This Garlic Honey Shrimp recipe is insanely easy to make, yet SO flavorful and delicious! These sticky shrimp are made in one skillet, with just 8 ingredients, and ready in under 20 minutes!! These plump, succulent shrimp are sweet, subtly spicy and a huge fan favorite!
You can serve this simple shrimp recipe as an appetizer with plenty of toothpicks and napkins! Or, pair them with rice, noodles or roasted vegetables for an easy weeknight dinner your family will love!
Update: This post was originally published in January 2017. I’ve updated the post below to include more information about this skillet honey shrimp recipe. Plus, I added a recipe video to show you how easy these garlic honey shrimp are to make!
Hey there, friends! I hope your weekend was wonderful!
Today I am sharing one of the best healthy shrimp dinner recipes ever! Seriously! These shrimp are sticky, saucy and all around stellar! Plus, they’re super quick and easy to prepare! It’s a fast, 16 minute shrimp recipe that you will make over and over again!
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Garlic Honey Shrimp: recipe overview
AKA super quick and easy, 8 ingredient, one skillet Spicy Honey Glazed Shrimp.
Succulent, plump shrimp coated and glistening in a sticky, sweet and spicy sauce, finished with a squeeze of acidic lime, and topped with mildly spicy jalapeños and fresh green onions.
These shrimp are saucy, sublime and fantastically fast to whip together! Think 16 minutes, from prep to finish, kind of fast. And, did I mention this recipe only requires 8 ingredients?!
These finger-licking delicious shrimp are perfect for an easy weeknight dinner with a side of rice! Or, they taste terrific stuffed in some tacos! And, stupendous scattered on a salad! Plus, they are phenomenal as party appetizer! Essentially, these sweet and savory shrimp are perfect for any and every occasion!!
What is garlic honey glazed shrimp?
Honey garlic shrimp is a quick and easy American-Asian dish made of tender shrimp quickly stir-fried in a delicious garlic and honey mixture. The honey mixture doubles as both a flavorful marinade and a sticky sauce! While this easy recipe calls for stir-frying the shrimp, they can also be baked, fried or grilled depending on the recipe!
Ingredients in honey glazed shrimp?
- Shrimp: I prefer large shrimp, but you can use any size you prefer! Frozen shrimp also work in this recipe! (Scroll down for tips on which shrimp to use!)
- Oil: You need neutral oil, such as vegetable or canola, for the marinade and cooking.
- Honey: Honey adds a lip-smackingly delicious sticky sweetness!
- Soy Sauce: I prefer reduced-sodium soy sauce so I can control the amount of salt.
- Garlic: Two cloves of minced garlic provide the perfect hint of distinct, punchy flavor. If you love garlic, feel free to add more!
- Lime: Freshly grated lime zest provides a little zing! Don’t forget to save the limes and use the wedges for serving!
- Ginger: Freshly grated ginger gives the dish a subtle, warming touch.
- Seasonings: Cayenne, salt and pepper provide plenty of flavor.
- Wine: Mirin is the secret ingredient in the sauce! It adds a complex and deep flavor that just can’t be beat. If you can’t find mirin, feel free to use sake, dry sherry, brandy or white wine.
What’s the best shrimp for sautéing?
While there are many varieties of shrimp, the three most common types found at the store are pink, white and brown shrimp. It’s important to note that each variety of shrimp covers many different species. The terms below (pink, white, brown) are blanket terms used to describe several species of shrimp.
- Pink shrimp: Just like the name suggests, these shrimp are slightly pink, however they can range from white to gray in color. They are slightly sweet with a mild flavor profile.
- White shrimp: These shrimp are translucent bluish-greenish when raw, but turn pink when cooked. They are tender with a sweet flavor. They are even more mild in taste than pink shrimp. Due to their extreme mild flavor, they soak up the flavor of sauces very well!
- Brown shrimp: These shrimp tend to be fairly small with a reddish-brown shell. They have a firm texture and a stronger, mineral-like flavor.
You can use any variety of raw shrimp for this recipe. My personal preference is pink or white shrimp. However, I suggest asking the seafood clerk which shrimp is freshest and in season.
What size shrimp is best?
