This honey garlic shrimp is one of the most popular recipes on this website because it’s not only lip-smacking delicious, it’s a very quick and easy dinner recipe. Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables, grill on skewers, or serve over salad.
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: we’re getting ready to move and my energy to cook wonderful and gorgeous meals = dwindling. So maybe you’re like me and need a super quick and healthy dinner this week? A healthy recharge, a quick & easy meal, lip-smacking saucy shrimp? I have it all for you today.
The combination of honey and garlic is music to everyone’s 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.
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 quick dinners = my saving grace right now!!
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20 Minute Honey Garlic Shrimp
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
Description
This honey garlic shrimp is one of the most popular recipes on this website because it’s not only lip-smacking delicious, it’s a very quick and easy dinner recipe. Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables, grill on skewers, or serve over salad.
Ingredients
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon jarred minced garlic or 2 teaspoons fresh*
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
Instructions
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- 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.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) 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.
- 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.
Notes
- Garlic: If using refrigerated jarred minced garlic, use 1 Tablespoon. If using fresh garlic that you mince yourself, use 2 teaspoons.
- Shrimp: You can remove the tail or leave it on. Whatever’s easiest! I recommend using fresh shrimp, but you can use frozen. Thaw before marinading and cooking. If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce.
- 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 Pop Culture
Keywords: shrimp, dinner
This honey garlic ginger glazed salmon + broccoli is on the table in only 35 minutes. Same flavors as today too!
And try my 30 minute teriyaki version!
Am trying this tomorrow night but am wondering if you have the nutritional information on this recipe?
Hi Judi, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp I hope this is a hit tomorrow night!
Do you think I could do this with Scallops also?
Help! We love this recipe, made it twice, but we can not get the sauce to thicken up! Any suggestions ? Thank you!
★★★★
Hi Kaitlyn, When you pour the second half of the sauce into the pan in step 3 you can try whisking some corn starch into it before you pour it into the pan to thicken it up.
This recipe is so delicious and fast and easy. This is going to be one of my go to meals. Thank you for sharing.
★★★★★
I made this last Friday and the only negative thing I cansayistst I didn’t make enough! This was really good! Chinese Take-out/Panda but much better! We paired it with rice and veg and I’ll be making this again very soon! Probably rotating it on Fridays with Shrimp Alfredo.
★★★★★
Can this be cooked in the oven on a sheet pan?
This recipe was delicious! I did make a few adjustments to it for our family food preferences. I switched out the soy sauce for Coconut Aminos because of a soy allergy. I didn’t have fresh ginger on hand, so I used ginger powder from my spice cabinet which seemed to work well. And the tweak I highly recommend is to add fresh mango cubes and red bell peppers. I added both the bell peppers and mango in advance, before I added the shrimp, to give them time to heat through. It made for a really great combination of flavors. I also added a little cornstarch at the end to thicken up the sauce and it worked like a charm. Thank you! I think this dish will become a regular in our household.
★★★★★
Was a GREAT recipe. I loved the sauce, everything about it was just right. It even had a good aftertaste! I did the shrimp in a cast iron, and I had to let them simmer in the sauce a bit longer than the recipe calls for! Instead of the brown rice I replaced it with quinoa, and I served with broccoli as well. Everyone loved it!
★★★★★
My son (13) and I made this recipe last night. Everyone loved it. They said it was better than takeout. My daughter is gluten free so we used Tamari gluten free soy sauce and served over quinoa. It was yummy.
★★★★★
I accidentally bought frozen cooked shrimp instead of uncooked. I’m not very great with food and figuring out solutions. Do you have any advice on how to make it work? Should I sear it? Do I still marinade it? Could I turn the marinade into a dipping sauce instead somehow? Please help! Thank you!
Hi Austin, If using frozen cooked shrimp, thaw, marinate, and cook as directed. You’ll really just be heating the shrimp up in the sauce. See the recipe notes for details.
SOO good and easy!
★★★★★
I don’t have any honey on hand:( could I use Maple Syrup as a substitute?
Hi Marie, definitely!