20-Minute Honey Garlic Shrimp

This 20-minute honey garlic shrimp is sweet, savory, and so easy to make — perfect for busy nights when you need a quick, delicious dinner! Serve it with rice and veggies for a complete meal.
Contents
Why You’ll Love This Recipe Ingredients Needed Easy Recipe Substitutions How to Make Honey Garlic Shrimp Brittany’s Recipe Tips! How to Serve Honey Garlic Shrimp How to Store & Reheat Frequently Asked Questions More Shrimp Recipes

If quick, flavorful meals are your thing, you’re going to love this honey garlic shrimp!

The shrimp cooks up in minutes, and the sauce? A perfect balance of sweet, savory, and garlicky goodness that coats every bite. It’s one of those dishes that looks fancy but couldn’t be easier to throw together on a busy weeknight.

My whole family has been obsessed with this dish ever since I first tested it! We love serving it over white rice or cauliflower rice on low-carb days alongside roasted broccoli or sautéed broccolini. It’s so good!

Why You’ll Love This Recipe

Fast & easy – The shrimp cooks in just a few minutes, making this a great last-minute dinner for busy weeknights.
Better than takeout – Skip the delivery and make this at home with simple, real-food ingredients.
Customizable – Serve it over rice, quinoa, or even roasted veggies. Plus, you can adjust the spice level to your liking!

Ingredients Needed

You only need a handful of simple ingredients to whip up this flavorful honey garlic shrimp!

shrimp – the star of the dish! Use peeled and deveined shrimp for easy prep. I prefer wild-caught shrimp for the best flavor and texture.
olive oil or butter – for cooking the shrimp and adding a bit of richness. Butter will give a more classic, restaurant-style flavor, while olive oil keeps things a little lighter.
garlic powder, salt & pepper – a simple seasoning blend to enhance the shrimp before adding the sauce.
honey – adds the perfect amount of natural sweetness to balance the savory soy sauce and garlic.
low-sodium soy sauce or tamari – brings a rich umami depth to the sauce.
arrowroot powder or cornstarch – Helps thicken the sauce to coat every bite of shrimp.
fresh ginger & garlic – the must-have aromatics in any great honey garlic sauce. Fresh is best!
sesame oil – just a little adds a toasty, nutty flavor that ties everything together.

Find the full ingredient list with measurements in the recipe card below.

Easy Recipe Substitutions

I love this shrimp recipe as is, but there are always ways to switch things up! Here are some easy swaps to fit your needs:

Shrimp alternatives: Not a fan of shrimp? Try this sauce with chicken, salmon, or even tofu for a different protein option.
Soy sauce swap: Use coconut aminos for a soy-free version or tamari to keep it gluten free.
No honey? Maple syrup works well as a vegan-friendly alternative, though the flavor will be slightly different.
Thickener options: If you don’t have arrowroot powder or cornstarch, try tapioca starch or even a quick reduction (just simmer the sauce longer to thicken it naturally).
Make it spicy: Add extra red pepper flakes, sriracha, or a dash of hot sauce for more heat.

How to Make Honey Garlic Shrimp

Step 1: Add shrimp to a large bowl. Pat dry and toss with arrowroot powder, salt, pepper and garlic powder.

Step 2: Add sauce ingredients to a small bowl. Whisk to combine and set aside.

Step 3: Heat oil on medium heat. Once hot add shrimp and cook for 2 minutes, then flip and cook for an additional 1-2 minutes until shrimp is opaque and cooked. Remove shrimp from heat.

Step 4: In the same skillet add the sauce. Simmer for 3-4 minutes on medium heat until the sauce reduces and thickens.

Step 5: Add the shrimp back to the skillet. Stir to coat shrimp in the sauce.

Step 6: Serve over rice or quinoa and top with green onions and sesame seeds.

Brittany’s Recipe Tips!

Pat the shrimp dry: Before tossing with the seasoning and arrowroot powder, make sure your shrimp are dry. This helps them sear properly and get a nice, golden crust instead of steaming in the pan.
Don’t overcook the shrimp: Shrimp cooks quickly! They only need about 2-3 minutes per side. Once they turn pink and opaque, remove them from the heat to keep them juicy and tender.
Customize the sweetness: If you prefer a less sweet dish, start with 2 tablespoons of honey and adjust to taste. You can also balance the flavors with a splash of rice vinegar or lime juice for extra brightness.

How to Serve Honey Garlic Shrimp

This honey garlic shrimp pairs well with so many sides! Here are a few ways to serve it:

Over rice or grains – The classic pairing! Serve this shrimp over jasmine rice, turmeric rice, quinoa, or cauliflower rice to soak up all that sweet and savory sauce.
With stir-fried or roasted veggies – Balance out the meal with some roasted broccoli, air fryer zucchini, or a simple stir-fry of bell peppers, carrots, and snap peas.
As a lettuce wrap – Skip the grains and serve the shrimp in lettuce cups for a lighter, low-carb meal. Add some shredded cabbage or carrots for crunch!
In a shrimp bowl – Build a delicious bowl with rice, cucumber salad, steamed edamame, avocado, and a drizzle of sriracha or extra sesame oil.
On a salad – Add this shrimp to my Asian edamame salad for some extra protein!

How to Store & Reheat

In the refrigerator: Store leftover honey garlic shrimp in an airtight container in the fridge for up to 3 days.
In the freezer: You can freeze cooked shrimp in an airtight container for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating: Warm the shrimp in a skillet over low heat with a splash of water or soy sauce to loosen the sauce. Avoid microwaving for too long, as shrimp can become rubbery.
Make ahead: Prep the sauce and marinate the shrimp up to 12 hours in advance for an easy weeknight meal!

Frequently Asked Questions

Can I air-fry or bake the shrimp instead?

Yes! To air-fry, cook at 375°F for 6-8 minutes, flipping halfway. To bake, place shrimp on a sheet pan and bake at 400°F for 8-10 minutes, then toss in the sauce before serving.

What’s the best shrimp to use for honey garlic shrimp?

Use large, peeled, and deveined shrimp for the best texture and flavor. Fresh shrimp is great, but frozen shrimp works too—just make sure to thaw and pat dry before cooking.