Healthy/ Popular/ Quick and Easy/ Seafood

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 Video)


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″ skillet, try searing in batches of two so you don’t overcrowd the pan. If the shrimp are too close together, the heat buildup between them will steam 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!


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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


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! 


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


  • 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


  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!


  • Rubbing the shrimp onto the stuck on bits (fond) blackens the shrimp and gives it a charred look and smoky taste.
  • This recipe sears better in a cast iron pan and may not perform as well with caramelized bits in non-stick pans.
  • 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.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    Lawrence Bardfeld
    May 27, 2022 at 10:52 AM

    Couldn’t find a working link to the “1 Min Video.”

    • Reply
      The Cooking Jar
      May 27, 2022 at 11:41 AM

      It’s not a link, you just watch the video on the same page, right under the ‘1 Min Video’ title. If the video isn’t showing up for you, it’s probably because you have an ad blocker.

  • Reply
    April 3, 2022 at 8:08 PM

    This was amazing! thought I’d try it with salmon portions was so good!

  • Reply
    October 6, 2021 at 10:57 PM

    Can it marinade over night??

    • Reply
      The Cooking Jar
      October 8, 2021 at 9:56 AM

      I personally would not. I was taught that it’s okay to marinate chicken or beef overnight but for seafood, the longer it marinates the mushier it gets. I would do maybe one hour max for shrimp. If it’s prep you’re worried about, you can make the sauce beforehand and keep that in the fridge then marinate in the morning.

  • Reply
    February 27, 2021 at 7:51 PM

    Delicious!! I’ve been craving spicy cashew shrimp from Big Bowl and this was a perfect start! I added cashews when I cooked the shrimp. Also added green onions as garnish along w/the sesame seeds and served it with coconut rice. Perfect! Red pepper flakes are a great idea for the next time I make it. Added siracha this time.

    • Reply
      The Cooking Jar
      March 8, 2021 at 9:45 AM

      Thanks Marisela! I actually have a REALLY old spicy cashew chicken recipe that is very authentic so you could try that next time for deeper flavors. If you can’t find dried chilis, sub with sriracha sauce. And thick soy sauce is soy sauce infused with molasses so if you can’t find that, add some brown sugar to your regular soy sauce instead. There’s a whole level of flavor from all the sauces combined.

  • Reply
    June 27, 2020 at 4:13 PM

    Thanks so much for this shrimp recipe. My husband loves it and asks for it regularly! Very much appreciated from this great grandmother!

    • Reply
      The Cooking Jar
      March 8, 2021 at 9:41 AM

      You’re very welcome, Betty! I’m happy it’s a favorite of your husband 🙂

  • Reply
    April 17, 2020 at 8:28 PM

    I made this for dinner tonight with a side of white rice. It was delicious. The recipe was easy and it came out looking like the pic, even tho I don’t own a cast iron pan. Just make sure you get your pan very hot, before ,so it gets that great crusty, honey flavor! Yum, this is a keeper!

    • Reply
      The Cooking Jar
      March 8, 2021 at 9:40 AM

      White rice and a side of veggies is great with this. A perfectly balanced meal. It’s good to know you managed to get it seared nicely even without a cast iron pan.

  • Reply
    June 12, 2019 at 1:50 PM

    I am making this recipe tonight (my mouth is watering ?). How is the dish as a leftover? Husband works nights and eats what I cook the next day. Thanks!

    • Reply
      The Cooking Jar
      June 12, 2019 at 2:24 PM

      I’ve had the slight variation of this the next day. Even had it cold and it was still good. A tip I would suggest is if you were to heat it up in the microwave, try not to do it too long so the shrimp isn’t overcooked.

      • Reply
        June 12, 2019 at 7:18 PM

        Thank you so much for responding so quickly! I was a little hesitant when smelling the marinade (I used low sodium soy sauce and a little lime juice as well as red pepper) about this recipe. Much to my delight the aroma was awesome when it hit the heat! Loved it! Thank you! P.S. I did add a spash of amino acid to make up for the low sodium soy sauce….

