10 Minute Honey Garlic Shrimp Recipe

There’s something magical about the sizzle of shrimp hitting a hot skillet, especially when it’s coated in a sticky, savory-sweet honey garlic sauce. This dish brings bold flavor in just 10 minutes—perfect for when dinner needs to be fast, easy, and absolutely delicious.

this Recipes

I first made this recipe on a whim after a long day, craving something satisfying but not labor-intensive. It quickly became a weeknight staple, and now I keep shrimp stocked in the freezer just for this very reason. Quick, tasty, and always a crowd-pleaser, this shrimp dish delivers every single time.

Let’s talk about why this lightning-fast meal is one you’ll be making again and again.

Why You’ll Love This 10 Minute Honey Garlic Shrimp

Get ready to fall in love with a meal that’s as effortless as it is flavorful. This 10 Minute Honey Garlic Shrimp checks all the boxes for a fast-paced lifestyle without sacrificing taste or texture.

First off, the speed is unbeatable. From fridge to fork in 10 minutes flat, this recipe is a game-changer on busy weeknights. No long marinating times, no complicated prep—just a few ingredients and a hot pan.

It’s incredibly beginner-friendly. Even if you’re not confident in the kitchen, this dish is practically foolproof. A simple sauce, a quick sauté, and you’ve got dinner on the table that tastes restaurant-worthy.

This recipe is also easy on the wallet. Shrimp cooks quickly and pairs well with pantry staples like soy sauce, garlic, and honey. You don’t need any fancy ingredients to get incredible flavor.

Finally, it’s versatile. Serve it over rice, toss it with noodles, or pile it into lettuce wraps. Whether you want it light or comforting, this shrimp adapts to your cravings.

Now, let’s look at the simple, punchy ingredients that make this dish such a winner.

Ingredients Notes

This recipe is built around just a handful of ingredients, but each one plays a key role in achieving that sweet, garlicky flavor and succulent texture.

Shrimp is the star here, and you’ll want raw, peeled, and deveined shrimp—either fresh or thawed from frozen. Medium to large size works best for the cook time. Tail-on or tail-off is up to you, but tail-on looks great for presentation.

Honey brings the sweetness that balances the garlic and soy. Its sticky nature helps the sauce cling to the shrimp, creating that irresistible glaze. Use a good-quality honey for the best flavor, but don’t worry—any kind you have on hand will work just fine.

Garlic adds that savory punch and depth. Freshly minced garlic is a must here; it caramelizes slightly in the pan and melds beautifully with the honey for a complex yet simple sauce.

Soy sauce provides the salty, umami backbone of the sauce. Regular soy sauce works great, but if you’re watching sodium, low-sodium soy sauce is a solid substitute. Just adjust the seasoning at the end if needed.

You’ll also need a splash of oil for cooking—vegetable, canola, or even sesame oil if you want a nuttier flavor. No special equipment required, just a large skillet or sauté pan to get that golden sear.

Ready to make it? Let’s walk through the super-simple steps.

How To Make This 10 Minute Honey Garlic Shrimp

This dish comes together so fast, you’ll want to have everything prepped before the pan hits the heat. It’s truly a whirlwind of flavor that doesn’t waste a second.

Start by whisking together your sauce: in a small bowl, combine honey, soy sauce, and minced garlic. Give it a good stir until the honey dissolves into the soy sauce, forming a syrupy base for the shrimp.

Heat a large skillet over medium-high heat and add your oil. You’ll know it’s ready when the surface shimmers slightly. Toss in your shrimp in a single layer—you should hear that satisfying sizzle as soon as they hit the pan.

Cook the shrimp for about 1–2 minutes on each side. They’ll turn pink and opaque, with a slight curl. Don’t overcook them; shrimp go from perfect to rubbery in a flash, so keep an eye on them.

Pour the sauce into the skillet and stir to coat the shrimp evenly. Let it bubble for another minute or so until the sauce thickens and turns glossy, clinging beautifully to each piece.

That’s it—seriously. Remove from heat, garnish with sesame seeds or chopped scallions if desired, and serve immediately.

Total cook time is 10 minutes from start to finish, and the result is shrimp that’s juicy, sticky, sweet, and garlicky with a hint of savory soy.

Storage Options

Leftovers (if you have any!) store beautifully in the fridge. Let the shrimp cool completely, then transfer to an airtight container and refrigerate for up to 3 days.

For longer storage, you can freeze the cooked shrimp and sauce. Lay them out on a tray to freeze individually before placing in a zip-top bag. They’ll keep for up to 2 months.

To reheat, gently warm the shrimp in a skillet over medium heat. Add a splash of water to loosen the sauce, and stir until just heated through. Avoid microwaving if possible, as it can toughen the shrimp.

This recipe makes great next-day lunches too—tuck the shrimp into wraps or reheat them over rice for a speedy meal prep win.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you’ve got in your kitchen or how you’re feeling.

If you’re out of honey, maple syrup or brown sugar can work in a pinch. You’ll get a slightly different flavor profile, but it’s still delicious.

Want a little kick? Stir in some sriracha, chili flakes, or grated ginger to the sauce before cooking. A touch of heat cuts through the sweetness and adds depth.

For a more citrusy twist, add a squeeze of lime or orange juice at the end. It brightens up the sauce and complements the honey beautifully.

Not a fan of soy? Swap it with coconut aminos or a tamari for a gluten-free version. Both offer that same umami flavor without the wheat or excess sodium.

You can also add veggies—like snap peas, bell peppers, or broccoli. Toss them in the skillet before the shrimp or steam them separately for a complete meal in minutes.

Don’t be afraid to make this recipe your own. It’s fast, flexible, and practically begs for experimentation.

Print