Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet is a fast, saucy dinner with tender shrimp, plenty of garlic, and a sticky-sweet sauce that takes just a few minutes on the stove. It’s one of my favorite easy shrimp recipes because the ingredient list is short, the cooking is quick, and you don’t need anything fancy to make it taste like you meant to plan ahead.

The main trick is timing. Shrimp cooks fast, so have the sauce mixed, the pan hot, and your rice or noodles ready before the shrimp hits the skillet.

Why Make This Recipe

This is the kind of dinner that saves a weeknight without tasting like a shortcut. The sauce is made with honey, soy sauce, garlic, ginger, and a little lime, so it gets glossy in the pan and clings to the shrimp instead of running all over the plate.

I like this recipe because it uses frozen shrimp beautifully. Just thaw it, pat it dry, and you can have dinner moving in less time than it takes to wait on delivery. If you keep a bag of peeled shrimp in the freezer, you’re already halfway there.

The flavor is sweet and savory, but not heavy. Serve it over plain rice, spoon it onto noodles, or tuck it next to a quick vegetable. For another seafood dinner with a creamy twist, you might like my Creamy Garlic Shrimp, and if you want something with a little kick, the Bang Bang Shrimp Recipe is a fun one to try.

How to Make Honey Garlic Shrimp Skillet

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined, tails removed if you like
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, finely minced
• 1 tablespoon fresh lime juice
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon neutral oil, such as avocado or canola oil
• 1 tablespoon unsalted butter
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, optional
• Hot cooked rice or noodles, for serving

Directions:

1. Prep time: 10 minutes. Cook time: 6 minutes. Servings: 4. If using frozen shrimp, thaw it first in the refrigerator overnight or under cold running water in a sealed bag. Pat the shrimp very dry with paper towels. This matters. Wet shrimp steam instead of sear.
2. In a small bowl, stir together the honey, soy sauce, garlic, lime juice, ginger, and red pepper flakes. In a second tiny bowl, mix the cornstarch and water until smooth. Keep both bowls close to the stove.
3. Heat a large 12-inch skillet over medium-high heat for 2 minutes. Add the oil, then add the shrimp in a single layer. If your pan is crowded, cook the shrimp in two batches. Cook for 1 to 2 minutes on the first side, just until the bottoms turn pink and a few golden spots show up.
4. Flip the shrimp and cook for 30 to 60 seconds more. They should be mostly pink but not curled into tight little circles. Transfer the shrimp to a plate. Don’t wipe out the skillet unless there are burned bits.
5. Lower the heat to medium. Add the butter to the same skillet. When it melts and smells nutty, pour in the honey garlic sauce. It will bubble right away. Stir for 30 seconds, scraping up the browned bits from the bottom of the pan.
6. Stir the cornstarch mixture again, then pour it into the skillet. Let the sauce simmer for 1 to 2 minutes, stirring often, until it turns shiny and lightly thickened. It should coat the back of a spoon, but it shouldn’t look like candy.
7. Return the shrimp and any juices to the skillet. Toss for about 1 minute, just until the shrimp is coated and cooked through. According to the FDA seafood safety guide, shrimp should be pearly and opaque when done.
8. Turn off the heat. Sprinkle with green onions and sesame seeds. Serve right away over rice or noodles while the sauce is hot and glossy.

How to Serve Honey Garlic Shrimp Skillet

Hot rice is the easy answer. Jasmine rice, brown rice, or even microwave rice all work because the sauce has enough flavor to carry the bowl. Spoon the shrimp and sauce over the rice, then add sliced cucumbers, steamed broccoli, or a handful of shredded carrots for crunch.

Noodles are good too. Toss cooked spaghetti, ramen noodles, or rice noodles right in the skillet after the sauce thickens. If you go this route, save a splash of noodle water so you can loosen the sauce without making it watery.

For a full dinner, I like something green on the side. Blistered green beans, roasted broccoli, or a simple salad with lime vinaigrette all fit. If you want another quick skillet dinner that has that takeout feeling at home, try the Quick Beef and Broccoli Stir Fry.

How to Store Honey Garlic Shrimp Skillet

Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Shrimp is best the day it’s cooked, but leftovers are still good if you reheat them gently.

Warm leftovers in a skillet over low heat with a teaspoon or two of water to loosen the sauce. Stop as soon as the shrimp is heated through. The microwave works, but use short 20-second bursts and stir between each one so the shrimp doesn’t turn rubbery.

I don’t recommend freezing this cooked dish. The sauce freezes fine, but cooked shrimp can get bouncy after thawing. For safe leftover timing, the FoodSafety.gov cold storage chart is a handy reference.

