10 Minute Honey Garlic Shrimp Recipe

There’s something magical about the sweet, savory aroma of honey garlic shrimp sizzling in a hot pan. The moment the garlic hits the oil, you’ll know dinner is going to be a hit – and when that sticky, glossy sauce coats every juicy shrimp, it’s game over (in the best way possible).

I first whipped this up on a night when takeout just wasn’t an option and I needed something fast. With just a handful of pantry staples and a bag of frozen shrimp, dinner was done in ten minutes flat – and my family hasn’t stopped requesting it since.

This quick and easy recipe is perfect for weeknights, meal prep, or when you just want something delicious now. Let’s dive in!

Why You'll Love This 10-Minute Honey Garlic Shrimp

This dish has become a regular in our weekly rotation – and for good reason. It’s the kind of recipe that checks every box: fast, flavorful, and foolproof.

First off, it’s incredibly fast. We’re talking dinner on the table in just ten minutes – faster than you can scroll through a delivery app or boil pasta. Perfect for those nights when you want a homemade meal without the hassle.

It’s also ridiculously easy. No complicated techniques, no fancy equipment. Just a skillet, a bowl, and a few ingredients you probably already have in your kitchen. Even kitchen newbies will nail this one on the first try.

Let’s not forget how budget-friendly this recipe is. Shrimp might sound fancy, but you can grab a frozen bag for less than $10 – and the rest of the ingredients are pantry basics. It’s a gourmet-level meal without the gourmet-level price tag.

And finally, this shrimp is incredibly versatile. Serve it over rice, toss it with noodles, pile it into lettuce wraps, or spoon it over a crisp salad. However you serve it, it’s guaranteed to shine.

Ready to get cooking? Let’s take a closer look at what you’ll need.

Ingredients Notes

What makes this honey garlic shrimp so special is how just a few simple ingredients come together to create big, bold flavor. Here’s how each one plays a key role.

Shrimp are, of course, the star of the show. I recommend using large or extra-large peeled and deveined shrimp for this recipe. If you're using frozen shrimp (like I usually do), just make sure they’re fully thawed and patted dry – this helps them sear nicely and absorb that sticky sauce.

Honey adds natural sweetness and helps create that beautiful glossy finish. It also balances out the savory notes of soy sauce and garlic. Use whatever honey you have on hand – raw, clover, or even wildflower – they all work.

Garlic is the backbone of the flavor here. Freshly minced garlic gives the best punch, so skip the jarred stuff if you can. The moment it hits the hot pan, it infuses the oil and sets the tone for the entire dish.

Soy sauce brings in the salt and umami. I like using low-sodium soy sauce so I can better control the salt level, especially if I’m pairing the shrimp with something already seasoned like fried rice or noodles.

Sesame oil is optional but highly recommended. Just a small splash adds a toasty, nutty depth that takes the sauce to the next level. It’s especially good if you plan to turn this dish into an Asian-inspired bowl with veggies and rice.

You won’t need any special tools – just a large nonstick skillet or sauté pan, a mixing bowl, and a spoon. That’s it!

How To Make This 10-Minute Honey Garlic Shrimp

This dish comes together faster than you’d expect, but a few tips will help make it foolproof from start to finish.

Start by making the sauce. In a small bowl, mix honey, soy sauce, minced garlic, and a touch of sesame oil (if using). Stir it well until the honey is fully dissolved and set it aside. You want the sauce ready to go before the shrimp hit the pan because things move quickly from here.

Next, heat a large skillet over medium-high heat. Add a bit of neutral oil – like avocado or vegetable oil – and let it get hot until it shimmers. Then, add your shrimp in a single layer. Let them sear undisturbed for 1-2 minutes until they start to curl and turn pink.

Flip the shrimp and immediately pour in the sauce. The pan will sizzle and the sauce will begin to bubble and thicken. Use a spatula or wooden spoon to toss the shrimp and coat them evenly. Let everything cook together for another 2-3 minutes until the sauce is sticky and slightly reduced.

Once the shrimp are fully cooked – opaque and curled into a "C" shape – remove the pan from heat. Be careful not to overcook; shrimp can turn rubbery fast, and you want them plump and juicy.

In total, the cooking process should only take about 5-6 minutes. Add in a couple minutes for mixing and prep, and you’re looking at a full meal in 10 minutes or less. Perfect for busy nights, last-minute guests, or just treating yourself to something amazing.

Storage Options

If you happen to have leftovers (which is rare in my house!), this shrimp stores really well for a couple of days.

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken slightly in the fridge, but a quick reheat will bring it right back to life.

You can also freeze the cooked shrimp in a freezer-safe container for up to 2 months. I recommend freezing them in single portions so you can easily defrost just what you need for lunch or dinner.

To reheat, simply warm the shrimp in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to whatever you have on hand. Here are some of my favorite ways to change things up:

If you’re out of shrimp, you can absolutely use the same sauce with chicken, tofu, or even salmon. Just adjust the cooking time depending on your protein of choice.

Want to make it spicy? Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. It’s a great way to balance the sweetness of the honey and add a little kick.

For a lower-sugar version, you can reduce the honey slightly and replace some of it with orange juice or pineapple juice. It keeps the sweetness but adds a fresh, citrusy note that’s super refreshing.

Need to keep it gluten-free? Just swap the soy sauce for tamari or coconut aminos – both will give you that same savory depth without the gluten.

You can also bulk it up with veggies. Toss in some quick-cooking options like snow peas, bell peppers, or broccoli florets during the last few minutes of cooking. It turns this simple shrimp dish into a full stir-fry dinner with no extra pans.

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