Go Back

30 Minute Honey Garlic Shrimp

30 minute honey garlic shrimp with a glossy sweet-savory glaze that clings to tender, quick-cooked shrimp. Minced garlic, ginger, honey, and soy sauce simmer just long enough to thicken into a sticky coat—perfect for a fast weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Honey garlic sauce
  • 0.3333333333 cup honey
  • 0.25 cup low-sodium soy sauce
  • 4 garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp rice vinegar
  • 0.25 tsp red pepper flakes
  • 1 tsp cornstarch
  • 1 tbsp water
Shrimp and finishing
  • 1.5 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Make the honey garlic mixture
  1. Whisk the honey, low-sodium soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a small bowl until evenly combined.
Sear the shrimp
  1. Pat the shrimp dry with paper towels to help them sear instead of steaming.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and nearly opaque; avoid overcooking.
Glaze and simmer
  1. Pour the honey garlic mixture into the skillet and toss the shrimp until evenly coated.
  2. Whisk the cornstarch and water until smooth, then stir the mixture into the skillet.
  3. Simmer for 1–2 minutes until the honey garlic sauce becomes glossy and thick enough to cling to the shrimp.
  4. Remove the skillet from the heat once the shrimp are fully opaque.
  5. Sprinkle with green onions and sesame seeds, then serve immediately.

Notes

Pro tip: keep the shrimp in one layer and don’t move them too much during searing so they develop color instead of steaming. Store leftovers in the refrigerator up to 2 days; reheat gently to avoid rubbery shrimp. Freezing is not recommended for best texture. Dietary swap: use tamari (gluten-free) in place of soy sauce if you need a gluten-free version.