The size of shrimp is measured by the number of individual shrimp in a pound. The smaller the number in a pound, the bigger the shrimp. For example, the label of 16/20 indicates that there are between 16 and 20 shrimp in a pound.
It is important to remember that broad labels such as “large” and “jumbo” are a general guide. These labels aren’t regulated and can vary greatly from seller to seller. Your best bet is to pay attention to the number of shrimp in a pound.
I like to use 16/20 shrimp, or larger, for this honey glazed shrimp recipe. Since this is a fast cooking stir-fry recipe, using larger shrimp will help avoid overcooking. However, you can use smaller shrimp in this easy shrimp recipe – just adjust the cooking time accordingly.
Shrimp sizes
- Colossal: Fewer than 15 shrimp per pound
- Extra Jumbo: 16 to 20 shrimp per pound
- Jumbo: 21 to 25 shrimp per pound
- Extra Large: 26 to 30 shrimp per pound
Can I use frozen shrimp?
You can purchase frozen raw shrimp for this recipe. If using frozen shrimp, thaw the shrimp and drain them well. You must remove all the excess moisture so the shrimp sear rather than steam.
To thaw frozen shrimp
- Remove from freezer: Take shrimp out of the freezer and place them in a bowl.
- Thaw: Allow shrimp to thaw in the refrigerator overnight. Or, run them under icy cold (not warm) water just before cooking. (Do not place frozen shrimp in the microwave to defrost!)
- Drain and dry: Remove the shrimp from the bowl and drain in a colander. Transfer the shrimp to a clean work surface and use paper towels to pat the shrimp thoroughly dry.
How long to cook shrimp?
Since shrimp cook really quickly, they can feel intimidating to prepare. However, it’s really easy to tell when shrimp are done cooking. The precise length of time shrimp take to cook depends upon the size of your shrimp, how many shrimp you have in the pan and the heat under your pan.
For the best result make sure all your shrimp are the same size. For the best sear, do not overcrowd the pan. And, for the best taste – tender, juicy texture without any chewiness – sear shrimp over medium-high to high heat.
How to tell when shrimp are done?
- Color: When shrimp are cooked, they will have lost their translucency and be opaque white. They will also develop that hallmark pinkish hue with bright red accents. Do not eat shrimp if they are gray or translucent after cooking!
- Shape: When shrimp cooks, the muscles contracts. The contraction causes the shrimp to shrink and curl. Raw shrimp will hang straight by the tail. Perfectly cooked shrimp will form a “C”. Overcooked shrimp will curl tightly into a “O”
How to make honey garlic shrimp?
This recipe is not only finger-licking good, it’s also incredibly quick and easy to prepare! With just one skillet, 8 ingredients and 20 minutes, you can create a flavorful shrimp dish you and your family will love!
- Prepare the garlic honey sauce: In a small bowl whisk together all the ingredients for the sauce.
- Marinate shrimp: Place shrimp in a large bowl and drizzle with oil. Toss to coat. Pour half of the honey sauce on top, reserving the other half for later. Toss the shrimp again. Cover and place in the refrigerator. Marinate for at least 30 minutes.
- Cook shrimp: Heat oil in a large skillet. Add shrimp to the skillet, discarding their marinade. Cook the shrimp undisturbed for one minute. Continue to cook, stirring frequently, for 2 minutes. Pour in the reserved honey mixture. Cook the shrimp until caramelized and cooked through. Remove shrimp from pan.
- Deglaze: Add mirin to deglaze pan. Scrape up any browned bits from bottom of the pan. Cook until sauce is reduced. Add shrimp back to pan and stir to coat.
- Serve: Transfer to a serving dish. Sprinkle with sesame seeds and green onions. Serve with lime wedges and enjoy!
Tips for the best sticky shrimp
These shrimp are so easy to prepare! But, I do have a few simple tips and tricks to ensure you nail this recipe every single time!
- Shrimp: You can use any size shrimp you would like in this skillet shrimp recipe. However, you will need to adjust the cooking time up or down accordingly. Frozen shrimp work as well, they just need to be thawed first!
- Dry shrimp: Make sure you thoroughly dry the shrimp prior to cooking. Wet shrimp will steam, instead of sear.
