Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me?

Also maybe you want to see a video of this super healthy dinner? I just made one for you:

Guess what? We settled on a moving week! Which is super scary and stressful and awesome because (1) wow the beginning of June is very soon and (2) I have a work trip and 12837 things to do before that June week shows up. Can I be honest here? All of a sudden at age 30, I feel like an adult. Who owns a grown up home. With a kitchen renovation in the works. (Hold the phone, wait, what?) Still trying to process this. I mean at this point the new house is 50% dust, 50% moving boxes, and a bed. And it drives my anxious brain into overdrive.

Related: somehow the home we currently live in is exactly the same, but more like 50% dog hair tumbleweed, 50% moving boxes, and a bed.

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

But you know what makes all of this chaotic transition really worth it? Despite the mess inside, our new home is finally amazingly and blessedly feeling real. It’s about 2 hours from where we currently live (HI country life!) so we can’t visit the house on a daily basis. But the trips we take and the time we spend there is pure contentment. And it just makes me so happy that… 5 years, 2 apartments, and a teeny rental home later… feeling settled and putting down roots is right around the corner.

This whole home owning adult thing? It’s pretty cool.

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

Anyway. I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: I’m living in two places, the energy to cook wonderful and gorgeous meals = dwindling, and gray uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life truth.

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

The combination of honey and garlic is music to my tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick. The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.

In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

I’d say the minimum marinade time is 15 minutes, but you can let the shrimp marinate all day long when you’re at work if that’s easier/if you can stomach the look of raw shrimp at 7am. The marinade serves 2 purposes. Not only will the shrimp take a soak in it, but it’ll be added to the skillet for a minute or 2 at the very end. Then you can serve it as a sauce over the shrimp/veggies/rice/whatever’s on the side. (Like what we do with the maple sesame salmon!) So not only is this dish healthy and quick with minimal ingredients, its convenience level is 10+++.

What might be my favorite of all is this little part: wonderful caramelized bits of honey and garlic stick to the pan and edges of the shrimp. Scrape it all up because YUM. ↓

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com

Easy healthy quick dinners = my saving grace right now!!

20 Minute Honey Garlic Shrimp


  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish


  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Recipe Notes:

  1. You can remove the tail or leave it on. Whatever's easiest!
  2. Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.

adapted from Skinny Mom

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

This honey garlic ginger glazed salmon + broccoli is on the table in only 35 minutes. Same flavors as today too!

Garlic Honey Glazed Salmon on sallysbakingaddiction.com

And try my 30 minute teriyaki version!

30 minute shrimp teriyaki on sallysbakingaddiction.com

Easy, healthy, and on the table in about 20 minutes! Honey garlic shrimp recipe on sallysbakingaddiction.com



  1. Kimmy on July 1, 2017 at 3:26 pm

    This is my second time to cook the recipe and is always satisfying. ^_^v

  2. Gilliane on July 6, 2017 at 9:38 am

    I made this last night and it was delicious! I marinaded it around lunchtime and cooked it up in a jiffy for dinner. It was a hit with the whole family.  

  3. Allison Kincheloe on July 6, 2017 at 7:48 pm

    Making this right now and the shrimp was watery but i still added the marinate and it didnt come out like the photo. I’m hoping it will taste great tho.

  4. Tequitia Thomas on July 8, 2017 at 6:58 am

    Tried for the first time-WONDERFUL. I only marinated the shrimp for 15 minutes. Looking forward to trying it again and allowing the shrimp to marinade fir hours to get full flavor. Thank you.

  5. Betsy on July 9, 2017 at 7:02 pm

    Loved it!  Next time I will make even more sauce!

  6. Jen on July 16, 2017 at 4:53 pm

    Silly question…I just saw this on Pinterest and so excited to try it, but I have a question on the ginger part!  We don’t usually use a lot of ginger, well, barely at all, but I think this would be a great addition, but I hate to purchase a piece of ginger and only use a little bit, do you think you could use ground ginger and if so, how much do you think?  Thank you for the amazing recipe! 

    • Vivian Ridenour on July 25, 2017 at 9:19 pm

      I bye ginger in bulk and keep it in the freezer. Thaw slightly and cut off amount needed. When thawed completly it might get watery. This does not affect flavor. Can also be used to make used to make ginger tea.

      • Valerie on August 21, 2017 at 7:45 pm

        If you have a Dollar Tree near you they sell the ginger.. I don’t use it a lot for 1 you can’t beat it

    • Mago rodriguez on November 3, 2017 at 6:09 pm

      You can find minced fresh ginger in a glass jar or in a tube,it’s great to have and it keeps for a long time in the refrigerator

    • Denise on December 10, 2017 at 1:44 pm

      I freeze my ginger root and just grate it whenever I need some. Easy peasy. Sorry, I hate that expression too! 😉

    • Catherine on June 11, 2018 at 10:23 pm

      I know your question was left years ago I know your question was left a year ago but in some odd case that you get this when you go to the produce stand you don’t have to buy the full piece of Ginger it’s usually by the pound so you can just break off a tiny piece to use and then just sprayed it with like a cheese grater or something similar hope this helps

  7. Jenny Silhan on July 19, 2017 at 9:24 am

    Thank you for your wonderful and yummy recipes – and the funny commentary. You are a gem! At 70 years of age I am finding myself looking for ways to reduce sodium from my diet.  When I first received the challenge from my doctor I winked and laughed, “no problem.” But it is.
    Food without salt is … what? Bland. Flat. Boring. And it’s not just that I can’t add a bit of salt to a recipe. It’s that olives, pickles, most sauces, (Worcestershire, oyster, soy, etc.) all good cheeses, and most condiments contain unacceptable levels of sodium. 
    I am trying to learn how to make foods taste good without salt. I pump up other flavors to compensate, like adding sweetness to bread, extra garlic and sweet/sour flavors to pickles. But I’m having a terrible time with salsa, which I have loved all my life, being a Southern Californian, and never realizing most salsa is laden with salt. And many other dishes that I haven’t been able to rescue. I would appreciate any thoughts or ideas.

