Try out this quick and easy 5 ingredient recipe for honey garlic shrimp skillet. Ready for the table in just 20 minutes with a combination flavor of savory and light sweetness! Pair it with some veggies or on a bed of rice or pasta/noodles.
So here we have a super simple recipe for honey garlic shrimp skillet. It’s yummy, it’s healthy and really easy to make. With a flavor combination of savory and sweet and a slightly smoky aftertaste (depending on how much rubbing you did on the burned on bits), it pairs well with most veggies as a side or on a bed of pasta, noodles or rice.
When I say super easy, I mean 5 ingredient easy and less than 15 minutes cooking time easy. Shrimp cooks so quickly, it’s such a great fast fix for any meal of the day.
So let’s begin.
I used jumbo peeled shrimp with tail on for these. They just tend to look better in pics but you can use whatever kind of shrimp you like or can easily get your hands on. Start making your honey garlic sauce which is basically just some honey, soy sauce, ginger and garlic. I wasn’t lying when I said simple.
Make the sauce and divide it into half. Half for the marinade and half for the drizzle. While the ingredients are simple, the fun is in the execution. I said shrimp cooks quickly so you’ll want to get your pan nice and hot before cooking so they have a gorgeous sear. The honey will caramelize a little and stuff will get stuck to the bottom of the pan. Use some tongs to gently rub the shrimp on the stuck on bits to get it nice and blackened. Here’s where you get the smoky aftertaste.
One minute per side and your shrimp is cooked! I did this in two batches. Then remove the pan from heat and you’re ready to serve these babies drizzled with the leftover sauce.
And that’s it! Happy cooking!
PS: Love noodles? Try pairing this over a bed of hibachi noodles. I tried this once and it was great!
More honey garlic recipes:
- Honey garlic chicken skillet
- Crispy honey garlic chicken
- Honey garlic salmon
- Slow cooker honey garlic chicken
- Honey roasted chicken
- Honey garlic chicken skewers
Honey Garlic Shrimp Skillet
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 1x
Print Recipe
Pin RecipeIngredients
- 1 lb. shrimp, peeled and deveined with tail on
Sauce:
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 4 tablespoons honey
- 2 tablespoons soy sauce
Instructions
- Combine the sauce ingredients and divide it into half
- Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
- Over medium high heat in a 10″ skillet, pan sear the shrimp in some oil. Sear them on both sides in two batches until browned, about 1 minute per side
- Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
- Dish and serve hot drizzled with the remaining sauce
Notes
For even more flavor, try adding in some red pepper flakes for heat or fresh lime juice for zest!
If you like cilantro, lime and red pepper flakes, try out this variation of cilantro lime honey garlic shrimp skillet!
This recipe sears better in a cast iron pan and may not perform as well with caramelized bits in non-stick pans.
181 Comments
Len
March 28, 2015 at 9:30 AMDon’t forget to remove the vein from the shrimp (or just buy already deveined–which will already have the shell removed).
★★★★★
The Cooking Jar
March 28, 2015 at 1:56 PMYup yup! I’m lucky that the skin off shrimp already comes deveined cause it sure isn’t a fun thing to do!
Dori
December 28, 2015 at 11:04 PMShrimp don’t have skin; they have shells!!! Exoskeletons, to be accurate. BTW, recipe was super simple but it was lackluster…..maybe needs some chiles or hot sauce. Tasty tho’ not “write home about”!!!
★★★
The Cooking Jar
December 29, 2015 at 1:07 PMYou know what, I already knew that! But I’m so used to saying ‘boneless, skinless chicken breasts’ in other recipes, the skin part kinda snuck in there. Whoops! Didn’t even notice. Fixed it! Also, you can always add some red pepper flakes or lime/lemon juice to bring up the flavor a notch.
Jimmy Stewart
May 26, 2016 at 7:26 AMAdding red pepper flakes and lime juice was an awesome idea. Thanks!!!!