- Cook in batches: Do not crowd the pan when cooking the shrimp, or they will steam instead of caramelize and brown. Cook the shrimp in two batches if necessary.
- Turn shrimp individually: Use tongs to flip the shrimp over individually. This will help the shrimp get a perfect sear!
- Deglaze with flavor: Deglazing the pan is a must! Those browned bits stuck on the bottom of the pan have so much flavor. If you don’t have mirin, you can substitute brandy, sake, or even white wine.
- Garnish with lime: Fresh lime juice really brings out all the flavors and makes the shrimp shine!
How to prepare honey shrimp step by step photos
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
How to serve sticky honey shrimp?
This simple shrimp recipe can be served as an appetizer or starter with toothpicks and plenty of napkins. Or, it can be served as an easy entree with rice and roasted vegetables! (Scroll down for more serving options.)
What to serve with shrimp?
These honey glazed shrimp can be served with a wide variety of side dishes! Since this dish is Asian in flavor, I like to pair it with similarly flavored sides.
Best shrimp dinner ideas:
- Soup: A cozy bowl of miso or egg drop soup.
- Edamame: A big bowl of salted edamame is always a winner!
- Green Salad: Simple leafy green salad drizzled with plenty of ginger dressing.
- Cucumber Salad: Refreshing Asian cucumber salad is a delicious healthy option!
- Grains: Any grain works well! Try white rice, brown rice, quinoa, cauliflower rice or broccoli rice. I personally love these shrimp served over coconut rice or healthy fried rice!
- Noodles: You can never go wrong with oodles of noodles! Chow mein, soba, or udon noodles are all delicious!
- Vegetables: Try serving this with your favorite seasonal vegetable – steamed, stir-fried or roasted! I prefer snow peas, broccoli, bell peppers and carrots, but you can use whatever you love!
Packed with flavor and lightning fast to whip together, this Spicy Honey Shrimp Recipe needs to be a part of your dinner (or appetizer or lunch!) rotation.
Until Thursday friends, cheers – to living life with a little spice… and a side of honey shrimp.
xoxo
Cheyanne
Looking for more shrimp recipes?
If you love this hot shrimp dish, try one of these delicious shellfish recipes next
Orange Shrimp Ramen Noodle Salad
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The best Honey Garlic Shrimp Recipe plus Step-by-Step Video👇
Garlic Honey Shrimp Recipe
Equipment
- (2) Mixing Bowls
- large skillet
Ingredients
- 1 Pound Large Shrimp – peeled & deveined (SEE NOTES)
- 2 cloves Garlic – minced
- 1/2 Cup Honey
- 3 TBS Soy Sauce
- 3/4 tsp Ginger – freshly grated
- ½ heaping tsp Cayenne Pepper
- 1 tsp Lime Zest (about 1 small lime)
- Kosher Salt and Pepper
- 2 TBS Neutral Oil (such as vegetable or canola) - DIVIDED
- 1 TBS Mirin (can substitute Sake or Brandy)
Optional Garnishes: Jalapeno Slices, Thinly Sliced Scallions, Lime Wedges
Serving Suggestions: Rice, Steamed Vegetables
Instructions
- Prepare the garlic honey sauce: In a small bowl whisk together: garlic, honey, soy sauce, ginger, cayenne, lime zest. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Marinate shrimp: Place shrimp in a large bowl and add 1 tablespoon oil. Toss to coat and then pour HALF of the honey mixture on top, reserving the other half of the honey mixture for later. Toss shrimp to coat. Transfer shrimp to the refrigerator and allow to marinate for at least 30 minutes, up to 8 hours.
- Cook shrimp: Heat remaining tablespoon of oil in a large skillet over medium-high heat. Add shrimp to the skillet discarding their marinade. Cook the shrimp undisturbed for 45 seconds - 1 minute. Flip shrimp and continue to cook, stirring often, for 2 minutes. Pour in the reserved honey mixture and cook, stirring frequently, until the shrimp are caramelized and cooked through, about 2 additional minutes. Remove shrimp from pan.
