10 Minute Honey Garlic Shrimp Recipe

There's something magical about the sweet-savory aroma of honey garlic shrimp sizzling in a skillet. The scent alone is enough to pull your family to the kitchen, and the taste? Pure weeknight gold. With juicy shrimp coated in a sticky, garlicky glaze, this dish is an instant favorite.

this Recipe

I first whipped this up on a whim after a long day, using nothing more than pantry staples and a bag of frozen shrimp. Now it’s my go-to when I need something fast, flavorful, and fuss-free. It's quick, it's easy, and it's packed with bold flavors that make it feel way more special than the time it takes to make.

It’s hard to believe something this delicious only takes ten minutes, but once you try it, you’ll be hooked. Let’s dive in.

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

Get ready to add a new staple to your dinner rotation. This 10-Minute Honey Garlic Shrimp isn’t just ridiculously fast—it hits every mark for a perfect weeknight meal.

Speed is everything on busy nights. This recipe truly lives up to its name, with just ten minutes from pan to plate. Whether you’re feeding a family or flying solo, it’s a lifesaver when time is short but hunger is high.

Minimal ingredients, maximum flavor. With only a few key ingredients—think garlic, honey, soy sauce, and shrimp—you get a sauce that’s sticky, sweet, salty, and absolutely addictive. It’s the kind of flavor profile that feels restaurant-quality but with zero fuss.

Light on the wallet, big on impact. Shrimp is often seen as a luxury, but when you buy frozen or catch a sale, it becomes a surprisingly budget-friendly protein. Paired with pantry staples, this meal keeps costs low without sacrificing taste.

Versatile enough for any vibe. Serve it over rice, noodles, or even wrapped in lettuce cups. Add steamed broccoli or stir-fried veggies on the side. You can keep it light or turn it into a full comfort meal.

Whether you're a seasoned cook or a beginner looking for a win, this shrimp recipe is fast, flavorful, and fail-proof. Next, let’s break down the magic in each ingredient.

Ingredients Notes

The beauty of this recipe is how it uses simple, everyday ingredients to deliver big, bold flavor. Each one plays a role in creating the perfect sticky-sweet glaze that coats every bite.

Shrimp is the star of the show. I usually use medium to large shrimp (31/40 count), peeled and deveined. Fresh or frozen both work—just make sure to thaw frozen shrimp fully and pat them dry for the best sear. Tail-on makes for a prettier presentation, but feel free to go tail-off for easy eating.

Honey brings the sweetness that caramelizes beautifully in the pan. Use a runny, mild honey for best results. It’s what gives the sauce that glossy, golden finish and makes every bite irresistible.

Garlic adds that essential savory backbone. Fresh minced garlic is key—don’t swap it for garlic powder if you can help it. The way it sizzles in the pan just before the sauce goes in? Pure flavor magic.

Soy sauce balances the sweetness with a deep umami note. I typically use low-sodium soy sauce to keep things from getting too salty. It also helps develop a beautiful color on the shrimp when it hits the heat.

Cornstarch (optional) can help the sauce thicken even faster if you like it extra sticky. A quick slurry with a splash of water is all you need, but honestly, the honey usually does enough on its own.

You don’t need any fancy equipment here—just a large nonstick or stainless steel skillet and a whisk for the sauce. A silicone spatula also comes in handy to keep things moving without sticking.

How To Make This 10-Minute Honey Garlic Shrimp

This recipe moves fast, so make sure everything is prepped and within reach before you start. Once the heat hits the pan, things come together in a flash.

Start by prepping your shrimp—thawed, peeled, deveined, and patted dry. This step is crucial for getting a good sear. Wet shrimp won’t brown; they’ll steam. So don’t skip the paper towels!

Next, in a small bowl, whisk together your honey, soy sauce, and optional cornstarch. Keep it close by, because the cooking process is rapid-fire. If you’re adding a cornstarch slurry, mix it with a tablespoon of water to keep things smooth.

Heat a tablespoon of oil in your skillet over medium-high heat. Once it’s shimmering, add the shrimp in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for about 1-2 minutes per side, just until pink and slightly golden at the edges.

Add your minced garlic directly into the pan and stir quickly. You’ll want to cook it just for 30 seconds, until fragrant. Be careful—garlic can burn fast, and that bitterness will throw off the whole dish.

Pour in your honey-soy mixture and stir to coat all the shrimp. The sauce will start to bubble and thicken almost immediately. Within a minute or two, it should reduce into a glossy glaze that clings to the shrimp.

From start to finish, you’re looking at 10 minutes flat—including prep if you're quick with your knife. Serve hot over rice or noodles, and don’t forget to spoon any extra sauce from the pan right on top.

Storage Options

Got leftovers? Lucky you—this dish reheats beautifully, though nothing beats it fresh from the skillet.

Store any extra shrimp in an airtight container in the fridge for up to 3 days. Make sure the container is sealed well to keep the sauce from absorbing fridge odors.

For longer storage, you can freeze the cooked shrimp and sauce together. Let everything cool completely first, then transfer to a freezer-safe bag or container. It will keep well for up to 2 months.

To reheat, place the shrimp and sauce in a skillet over medium heat with a splash of water to loosen things up. Stir gently until warmed through—about 3-4 minutes. Avoid the microwave if you can, as it can make the shrimp rubbery.

Variations and Substitutions

One of my favorite things about this recipe is how flexible it is. You can tweak it a dozen different ways and still end up with something delicious.

If you're out of honey, you can substitute maple syrup or agave nectar. Each brings a slightly different sweetness, but all work beautifully with garlic and soy sauce.

Want to make it spicy? Add a teaspoon of sriracha, a pinch of red pepper flakes, or even a splash of chili oil to the sauce. It adds a subtle heat that plays perfectly against the sweetness.

No shrimp? No problem. This sauce works wonders on chicken, tofu, or even salmon. Just adjust the cook time accordingly and keep an eye on your glaze.

For a gluten-free version, use tamari or coconut aminos in place of soy sauce. They offer similar flavor without the gluten.

If you’re looking to bulk it up, toss in some steamed broccoli, snow peas, or bell peppers for a one-pan stir-fry vibe. The sauce coats veggies just as well as shrimp, and it’s a great way to sneak in some greens.

Feel free to get creative with this one—once you master the basic sauce, the possibilities are endless.

Print