These Honey Garlic Shrimp are pan-seared to perfection and coated in a sticky, garlicky sauce that’s perfectly balanced between sweet and savory, with just the right amount of spice.
With hints of soy sauce, a touch of honey, a bold kick from Sriracha, and plenty of garlic, every bite is packed with bold flavor that will have you reaching for seconds (or thirds!).
Plus, it comes together in just about 15 minutes with just 7 ingredients. As a time-strapped mom who doesn’t want to compromise on taste, a recipe that brings so much flavor with so little effort is right up my alley!
Between this easy weeknight recipe and my 10-Minute Blackened Shrimp, I have great options for quick and flavorful shrimp on weekly rotation in my house!
Garlic Honey Shrimp Ingredient Highlights
In my opinion, the best shrimp to use for honey garlic shrimp is raw large white shrimp that’s been deveined. You can also buy it peeled, but I usually peel it on my own to save a buck. You can totally use frozen shrimp, just make sure it’s thawed.
The sauce here is plenty sweet from a generous amount of honey, so you definitely don’t need any added sugar. I would recommend using fresh garlic here (instead of pre-minced) as that’s a big part of the flavor profile.
I like 2 teaspoons of Sriracha in the sauce because I find it to be just the right amount to add a welcomed kick to the otherwise sweet-leaning sauce. I would classify it as moderately spicy. If you’re sensitive to spice or like thigs extra spicy, modify accordingly.
Shrimp with Honey Garlic Sauce Tips and Tricks
How I Make Honey Garlic Shrimp on the Stovetop
To pan-fry honey garlic shrimp, first pat it dry to absorb excess moisture. This will give you tender shrimp that are not mushy once fried.
Add the olive oil and minced garlic to your pan and get it nice and hot before adding the shrimp. This should take about 2-3 minutes over medium.
Add the shrimp to the hot oil and garlic and sear on each side for 2 minutes. Meanwhile, stir up the sauce.
To make honey garlic sauce for shrimp, just whisk together soy sauce, honey, sriracha, and cornstarch. Pour it over the shrimp in the pan and let it cook. As it heats, the cornstarch will start to thicken the sauce and give you that iconic sticky consistency.
Serving Up Honey Garlic Shrimp
This sweet and spicy honey garlic shrimp is great in rice bowls, in salads, or honestly with a bunch of other sides. I served it up here with plain white rice and some roasted broccolini.
If you’re looking for ideas of what to serve it with, here are some of my favorites:
How I Store Leftover Sweet and Spicy Shrimp
Leftover shrimp in garlic honey sauce will last in the refrigerator for 3-4 days. Cooked shrimp can also be frozen for up to 3 months, but it’s not ideal as it may change texture upon reheating.
My favorite way to reheat this shrimp is by throwing it back on a hot frying pan over medium heat with the sauce for about 2 minutes.
You can also microwave them in 30 second intervals in a pinch. Check them between each interval. If you overdo them, they tend to become a little rubbery in the microwave.
The ideal internal temperature for reheated shrimp is 145°F.
15-Minute Sticky Honey Garlic Shrimp
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ½ pound raw large white shrimp
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha
- ¼ cup honey
- 1 teaspoon cornstarch
- 1 stalk scallion (optional for garnish)
Instructions
- Peel the shrimp if need be and pat both sides dry with a paper towel.½ pound raw large white shrimp
- Minced the garlic and add it a frying pan with olive oil over medium heat for about 2-3 minutes until the oil is shimmering and the garlic is fragrant.1 tablespoon olive oil, 4 cloves garlic
- Carefully lower the shrimp into the hot oil and cook for 2 minutes on each side.
- Meanwhile, make the sauce in a bowl by whisking together the soy sauce, honey, sriracha, and cornstarch.2 tablespoons soy sauce, 2 teaspoons Sriracha, ¼ cup honey, 1 teaspoon cornstarch
- Pour the sauce over the shrimp and continue to cook over medium heat until the sauce thickens (cornstarch will start to thicken sauce once it reaches 145°F) and the internal temperature of the shrimp reaches 145°F. Toss to coat the shrimp in a thick layer of sauce. Option to garnish with diced scallion. Enjoy!1 stalk scallion
Pro Tips
- This recipe is designed to leave you with extra sauce to serve with the shrimp. That being said, if you want to make more shrimp, you can do so without doubling the sauce recipe. Use the same amount of sauce ingredients for up to 1 pound of shrimp.
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