- Deglaze: Add the mirin to the pan and scrape up browned bits from bottom of the pan. Cook until the sauce is reduced and thickened, about 1-2 minutes. Turn off heat and add the shrimp. Tossing the shrimp in the sauce to coat.
- Serve: Transfer to a serving dish. Sprinkle with juice from lime wedges if using and top with optional garnishes. Enjoy!
Video
Notes
- Shrimp: You can use any size raw shrimp you would like in this recipe. However, you will need to adjust the cooking time up or down accordingly. I used 16/20s. Frozen shrimp work as well, they just need to be thawed first!
- Dry shrimp: Make sure you thoroughly dry the shrimp prior to cooking. Wet shrimp will steam, instead of sear.
- Cook in batches: Do not crowd the pan when cooking the shrimp, or they will steam instead of caramelize and brown. Cook the shrimp in two batches if necessary.
- Turn shrimp individually: Use tongs to flip the shrimp over individually. This will help the shrimp get a perfect sear!
- Deglaze with flavor: Deglazing the pan is a must! Those browned bits stuck on the bottom of the pan have so much flavor. If you don’t have mirin, you can substitute brandy, sake, or even white wine.
- Garnish with lime: Fresh lime juice really brings out all the flavors and makes the shrimp shine!!
- Serving size: The recipe as written serves 2-4 depending on your appetite. Two servings if you are serving this as a main, and four if you are serving it as an appetizer. But, honestly, it depends on how much you love sticky shrimp. However, the recipe can be scaled up or down depending on your needs.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you want to reference this recipe, please link directly back to this post.
Today I made this for my wife for lunch. When she realized that I was making a hot shrimp dish, she dampened my enthusiasm by suggesting that we just eat the shrimp cold with cocktail sauce. After assuring her that I had set aside a pound of shrimp for shrimp cocktail she let me proceed. Well, we were not disappointed! In fact, we loved it so much that she even offered up the other shrimp for me to make it again!
A definite repeater!
By the way, I love all of the detail that you put into the the publishing of the recipe. It’s nice to be able to see the information in a variety of ways (i.e. listing the ingredients and including information about them, explaining how to tell if the shrimp are cooked or overcooked, showing pictures of the steps, listing the recipe with the measurements separately, etc.).
Love the updated step by step photos and the new video Chey! These are super delicious, I can attest to that! We love shrimp and this is one of our favorites!
These sweet, savory, spicy, sticky shrimp are totally drool worthy, Cheyanne! I’m going to give this recipe a try!
Excellent recipe, and easy to follow! I’m really not that good at cooking, but this recipe turned out GREAT! Thank you!
Hi Walt,
I’m thrilled to hear the recipe was easy to follow and turned out great! Thank you for coming back and letting me know how it went over! Cheers and Happy New Year!
Hi Cheyenne
I made these shrimps tonight and for some reason there was nothing in my pot to “deglaze” () but they were amazing if I may say so myself, well my husband also said it. Thank you, thank you so much. Going to check out your other recipes. Take care. ❤
Hi Jackie,
If you use a non-stick skillet there won’t be any bits stuck on the bottom of the pan to deglaze. However, those browned bits aren’t essential to the success of the recipe! I’m so thrilled the shrimp turned out well for you and both you and your husband enjoyed them!! Thank you so much for coming back and letting me know how it went over! Cheers!!
Chey, this honey glazed shrimp looks fabulous! Love the sweet, sticky, spicy glaze!
SO MUCH FLAVOR! This shrimp sounds amazing! I’m going to visit my parents this summer and we always eat tons of seafood when I’m there. I’m adding this to the menu! Have a great week, girlie!
I’ve tried this recipe Chey and we LOVE it! I served it numerous times last summer to weekend guests to rave reviews! Plus I love how easy it is! Shrimp is always one of our favorites!
Yesterday I cooked this with my girlfriend and I can say that this honey glazed shrimps are amazing, so delicious. Thank you for sharing this delight with us.
Hi Boyan! I’m thrilled you both loved these shrimp!! Thank you so much for coming back to let me know how it went over!! Cheers!
I made it and it was great! God recipe!
So glad you liked it!! Thank you so much for coming back and letting me know! Cheers! 🙂
I hope you’re feeling great now, Cheyanne!
