Honey Garlic Shrimp
This honey garlic shrimp is one of those quick dinners that comes together with just a handful of ingredients. Jumbo shrimp are cooked with garlic, then tossed in a mildly sweet honey soy sauce that’s savory, garlicky, and just a little nutty from sesame oil.
I usually serve the shrimp over rice with cucumber, avocado, edamame, green onions, and sesame seeds for an easy rice bowl. The whole thing takes about 20 minutes, so it’s especially good for busy weeknights when you want something homemade without a lot of prep. If you like quick rice bowl dinners, my Korean Beef Bowl is another easy one to try.
A Few Things to Know Before You Start
Shrimp: I use jumbo 21/25 shrimp for this recipe. They’re large enough to stay juicy while the sauce finishes in the pan. If you’re using frozen shrimp, thaw them completely and pat them dry before cooking. Excess moisture can cause the shrimp to steam instead of sear.
Light soy sauce: I use light soy sauce for a savory flavor without making the sauce too heavy, but you can use whatever soy sauce you have on hand. Since different types and brands of soy sauce vary in saltiness and intensity, taste the sauce and adjust the honey or soy sauce as needed. Keep in mind that Chinese light soy sauce isn’t the same as low-sodium soy sauce.
Honey: Two tablespoons give the sauce a mild sweetness rather than making it taste overly sugary. It balances the salty soy sauce and garlic without overpowering the shrimp.
Sesame oil: I recommend using it here. You only need a small amount, but it adds a subtle toasted, nutty flavor that makes the simple sauce taste more complete.
Butter or oil: Either works for cooking the shrimp. Butter adds a little richness, while a neutral cooking oil keeps the flavors lighter.
How to Make Honey Garlic Shrimp
Start by mixing the light soy sauce, honey, and sesame oil in a small bowl. Having the sauce ready is important because jumbo shrimp cook quickly.
Heat the butter or oil in a large skillet over medium-high heat. Add the minced garlic and cook briefly, just until fragrant. Be careful not to let it brown too much since garlic can turn bitter quickly.
Add the shrimp in a single layer and cook for about 1–2 minutes on the first side. Flip and cook the other side until the shrimp are almost cooked through.
Pour in the honey soy sauce and toss everything together for another minute or so. The sauce should be thin and glossy, not thick or sticky. Remove the pan from the heat as soon as the shrimp are opaque and cooked through so they stay juicy.
Tips for Juicy Shrimp
✔️ Shrimp can go from perfectly cooked to rubbery surprisingly fast, so I like to take them off the heat as soon as they’re opaque and have curled into a loose “C” shape.
✔️ Patting the shrimp dry before cooking also helps. This is especially important if you’re starting with frozen shrimp, which can hold quite a bit of water after thawing.
✔️ And don’t wait for the sauce to become thick like a glaze. This honey garlic sauce is intentionally thinner, which makes it especially good spooned over rice.
Make It a Honey Garlic Shrimp Rice Bowl
My favorite way to serve this shrimp is over warm rice with sliced cucumber, avocado, green onions, and sesame seeds. The cucumber adds some freshness and crunch, while the creamy avocado works really well with the salty-sweet sauce.
Spoon some of the extra honey garlic sauce from the skillet over the rice, too—that’s one of the best parts. For another seafood rice bowl option, try my Miso Salmon, which is also an easy weeknight dinner.
What to Serve With Honey Garlic Shrimp
If you’re not making rice bowls, serve the shrimp with steamed jasmine rice or Vietnamese Fried Rice if you want something a little more substantial. For vegetables, Garlic Bok Choy would be especially good with the honey soy sauce, or you can keep things fresh and simple with Korean Cucumber Salad.
If you’re looking for another quick seafood dinner for a different night, Salmon Spring Rolls also make a light meal with plenty of fresh vegetables.
How to Store and Reheat
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. If you’re making rice bowls, I recommend storing the shrimp and rice separately from fresh toppings like cucumber and avocado.
Shrimp can become tough when reheated too aggressively, so warm leftovers gently just until heated through. You can reheat them briefly in a skillet over medium-low heat or microwave them in short intervals.
This honey garlic shrimp is quick enough for a busy weeknight but still gives you plenty of flavor from the garlic, honey, soy sauce, and sesame oil. Add rice and a few fresh toppings, and dinner is ready in about 20 minutes.
RECIPE
Honey Garlic Shrimp
Ingredients
- 1 pound jumbo shrimp (21/25), peeled and deveined
- ¼ cup light soy sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon butter or neutral cooking oil
- 4 cloves garlic, minced
For Serving
- 2 cups cooked rice
- Sliced cucumbers
- Sliced avocado
- Sliced green onions
- Sesame seeds
- Sriracha mayo (optional)
Instructions
- Pat the shrimp dry with paper towels. In a small bowl, whisk together the light soy sauce, honey, and sesame oil. Set aside.
- Heat the butter or oil in a large skillet over medium-high heat. Add the garlic and cook briefly until fragrant, about 30 seconds, being careful not to let it burn.
- Add the shrimp in a single layer. Cook for 1–2 minutes, then flip and cook for another 1–2 minutes, until the shrimp are nearly cooked through.
- Pour the honey soy sauce into the skillet. Toss the shrimp in the sauce and cook for about 1 minute more, just until the shrimp are opaque and cooked through. The sauce should be thin and glossy rather than thick and sticky.
- Serve immediately over warm rice with cucumber, avocado, green onions, and sesame seeds. Spoon some of the sauce from the skillet over the rice.
