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Honey Garlic Shrimp glistens, featuring a delicious and easy-to-make recipe.

Ultimate Honey Garlic Shrimp

This Honey Garlic Shrimp recipe delivers plump, juicy shrimp coated in a sticky, savory-sweet glaze. Ready in minutes, it's perfect served over rice or pasta for a quick and delicious meal that tastes like restaurant-quality fare.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup honey
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Spatula

Method
 

  1. Pat the shrimp dry with paper towels.
  2. In a bowl, toss the shrimp with olive oil, salt, and pepper.
  3. In a separate bowl, whisk together honey, soy sauce, rice vinegar, water, minced garlic, grated ginger, red pepper flakes (if using), and cornstarch until smooth.
  4. Heat a large skillet or wok over medium-high heat.
  5. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
  6. Pour the honey garlic sauce over the cooked shrimp.
  7. Bring the sauce to a simmer, stirring constantly, until it thickens and coats the shrimp, about 1-2 minutes.
  8. Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
  9. Serve immediately over rice, pasta, or as an appetizer.

Notes

For a stickier sauce, ensure the cornstarch is fully dissolved before adding to the pan. Don't overcook the shrimp to avoid a rubbery texture. Customize the spice level by adjusting the amount of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.