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Honey Garlic Shrimp Skillet

Try out the much-loved sauce with over 2 million shares. This sweet and savory honey garlic shrimp skillet is super easy with only FIVE ingredients and cooks 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!

Today we’re making some honey garlic shrimp skillet which is a reader favorite and one of the more popular recipes on the blog. It’s so easy to make but delivers big on flavor despite its simplicity. All you need are shrimp, garlic, ginger, soy sauce and honey to make this quick and easy recipe. These five ingredients reward you with a sweet and savory flavor combo and delicious caramelized bits of honey and garlic.

It’s such a great, fast fix for a quick weeknight meal with a side of veggies and some rice, or on a bed of pasta/noodles. And if you’re not a fan of shrimp but just love the honey garlic sauce, try making some honey garlic chicken instead. Or try some honey garlic salmon. There are so many ways to enjoy this sauce! So let’s start cooking.

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

The Best Shrimp Recipe

It’s easy to understand why the honey garlic sauce is much-loved and super popular. It uses just a few pantry staples to create a sticky-sweet and savory Asian-inspired sauce that goes well with pretty much everything. I first discovered the beauty of the sauce with this crispy honey garlic chicken and adapted it to a shrimp recipe in 2015. It’s still going strong even now and I have adapted it many other ways.

The sticky sauce will eventually build up in the pan when cooking the shrimp. If you rub the shrimp into the stuck-on yummy bits (aka fond), you get even more flavor. The recipe is so versatile, you can use it as a base and build on it with red pepper flakes, lime juice, cilantro, smoked paprika, or sesame oil. You can also make it super saucy and smother some rice or noodles in it. And it goes great with greens like broccoli, green beans and asparagus.

What Is The Honey Garlic Sauce Made Of?

Honey garlic sauce is made with honey, soy sauce, garlic and the optional fresh ginger. Honey gives the sauce a sweet and sticky flavor which balances out the savoriness of salty soy sauce. Garlic adds the typical pungent flavor associated with most Asian sauces and while ginger is optional, it is highly recommended to add an undertone of warm and peppery flavor. Ginger and garlic are your typical paired aromatics when stir-frying in Asian cuisine.

Honey garlic shrimp in a cast iron pan.

How Long Does it Take To Cook Shrimp?

Shrimp cooks REALLY quickly, about 2 minutes per side in a hot pan. Depending on the size of your shrimp and how big your pan is, shrimp will cook in 4-5 minutes total. It’s really easy to tell when the shrimp is fully cooked by looking at the color and shape. Raw shrimp will start off translucent and gray. Once it starts cooking, it will turn opaque and pink. The key to not overcooking it is to remove it from the heat once it is fully pink, with no grey bits left. Perfectly cooked shrimp will curl into a loose “C” shape while overcooked shrimp will curl into a tight “C” shape.

How To Make Honey Garlic Shrimp Skillet (1 Min)

HONEY GARLIC SHRIMP SKILLET RECIPE TIPS

Shrimp – I used jumbo, peeled and deveined shrimp with tails on because they just tend to look better in pictures. However, you can use whatever kind of uncooked shrimp you like: peeled and deveined with tails off or unpeeled shrimp.

If you use frozen shrimp, make sure to thaw it out beforehand and pat it dry so the sauce isn’t diluted. You could technically use a bag of cooked shrimp with this recipe, just cut the cooking time to where you’re basically just reheating up the cooked shrimp in the pan and tossing it in with the sauce.

Sauce – Combine the ingredients for the sauce then divide it in half. Half is for the marinade and the other half is for the finishing drizzle. This recipe does not yield much sauce so if you want it super saucy, try adding in an extra tablespoon of honey and soy sauce. Or you could double it and thicken it with some cornstarch slurry later.

Soy sauce – I used reduced-sodium soy sauce for this recipe and my go-to brand is La Choy. If you want to make honey garlic shrimp without soy sauce, you could try using tamari instead.

Garlic – You can use fresh garlic or garlic powder, whichever you have on hand, and whatever is easier for you. If substituting to garlic powder, try using 1/2 teaspoon to start. For freshly minced garlic, I find it easier to use a mini grater or garlic press rather than chopping it up.

Ginger – Ginger gives the sauce a warm, peppery taste but if you don’t like ginger, you can leave it out. Most households don’t keep ginger as a pantry staple so an easier way to do this is to buy ginger paste in a tube. It keeps well in the fridge and is easy to use. I used Gourmet Garden’s ginger paste for this recipe.

Searing – Shrimp tends to cook quickly so you’ll want to get your pan nice and hot before starting so they have a gorgeous sear. One to two minutes per side and your shrimp is cooked! You know the shrimp is cooked when the color changes from translucent to opaque (see-through gray to solid pink). You’ll know the shrimp is overcooked when it starts to shrink in size into a tight C-shape and is rubbery.

If you’re using a 10″ pan, try searing in two batches so you don’t overcrowd the pan. If the shrimp are too close together, the heat buildup between them will end up steaming them instead of searing them.

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

Sticky bits –  The honey will caramelize a little and stuff will get stuck to the bottom of the pan. There will be more fond (the caramelized sticky bits) on a cast iron pan vs a non-stick pan but you should still see some on a non-stick. Use some tongs and gently rub the shrimp into the stuck-on bits to get them nice and blackened. Here’s where you get the smoky aftertaste.

Thickening the sauce – You can thicken the leftover drizzled sauce with a cornstarch slurry. If you prefer more sauce to soak your rice, you also double the sauce and thicken it with some cornstarch for a typical sticky Asian sauce.

Add more flavor – Add more flavor with some red pepper flakes to taste. Or drizzle some lime juice to add some citrus to the sauce. You can also season with some smoked paprika or do a finishing drizzle with some sesame oil.

Garnish – Garnish with some freshly chopped parsley or green onions.

What Goes With Honey Garlic Shrimp?

Serve your honey garlic shrimp with some white rice or coconut rice and some greens on the side like broccoli, green beans or some asparagus. You can also serve it over some mashed potatoes or mashed cauliflower. It also goes great with noodles like these buttery Hibachi noodles.

And that’s it! It’s an easy, fuss-free way to enjoy a sticky-sweet and savory sauce with juicy, succulent shrimp. Good luck and happy cooking!

MORE SHRIMP RECIPES TO TRY

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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
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

Try out the much-loved sauce with over 2 million shares. This sweet and savory honey garlic shrimp skillet is super easy with only FIVE ingredients and cooks in less than 15 minutes! 


Ingredients

Scale
  • 1 lb. jumbo or large raw shrimp, peeled and deveined

Sauce:

  • 2 medium garlic cloves, minced / 2 teaspoons garlic, minced
  • 1/2 teaspoon fresh ginger, minced (optional)
  • 4 tablespoons honey
  • 3 tablespoons reduced sodium soy sauce

Instructions

  1. Combine the sauce ingredients and divide the sauce in half.
  2. Marinate the shrimp with one-half of the sauce for 15-30 minutes. Discard marinade.
  3. Over medium-high heat in a skillet, pan-sear the shrimp in some oil. Sear them on both sides until cooked, about 1-2 minutes per side.
  4. Dish and serve hot, drizzled with the remaining sauce and fresh parsley or green onions as an optional garnish.
  5. Enjoy!

Notes

Rubbing the shrimp onto the stuck on bits (fond) blackens the shrimp and gives it a slight smoky aftertaste.

This recipe sears better in a cast iron pan and may not perform as well with caramelized bits in non-stick pans.

Try adding in some red pepper flakes or fresh lime juice for more flavor.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
Slow cooker creamy tortellini soup in a white bowl.

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197 Comments

  • 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!

  • 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
    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
    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
    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
    KP
    April 28, 2015 at 1:01 AM

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

  • 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
    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
    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
    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
    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
    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
    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
    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
    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.

          • Susin Tippie
            October 26, 2018 at 3:12 PM

            Thank 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.

        • 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
          MTMOM406
          March 11, 2019 at 9:16 PM

          The 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.

      • 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
        Claudia
        June 23, 2019 at 7:23 PM

        I left the veins in and it didn’t change the flavor. I guess I just don’t like doing all that deveining but This Is The Best Garlic Shrimp Recipe I have ever tried. It was delicious and is my new favorite recipe for shrimp. When you put the shrimp back in and coat it with bits on the bottom of the pan, I added my asparagus and rolled it in the bits as well. It gave the asparagus a real crunch and a sweet flavor. Love this recipe.

        • Reply
          The Cooking Jar
          July 8, 2019 at 2:58 PM

          I typically mention deveined shrimp because a majority of people don’t like them left in. But keeping them in won’t change the flavor, it’s just personal preference. You’re getting the hang of making the best use of fond (the blackened bits on the pan)! Great idea to transfer some to the veggies as well.

          • Jean G
            June 22, 2020 at 5:34 PM

            Deveing is removing poop. You should always devein.

    • 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
      Joseph H. Scott
      January 8, 2020 at 11:00 PM

      What could be better than shrimp and honey? Of course you are going to add other ingredients but this is a great start !

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