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Honey Garlic Shrimp Skillet

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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.

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

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.

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

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.

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

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.

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

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:

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This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

Honey Garlic Shrimp Skillet


  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4

Ingredients

  • 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

  1. Combine the sauce ingredients and divide it into half
  2. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
  3. 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
  4. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
  5. 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.

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

This smoky and sweet honey garlic shrimp skillet is super easy with only five ingredients and cooked in less than 15 minutes!

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179 Comments

  • Reply
    Len
    March 28, 2015 at 9:30 AM

    Don’t forget to remove the vein from the shrimp (or just buy already deveined–which will already have the shell removed).

    • Reply
      The Cooking Jar
      March 28, 2015 at 1:56 PM

      Yup yup! I’m lucky that the skin off shrimp already comes deveined cause it sure isn’t a fun thing to do!

      • Reply
        Dori
        December 28, 2015 at 11:04 PM

        Shrimp 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”!!!

        • Reply
          The Cooking Jar
          December 29, 2015 at 1:07 PM

          You 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 AM

            Adding red pepper flakes and lime juice was an awesome idea. Thanks!!!!

          • Carole
            April 2, 2018 at 5:38 PM

            It 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.

        • Reply
          Kathy
          February 11, 2016 at 1:51 PM

          This 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 PM

            I 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 PM

            I 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 PM

            I agreed! Some people I read on other recipes were mean and very rude.

        • Reply
          Rina
          March 4, 2016 at 4:45 PM

          Helpful 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

        • Reply
          Cheryl
          June 24, 2018 at 6:28 PM

          You sound a bit snarky- and she does have adding red pepper flakes and lime juice as
          An option to kick up the flavor.

      • Reply
        Diana
        May 30, 2016 at 6:06 PM

        Just tried this recipe with a very small amount of red pepper flakes…delicious! Thank you!

      • Reply
        Penny
        July 7, 2016 at 5:36 PM

        What did you serve as a side dish?

        • Reply
          The Cooking Jar
          July 7, 2016 at 6:21 PM

          Any 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.

      • Reply
        Rose
        January 24, 2018 at 2:56 PM

        Sometimes 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.

    • Reply
      Mary Chagas
      May 13, 2015 at 9:14 PM

      ola, Farah,

      que receita maravilhosa, e vou fazer, ja esta na minha lista.
      assim que fizer comento com voces.
      obrigada.

      • Reply
        The Cooking Jar
        May 13, 2015 at 9:17 PM

        Olá! Isso foi muito divertido usando o Google Translate para ver o que você disse. Aproveite a receita e obrigado!

  • Reply
    Dorothy Dunton
    March 28, 2015 at 3:21 PM

    Hi 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!

    • Reply
      The Cooking Jar
      March 30, 2015 at 1:40 PM

      Let 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!

      • Reply
        Steve
        May 21, 2016 at 6:05 PM

        I’m going to try this recipe we can always add bits of cooked thick bacon???

        • Reply
          The Cooking Jar
          May 23, 2016 at 4:16 PM

          Good luck, Steve! Hoping you enjoy it!

        • Reply
          Wendy
          May 23, 2016 at 11:29 PM

          Good idea. Everything is even better with bacon.

      • Reply
        BobP
        June 23, 2017 at 9:54 AM

        Something tells me this would work really well with pineapple on a skewer, on hot grill. What do you think?

        • Reply
          The Cooking Jar
          June 27, 2017 at 3:29 PM

          I think it will do GREAT grilled with pineapples. Have fun cooking out, Mr. Grill Man!

  • Reply
    Thao @ In Good Flavor
    March 30, 2015 at 3:06 PM

    I love shrimp! These look great! I’m a fan of sweet and salty.

  • Reply
    Kelly
    March 30, 2015 at 9:04 PM

    This 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.

    • Reply
      The Cooking Jar
      March 31, 2015 at 1:02 AM

      Coconut lime rice, oh wow. That sounds amazing! And I bet it went so well with the shrimp. Thanks for trying it out, Kelly!

      • Reply
        JB
        November 7, 2015 at 7:02 AM

        Any other suggestions for sides that go well with this recipe? I’m planning on trying it this week. Thanks!

        • Reply
          The Cooking Jar
          November 8, 2015 at 3:51 PM

          Some 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!!

        • Reply
          Ann
          April 27, 2017 at 10:41 AM

          Can ginger be omitted or replaced with another spice? We don’t care for ginger.

          • The Cooking Jar
            April 27, 2017 at 8:54 PM

            You can leave out the ginger. It won’t break the dish if you’re not fans of it anyway. Good luck, Ann!

