10 Minute Honey Garlic Shrimp

This 10 Minute Honey Garlic Shrimp is a quick and flavorful dish I turn to when I need dinner on the table fast. Juicy shrimp are coated in a sweet, savory, and garlicky glaze that cooks in minutes. It’s simple, satisfying, and pairs perfectly with rice, noodles, or veggies.

Why You’ll Love This Recipe

I love how this recipe packs a ton of flavor with minimal effort and ingredients. The sauce is made from pantry staples, and the shrimp cook in just a few minutes, making this the perfect last-minute meal. It’s healthier than takeout and just as delicious, with a sticky glaze that clings beautifully to every shrimp.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp (peeled and deveined)

• Olive oil or sesame oil

• Garlic (minced)

• Honey

• Soy sauce

• Fresh ginger (optional, grated)

• Crushed red pepper flakes (optional, for heat)

• Green onions or sesame seeds for garnish (optional)

Directions

1. I pat the shrimp dry and season lightly with salt and pepper.

2. In a small bowl, I whisk together the honey, soy sauce, garlic, and ginger if using.

3. I heat oil in a large skillet over medium-high heat.

4. I add the shrimp in a single layer and cook for 1–2 minutes on each side until just pink and cooked through.

5. I pour in the honey garlic sauce and cook for another 1–2 minutes, stirring to coat the shrimp as the sauce thickens.

6. I remove from heat and garnish with chopped green onions or sesame seeds if I’m serving it fancy.

Servings and timing

This recipe makes 2–3 servings. From start to finish, it’s ready in just 10 minutes—5 minutes of prep and 5 minutes of cook time.

Variations

I sometimes add a splash of lime juice or rice vinegar for extra tang. When I want a spicier version, I toss in chili garlic sauce or sriracha. For a complete meal, I stir in steamed broccoli or bell peppers or serve it over rice noodles or quinoa.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over low heat for a couple of minutes. I avoid the microwave if I can, to keep the shrimp from turning rubbery.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often—I just thaw them completely and pat them dry to avoid excess water in the pan.

Can I make this dish ahead?

I can prep the sauce and clean the shrimp ahead of time, but I cook it fresh. Shrimp cook so fast that reheating doesn’t do them justice.

What can I serve this with?

I usually serve it over white rice, brown rice, noodles, or with a side of stir-fried vegetables. It’s also great in lettuce wraps.

Can I make this with chicken?

Yes, I use small pieces of chicken breast or thighs and cook them a few minutes longer before adding the sauce.

How do I thicken the sauce more?

If I want a thicker glaze, I mix a small spoonful of cornstarch with water and stir it in during the final minute of cooking.

Conclusion

This 10 Minute Honey Garlic Shrimp is one of my favorite go-to recipes when time is tight but I still want something flavorful and home-cooked. It’s quick, easy, and incredibly versatile—perfect for busy nights or last-minute cravings. Every time I make it, I wonder why I don’t cook shrimp more often.