Count on this super simple Honey Garlic Shrimp Skillet when you need an ultra fast dinner with tons of flavor. Season and cook the shrimp in just 20 minutes, then serve over rice and steamed veggies for an easy meal with gourmet taste.

Low bowl full of honey garlic shrimp served with jasmine rice and steamed broccoli.

I can never get enough quick and easy shrimp recipes! Admittedly I’m the member of my family who most enjoys this protein, so I probably don’t make it as often as I would personally like, but my husband is always down for a good shrimp dinner in the rotation, and the kids, well.. I rationalize that you can never be too sure what they will or won’t eat on any given night, so from time to time I might as well choose a meal to please myself!

This particular recipe for honey garlic shrimp has been a long time in the making here. I tested several variations, starting with the simple sauce used in my honey garlic salmon and honey garlic chicken skillet, and experimenting with the addition of a few ingredients commonly used in Asian-inspired honey shrimp recipes around the web. In the end, I think you’ll love this sauce with a lovely blend of honey and soy sauce, fresh garlic, and a little extra oomph from pepper flakes and toasted sesame oil.

Why We Love this Honey Garlic Shrimp

  • Flavor-packed. The sauce is rich, savory, and sweet all at once. A drizzle of the extra makes even humble steamed broccoli most likely to be devoured.
  • Super quick. You can have this done in about 20 minutes, even with a quick yet impactful marinade for the shrimp.
  • Nutrient-dense. OK, maybe I’m the only member of my family that actively cares about this, but I do try to make sure I eat a lot of protein, and since even a mere quarter pound of shrimp contains 24 grams of protein, according to the USDA, this is a great way to get it done.

I’m keenly aware of the protein content here because I ate all those test batches for lunch, saving only the final test or two for my shrimp-skeptic kids!

Serving Suggestions

I usually serve honey garlic shrimp alongside steamed broccoli or edamame, or roasted broccolini, over a bed of white or brown rice. Quinoa, bulgar wheat, or any other grain or vegetable that you like would also make a great base.

Ingredient & Substitution Notes

Labeled overhead photo of raw shrimp, honey, soy sauce, toasted sesame oil, olive oil, garlic, ginger, red pepper flakes, cornstarch, and green onions, laid out on a countertop and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • One pound raw shrimp, peeled and deveined to save time.
  • For the sauce: honey, low-sodium soy sauce, fresh minced garlic, fresh minced or grated ginger, toasted sesame oil, and red pepper flakes. In a pinch, leave out the ginger or substitute 1/8 teaspoon of ground ginger. It’s slightly different but still really good.
  • Cornstarch to thicken the sauce. This is the secret ingredient, in my opinion! Chicken or salmon take longer to cook, so a sauce like this on those meats has more time to thicken naturally. Shrimp is done so rapidly that the sauce doesn’t reduce enough without overcooking the shrimp. Adding just 1 teaspoon of cornstarch delivers a luscious, pour-able but not-at-all-thin glaze for all your drizzling needs.
  • Olive or avocado oil for cooking.
  • Green onions and sesame seeds for optional garnish.

Related: Honey Garlic Shrimp Pineapple Skewers

Do you remove the tails from shrimp before cooking?

This comes down to personal preference. Although I often leave shrimp tails on for looks, it is honestly easier to eat shrimp in a dish when the tails are already removed, plus this makes it a bit easier to re-use the tails in shrimp stock if you like.

If I need to peel and devein shrimp myself, you can bet I’m pulling off the tails at the same time, purely for efficiency’s sake. 🙂

What’s the fastest way to defrost shrimp?

Place frozen shrimp in a large colander, place in the sink, and run them under cold water for about 5 minutes. Shrimp cook so quickly and easily that using hot water to thaw them can actually start the cooking process before you’re ready!

You also can defrost shrimp in the refrigerator overnight or over any roughly 12 hour period.

How To Make Honey Garlic Shrimp

This is an overview with a couple of step-by-step photos. Find full ingredients & instructions in the screen- and print-friendly recipe card below.

First, whisk together the honey-soy sauce mixture in a large liquid measuring cup or small bowl. This will serve as both the marinade and the eventual sauce.

Pour about half of the honey mixture over the defrosted shrimp in a large bowl. Be sure to leave the remainder in the measuring cup; you will discard what sat with the shrimp and need the reserved sauce to simmer and eat.

Shrimp marinating in a honey garlic soy sauce.

