Easy Honey Garlic Shrimp in 20 Minutes

This sticky, quick skillet of honey garlic shrimp hits every weeknight sweet spot: ready in about 20 minutes, bright from a squeeze of citrus and scallions, and just saucy enough to spoon over rice or toss with noodles. It’s the recipe I turn to when I want something that feels special without taking over the evening.

My little family practically cheers when I mention shrimp for dinner. My husband calls it “restaurant shrimp” because the sauce caramelizes and looks fancy, and our kiddo will happily eat anything if it comes with extra sauce and a side of steamed broccoli. We discovered this on a chaotic Tuesday—I had forty minutes between activities, five minutes to shop, and nothing planned. Now it’s become our go-to: fast, forgiving, and reliably delicious.

Behind the Recipe

This recipe evolved from my attempts to get a takeout-worthy glaze using what I keep on hand. The trick isn’t a long simmer—it’s the timing: quick sear on the shrimp so they develop a little color, then a fast glaze so the sugars caramelize without burning. People often overdo the heat or leave the shrimp in the pan too long, which turns them rubbery; the best result comes from high-ish heat and close attention for a minute or two per side. A splash of acid at the end (lemon or rice vinegar) brightens the sauce, and a sprinkle of scallions and toasted sesame gives it texture and aroma.

Shopping Tips

– Seafood: Buy shrimp that are firm with a mild ocean scent—look for “wild-caught” or “cold-water” if available, or buy peeled and deveined to save time.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, vegetable, or avocado) for searing, and keep a little sesame oil for finishing if you like that nutty note.
– Sweeteners: Pure runny honey works best for that glossy glaze; swap to maple only if you prefer an earthier flavor.
– Spices: Fresh garlic is non-negotiable here—avoid granulated garlic for the sauce. Keep red pepper flakes on hand if you want a gentle heat.
– Fresh Herbs: Scallions and cilantro brighten the finished dish—buy the freshest bunch you can find and use the greens as garnish.
– Citrus: A lemon or lime is worth splurging on; the bright squeeze at the end lifts the whole dish.

Prep Ahead Ideas

– Peel and devein shrimp the day before if you bought them unpeeled; store in an airtight container on ice in the coldest part of the fridge and use within 24 hours.
– Mince garlic, slice scallions, and measure the honey/soy mix into a small jar the morning of; keep covered in the fridge for 24 hours.
– Cook rice or noodles ahead and cool quickly in a shallow pan, then refrigerate in a sealed container—reheat briefly when serving.
– Pre-toast sesame seeds and store them in a small jar for up to a week to top the dish right before serving.
– Pre-measured sauce components in a jar make the final cooking step feel effortless on a busy night.

Time-Saving Tricks

– Use peeled, deveined shrimp to shave off several minutes of prep; frozen pre-peeled shrimp are a great option if thawed properly.
– Keep the sauce ingredients mixed in a small jar so you can pour and go when the shrimp are nearly done.
– One-pan method: sear the shrimp, set them aside briefly, then make the sauce in the same pan to capture all the fond.
– Use pre-cooked rice or microwaveable rice packets when you need the absolute fastest dinner.
– Do your mise en place—measure liquids, mince garlic, and have garnishes ready; it cuts panic and avoids overcooking.

Common Mistakes

– Overcooking the shrimp: I did this once and ended up with rubbery shrimp that even the sauce couldn’t save—shrimp need just a minute or two per side depending on size. Remove as soon as they curl and turn opaque.
– Burning the honey: sugar browns quickly; keep the heat controlled during the glaze step and stir constantly when it thickens.
– Watery sauce: if you add water from thawing shrimp or don’t reduce the sauce, it won’t cling—pat shrimp dry before cooking and cook the sauce a little longer to concentrate flavors.
– Under-seasoning: the glaze is sweet; always taste and add a pinch of salt or a splash of soy to balance.
– Rescue tip: if the sauce gets too sweet or thin, add a teaspoon of rice vinegar or lemon juice and simmer briefly; to thicken, simmer a minute longer or stir in a tiny slurry of cornstarch and water.

What to Serve It With

– Steamed jasmine or basmati rice to soak up the sauce.
– Stir-fried or steamed vegetables like broccoli, snap peas, or bok choy for a balanced plate.
– Noodles—lo mein, udon, or shirataki—tossed with a little sesame oil.
– Cauliflower rice for a lower-carb option.
– A crisp green salad with a citrusy dressing if you want something light.

✔Tips & Mistakes

Finish with fresh scallions, toasted sesame seeds, and a light squeeze of lemon or lime for brightness. If your shrimp come out slightly overdone, toss them with the pan sauce off heat to rehydrate a touch, then serve immediately to avoid further cooking.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Honey ↔ maple syrup: both work, but honey gives a brighter floral sweetness; maple adds depth.
– Soy sauce ↔ tamari or coconut aminos: tamari keeps it gluten-free with a similar flavor; coconut aminos are milder and sweeter.
– Shrimp ↔ chicken/tofu: thinly sliced chicken breast or firm tofu are solid swaps—adjust cooking times, and sear until just cooked through.
– Add heat: red pepper flakes, Sriracha, or a dash of chili oil elevate the glaze if you want a spicy kick.
– Skip sesame oil if you dislike it; the dish will be less toasty but still tasty. For the classic finish, keep a small drizzle.

Frequently Asked Questions

Easy Honey Garlic Shrimp in 20 Minutes

A quick and delicious recipe for honey garlic shrimp made in just 20 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound shrimp, peeled and deveined
• ▢ 0.5 cup honey
• ▢ 3 tablespoons soy sauce
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon ginger, minced optional
• ▢ 0.25 teaspoon red pepper flakes for spice
• ▢ 2 tablespoons green onions, chopped for garnish

Instructions

Preparation Steps

• In a large bowl, combine honey, soy sauce, garlic, ginger, and red pepper flakes. Stir well.
• Add the shrimp to the marinade and let it sit for about 5 minutes.
• Heat olive oil in a pan over medium-high heat. Once hot, add the shrimp along with the marinade.
• Cook for 5-7 minutes or until the shrimp are pink and cooked through.
• Garnish with chopped green onions and serve immediately.

Notes

Serve with rice or noodles for a complete meal.