  • Reply
    June 29, 2018 at 6:03 PM

    Look awesome. Anyone grill it yet?

    • Reply
      The Cooking Jar
      June 12, 2019 at 2:21 PM

      I personally haven’t, but if you were to try I would recommend making a double batch of the sauce and save some of it to baste while grilling.

  • Reply
    March 12, 2018 at 10:20 PM

    Hi Farah!
    I saw the succulent photo of your honeyed shrimp recipe on Pinterest and i did it with your Hibachi noodles to surprise my boyfriend:) He loved it! And so do i:) It was very impressive…Thank you for the joy of cooking that you have, and for sharing it with us:) I cook lots of Middle Eastern foods, since I’m from there, and have been 8 years in the US, and honestly i have been intimidated from the countless ingredients and names that i cant pronounce:) Thank you for making it so simple and approachable 🙂

    • Reply
      The Cooking Jar
      April 27, 2018 at 4:08 PM

      Great combo! You’re so very welcome, Lina. I am self taught with lots of cuisines so I can understand how intimidating it can be. I was so intimidated with Indian cuisine! So I try my best to think like someone new to things and go along that path while delivering the recipe. I’m glad it helped!

  • Reply
    Anya Shortridge
    January 9, 2018 at 10:24 PM

    Wow, this was excellent! I took a couple of borrows from your other linked recipe – Added chili flakes and fresh, minced parsley because we didn’t have cilantro. I used coconut aminos instead of soy sauce. I used coconut oil for the saute. Finger licking good!

    I would also double the sauce next time, or at least 1 1/2 times….

    Thanks for this, it was a hit.


    • Reply
      The Cooking Jar
      January 29, 2018 at 6:22 PM

      You’re welcome, Anya. I use coconut oil too for Asian-inspired dishes and switch to olive oil for others. Vegetable oil for deep frying, which I don’t do much of. Tell you what, if enough people comment on doubling the sauce I’ll add it to the notes!

  • Reply
    Workins in the kitchen
    December 4, 2017 at 4:00 AM

    About the Honey Garlic Shrimp ; Some say to add to a bed of rice others say a bed of noodles would be better? what is your professional idea on what would be best to lay these honeys on ? Thank you Looking forward to your answer

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:45 AM

      Hahaha, professional. I like that! 🙂 Honestly I’m more of a fan of having it with rice on the side and another side of greens. Asparagus/green beans/zucchini. A nice balance of protein, carbs and greens for a meal. But that’s just because of the way I was brought up 😉

  • Reply
    September 26, 2017 at 7:26 PM

    I made this with royal red shrimp and it was yummy! After reading reviews, I started with one tablespoon of honey. Once I tasted it, I remembered that I’m not overly fond of too much honey flavor, so I added a tablespoon of white sugar and the juice from half of a lime The combination was the perfect level of sweetness, without overpowering the flavor of the shrimp. I served it over jasmine rice that was cooked with some turmeric, a couple of garlic cloves, a whole tomato, and a diced carrot.

    I took a plate to my neighbor to sample before I tried it. She inhaled it. When I returned home, so did I. Thanks for the recipe.

    • Reply
      The Cooking Jar
      October 11, 2017 at 3:24 PM

      Sounds like you know your way around the kitchen! I love turmeric and sometimes make it with chicken and some salt. So yummy! You’re very welcome and thanks for trying it out, Ami.

  • Reply
    Donna Dougherty
    August 30, 2017 at 12:46 PM

    Hi I don’t have fresh ginger but I do have ground Ginger. Can I use this and if so how many tsp. for ground?

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:48 PM

      It’ll work, just use very little. Ground would be extremely concentrated so I would suggest started at 1/8 teaspoon of it first. Taste it and see if you need more then build up.

  • Reply
    May 12, 2017 at 7:41 PM

    Easy and Excellent! Added steamed broccoli and rice!

    • Reply
      The Cooking Jar
      May 23, 2017 at 8:30 PM

      Happy you liked it, Leslie! And that you balanced it out with some rice and greens 🙂

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