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


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.


  • 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


  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.


  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


  1. Very good!! The sauce works great on chicken & pork. It can be a bit sweet for some…..Just add some kind of acidity to sauce in pan. NOT TO MARINADE!
    for seafood I recommend lemon juice or dry white wine ( about 2-3 TBLS) to taste. Poultry or pork I recommend white wine, or a few splashes of vinegar. Red pepper flakes works great if you like a bit of heat. Works well with firm tofu.

  2. would it be a problem to use cooked shrimp?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jocelyn! 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.

  3. Very flavorful for such a short ingredient list. I paired this with steam-in-bag edamame and rice from the freezer. Delicious and super quick to come together. Thanks!

  4. Ramil Abidi says:

    I’ve been coming to this site for the oatmeal cream pies recipe for years. I had no idea you had recipes for dinner as well.

    I wanted a quick and easy recipe for shrimp, and I originally found another website. Halfway through, I saw that it was inspired by, lo and behold, a Sally’s Baking Addiction recipe, aka this one. I wish I had just found this page first, because the other site didn’t mention using only 1/2 the marinade at a time and that the ginger wasn’t nearly as necessary.

    Anyways, I’m impressed with how the inspired recipe turned out, and when I use only your recipe tomorrow with less ginger, I know this’ll be 5 stars.

    Thank you for doing what you’ve been doing for the past several years.

  5. I made this last night for dinner with rice and carrot and it was amazing It was fast , easy and full of flavor only used 1/2 the marinade and the ginger gave it a tangy flavor. My husbands loved it too.

  6. I’m making this tonight, but since all the sauce will be cooked after marinating the shrimp, why dispose of the marinade?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Debbie! 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 and are most comfortable with. 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.) Hope you enjoy this recipe!

      1. Very tasty I enjoyed it and easy-to-follow recipe I’m not a crook like I was my first time and very good I could do with a woman’s touch p**

  7. We were in a hurry so only marinated for the minimum 15 minutes which wasn’t enough for the flavors to infuse. Will let the shrimp soak for a few hours next time. Some have mentioned corn starch to thicken, which is a great idea. I ended up cooking for a few extra minutes to reduce the sauce, but of course that overcooked the shrimp (rookie mistake! ). Finally, will add ginger the next time to add a little complexity.

    Having said all that, my wife absolutely loved it and it was 4 stars for me. Definitely a keeper.

  8. Made this for dinner tonight. I used sesame oil instead of vegetable oil to cook the shrimp. I also added the optional ginger to the marinade. I marinated for about an hour and felt that the flavor was sufficiently infused. After the shrimp was cooked, I removed them to a serving dish and thickened the remaining pan sauce with the cornstarch slurry then poured over the shrimp. I did this so that the shrimp would not be over cooked. I served this with white rice and green beans sautéed in sesame oil, soy sauce and minced garlic. It was a big hit with my family. I love the flavor of sesame oil so next time I might drizzle some over the thickened sauce before I pour it over the cooked shrimp. The sauce is really delicious over rice! Maybe it was the honey I used but I did not feel it was too sweet as I’ve seen some people say. Thanks for this great recipe!! It’s being added to our weeknight dinner rotation!

    1. I am making the rice like you did with the sesame oil for rice and broccoli I am not sure if you mixed the two together but that’s how I read it so I will try it like that, it sounds so good making tonight thank you

  9. No sorry I did this tonight and it was terrible. There was not enough sauce, shrimp tasted “shrimpy” had an awful taste. Served it with Brocolli and rice and it just did not mesh together. I tried tp dp something different and it was a HUGE mistake. Never again. Terrible recipe, sorry…

    1. Maybe your shrimp was bad? I made it for the first time and my husband deemed it “restaurant grade”!!

      Try getting fresh shrimp!!

    2. William Bardsley says:

      Haha everything you mentioned is nothing to do with their recipe and everything to do with you being a horrible cook and the shrimp itself you picked out..