  8. Joni on July 19, 2017 at 1:11 pm

    I accidentally bought cooked shrimp… ugh! Haha. Can I work around that situation lol. Or am I screwed… Thanks haha!

    • Bobbyjohn on August 7, 2017 at 6:20 pm

      Yes, just cook a shorter amount of time.

  9. Linda Weisz on August 10, 2017 at 9:45 am

    What would you say is the maximum time to leave this marinate in the fridge?

  10. Shurrie on August 23, 2017 at 10:41 am

    Do you defrost the shrimp before you marinate??

    • Betsy on August 23, 2017 at 7:53 pm


  11. Inez on August 23, 2017 at 11:20 am

    I was wondering if I could use stir fry vegetables in frozen bag with it please let me know

    • Ashley on September 2, 2017 at 8:50 pm

      I did and it came out amazing!

  12. Briana on August 28, 2017 at 8:52 pm

    My 1st time making this and I’m so excited a new way to cook shrimp. But my question would be is it okay or would the marinate burn if I just dump it all in the sauce pan to cook to give it that added flavor or just make more marinate lol

  13. Taylor Carroll on September 10, 2017 at 3:07 pm

    Hi, I am new to cooking and very inexperienced with shrimp, how can I make this with just pre cooked shrimp? thank you.

    • Marie Gillentine on October 1, 2017 at 11:40 pm

      Just use the raw shrimp! It Cooks in less than 5 minutes, if you use precooked shrimp it will be rubbery and overcooked by time the sauce reduces. Don’t be scared, you can’t really poison yourself with raw shrimp!! Have fun in your new cooking adventure!

    • Shrimperswife on November 13, 2017 at 11:12 pm

      Shrimp is probably one of the easiest meats to cook, so you have chosen well as a beginner! Put them in the pan and flip them over after 2 minutes and cook for another 2 minutes. That pretty much goes for any way you cook shrimp (fried, steamed, panned in butter, etc.). The most common mistake is cooking them to long.

  14. Kathy on September 18, 2017 at 12:22 pm

    I made this with precooked shrimp and it was delicious. I marinated for 30 min. They seemed to need a little zip so we dipped them in a horseradish sauce. Awesome!! We will be having this again.

    • Sally on September 18, 2017 at 12:34 pm

      I bet the horseradish was a great addition!

  15. Vickie Stinson on September 20, 2017 at 7:44 pm

    I loved it and the sauce over the rice was delish!

  16. anil on September 22, 2017 at 10:49 am

    love eating, it feels my mouth juicy..

  17. Veronica Weber on October 4, 2017 at 5:23 pm

    I added red pepper for a small kick!  My whole family loved it!  Thank You!

  18. Shantelle on October 5, 2017 at 3:02 pm

    These shrimp are always trending on your blog. 🙂 Looks delicious!

  19. Chelsey Buckta on October 11, 2017 at 8:27 pm

    What else would be good to lay over besides rice im making it with chicken and shrimp but dont really want to out over rice if i dont need to

  20. Michelle on October 14, 2017 at 7:15 pm

    I used fideo instead of rice

  21. Yolanda on October 28, 2017 at 10:54 pm

    Made husband doesn’t care for seafood but when I made this with quinoa and cauliflower, he was licking his fingers!

  22. Pierina on November 1, 2017 at 6:34 pm

    Tried this tonight. We enjoyed it. Will be making it again. Was going to take a pic but I tried it, liked it & started eating lol. 

  23. Denise on November 7, 2017 at 9:46 pm

    Made this tonight and it was delicious!

  24. Michele on November 13, 2017 at 4:34 pm

    I do not know why but for some strange reason I cannot see the video how long do you cook it in the pan for and how long do you marinate it I cannot see the recipe just the ingredient list

  25. Connie on December 2, 2017 at 9:43 pm

    I made this great dish tonight for dinner. The recipe was very easy and I had all ingredients on hand.  I like the flavor of the sauce and it gave the rice a good taste.  I’ll use the sauce recipe with other dishes in the future.

  26. Jon on December 6, 2017 at 11:06 am

    How much shrimp is this recipe good for?

  27. Deborah on December 31, 2017 at 7:52 pm

    Easy and tasted great. I marinated the shrimp for about 20 minutes, next time will try it for 8 hours to see it I can tell the difference. Probably not, I practically inhaled these!

  28. Ed Lowe on May 9, 2018 at 4:16 pm

    Try substituting (pure) Maple Syrup for the honey for a different taste. I did!

    I cut the recipe in half and used Uncle Ben’s wild and long-grained rice with mixed frozen steamed veg., frozen cooked shrimp (10 to 12 medium is right for me a meal) and no ginger. I agree – needs more sauce! I used all of the sauce for just me and I used the portions for serving 2. Works for me!

    I look for recipes that I can fix in less than 15-minutes. This one is a keeper. Thanks.

    (89-year old that is cooking again – by choice)

  29. LL on May 21, 2018 at 10:55 pm

    Are yours not peeled or de-veined?

  30. Dale on June 10, 2018 at 1:25 pm

    This an absolutely wonderful recipe. From start to table 25 minutes. The second time I made it I had the shrimp marinating 6 hours. We all liked it. Yummy!



Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks