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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
    Danielle
    April 14, 2016 at 7:23 PM

    Am I using raw shrimp to place in the skillet for two minutes or should I have my shrimp cooked prior to putting them in the skillet?

    • Reply
      The Cooking Jar
      April 16, 2016 at 6:32 PM

      Use raw shrimp for the recipe. Shrimp doesn’t take that long at all to cook and with 4 minutes total (counting both sides) per shrimp and the time spent rubbing it into the fond (stuck on bits) is plenty! A handy tip is once it starts shrinking in size, you know you’ve overcooked it.

  • Reply
    Jodi
    April 14, 2016 at 12:41 PM

    I made this last night for my sister that had never tried shrimp. We both LOVED it!
    However, the shrimp I had was not very big and I did not make enough. Do you think this would be good over noodles??

    • Reply
      The Cooking Jar
      April 16, 2016 at 6:33 PM

      Try for some jumbo shrimp next time? I have personally tried this shrimp to go with hibachi noodles, so you could try that if it sounds good to you.

  • Reply
    Caren
    April 12, 2016 at 8:49 PM

    Just learned about you from the B Loved Boston blog and I am so happy to have found you!!!!

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:33 PM

      I went to go check it out! It’s always fun finding out how people stumbled across my blog. And to hear from a fellow kitty lover! Hope you have fun trying out the recipes and let me know if you need any help with them.

  • Reply
    Bill Gromer
    April 10, 2016 at 9:00 PM

    Loved this. After reading review I added some red pepper flakes and the juice of 1/2 lime. My wife complained about the mess I created in the skillet
    But she loved the shrimp. Thanks for the recipie, it was easy to make and tasted great.

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:30 PM

      It is quite a cleanup! All those tasty stuck on bits that you rub into the shrimp doesn’t show as much love in the sink 😉 I’m glad you guys liked it!

  • Reply
    Heather
    April 7, 2016 at 4:59 PM

    Crazy question! Could I sub the shrimp for some already cooked cubed chicken breast?
    It would probably cook about the same amount of time as the shrimp, since the chicken
    is already fully cooked? I have two large breasts to cube up…do you think the
    instructions would be the same? Thanks in advance!!!!!!!

    • Reply
      The Cooking Jar
      April 7, 2016 at 5:16 PM

      I think it’ll work fine with cooked chicken. Good luck, Heather!

  • Reply
    sarinna
    April 7, 2016 at 11:31 AM

    This was a great recipe. Quick and simple and it came out perfect! thank you

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:28 PM

      Thanks so much for coming back to let me know, Sarinna! You are very welcome 🙂

  • Reply
    Lynn allen
    March 24, 2016 at 7:28 PM

    One more layer of flavor is using the shells. They add seasoning to the dish , then remove them before serving. Btw peeled deveined shrimp is usually farmed raised. Not my idea of good food. De veining is a quick simple step in prep work peel the shell I sharp blade and rinse. Easy peasy

    • Reply
      The Cooking Jar
      March 29, 2016 at 5:02 PM

      It’s always an option for folks that don’t mind the hassle of prepping the shrimp. Although the people I know vastly prefer not handling the shells and deveining process!

  • Reply
    LaRhonda
    March 19, 2016 at 9:09 PM

    OMG Thank you so much for sharing it was was absolutely delicious!

    • Reply
      The Cooking Jar
      March 20, 2016 at 5:06 PM

      Yaaay! So glad you enjoyed it. Thanks for letting me know!

  • Reply
    Emily
    March 14, 2016 at 7:48 AM

    I made this to go into shrimp tacos and it was SO GOOD! Thanks for the simple and super yummy recipe.

    • Reply
      The Cooking Jar
      March 20, 2016 at 5:05 PM

      Hey Emily! It’s good to know they go well with shrimp tacos. Maybe some other folks can try that out. Speaking of, can you believe I’ve never tried a shrimp taco in my life? Something to put on the to do list.

  • Reply
    Charles
    March 11, 2016 at 6:06 PM

    I made this once, but I don’t know how good it was because I didn’t get any thanks to my wife and kids. I’m gonna try it again once I’m home alone 😉

    • Reply
      The Cooking Jar
      March 20, 2016 at 5:03 PM

      How sweet that you sacrificed your shrimp! Sometime’s it does pay off to learn the art of sneaky eating. Can’t count the times I’ve done it with the last bowl of slow cooked pasta meat sauce. Anyway, I hope you enjoy the recipe when you get a chance to taste it, Charles.

  • Reply
    Ejan
    March 1, 2016 at 7:50 AM

    I assume that you cook the shrimp in two batches and not “batches of two.” I can’t wait to try the recipe.

    • Reply
      The Cooking Jar
      March 3, 2016 at 2:16 PM

      Yes! I’m gonna change the wording to avoid confusion. Usually when I hear two or more people talk about the same thing being slightly off, I know it needs a change! But yes, I mean cook them in two batches, not to use an entire pan for two measly pieces of shrimp. Shrimp’s great and all but not that special! 😉 What a waste of time!

  • Reply
    heather
    February 23, 2016 at 10:36 AM

    I made this last night and it was amazing. I doubled the marinade because I wanted to try it on both shrimp and chicken. The little trick of rubbing the individual pieces into the charred bits was great! It added a richness to the flavor which you wouldn’t have gotten with only the sear. Served it with rice and steamed broccoli. A little hot chili oil and a lime wedge on the side to brighten it up… I don’t think I’ve ever seen my boyfriend’s plate cleaner! Thanks for the great recipe.

    • Reply
      The Cooking Jar
      March 3, 2016 at 2:12 PM

      Thanks, Heather! I discovered that trick about five years ago when I trying out a new ranch chicken recipe. There were bits all over the pan and it was such a waste so I tried rubbing them in to pick up all the flavor. It worked!

  • Reply
    Violet
    February 22, 2016 at 6:37 PM

    Came together fast and was very delicious, this will be a new regular

    • Reply
      The Cooking Jar
      March 3, 2016 at 2:10 PM

      Thanks for saying so Violet. Glad to have helped out in finding a new staple.

  • Reply
    Kathy Spurlock
    February 7, 2016 at 4:57 PM

    Had planned to make teriyaki shrimp tonight, but saw this recipe on Yummily, and texted my hubby at the store to pick up some fresh broccoli and mushrooms to go with it. Cannot go wrong with honey, garlic, ginger and fresh shrimp!

    • Reply
      The Cooking Jar
      February 8, 2016 at 6:03 PM

      Well I hope you guys enjoyed it, Kathy. Mushrooms and broccoli pair really nicely with it. I loooove mushrooms!

  • Reply
    Colleen
    February 3, 2016 at 5:26 PM

    Can’t wait to try this! I’ll have to look the coconut lime rice recipe up, that will go great with the shrimp. Ok, mouth watering now!

    • Reply
      The Cooking Jar
      February 8, 2016 at 6:01 PM

      I see you already tried it out with the coconut lime rice. Happy it worked out for you! Thanks for coming back and letting me know, Colleen 🙂

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