If you need a fast dinner that tastes like something special, this Honey Garlic Shrimp is it. It’s sweet, garlicky, a little bit tangy, and takes under 20 minutes to make. Perfect for those nights when you’re short on time but still want something homemade and packed with flavor.
Serve it over rice, toss in some veggies, and you’ve got an easy meal the whole family will love.
If you are into shrimp, check out this Garlic Butter Shrimp, or my Baja Shrimp Tacos, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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If there’s one thing I always keep in the freezer, it’s shrimp. They thaw fast, cook even faster, and turn into a totally delicious dinner with just a handful of ingredients.
This is one of my favorite meals. because it’s ready in about 20 minutes from start to finish. Seriously. If you’ve got a skillet, some garlic, honey, and a splash of lemon juice, you’re already halfway there. It’s the kind of dinner that feels a little bit fancy but couldn’t be easier.
We love serving these juicy shrimp over rice so it can soak up all that sticky honey garlic sauce. Add some steamed broccoli or green beans on the side, and dinner is done. You can even toss in some bell peppers or snap peas to make it more of a stir-fry if that’s your thing.
And don’t worry if your shrimp are still in the freezer. Just pop them in a bowl of cold water for about 10-15 minutes while you prep the rest of the ingredients. Easy!
Why you’ll love this recipe:
- Quick and easy. Ready in just 20 minutes, perfect for busy nights or last-minute dinners.
- Flavorful. A sweet, tangy, garlicky combo with a little kick from red pepper flakes.
- Adaptable. Make it spicier or milder, or swap the shrimp for chicken, tofu, or salmon (obviously adjust the cook time).
- Perfectly saucy. That glossy honey garlic sauce is great over rice or with crusty bread.
Frequently Asked Questions
Can I grill the shrimp instead of sautéing?
Absolutely. Toss the shrimp in the sauce first, then thread them onto skewers and grill for 2-3 minutes per side. Brush with extra sauce while grilling.
How do you know when shrimp are cooked properly?
Color change. Raw shrimp starts out gray and translucent. When it’s cooked, it turns pink and opaque with bright red tails (if you have tail-on shrimp).
Shape. Perfectly cooked shrimp forms a loose “C” shape. If it curls tightly into an “O,” it’s likely overcooked.
Firmness. It should feel firm but still springy to the touch – not rubbery.
It usually only takes 1-2 minutes per side in a hot pan, so keep a close eye on it!
Can I use frozen shrimp?
Yes! Just thaw the shrimp completely and pat them dry before cooking.
Can I make this ahead of time?
It’s best fresh, but you can store leftovers in the fridge for up to 2 days.
How do I get that sauce to thicken?
If you want to thicken your honey garlic sauce, you can make a quick slurry with a bit of water and cornstarch. Mix about 1 teaspoon of cornstarch with 1 tablespoon of water until smooth, then stir it into the sauce while it’s simmering. It’ll give you that perfect sticky consistency!
What should I serve with my honey garlic shrimp?
This dish pairs well with fluffy white or brown rice (or fried rice) and steamed or roasted broccoli. The rice soaks up the garlicky honey sauce, and the broccoli adds a fresh, slightly crunchy contrast.
If you want to mix things up, try serving it with quinoa, cauliflower rice, or even over some steamed vegetables for a lighter option.
Shrimp Sizing
Shrimp are labeled by how many come per pound. The lower the number, the larger the shrimp:
- Extra Jumbo (16/20 per pound) – Great for grilling and serving as a main protein.
- Jumbo (21/25 per pound) – Perfect for stir-fries, pastas, and this honey garlic shrimp.
- Large (26/30 per pound) – Works well in soups, salads, and quick sautés.
- Medium (31/40 per pound) – Best for shrimp tacos, pasta salads, or rice dishes.
- Small (41/50 per pound or more) – Commonly used for shrimp cocktails or casseroles.
For this recipe, jumbo or large shrimp work best since they stay plump and juicy without overcooking. If using smaller shrimp, reduce the cooking time slightly to avoid toughness.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Used to sauté the garlic and shrimp. Any neutral oil like avocado oil will work.
- Garlic. Fresh garlic is best. I mince mine right before using so it’s super good and fresh.
- Honey. Brings sweetness and balances the flavors. Maple syrup is a good alternative.
- Lemon juice. Adds brightness and a touch of acidity. Fresh is best, but bottled works too.
- Shrimp. Use large or jumbo shrimp for the best texture. I get the peeled and deveined kind, because I’m lazy. Fresh or frozen (thawed) both work.
- Red pepper flakes. Adds a little heat. Adjust to taste or leave out if you prefer mild.
How to make this Honey Garlic Shrimp recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Mince the garlic. Measure the honey, lemon juice, and red pepper flakes. Pat the shrimp dry with a paper towel.
Make the sauce
In a small bowl, whisk the honey, lemon juice, and red pepper flakes. Set aside.
Cook the shrimp
Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and stir fry for 1-2 minutes per side until pink and opaque.
Finish and serve
Pour the honey mixture into the skillet, and toss to coat the shrimp
Cook for another 30 seconds until heated through. The sauce will thicken slightly.
Remove from heat and serve immediately. Garnish with chopped fresh parsley or sliced green onion.
Kylee’s Notes
- Use fresh shrimp for the best texture and flavor.
- Don’t overcook the shrimp – once they turn pink, they’re done!
- Add a little soy sauce to the marinade/sauce for a boost of umami flavor.
- Let your skillet get hot before adding the shrimp. This gives them a nice sear and helps prevent sticking.
- Use paper towels to really dry your shrimp. Dry shrimp sear better and soak up more flavor from the sauce.
- Don’t crowd the pan. If you double the batch, cook in two rounds to keep the shrimp from steaming.
How to store leftovers
Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating Tips
Heat in a skillet over low heat with a splash of water to keep it from drying out.
Microwave in short intervals, stirring in between, to avoid overcooking.
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20 Minute Honey Garlic Shrimp Recipe
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic (minced, divided)
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 pound large or jumbo shrimp (peeled and deveined)
- 1/2 teaspoon red pepper flakes
Directions
Get prepped
- Mince the 4 cloves garlic. Measure out 3 tablespoons honey, 1 tablespoon lemon juice, and 1/2 teaspoon red pepper flakes. Pat the 1 pound large or jumbo shrimp dry with a paper towel.
Make the sauce
- In a small bowl, mix the honey, lemon juice, and red pepper flakes. Set aside.
Cook the shrimp
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the shrimp and cook for 1-2 minutes per side until pink and opaque.
Finish and serve
- Pour the honey mixture over the shrimp and toss to coat. Cook for another 30 seconds until heated through.
- Remove from heat and serve immediately.
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Notes
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- Use fresh shrimp for the best texture and flavor.
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- Don’t overcook the shrimp – once they turn pink, they’re done!
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- Let your skillet get hot before adding the shrimp. This gives them a nice sear and helps prevent sticking.
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- Use paper towels to really dry your shrimp. Dry shrimp sear better and soak up more flavor from the sauce.
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- Don’t crowd the pan. If you double the batch, cook in two rounds to keep the shrimp from steaming.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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