We eat shrimp all of the time in the Summer – why do I forget about it in the winter? Love the sweet spiciness of this – going on the menu. Thanks my friend!
Love shrimp & spice & honey. Oooowhee. You got me with this easy one-dish wonder. You made me happy with this one. PS. The photography rocks!
I wish I could close my eyes and it would be spring, LOL . These shrimp are amazing! Love the sweet and spicy combo and shrimp are always one of my first picks!! Take care.
Aww hope you are feeling much better Cheyanne! These shrimps look so flavorful!! I want some now!!
Yum! This looks so delicious! 🙂 I love the spicy honey glaze!!! A weekend full of rest and relaxation is always a good thing! Hope you are feeling better.
I hope you’re feeling better, Cheyanne! I’m sure these beautiful shrimp make things all better, I know that would do the trick for me! 😉 I LOVE shrimp, so I’d totally eat the entire recipe myself… but I have problems sharing, too. Totally making these ASAP. Pinned!
Ohhhh am I all about the comfy clothes, too! The. best. And I’m dying over this shrimp recipe! So simple but SO SO good!
I’m game for PJs and spicy shrimp any day of the week, not just the weekends. This recipe is to die for! Pics are gorgeous and is making me want to jump into the screen with a big fork! Hoping you feel better now darling cos it’s no fun being sick. Boooooo! Pinning this shrimp and making soon 🙂
Ughhh I hope you are starting to feel better!! The husband and I are finally I think past the worst of our colds … fingers crossed!! So you know how I feel about shrimp (lol) but I sooo want to put this glaze on other things!! I can’t resist the sweet & savory thing at all!!
Yes Yes Yes Yes Yes Oh wait did I say Yes? OMG, I’m a seafood lover, especially shrimp! I can’t get shrimp in my tummy fast enough. Hot, spicy, sweet, tangy, you are speaking my language Cheyanne, like always 🙂 I hate to hear that you are fighting a cold, getting sick this year has been the worst, it took me over a week to get over my flu and I never get sick. Get plenty of rest and enjoy the comfy clothes life 🙂
This looks amazing and mouth wateringly good!! I am such a fan of shrimp, and this looks great! Will have to pin for later.. – https://www.domesticgeekgirl.com
Suffering from the cold is not fun indeed. Gorgeous looking spicy shrimp my friend. Just love that spicy honey glaze, I can it taste fantastic. Love how it’s bursting with delish flavor. Yummy share, Chey. Hope you feel better soon. 🙂
There’s absolutely no shame in your jammie game! I pretty much live in mine unless I’m at work. 🙂 There’s no shame in these shrimp either! I almost always do some sort of garlic version of shrimp and never think to use honey and soy, so this is going on the menu this week! I hope you are feeling better today, Chey! XO
Hahaha – Lady, you sure are right – there definitely “Ain’t no shame in (your) life long PJ game” and you are spot on about this year flying by – just when I was getting used to being on Christmas vacay, I find myself in the middle of January! I need for time to slow down – and am gonna attempt that by getting me some shrimp, unplugging and enjoying this fantastic recipe here! Happy MLK week to ya! xo
This one has me drooling. Literally. On day 1 of a 10 day cleanse and here I am reading my favorite foodie sites dying! Why do I do this to myself?
The sweet and sticky shrimp look incredible and I can taste that sauce. With the sliced fresh jalapenos and lime to finish it off… heaven!
Gorgeous spicy shrimp my friend! Love it. Sorry you don’t have the day off. We do around here, but we are putting our house on the market this week or next. Everything is in disarray and we are painting the kitchen and living room, and staging and taking pictures of other rooms that don’t need painting. EEK!!! Not my idea of a holiday. Anyway, loving this spicy shrimp and wish there were not drop cloths galore so I could whip up this spicy shrimp in 16 minutes in my kitchen. SIXTEEN!!!! Have a fabulous week Cheyanne, and may the PJ -filled weekend come quickly for both of us. XO.
Oh no, hope you feel better soon! It seem like someone is sick every week in our house too – first my son, then my daughter and now the hubs is sick.
This shrimp looks absolutely amazing though — so juicy and jam-packed with flavor!!
