Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp

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.

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

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.

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

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

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

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!!

Print
Honey garlic shrimp recipe

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 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 minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

Instructions

  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 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.
  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.

Notes

  1. 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.
  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
  3. 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!

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

345 Comments

  1. Scrumptious!!  As in “lick the plate ridiculous” lol. So simple and easy peasy just like you said!  We had all the ingredients in-house, so we got  right on it!  Served it with brown rice and spinach. Holy goodness Sally 🙂  Thanks for another amazing (and fast) weeknight recipe. Cannot wait to serve it again. So exciting the house buying thing. You’re going to love owning your own home.  Super exciting. Thanks again. 

  2. Yay, congrats! So exciting and scary at the same time 🙂 And this shrimp dish looks incredible and I love how easy it is!

  3. I really enjoy reading about your whole house owning-moving experience as lately I’ve been debating whether to buy a house/flat or find a new rental.

    Until now you’ve lived in an apartment or a house? Will it be a big change (besides the whole living in your OWN place) or the neighbourhood is pretty much the same? Can’t wait to see some photos! 😀 (And a kitchen remodel, wow, I bet it will be dreamy once it’s done! My problem with all the apartments we’ve seen so far is that the kitchen is way too tiny for me, since I actually use it for more than reheating take away)

    I LOVE shrimp, and ginger+honey combo sounds perfect, will have to try this soon.

    1. I lived in an apartment when I first started my blog. Moved to another one shortly after. Then moved to a little rental home near some super busy streets in Philadelphia. Weren’t sure where we wanted to live, but knew we couldn’t live in an apartment anymore so that’s why we rented for a couple years. It will be a drastic change moving from busy city life to a quieter area, but that’s what we’re looking for! My advice is to really think about if you want to put roots down at this point. It’s nice to have the option of moving around when you’re just renting, I will say that!

  4. This is such an awesome recipe! I made this for dinner that night you posted and my wife and picky son LOVED it!

  5. I made this for dinner last night and since I am doing Weight Watchers, it’s only 6 points for dinner(without rice but with lots of veggies). Very delicious and I’m  going to try the marinade on different proteins like chicken and salmon next!

  6. Hi Sally,

    This recipe looks amazing! I was thinking of making it as an appetizer which I have no doubt would be great…but I would be bringing it to someone else’s party so it would not be hot when served. Wondering if you or anyone else has cooked this in advance and then served it at room temp…or does it really need to be served hot?

    Thanks for what I already know will be an awesome recipe!
    Liz

  7. Hi Sally, let me ask a question, why does it have to have a tail? I am a little picky when it comes to shrimp w tail. Other than that it looks Ah-mazing. ☺

  8. Sometime months from now, you will think to yourself, “At what point did our new house become home”. It’s a wonderful feeling. Congratulations!

  9. Can’t wait to make this, but one question. Do I have to use shrimp with the tail and devain them myself? Or can I use shrimp without tail?

    1. I’m going to try it today. Marinating tbe cooked shrimp in the sauce, then draining and heating up the marinade, since it’s safe to use, as it is not in RAW shrimp. I will add the shrimp just at the end to heat through but not overcook and make rubbery….wish me luck !

  10. I do not like rice, but the others in my family do.  Can I eat this with a noodle instead?  The recipe sounds awesome and I would really love to try it.  What do you think ?       Debi

    1. I made this the other day with really fine rice noodles, matchstick carrots, and broccoli, and I thought it was excellent. I imagine it would be good with thicker lo mein noodles too. I find that most recipes with a carb element use it mainly for filling out the dish and soaking up whatever delicious sauce is involved, and noodles do that beautifully 😀

  11. Hello! I just came across this recipe on Pinterest when my husband asked for shrimp for dinner. I couldn’t help but think it was fate when I read your story because we too are in the process of moving to a new house in the country at almost 30 after 5 years of marriage, two apartments and one small rental home covered in dog hair 🙂 Haven’t tried the shrimp yet but it smells great and our taste seems similar, considering, so I’m sure it’s great! Thanks! 

  12. Tried this recipe yesterday for my hubby and we loved it! Restaurant quality!  If you really like ginger, like me, add a bit more than the recipe calls for.  

  13. I tried this last night with chicken and it was absolutely amazing! I had 3 chicken breast and I followed the directions as if I were using shrimp. I just had to make a little more of the sauce because I had more chicken. However, the meal is absolutely amazing! I can’t wait to try your other recipes! 

  14. Is using the marinade at the end that the raw shrimp were soaking in safe?  I’m a little worried about making someone sick. 
    Thanks 

    1. Hi Maggie. You’ll only use 1/2 of the marinade to marinate the shrimp. That is discarded and the other half is used.

  15. I am in love with this recipe and i cant wait to try it. But i was wondering what kind of rice you service it with?

  16. Hi. I was just wondering about the calorie content of this dish. Just to give me a better understanding before making.

    Thanks

  17. Wonderful recipe!  Next time I’d like more marmalade, so will double sauce, add a little water, so it can be poured over rice. I also added some crushed red pepper flakes — very tasty!

  18. One very tired and very pregnant mom here… Making this for my husband, 3 year old son, and I tonight. I am excited because it looks so easy and tasty!! I haven’t found a recipe of yours I don’t like!

  19. I just made this meal for my family tonight and it was fantastic. We used the extra sauce and poured it over broccoli and rice. It took nearly no time and tasted like it came from a restaurant. Would highly recommend this recipe.

1 2 3 4 9

Leave a Reply

Your email address will not be published. Required fields are marked *

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.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

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

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×