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!!

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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

334 Comments

  1. 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.  

  2. 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.

  3. 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.

  4. 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! 

    1. 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.

      1. 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

    2. 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

  5. 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.

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

  7. 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
    Thanks

    1. 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!

    2. 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.

  8. 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.

  9. 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

  10. 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. 

  11. 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

  12. 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.

  13. 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!

  14. 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)

  15. 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!

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