Honey Garlic Shrimp

Course: Main Course

Cuisine: Asian Inspired

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 350kcal

Author: Quynh Nguyen

This easy honey garlic shrimp combines juicy jumbo shrimp with garlic and a mildly sweet, savory honey soy sauce. Serve it over rice with fresh toppings for a quick 20-minute dinner.

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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.

Notes

Don't overcook the shrimp: Remove them from the heat as soon as they're opaque and cooked through. Overcooked shrimp can become rubbery.

Using frozen shrimp: Thaw completely and pat very dry before cooking so excess water doesn't dilute the sauce or cause the shrimp to steam.

Soy sauce: Use light soy sauce, not dark soy sauce. Chinese light soy sauce is also different from soy sauce labeled "low sodium."

Sesame oil: I recommend including it. The small amount adds a subtle toasted flavor that rounds out the honey soy sauce.

Sauce consistency: The finished sauce is thin and glossy rather than a thick, sticky glaze. It's especially good spooned over rice.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the shrimp.

Nutrition