Honey Garlic Shrimp Dish (Printable View)

Quick, flavorful shrimp glazed with honey and garlic, ideal for busy weeknight meals.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp rice vinegar (optional)
09 - 1/2 tsp crushed red pepper flakes (optional)

→ Cooking & Garnish

10 - 1 tbsp vegetable oil or sesame oil
11 - 2 tbsp green onions, thinly sliced
12 - 1 tsp toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# How To Make It:

01 - In a medium bowl, whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes. Set aside.
02 - Pat the shrimp dry and season with kosher salt and black pepper.
03 - Warm the vegetable or sesame oil in a large skillet over medium-high heat.
04 - Add shrimp in a single layer and cook for 1 to 2 minutes per side until just turning pink. Cook in batches if needed to avoid overcrowding.
05 - Pour the prepared sauce over the shrimp, stirring to coat. Cook for 2 to 3 minutes until the sauce thickens and shrimp are fully cooked.
06 - Remove the skillet from heat. Garnish with green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together in twenty minutes total, making it a genuine weeknight savior when you need dinner on the table.
  • The sauce caramelizes just enough to taste restaurant-quality without any fuss or special technique.
  • Shrimp cooks so quickly that you actually have time to talk to whoever's in the kitchen instead of being stuck at the stove.
02 -
  • Overcooked shrimp becomes rubbery and gritty—the moment they turn completely pink and opaque is when you stop cooking them, even if the timing seems fast.
  • Patting shrimp completely dry makes all the difference between shrimp that sear beautifully and shrimp that release water and steam instead of caramelize.
  • Don't skip the ginger; that's the secret ingredient that makes people ask what you did differently.
03 -
  • Mise en place is your friend here—have everything chopped and measured before the first shrimp hits the pan, because once things get sizzling, there's no time to prep.
  • If your sauce isn't thickening, it might not be hot enough; turn up the heat slightly and let it bubble more aggressively for the last minute or so.
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