★★★★★
Carole
April 2, 2018 at 5:38 PMIt was delicious! Thank you for the wonderful recipe!! I made 3 pounds of it, last for awhile!! I also added oil to it as well.
★★★★★
Kathy
February 11, 2016 at 1:51 PMThis comment is for DORI, you are rude. If you don’t like a recipe, there isn’t a need to comment on it. People do have feelings.
Kat
February 15, 2016 at 1:00 PMI found the comment helpful! If I were to make this recipe, I’d probably follow Dori’s suggestion and add some heat.
KB
February 23, 2016 at 7:07 PMI agree – rude and condescending!
This is a place to share basic recipes and you can tailor them how you please. If you don’t like something, just chalk it up and keep moving. People are so mean nowadays. Anywho…moving on to find more recipes ?
Mimj
July 22, 2016 at 6:04 PMI agreed! Some people I read on other recipes were mean and very rude.
★★★★
Susin Tippie
October 26, 2018 at 3:12 PMThank you, I agree. If you don’t like it try to use your imagination (if you have one) and add what flavors that you like. This is a simple recipe that’s just screaming for your own additions when you don’t want simple, quick and tasteful.
Rina
March 4, 2016 at 4:45 PMHelpful comment (on the flavor part.) My immediate thought was to add a LOT more garlic….perhaps because I just bought a giant bag of garlic at Costco. LOL
Cheryl
June 24, 2018 at 6:28 PMYou sound a bit snarky- and she does have adding red pepper flakes and lime juice as
An option to kick up the flavor.
MTMOM406
March 11, 2019 at 9:16 PMThe flavors in this shrimp were spot on. I added 1/4 teaspoon crushed pepper to the marinade for a little spice. Even my picky eaters loved it! Thanks for an excellent and easy recipe.
★★★★★
Diana
May 30, 2016 at 6:06 PMJust tried this recipe with a very small amount of red pepper flakes…delicious! Thank you!
Penny
July 7, 2016 at 5:36 PMWhat did you serve as a side dish?
The Cooking Jar
July 7, 2016 at 6:21 PMAny kind of your favorite veggies should work. A salad, zucchini, asparagus. I’ve also made it to go tossed on some hibachi noodles this year.
Rose
January 24, 2018 at 2:56 PMSometimes I buy the shrimps devenied in the shell. I then remove the shell and use the shell to make fish stock, to use in other recipes.
Mary Chagas
May 13, 2015 at 9:14 PMola, Farah,
que receita maravilhosa, e vou fazer, ja esta na minha lista.
assim que fizer comento com voces.
obrigada.
The Cooking Jar
May 13, 2015 at 9:17 PMOlá! Isso foi muito divertido usando o Google Translate para ver o que você disse. Aproveite a receita e obrigado!
Dorothy Dunton
March 28, 2015 at 3:21 PMHi Farah! These are making my mouth water! I have been on a shrimp kick lately – barbecued Cajun shrimp, shrimp and grits, peel and eats, you name it! My next trip to the store I’m getting more shrimp and these beauties are going to make my tummy very happy!
The Cooking Jar
March 30, 2015 at 1:40 PMLet me know how you like it, Dorothy! I’m more partial to battered and fried shrimp but the sauce in this one is too good to pass!
Steve
May 21, 2016 at 6:05 PMI’m going to try this recipe we can always add bits of cooked thick bacon???
The Cooking Jar
May 23, 2016 at 4:16 PMGood luck, Steve! Hoping you enjoy it!
Wendy
May 23, 2016 at 11:29 PMGood idea. Everything is even better with bacon.
★★★★★
BobP
June 23, 2017 at 9:54 AMSomething tells me this would work really well with pineapple on a skewer, on hot grill. What do you think?
The Cooking Jar
June 27, 2017 at 3:29 PMI think it will do GREAT grilled with pineapples. Have fun cooking out, Mr. Grill Man!
Thao @ In Good Flavor
March 30, 2015 at 3:06 PMI love shrimp! These look great! I’m a fan of sweet and salty.
The Cooking Jar
March 31, 2015 at 1:01 AMTry it out! And thanks, Thao!
Tammy
March 14, 2016 at 6:15 PMI would love to have your recipe for coconut shrimp
The Cooking Jar
March 20, 2016 at 5:31 PMHere you go, Tammy!
http://www.thecookingjar.com/coconut-shrimp-with-spicy-chilled-pineapple-sauce/
Kelly
March 30, 2015 at 9:04 PMThis is wonderful! Made it with some coconut lime rice on the side and we love it! So simple, quick and tasty. Can’t wait to make it again! Thank you.
★★★★★
The Cooking Jar
March 31, 2015 at 1:02 AMCoconut lime rice, oh wow. That sounds amazing! And I bet it went so well with the shrimp. Thanks for trying it out, Kelly!
JB
November 7, 2015 at 7:02 AMAny other suggestions for sides that go well with this recipe? I’m planning on trying it this week. Thanks!
The Cooking Jar
November 8, 2015 at 3:51 PMSome greens would be nice! Maybe a stir-fry asparagus with garlic and lemon pepper? Or sauteed green beans or zucchini? I always pair my proteins with at least one veggie side to balance it out. Good luck with the recipe and don’t forget to rub in the shrimp for that charred look!!
Ann
April 27, 2017 at 10:41 AMCan ginger be omitted or replaced with another spice? We don’t care for ginger.
The Cooking Jar
April 27, 2017 at 8:54 PMYou can leave out the ginger. It won’t break the dish if you’re not fans of it anyway. Good luck, Ann!
Carmen
March 20, 2016 at 8:24 PMThank you! I was scrolling for ideas of what in the side, how do you make coconut lime rice? Just add coconut milk and lime juice? Thanks in advance!
Trish
March 31, 2015 at 5:58 PMOh my gosh these look AMAZING! Totally going to check out the rest of the series. 🙂
The Cooking Jar
April 5, 2015 at 1:14 PMHave fun with the series, Trish!
Alison @Food by Mars
March 31, 2015 at 8:47 PMFarah! This is drool-worthy… and so easy! Great recipe and gorgeous photos!
The Cooking Jar
April 5, 2015 at 1:15 PMThanks so much, Alison! Gotta love easy recipes!
Thalia @ butter and brioche
March 31, 2015 at 11:16 PMWhat a delicious and easy way to cook up shrimp! That honey and garlic sticky sauce is making this recipe VERY tempting.
The Cooking Jar
April 5, 2015 at 1:17 PMI’m happy you like it, Thalia! Shrimp can so easy to cook for that quick weeknight dinner 😉
Di @ Bibbyskitchenat36
April 1, 2015 at 1:50 AMThese look irresistible! Simple, as you said and gorgeous, caramelised colour. Thank you, great recipe.
The Cooking Jar
April 5, 2015 at 1:19 PMMost welcome, Di! Your Easter egg cups are adorable!
doreamony
April 27, 2015 at 12:25 PMHi. I see some green leaves on the shrimps. What is it?
No oil for this food?
The Cooking Jar
April 28, 2015 at 2:34 AMThat’s just a garnish I put on. Parsley! And yes, use about two tablespoons of oil for the searing. Add more as needed, just enough to sear the bottom of the shrimp before you flip it. I like to use vegetable oil. Hope this helps!
rachael
August 19, 2015 at 2:00 PMDo you cook the shrimp in the other half of the marinade? It’s not specifically mentioned to add the other half to the pan that I can see.
★★★★★
The Cooking Jar
August 19, 2015 at 2:07 PMHeya Rachael! You divide the sauce into half. Half goes to marinade and the other half is drizzled over the shrimp once it’s cooked and out of the pan. Hope this clears things up!
Will Santen
January 23, 2016 at 3:18 PMBy far my favorite shrimp dish. I’ve made it around 5 times. it is a very tasty, but simple recipe. I’m only 13 years old, so I would know ;). Keep making more recipes please. lol
★★★★★
The Cooking Jar
January 26, 2016 at 2:00 AMThanks so much, Will! Keep on cooking in the kitchen!
Dave
February 5, 2016 at 1:34 PMSo I am stuck in the house and have everything but ginger. Should I bag this or try it without ginger?
The Cooking Jar
February 5, 2016 at 1:37 PMGinger helps make it but it definitely doesn’t break it. It should be fine! It’ll just lack one layer of flavor from ginger.
KP
April 28, 2015 at 1:01 AMTried this tonight. It was a big hit! Thank you for the recipe!
★★★★★
The Cooking Jar
May 1, 2015 at 2:36 AMThat’s great news! Thanks for trying it out, KP!
Carrie
May 3, 2015 at 2:35 PMI made this yesterday – I wish I had jumbo shrimp because the portions seemed very small (serves 4) – but today, I took my leftovers and put them on a salad and used excess marinade for the dressing – super good! I think the marinade would be great for chicken too 🙂
★★★★
The Cooking Jar
May 8, 2015 at 1:49 PMThe portions I had in mind were with side dishes and stuff but maybe jumbo shrimp does give the illusion of bigger portions! And you’re right about working well with chicken! I used the marinade as a sauce for crispy chicken and for slow cooker pulled chicken! Both recipes are on the blog 😉
Chuck
May 22, 2015 at 7:19 AMLeftovers? What are leftovers? 🙂
The Cooking Jar
May 28, 2015 at 1:53 PMYou show that shrimp who’s boss! 😉
mich
May 14, 2015 at 6:51 AMhi.. may i know the kind of soy sauce you used for this recipe?there are diferent kinds in the market,i dont know which ones to use. thanks..
The Cooking Jar
May 14, 2015 at 2:05 PMSure, Mich! I use the regular thin and salty kind. There’s so many brands out there, just pick which one you like as long as it’s salty! Lately I’ve been using the less sodium Kikkoman brand if you specifically want to know which brand I use 🙂
Dawn
May 25, 2015 at 7:42 PMAmazing! I used half the soy sauce and added lime to cut sweetness and it was amazing…kids to husband loved it! Paired with garlic pesto angel hair pasta and salad. Next time might add some jalapeño or red pepper flakes to marinade for some heat! Awesome recipe… Can’t go wrong will need to double recipe next time. BTW I am by no means a cool but this made look like I was! Thanks!
★★★★★
The Cooking Jar
May 28, 2015 at 2:03 PMLime juice is awesome with this flavor combo, Dawn. Yummy! I love mixing salt, sweet and tangy into one combined flavor. Red pepper flakes would be my choice to spice it up some. And I’m happy you got to feel like a pro in the kitchen. Every home cook deserves it!
Sara
June 23, 2015 at 5:33 PMDo you use fresh ginger/garlic or ginger/garlic powder? Recipe looks great!
★★★★★
The Cooking Jar
June 23, 2015 at 5:47 PMHeya Sara. Yup, I always use fresh ginger and garlic unless I specifically mention them in powder form. Good luck cooking!
Hillary
October 1, 2015 at 3:01 PMCould I use powdered ginger instead? If so, how much?
The Cooking Jar
October 1, 2015 at 3:44 PMI’ve never tried powdered ginger before but yes, you could sub that. Just use very little and taste test to your liking as you go. I’m assuming the potency of powdered is much more than fresh ginger so start with 1/8 a teaspoon first and see how that works for you.
Wendy
December 10, 2016 at 10:20 PMI always use powdered ginger, 1/2 teaspoon.
★★★★★
Dena Norton
July 13, 2015 at 8:31 AMJust found your site via Yummly. What a gorgeous recipe – not to mention easy and healthy! Sharing with my audience!
The Cooking Jar
July 13, 2015 at 1:00 PMThanks so much, Dena. It was super yummy for so little ingredients!