20 Minute Honey Garlic Shrimp Recipe
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Honey garlic shrimp is one of my favorite ways to turn a bag of freezer shrimp into dinner in about 20 minutes. The sauce is sweet, garlicky, and a little tangy from lemon juice, with plenty to spoon over rice. It feels a little fancy for something that takes so little effort!
I always keep shrimp in the freezer since they thaw quickly and cook even faster. My biggest tip? Cook them just until they’re pink and opaque, then stop. You want juicy shrimp, not little pieces of rubber, so this is one dinner to keep an eye on while it cooks.
I like serving these over rice to soak up the honey garlic sauce, with steamed broccoli or green beans on the side. For a couple more easy shrimp dinners, try my Garlic Butter Shrimp or Baja Shrimp Tacos too!
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. Jump to the recipe card if you wish!
Why you’ll love this
- 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.
FAQs
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.
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!
Yes! Just thaw the shrimp completely and pat them dry before cooking.
It’s best fresh, but you can store leftovers in the fridge for up to 2 days.
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?
TThis dish pairs well with fluffy white or brown rice, easy fried rice, and steamed or roasted broccoli. 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.
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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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 recipe
This is a step-by-step photo guide. Full ingredients and instructions are 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
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
Instructions
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.
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!
-
- 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.
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Nutrition
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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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
