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Honey Garlic Shrimp

honey garlic shrimp on black plate with rice and broccoli.
  • Tasty - Honey, garlic, ginger and soy sauce come together to create a rich sweet and savory sauce. It has a wonderful pan-seared finish.
  • Easy - Less than 10 minutes prep, in and out of skillet in 5 minutes, with little to clean up. Great for busy mid-week meals.
  • Healthy - Shrimp is packed with protein and vitamins.

Recipe Video

Honey Garlic Shrimp

       
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 2
Print

Ingredients

  • 3 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon ginger fresh, minced
  • 2-3 cloves garlic about 1 tablespoon
  • ¾ lb uncooked shrimp peeled and deveined
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ¼ teaspoon chili flakes (optional) crushed, optional

Directions

  • Whisk honey, soy sauce, chili flakes (if used), ginger, and garlic in a medium bowl. Set aside.
  • In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat.
  • Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.
  • Pour in the honey garlic marinade and cook until the shrimp is fully cooked (so about 1 minute more of cooking time). If desired, remove the shrimp from the pan so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, as the honey makes the sauce easy to burn if you forget about it on the stove).
  • Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.

Notes

  • You can use fresh or frozen shrimp.
  • If using frozen shrimp, make sure you let them thaw out before using them in the recipe.
  • To thaw frozen shrimp, we like to pull them out of the freezer the day before we're going to cook with them and then thaw them in the refrigerator overnight.
  • If in a rush, a quick-thaw option is to put them in cold water for about 20-25 minutes, stirring occasionally to try to separate any shrimp stuck together.
  • Save yourself time by buying shrimp that has already been deveined.

Nutrition

Calories: 288kcal | Carbohydrates: 29g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1253mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
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Can I Save These For Later?

Yes. After you've cooked them, you can refrigerate them for a couple of days (we prefer to store them in a Pyrex glass container). When ready to serve/eat them, you can either microwave them for about one minute, or you can put them in a pan on low heat to warm them up.

Honey garlic shrimp in bowl.

More Seafood

  • Pan-seared Lemon Butter Scallops.
    Lemon Butter Scallops
  • Shrimp Scampi in bowl close up.
    Shrimp Scampi

Reader Interactions

Comments

  1. Diane Seagraves

    October 18, 2023 at 3:15 pm

    Nice recipies

    Reply
  2. Nancy Brown

    November 26, 2023 at 10:50 pm

    So good love shrimp and rice and will make this next time I make shrimp for sure.

    Reply

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