10 Minute Honey Garlic Shrimp Recipe

There's nothing quite like the sweet and savory sizzle of honey garlic shrimp cooking in a hot skillet. In just ten minutes, you get juicy, tender shrimp coated in a sticky, garlicky glaze that smells downright irresistible.

this Recipe

I first made this dish during a frantic weeknight dinner rush when all I had was frozen shrimp and a craving for something bold and flavorful. Since then, it's become my go-to for quick meals that taste like takeout – only fresher, healthier, and way faster.

With just a handful of pantry staples and almost no prep time, this recipe is a weeknight dream come true. Let’s dive into what makes this dish a must-try!

Why You'll Love This 10 Minute Honey Garlic Shrimp

Once you try this dish, it’ll earn a permanent spot in your dinner rotation. Here’s why this 10 Minute Honey Garlic Shrimp is a total winner:

This shrimp recipe is lightning-fast. From the moment your pan hits the stove to your first bite, it takes just 10 minutes. It’s the ultimate lifesaver when you're pressed for time but still want something hot and satisfying on the table.

It’s a budget-friendly way to feel a little fancy. Shrimp may sound upscale, but buying it frozen and in bulk brings the price way down – especially compared to takeout. Add a simple side of rice or veggies, and you’ve got a full meal for under $10.

Flavor-wise, it hits all the right notes. The balance of sweet honey, salty soy sauce, and pungent garlic creates an addictive glaze that clings to the shrimp like magic. A little bit of butter adds richness and helps round out the flavor.

Versatility is another big plus. Serve this shrimp over steamed rice, toss it in a salad, stuff it in tacos, or even pile it on noodles. However you spin it, it just works.

Whether you're feeding picky kids or impressing last-minute guests, this recipe delivers every single time. Let’s take a closer look at the ingredients that make this shrimp sing.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a few basic ingredients, you get bold, restaurant-quality flavor in minutes.

Shrimp is, of course, the star. I recommend using large or extra-large shrimp, peeled and deveined. If you’re working with frozen shrimp, make sure to thaw them completely and pat them dry – this helps them sear beautifully without steaming.

Garlic adds the punchy, savory backbone that balances the sweetness of the sauce. Freshly minced garlic is best here; it caramelizes slightly in the pan, deepening the flavor. If you’re in a pinch, jarred minced garlic will still get the job done.

Honey brings the sweetness that gives this dish its signature sticky glaze. Use real honey for the best results – not syrup or artificial substitutes. Its natural sugars help the sauce thicken and cling to the shrimp.

Soy sauce is essential for that rich umami note. I like to use low-sodium soy sauce so I can better control the saltiness of the final dish. If you’re gluten-free, tamari is a great swap.

You’ll also need a little butter to finish the sauce. It helps emulsify everything into a smooth glaze and adds a touch of richness that makes the dish feel indulgent. A sprinkle of red pepper flakes is optional but adds a welcome kick.

For equipment, you just need a large skillet or sauté pan and a small mixing bowl – nothing fancy. A silicone spatula or wooden spoon works well for stirring the sauce without scratching your pan.

How To Make This 10 Minute Honey Garlic Shrimp

Creating this mouthwatering shrimp dish is a total breeze – perfect for beginners or anyone short on time.

Start by whisking together your sauce. In a small bowl, combine the honey, soy sauce, minced garlic, and a pinch of red pepper flakes if you’re using them. Stir well until the honey dissolves into the soy sauce and the garlic is evenly distributed.

Next, heat a large skillet over medium-high heat. Add a drizzle of olive oil and let it get hot – it should shimmer slightly in the pan. Then, add your shrimp in a single layer. Don’t overcrowd the pan; work in batches if you need to.

Let the shrimp cook undisturbed for about 1–2 minutes on each side. You’ll know they’re ready to flip when they start turning pink and form a nice light sear on the bottom. Avoid overcooking – shrimp go from juicy to rubbery in seconds.

Once both sides are just cooked, pour in your prepared honey garlic sauce. Stir everything together to coat the shrimp, then add a small pat of butter. The sauce will bubble and thicken in the hot pan, becoming glossy and syrupy.

Within a minute or two, you’ll see the sauce reduce and cling beautifully to the shrimp. Remove the pan from heat and give it a final stir to coat everything evenly.

From start to finish, this dish takes just about 10 minutes – and the reward is a skillet full of sticky, garlicky shrimp that looks (and smells!) absolutely amazing.

Storage Options

Leftovers? Lucky you! This shrimp stores surprisingly well, making it great for next-day lunches.

Transfer cooled shrimp to an airtight container and store in the fridge for up to 3 days. The sauce will thicken more as it sits, but it remains flavorful and delicious.

If you want to freeze it, allow the shrimp to cool completely first. Freeze in a tightly sealed container or freezer bag for up to 2 months. Just be aware that shrimp can sometimes become a little mushy after freezing, especially if overcooked initially.

To reheat, gently warm in a skillet over low heat or microwave in short bursts with a splash of water to loosen the sauce. Avoid high heat – it can make the shrimp tough.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to different preferences and pantry situations.

For a citrusy twist, try adding a splash of fresh lime juice or a bit of orange zest to the sauce. It brightens everything up and adds a nice contrast to the honey.

Want a bit more heat? Add more red pepper flakes or stir in a touch of sriracha or chili garlic sauce to bring the spice level up a notch.

You can also swap the shrimp for cubed chicken breast or even tofu for a vegetarian version. Just be sure to cook them fully before adding the sauce.

If you’re out of honey, you can substitute maple syrup or agave nectar. The flavor will change slightly, but the sweet-salty profile will still shine.

Feeling bold? Toss the finished shrimp with steamed broccoli, snap peas, or even a handful of chopped peanuts for added crunch and color. This dish is a fantastic base to build on.

Don’t be afraid to get creative – half the fun is making it your own.

Print