Honey-Garlic Shrimp

published Mar 11, 2024
Honey-Garlic Shrimp Recipe

Tender shrimp tossed with a sticky honey-garlic glaze can be on the table in 10 minutes.


Prep5 minutes

Cook8 minutes

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overhead shot of honey garlic shrimp in a cast iron.
Credit: Photo: Alex Lepe ; Food Styling: Rachel Perlmutter

When dinner is a race against the clock, shrimp is your greatest ally. For this skillet dinner, quickly sear shrimp until tender and pink, then toss with a glossy, caramelized honey-garlic glaze. It’s perfect for serving over steamed rice or with a crisp cucumber salad

Because this recipe requires just five ingredients (plus the olive oil, salt, and pepper sitting by your stovetop) and about 10 minutes, you’ll be sitting down at the table in no time.

Why You’ll Love It

  • Honey and garlic cook down into a sweet-savory glaze that’s perfect for coating tender shrimp.
  • With just five ingredients and 10 minutes on the clock, this flavor-packed shrimp dinner is ready to serve.

Key Ingredients in Honey-Garlic Shrimp

  • Shrimp: You can cut down on dinner prep by buying peeled and deveined raw shrimp. If the shrimp is frozen, quickly thaw under cool running water and pat dry with paper towels. 
  • Honey: Toss tender shrimp with a glaze made from this sweet syrup. Use your favorite honey for this recipe because its flavor is front and center. 
  • Garlic: A Microplane grates garlic into very fine pieces that incorporate seamlessly into the glaze.
  • Soy sauce: This recipe was tested with regular soy sauce and tamari. If using low-sodium, taste the sauce and add a sprinkle of kosher salt, if needed.
  • Lemon: The honey’s intense sweetness needs lemon’s bright acidity for balance, so include a wedge of lemon with every serving.

Honey-Garlic Shrimp Recipe

Tender shrimp tossed with a sticky honey-garlic glaze can be on the table in 10 minutes.

Prep time 5 minutes

Cook time 8 minutes

Serves 4

Nutritional Info


  • 1 pound

    raw large shrimp (16 to 20 per pound), thawed if frozen

  • 1 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    medium lemon

  • 4 cloves


  • 1/4 cup


  • 1 tablespoon

    soy sauce or tamari

  • 1 tablespoon

    olive oil

  • Chopped fresh parsley leaves, for garnish (optional)


  1. If needed, peel and devein 1 pound raw large shrimp (you can leave the tails on or remove them). Pat dry with paper towels. Season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

  2. Cut 1/2 medium lemon into wedges and reserve for serving. Juice the remaining 1/2 medium lemon until you have 1 tablespoon and place in a small bowl. Grate 4 garlic cloves on a Microplane or mince. Add the garlic, 1/4 cup honey, 1 tablespoon soy sauce, and the remaining 1/2 teaspoon kosher salt to the lemon juice. Whisk until the honey is dissolved.

  3. Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Add the shrimp in a single layer and cook until they start to curl, turn pink, and are just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate.

  4. Add the sauce to the skillet and cook until thickened and reduced by about half, 2 to 4 minutes. Turn off the heat. Return the shrimp to the skillet (leave any liquid on the plate), and toss to coat in the glaze. Garnish with chopped fresh parsley leaves if desired and serve with the lemon wedges.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.