridge overnight.

Close up side shot of honey garlic shrimp over rice with green onion garnish.

How to Reheat

Reheat the leftover shrimp and honey garlic sauce in a skillet over low heat, just until warmed through. Be careful not to cook the shrimp for too long or it will become tough. You can also reheat individual portions in the microwave for 1-2 minutes, or just until heated through.

Close overhead image of honey garlic shrimp with rice in a bowl.

Recipe Variations

Double all of the ingredients to feed a larger family. If using two pounds of shrimp, you will need to cook the shrimp in batches so that you don’t overcrowd the pan.
For an even sweeter, richer flavor, stir 1-2 tablespoons of hoisin sauce into the skillet.
Swap out the shrimp and use stir-fried chicken or beef (such as flank steak) with the honey garlic sauce instead.
Make it spicy with the addition of crushed red pepper flakes or a splash of sriracha hot sauce.
Store fresh ginger root in the freezer so that it’s always available when you need to grate off a little bit for a recipe! You can also substitute with a smaller amount (about ¼ – ½ teaspoon) of dried ground ginger here.

Side shot of shrimp stir fry with rice in two bowls on a table.

Tips for the Best Honey Garlic Shrimp Recipe

Spread the shrimp out in a single layer in the skillet in order to achieve a crispy exterior. If you crowd them too tightly in the pan, you’ll end up steaming the shrimp and miss out on that great sear. If necessary, you can stir-fry the shrimp in batches.
The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. It’s fine if they’re still a little bit translucent in the center when you add the sauce back to the pan, since the shrimp will continue to cook in the skillet for another minute or so. Just be careful that you don’t overcook the shrimp or they will become tough and rubbery.
For a thicker sauce, let it cook an extra minute or so, but remember — the sauce will continue to thicken slightly as it cools in the bowl. Since there is no cornstarch in the sauce, it will not be quite as thick as other Asian sauces. Instead, it’s more like a sweet butter glaze. If you prefer a very thick sauce, you can add a cornstarch slurry by mixing a small amount of cornstarch with an equal amount of cold water, stirring that into the sauce until it reaches the desired consistency.
Garnish the dish with extra toppings for even more flavor. We love toasted sesame seeds, sliced green onions, fresh parsley, lime or lemon wedges, chopped peanuts, cashews, or crushed red pepper flakes. An extra dash of soy sauce or hot sauce is great, too!