Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp

This 20 minute honey garlic shrimp is a reader favorite recipe. It’s extra quick, very simple, and delivers big flavor. Served with brown rice and vegetables or over a salad, this healthy dish is sure to join your regular dinner rotation.

Honey garlic shrimp in a bowl with rice and broccoli

Are you looking for a super quick, yet flavorful dinner this week? We have it right here for you. This saucy shrimp owes a lot of its flavor to a bold marinade of honey, soy sauce, and garlic, which is music to everyone’s taste buds. For a little extra flavor, we add some minced fresh ginger, but that’s entirely optional.


Video Tutorial


Tell Me About This Honey Garlic Shrimp

  • Flavor: The marinade is loaded with flavor, but our favorite part of this dish is the beautiful caramelized bits of honey and garlic stuck to the pan and edges of the shrimp. Scrape it all up to serve because you don’t want to miss those flavorful bites.
  • Ease: Regardless of your skill level, this is a very easy dinner recipe. Prepare the marinade, use half for marinating the shrimp, then use the rest as the sauce for cooking the shrimp. It’s convenient that the marinade is also the sauce– we do this for our maple sesame salmon dish too.
  • Time: The shrimp takes 5 minutes to cook on the stove, while the marinating takes another 15. You’ll have this unbelievably tasty and simple meal on your table in about 20 minutes.

Honey garlic shrimp in a bowl with rice

Choosing the Right Ingredients for Honey Garlic Shrimp

  1. Shrimp. You can use fresh or frozen raw shrimp. Thaw the shrimp completely before starting. Be sure to peel and devein the shrimp first. You can leave the tails on or remove if desired. If using already cooked shrimp, see recipe note below.
  2. Honey + garlic + soy. This marinade/sauce is packed with so much glorious flavor and is inspired by some wonderful flavors often used in Asian cuisine. (We also LOVE this honey soy sauce glazed salmon from Omnivore’s Kitchen.)
  3. Green onions. This optional garnish adds freshness and a nice color contrast.

Overview: How to Make 20 Minute Honey Garlic Shrimp

The full printable recipe is below, but let’s walk through it so you understand each step before you get started.

  1. Make your marinade. 
  2. Marinate the shrimp. Combine marinade and shrimp and marinate for at least 15 minutes or up to 8-12 hours. We usually only marinate it for about 15 minutes and during this time, you could prepare your side dishes such as steamed vegetables and instant brown rice.
  3. Cook the shrimp. Cook shrimp in a little olive oil, then flip and pour in the remaining sauce until cooked through.
  4. Garnish. Top with green onions and serve.

Raw shrimp in a glass bowl

Honey garlic shrimp in a skillet

Honey garlic shrimp in a bowl with rice and broccoli with a fork

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Honey garlic shrimp in a bowl with rice and broccoli

20 Minute Honey Garlic Shrimp

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking

Description

This 20 minute honey garlic shrimp is a reader favorite recipe. It’s extra quick, very simple, and delivers big flavor. Served with brown rice and vegetables or over a salad, this healthy dish is sure to join your regular dinner rotation.


Ingredients

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

Instructions

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
  2. Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce 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, we usually steam broccoli and microwave some quick brown rice.)
  3. 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/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Notes

  1. Thicken the sauce? Some readers add 1 teaspoon of cornstarch to the second half of the sauce that will be used for cooking in step 3. This thickens the sauce so it isn’t as watery. To do this, use a fork to mix 1 teaspoon of cornstarch with 1 teaspoon warm water. Once cornstarch has dissolved, stir this into the sauce before using it in step 3.
  2. Garlic: If using fresh garlic that you mince yourself, use 2 cloves which is about 2 teaspoons minced. If using refrigerated jarred minced garlic, use 1 Tablespoon.
  3. Shrimp: You can remove the tail or leave it on. We recommend using fresh shrimp, but you can use frozen. Thaw before marinating 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.
  4. Consuming leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. Do what you’d like. In this recipe we only use half of the sauce for the marinade so we have more for cooking. (We discard the used marinade in step 3.)
  5. Adapted from Pop Culture

Keywords: shrimp, dinner

253 Comments

  1. Anybody know nutrition facts for this recipe? Need to know how many calories are in this! Thanks in advance!

    1. Trina @ Sally's Baking Addiction says:

      Hi Frank, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  2. Megan Shallcross says:

    The sauce itself is so versatile! Shrimp, Chicken, pork, salmon, or tofu! Absolutely delicious! Definitely a keeper. Definitely add the ginger, it adds a nice zing!

  3. I am a college student and this is my go-to after-class dinner! It’s so easy. I can quickly make my marinade before class, and come home and pop my shrimp on the stovetop, put asparagus or broccoli in the oven and I’ll be eating dinner in 10 minutes! It’s perfect for anyone to try, no matter how skilled you are (or are not, like me) in the kitchen!

  4. This was amazing with a broccoli side will 100 % make it again ! Thank you ❤️

  5. Kimberly A Fedrigon says:

    Too sweet and you cannot get a seat on the shrimp. I will not this again.

    1. Why would you want to sit on the shrimp? I am making this again tomorrow which will be my second time. The first time I made it I used less honey than the recipe called for because I don’t care for my entrée to be sweet. It was delicious.

  6. Definitely a hit! Might make sure my ginger is a bit fresher next time for a little more heat;-)

  7. Betty Harwick says:

    this was absolutely delicious! I didn’t see about thickening with cornstarch until now. Next time I’ll do that. I did substitute 1/4 cup dry quinoa for 1/4 cup of the brown rice, but thats just me and doesn’t affect the taste at all. I’m putting a single serving in the freezer to see how that works, but, boy oh boy was this ever good

  8. I made this dish tonight. Marinated the shrimp for about 2 hours, slightly reduced the amount of honey and added the ginger and cornstarch. Had leftover brown rice and leftover roasted broccoli so this was right on time. Oh, how did it taste??? No idea! Served family to include Hubby, 8 year old and annoyingly picky 6 year old. Everyone showed up with empty plates for seconds before I could make my own plate. So maybe next time (smile). Oh, and I had to promise to make it again every week. Thanks for the recipe.

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