    • Reply
      Carmen
      March 20, 2016 at 8:24 PM

      Thank 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!

  • Reply
    Trish
    March 31, 2015 at 5:58 PM

    Oh my gosh these look AMAZING! Totally going to check out the rest of the series. 🙂

    • Reply
      The Cooking Jar
      April 5, 2015 at 1:14 PM

      Have fun with the series, Trish!

  • Reply
    Alison @Food by Mars
    March 31, 2015 at 8:47 PM

    Farah! This is drool-worthy… and so easy! Great recipe and gorgeous photos!

    • Reply
      The Cooking Jar
      April 5, 2015 at 1:15 PM

      Thanks so much, Alison! Gotta love easy recipes!

  • Reply
    Thalia @ butter and brioche
    March 31, 2015 at 11:16 PM

    What a delicious and easy way to cook up shrimp! That honey and garlic sticky sauce is making this recipe VERY tempting.

    • Reply
      The Cooking Jar
      April 5, 2015 at 1:17 PM

      I’m happy you like it, Thalia! Shrimp can so easy to cook for that quick weeknight dinner 😉

  • Reply
    Di @ Bibbyskitchenat36
    April 1, 2015 at 1:50 AM

    These look irresistible! Simple, as you said and gorgeous, caramelised colour. Thank you, great recipe.

    • Reply
      The Cooking Jar
      April 5, 2015 at 1:19 PM

      Most welcome, Di! Your Easter egg cups are adorable!

  • Reply
    doreamony
    April 27, 2015 at 12:25 PM

    Hi. I see some green leaves on the shrimps. What is it?
    No oil for this food?

    • Reply
      The Cooking Jar
      April 28, 2015 at 2:34 AM

      That’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!

      • Reply
        rachael
        August 19, 2015 at 2:00 PM

        Do 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.

        • Reply
          The Cooking Jar
          August 19, 2015 at 2:07 PM

          Heya 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 PM

            By 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 AM

            Thanks so much, Will! Keep on cooking in the kitchen!

          • Dave
            February 5, 2016 at 1:34 PM

            So 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 PM

            Ginger helps make it but it definitely doesn’t break it. It should be fine! It’ll just lack one layer of flavor from ginger.

  • Reply
    KP
    April 28, 2015 at 1:01 AM

    Tried this tonight. It was a big hit! Thank you for the recipe!

    • Reply
      The Cooking Jar
      May 1, 2015 at 2:36 AM

      That’s great news! Thanks for trying it out, KP!

  • Reply
    Carrie
    May 3, 2015 at 2:35 PM

    I 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 🙂

    • Reply
      The Cooking Jar
      May 8, 2015 at 1:49 PM

      The 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 😉

    • Reply
      Chuck
      May 22, 2015 at 7:19 AM

      Leftovers? What are leftovers? 🙂

      • Reply
        The Cooking Jar
        May 28, 2015 at 1:53 PM

        You show that shrimp who’s boss! 😉

  • Reply
    mich
    May 14, 2015 at 6:51 AM

    hi.. 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..

    • Reply
      The Cooking Jar
      May 14, 2015 at 2:05 PM

      Sure, 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 🙂

  • Reply
    Dawn
    May 25, 2015 at 7:42 PM

    Amazing! 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!

    • Reply
      The Cooking Jar
      May 28, 2015 at 2:03 PM

      Lime 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!

  • Reply
    Sara
    June 23, 2015 at 5:33 PM

    Do you use fresh ginger/garlic or ginger/garlic powder? Recipe looks great!

    • Reply
      The Cooking Jar
      June 23, 2015 at 5:47 PM

      Heya Sara. Yup, I always use fresh ginger and garlic unless I specifically mention them in powder form. Good luck cooking!

      • Reply
        Hillary
        October 1, 2015 at 3:01 PM

        Could I use powdered ginger instead? If so, how much?

        • Reply
          The Cooking Jar
          October 1, 2015 at 3:44 PM

          I’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.

        • Reply
          Wendy
          December 10, 2016 at 10:20 PM

          I always use powdered ginger, 1/2 teaspoon.

  • Reply
    Dena Norton
    July 13, 2015 at 8:31 AM

    Just found your site via Yummly. What a gorgeous recipe – not to mention easy and healthy! Sharing with my audience!

    • Reply
      The Cooking Jar
      July 13, 2015 at 1:00 PM

      Thanks so much, Dena. It was super yummy for so little ingredients!

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