I could always make more room for shrimp in my diet! I have to work today too unfortunately, but at least traffic is better!
I spent this weekend painting a living room. I always think I like painting until I start doing the edge work and remember how unsteady my hand is. I think I need these wonderful shrimp as a reward. They look delicious!
Why is it that EVERYTHING you make looks like art??? #FoodBloggerGoals, like to the MAX! Time flies: GURL. I know!! Don’t kill me, but I’m totally thinking about summer already (coping mechanism? I think so!!). At least that way, it won’t sneak up on me! Plus, it’s so miserably cold here, I must dream about warmer weather (and ALL of your recipes, duh). I’m so sorry to hear you’re not feeling well, Chey!! If cold had a face, I would totally punch it for you! Also, I would totally knit you like 100 pairs of extra cozy, extra comfy pj’s. Deal? 😉 This dish looks absolutely amazing. So gorgeous, so breathtaking. Love it. Sending you good, healthy vibes, my dear. Muah! Pinned, of course! xoxo
Happy Monday, Chey (Although I do believe there’s no such thing)! Did you know that the 3rd Monday of January is officially the saddest day of the whole year due to a number of reasons? But I hope you’re doing great, and this is just a regular Monday (or perhaps better) for you. But if you feel a little sad, make this amazing shrimp skillet – that’s definitely the perfect remedy!:)
I’m so sorry to hear that you’ve been sick! My son just caught something and I’m starting to feel icky…I so don’t need this. 🙁 Feel better soon!
This shrimp looks absolutely amazing too — I can tell just by looking at it that it’s bursting with flavor. This is going on the meal plan!
I’m sorry you’re under the weather, love. I’ve been sick on and off since October, but I’m getting sinus surgery Feb. 1, so I’m hoping that helps. P.S. Girllll these photos are on point!
Yay for another delicious skillet meal Chey! And how easy and flavorful do these look?! OMG! This is right up our alley at the Dwyer house! Can’t wait to try!
Hey you!! I spent my long weekend coughing and sneezing (grrrr, Coldmageddon!!) so I think I totally deserve these scrumptious looking shrimpies – after all, honey is good for colds! 🙂 Sorry you are under the weather too my friend – I can 100% say I feel your pain! Here’s to us both feeling better this week. xoxo
low ‘key’, not ‘k’….apparently me and Monday don’t get along 😉
Our weekend was pretty low k….lots of good eats and trying to stay toasty warm. We had a huge dump of snow last night so that was fun, lol 😀 Hope you start to feel better soon! Being sick sucks and it’s hard this time of year because there’s so many people with the cold and flu going around. It’s hard to avoid for sure! This looks unbelievably good, Cheyanne, and love your pics! Love the whole spicy/sweet combo….my fave! Pinned, of course. Have a great week, my friend 🙂
We woke up to sunshine today so we’re already off to a great start to the week! We had a pretty full weekend but the week ahead looks pretty low key which is always fine by me! This dish looks superb, my friend! Bring on the sweet and spicy 24/7!! Cheers! xo
Comfy clothes are the name of my game, too! Especially when I can spend the whole weekend in them! Unfortunately, that wasn’t the case this weekend, but that’s ok. I hope you’re feeling better, Cheyanne! This shrimp looks SO good! I love making shrimp for my husband and I, so I will definitely have to try this recipe. I love the honey and spicy combo…and the fact that it’s made in a skillet is even better! Pinned, of course! Hope your Monday is off to a good start!
I hope you beat that cold! No fun being sick… although a good excuse to rock the PJs a little more! 😉
And yes, gimme all the saucy shrimp! You know I’m not gonna wanna share these either, so I’ll definitely be scaling up this recipe. Especially because my 5-year-old loves her some shrimp so she’s gonna need her own plateful 😉 Pinned!
Have a wonderful week my friend!
Hot, sweet, and tangy…that’s a party of flavours, Chey. This low carbs, low calorie and flavour packed shrimp dish looks droolworthy!
I’ve only seen two recipes this morning and both with shrimps! I would like to go shopping now, because these shrimp photos are making me drool, but we are buried in snow…. 🙁 No chance of spring thoughts here.