While the shrimp is marinating — just 15 minutes is enough for big-time flavor — prep any sides you plan to serve, then add a cornstarch slurry to the reserved honey mixture. Stir the one teaspoon cornstarch into one teaspoon cool water, mix until smooth, then stir this liquid directly into the measuring cup with the honey-soy sauce mixture. Now this portion will thicken quickly and magically when added to the skillet.

Pro Tip

If you want to work ahead, the shrimp can also marinate in the refrigerator for up to 12 hours. Just place in an airtight container and cover tightly!

When ready to cook, warm a small slick of oil in a hot skillet, then add the shrimp and cook in a single layer for just 1-2 minutes without touching, until they are pink and hopefully have a few browned spots on the bottom side.

Skillet full of honey garlic shrimp sprinkled with chopped green onions.

Flip shrimp, pour in the honey mixture, and let everything bubble together for another 1-2 minutes until the shrimp are cooked through and the sauce is as thick as you like.

Plate it up and dig in!

Close up of a bowl with honey garlic shrimp, steamed broccoli, and brown rice.

Storage & Reheating

  • Storage: Place any leftovers in airtight containers in the refrigerator. They will keep well for 3-4 days. (These are our favorite meal-sized fridge storage boxes.)
  • Reheating: Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking. If warming in the microwave, I recommend using 50% power to reduce the odds of the shrimp becoming overcooked and rubbery.
  • Freezing: I don’t recommend freezing this recipe!

Related Recipes

Try my shrimp marinara, lemony shrimp and white bean stew, jerk shrimp pasta, or sheet pan shrimp and veggies next!

Craving more quick and easy Asian-inspired weeknight dinners? We love ground beef and broccoli, Korean ground beef bowls or lettuce cups, and this ultra-fast honey teriyaki chicken.

If you try this Honey Garlic Shrimp recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 1 vote

Honey Garlic Shrimp Skillet

Count on this super simple honey garlic shrimp when you need an ultra fast dinner with tons of flavor. Season and cook the shrimp in just 20 minutes, then serve over rice and steamed veggies for an easy meal with gourmet taste.


  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 garlic cloves minced
  • 1 teaspoon minced or grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • pinch red pepper flakes
  • 1 pound medium raw shrimp peeled and deveined
  • 1 teaspoon cornstarch
  • 2-3 teaspoons olive or avocado oil
  • green onions and sesame seeds optional garnish


  • In a large liquid measuring cup, whisk together the honey, soy sauce, garlic, ginger, sesame oil, and red pepper flakes. Place shrimp in a bowl and pour half of the honey mixture on top. Stir to combine, then set aside to marinate for about 15 minutes. (This is the best time to prep any rice or veggies. The shrimp can also marinate in the refrigerator for up to 12 hours.)
    1/3 cup honey, 1/4 cup low-sodium soy sauce, 2 garlic cloves, 1 teaspoon minced or grated fresh ginger, 1 teaspoon toasted sesame oil, pinch red pepper flakes, 1 pound medium raw shrimp
  • While the shrimp marinates, whisk the cornstarch together with 1 teaspoon of cool water, then stir that slurry into the reserved honey mixture still in the liquid measuring cup. Set aside.
    1 teaspoon cornstarch
  • When ready to cook, warm oil in a large skillet over medium-high heat. Place shrimp in the hot skillet and cook for 1-2 minutes, until beginning to brown on the bottom side. Discard the marinade that was in the bowl with the shrimp.
    2-3 teaspoons olive or avocado oil
  • Quickly flip the shrimp over and pour in the reserved honey mixture. Cook for another 1-2 minutes, just until the shrimp is cooked through and the sauce thickens slightly.
  • Sprinkle with green onions and sesame seeds, if desired, and serve over rice or veggies. Enjoy!
    green onions and sesame seeds


  • Ginger: In a pinch, leave out the fresh ginger or substitute 1/8 teaspoon of ground ginger. It’s slightly different but still really good.
  • Useful Tools (affiliate links): Mixing Bowls | Over-the-sink Colander (perfect for defrosting shrimp!) | Angled Measuring Cup
  • Nutrition Information: The values here are an estimate based on using about 2/3 half of the marinade, since some of it discarded after transferring the shrimp to the skillet, and does not include rice or other sides.

Nutrition Estimate

Calories: 159 kcal, Carbohydrates: 15 g, Protein: 17 g, Fat: 4 g, Saturated Fat: 0.5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 143 mg, Sodium: 1056 mg, Potassium: 182 mg, Fiber: 0.1 g, Sugar: 13 g, Vitamin A: 204 IU, Vitamin C: 0.3 mg, Calcium: 67 mg, Iron: 0.5 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!