About This Recipe

This Honey Garlic Shrimp is the recipe that made a million people delete their takeout apps. Plump, juicy shrimp get seared in a screaming hot pan, then coated in a sticky, glossy sauce that hits every single note — sweet honey, savory soy, punchy garlic, warm ginger, and a whisper of heat from sriracha. The whole thing takes 15 minutes from fridge to table, uses ingredients you probably already have, and creates a sauce so good that people have been known to drink it straight from the pan. Serve over fluffy jasmine rice and prepare to have this in your weekly dinner rotation permanently.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • 15 minutes total — faster than ordering delivery
  • That sticky, glossy sauce that coats every shrimp perfectly
  • High protein, lower calorie — only 290 cal per serving
  • One pan, minimal cleanup, maximum flavor

Honey Garlic Shrimp

Sticky honey garlic shrimp with sesame seeds and green onions
5 min
Prep
10 min
Cook
15 min
Total
4
Servings
⭐ 4.9
Rating
290
Calories

Ingredients

  • 1½ lb large shrimp, peeled & deveined
  • 3 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 6 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp butter
  • 1 tbsp sesame oil
  • Salt & pepper
  • Sesame seeds & green onions

Instructions

  1. 1Make sauce Whisk honey, soy sauce, sriracha, rice vinegar, garlic, ginger, and cornstarch until smooth.
  2. 2Dry shrimp Pat completely dry with paper towels. Season lightly with salt and pepper.
  3. 3Sear Heat sesame oil and butter over high heat. Cook shrimp 1–2 min per side until pink and just curled.
  4. 4Add sauce Pour sauce over shrimp. Toss and cook 1–2 min until thick, glossy, and sticky.
  5. 5Serve Garnish with sesame seeds and green onions. Serve over rice immediately.

Ingredients

1½ lb large shrimp 3 tbsp honey 3 tbsp soy sauce 1 tbsp sriracha 6 garlic cloves Fresh ginger 1 tbsp cornstarch Rice vinegar 2 tbsp butter Sesame oil Sesame seeds Green onions

Step-by-Step Instructions

  1. 1

    Make the honey garlic sauce

    In a small bowl, whisk together the honey, soy sauce, sriracha, rice vinegar, minced garlic, grated ginger, and cornstarch until completely smooth. The cornstarch is the key to that gorgeous sticky, lacquered glaze — it thickens on contact with the hot pan and coats every shrimp beautifully. Set the sauce aside while you prep the shrimp.

  2. 2

    Prep and dry the shrimp

    Pat the shrimp completely dry with paper towels — this is the most important step. Any surface moisture will cause the shrimp to steam instead of sear, and you'll lose that beautiful caramelized exterior. Season lightly with salt and pepper. If using frozen shrimp, thaw completely in cold water first, then dry very well.

  3. 3

    Sear the shrimp

    Heat the sesame oil and butter in a large skillet or wok over HIGH heat. You want it screaming hot before the shrimp go in. Add the shrimp in a single layer — don't crowd the pan, work in two batches if needed. Cook for 1–2 minutes per side until pink, opaque, and lightly charred at the edges. Perfectly cooked shrimp curl into a loose "C" shape. An "O" shape means overcooked.

  4. 4

    Add the sauce and glaze

    Once all the shrimp are in the pan and just cooked, pour the honey garlic sauce over everything. Toss vigorously to coat each shrimp. Cook for 1–2 minutes, tossing constantly, until the sauce reduces, thickens, and turns into a sticky, glossy glaze that clings to every shrimp. The kitchen will smell absolutely incredible. Don't walk away — this happens fast.

  5. 5

    Garnish and serve

    Remove from heat immediately — shrimp continue cooking from residual heat and overcooking is the only way to ruin them. Transfer to a serving dish or directly over steamed jasmine rice. Shower with toasted sesame seeds and sliced green onions. Serve at once — this dish is best eaten the moment it's made.

Pro Tips

🏆 Chef's Tips for Perfect Results
  • High heat is non-negotiable. Medium heat steams shrimp — high heat sears them. That char on the edges adds flavor and texture that makes restaurant shrimp taste so much better than home cooking.
  • Don't overcrowd. If shrimp are touching and steaming, you lose the sear. Two batches with space around each shrimp beats one crowded batch every time.
  • Watch the curl. When a shrimp curls into a "C" it's done. "O" = overcooked rubber. Pull them off the heat the moment they're pink and opaque all the way through.
  • Use large shrimp. 16/20 count (jumbo) shrimp are the sweet spot — enough mass to sear without overcooking before the center heats through. Smaller shrimp cook too fast and turn rubbery easily.

Delicious Variations

🔄 Ways to Switch It Up
  • Honey Garlic Shrimp Bowls: Serve over steamed rice with sliced avocado, edamame, pickled cucumber, and a drizzle of extra sriracha for the ultimate meal prep bowl.
  • Honey Garlic Shrimp Tacos: Pile into warm flour tortillas with shredded cabbage slaw, mango salsa, and cilantro. Insanely good.
  • Add vegetables: Toss in broccoli florets, snap peas, or bell pepper strips during the searing step for a complete stir fry in one pan.
  • Swap the protein: This exact sauce is phenomenal with chicken thighs (cut into 1-inch pieces), salmon fillets, or even tofu for a plant-based version.

Frequently Asked Questions

Yes — frozen shrimp work perfectly. Thaw them in a bowl of cold water for 15–20 minutes, then drain and pat completely dry. The key is removing all the surface moisture before they hit the hot pan, otherwise they steam instead of sear and you lose the caramelized crust that makes this recipe so good.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen the glaze — avoid the microwave which turns shrimp rubbery. Honestly though, this dish is so fast to make that fresh is always better.
It's easy to make gluten-free — just swap the regular soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free. The cornstarch is also gluten-free, unlike flour-based thickeners.

Nutrition Per Serving

290
Calories
32g
Protein
22g
Carbs
8g
Fat
0g
Fiber
16g
Sugar
720mg
Sodium
380mg
Potassium