Tips to Make Honey Garlic Shrimp Skillet

• Dry the shrimp well. This is the step people skip, and it’s usually why the shrimp turns watery. Press the shrimp between paper towels until the surface feels tacky, not slick.
• Use a big skillet. A 12-inch pan gives the shrimp room to brown. If you’re using a smaller pan, cook in batches and don’t fuss over it.
• Don’t overcook the shrimp. They only need a few minutes total. Pull them from the pan when they’re just pink, then finish them in the sauce.
• Keep the garlic moving. Garlic can burn fast in a hot skillet, and burned garlic tastes bitter. Since it’s mixed into the sauce here, it cooks gently and stays sweet.
• Use low-sodium soy sauce if you have it. Regular soy sauce can make the glaze too salty once it reduces.
• Thicken lightly. The sauce should be glossy, not gummy. If it gets too thick, stir in a tablespoon of water at a time until it loosens.
• Buy shrimp that fits your night. Peeled and deveined shrimp costs a little more, but it saves real time. The NOAA shrimp overview is useful if you like knowing more about the seafood you’re buying.

Variation

For a spicy honey garlic shrimp skillet, add 1 to 2 teaspoons of chili garlic sauce or sriracha to the honey mixture. For a brighter version, use lemon juice instead of lime and add a little grated lemon zest at the end. You can also make it more filling by tossing in steamed broccoli, snap peas, or thin bell pepper strips when the shrimp goes back into the pan.

If you want noodles instead of rice, cook 8 ounces of noodles first and drain them before starting the shrimp. After the sauce thickens, add the noodles with the shrimp and toss everything together. A splash of water keeps the sauce silky.

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet is a fast, saucy dinner with tender shrimp, garlic, and a sticky-sweet honey soy sauce. The shrimp cooks quickly in a skillet and is served over rice or noodles.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds large shrimp peeled and deveined, tails removed if you like
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic finely minced
• 1 tablespoon fresh lime juice
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes optional
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon neutral oil such as avocado or canola oil
• 1 tablespoon unsalted butter
• 2 green onions thinly sliced
• 1 teaspoon sesame seeds optional
• hot cooked rice or noodles for serving

Method

 

1. If using frozen shrimp, thaw it first in the refrigerator overnight or under cold running water in a sealed bag. Pat the shrimp very dry with paper towels. This matters. Wet shrimp steam instead of sear.
2. In a small bowl, stir together the honey, soy sauce, garlic, lime juice, ginger, and red pepper flakes. In a second tiny bowl, mix the cornstarch and water until smooth. Keep both bowls close to the stove.
3. Heat a large 12-inch skillet over medium-high heat for 2 minutes. Add the oil, then add the shrimp in a single layer. If your pan is crowded, cook the shrimp in two batches. Cook for 1 to 2 minutes on the first side, just until the bottoms turn pink and a few golden spots show up.
4. Flip the shrimp and cook for 30 to 60 seconds more. They should be mostly pink but not curled into tight little circles. Transfer the shrimp to a plate. Don't wipe out the skillet unless there are burned bits.
5. Lower the heat to medium. Add the butter to the same skillet. When it melts and smells nutty, pour in the honey garlic sauce. It will bubble right away. Stir for 30 seconds, scraping up the browned bits from the bottom of the pan.
6. Stir the cornstarch mixture again, then pour it into the skillet. Let the sauce simmer for 1 to 2 minutes, stirring often, until it turns shiny and lightly thickened. It should coat the back of a spoon, but it shouldn't look like candy.
7. Return the shrimp and any juices to the skillet. Toss for about 1 minute, just until the shrimp is coated and cooked through. Shrimp should be pearly and opaque when done.
8. Turn off the heat. Sprinkle with green onions and sesame seeds. Serve right away over rice or noodles while the sauce is hot and glossy.

Notes

Dry the shrimp well so it sears instead of steaming. Use a large skillet or cook in batches, and do not overcook the shrimp. The sauce should be glossy, not gummy; if it gets too thick, stir in a tablespoon of water at a time until it loosens. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

FAQs

Can I use frozen shrimp?

Yes, frozen shrimp works very well here. Thaw it completely, then dry it well before cooking. I usually buy peeled and deveined frozen shrimp because it keeps the recipe quick and tidy.

What size shrimp should I use?

Large shrimp, usually labeled 26 to 30 per pound or 31 to 40 per pound, are a good fit. Smaller shrimp cook even faster, so watch them closely. Jumbo shrimp work too, but they may need an extra minute in the skillet.

Can I make the sauce ahead?

You can mix the honey, soy sauce, garlic, lime juice, ginger, and red pepper flakes up to 2 days ahead and keep it covered in the refrigerator. Wait to mix the cornstarch and water until you’re cooking, since it settles quickly.

Conclusion

Honey Garlic Shrimp Skillet is fast, practical, and full of the kind of sticky sauce that makes plain rice taste good. Keep the shrimp dry, keep the cooking quick, and you’ll have a simple dinner that feels polished without asking much from you.