      1. Claudia silver says:

        I’m making it tonight and it smells Devine!! I am going to add some Chinese 5 spice and sesame seeds along with everything else in recipe. I cooked some Israeli couscous to serve with and some roasted asparagus!!! Thank you for the amazing recipe will use with chicken as well

  10. I love to bake and I’ve enjoyed the recipes here but I love seafood too. When I saw the shrimp recipe I had to check it out. I was not disappointed. This recipe packs a strong punch for only having a few ingredients. It’s also quick, easy to make and tasty too! Thank you Sally!

  11. I have always thought that 15-20 minutes was enough time to marinade shrimp and that leaving it longer makes it tough. I’m making this tonight and am afraid of marinating longer than 15-20 minutes as I don’t want my beautiful red Argentine shrimp to be tough, yet I want the flavors to be infused. Any thoughts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Brenda, we’ve marinated the shrimp for as little as 15 minutes and find it still has excellent flavor. Use your best judgement here!

    2. Brenda FYI if you use an acid it will make the shrimp tough (like lime juice). This fine.

  12. can i cook them in oven(sheet pan)?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bessie, we haven’t tried baking this shrimp before but a hot oven for a short amount of time would be best. For best results, though, we recommend sticking with a skillet and cooking on the stove.

  13. The sauce was delicious. I will definitely be trying it again. I left the shrimp in the marinade for about 12 hours before cooking. I might even use chicken next time. 10/10 would eat again !

  14. Totally worth peeling raw shrimp for! The sauce is amazing, will definitely be making this again!

  15. I couldn’t help but try this recipe when it takes so little time. I didn’t use ginger and we had a package of frozen shrimp that we used. There were no leftovers! Delicious! We only marinated for the 15 minutes and the flavors were wonderful. We served over brown rice and had steamed carrots. Since the shrimp were already cooked, I skipped the oil in the skillet and just poured the marinade in with the shrimp to make sure heated through. Another wonderful recipe! Thanks!

  16. Great recipe! We used the corn starch and thickened the sauce and just tossed the shrimp on top of a nice green salad for a quick Friday night meal. Pair with a nice white wine spritzer (St. Germain, Sauvignon Blanc, Soda Water) and we had a wonderful spring dinner.

  17. Gloria Adams says:

    I made this tonight. It came out excellent. Thanks. Only problem was I forgot to put it back in the fridge and it was out for 4 hours. Would it be safe to eat the leftovers tomorrow?

  18. Rhiannon Malone says:

    GREAT!!! I love it so much!! my kids CAN’T stop eating this meal! I love your recipies!

  19. This will be dinner tonight but what type of honey did you use? I have 4 kinds right now and all have a distinctive taste and 2 would not be suitable for mild tasting shrimp. Was yours just a common type like the bear?

    1. Trina @ Sally's Baking Addiction says:

      Hi Margi! Yes, just common honey tastes great in this recipe. Enjoy!

  20. Thanks for the quick reply. I’ll use my mild honey and maybe try some of the other’s another time and see what happens.

  21. Matt Drinkhahn says:

    Enjoyed! Simple even for this amateur cook ‍ !

  22. Very good but much too sweet, will use less honey next time. 🙂

  23. Audrey Snape says:

    I made this for dinner last night.
    I used frozen(peeled and defined Argentinian shrimp) Defrosted it and marinated it for 15 minutes.
    I used the garlic, hot peppers and fresh grated ginger. I fried the shrimp in Olive oil, then set it aside while I made the sauce with the other 1/2 of the marinade. I thickened the sauce with corn starch. When the sauce was thickened to my satisfaction I returned the shrimp to the sauce and garnished with the green onions.
    It was a winner. I served it with steamed Jasmin rice and stir fry oriental vegetables.
    My husband loved it he had seconds.
    Thank you for your assistance in making a great and easy meal.

  24. So delicious! Thank you for the recipe!

  25. This made a really awesome dinner! It was easy to make but still reallly good! Thank you for this recipe! I’m 11 years old and I love to cook and bake. I love your website and your dogs are so cute! (I love German shepherds with floppy ears)

  26. Made this recipe several times. It’s fast easy and great tasting. I love all your recipes it’s easy to follow and always turns out great. The carrot cake is a big hit with the family it’s a birthday tradition now.

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