If you need dinner fast, this 10 Minute Honey Garlic Shrimp is about to become your new best friend. It is sweet, savory, garlicky, and ready before you can even argue about what to watch on TV.
I started making this 10 Minute Honey Garlic Shrimp on nights when I forgot to plan dinner. You know those evenings. Everyone is hungry, you are tired, and takeout sounds tempting. But this shrimp cooks so quickly and tastes so good that now it is actually requested on purpose.
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10 Minute Honey Garlic Shrimp
This 10 Minute Honey Garlic Shrimp is made with tender shrimp tossed in a sticky honey garlic sauce. It is perfect over rice, noodles, or even tucked into lettuce wraps.
Ingredients
For The Shrimp
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 tablespoon olive oil
For The Honey Garlic Sauce
- ⅓ cup honey
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Optional for garnish:
- Sliced green onions
- Sesame seeds
Preparation
Step 1: Make The Sauce
In a small bowl, whisk together honey, garlic, soy sauce, lemon juice, cornstarch, and water.
Set aside. This sauce thickens quickly once it hits the heat, so you want it ready.
Step 2: Cook The Shrimp
Pat the shrimp dry and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium high heat. Add shrimp in a single layer.
Cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Do not overcook. Shrimp cook very fast and can turn rubbery if left too long.
Step 3: Thicken The Sauce
In the same skillet, pour in the honey garlic sauce.
Let it simmer for 1 to 2 minutes until it thickens and becomes glossy.
Return the shrimp to the skillet and toss to coat in the sauce. Cook together for another minute.
Notes And Variations
- Add red pepper flakes for heat.
- Stir in broccoli or snap peas for a quick one pan meal.
- Swap lemon juice for rice vinegar for a slightly different flavor.
- Use low sodium soy sauce if you are watching salt.
This recipe also works beautifully for meal prep. Just store in an airtight container and reheat gently.
FAQs
Yes. Thaw completely and pat dry before cooking so they sear instead of steam.
Shrimp are done when they turn pink and curl into a loose C shape.
It is best fresh, but leftovers keep well for up to 3 days in the refrigerator.
📖 Recipe
10 Minute Honey Garlic Shrimp
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This delicious honey garlic shrimp takes less than 10 minutes to make and delivers bold, sweet, and savory flavor in every bite.
Ingredients
- 450g / 1lb shrimp, peeled and deveined
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3-4 cloves garlic, minced
- 1 tbsp ginger paste or grated ginger
- 4 tbsp honey
- ¼ tsp chilli flakes (optional)
- 2 green onions, sliced for garnish
Instructions
- In a medium bowl combine soy sauce and cornstarch then add shrimp and toss to coat and set aside
- Heat vegetable oil in a non-stick frying pan over medium heat
- Add minced garlic and ginger and cook for about 30 seconds until fragrant
- Add shrimp and cook for 1-2 minutes per side depending on size until pink and cooked through
- Pour in honey and chilli flakes if using and toss to coat evenly
- Remove from heat and garnish with sliced green onions
- Serve immediately over rice or as a starter
Notes
Pat shrimp dry before coating for best results. Do not overcook shrimp to avoid rubbery texture. Use fresh garlic and ginger for best flavor. Nutrition information is automatically calculated and should be used as an approximation.
Recipes You May Like
If you love this 10 Minute Honey Garlic Shrimp, you might also enjoy:
- Cajun Shrimp and Salmon with Garlic Cream Sauce
- Beef and Broccoli with Homemade Sauce
- Korean Ground Beef Bowl
Final Thoughts
This 10 Minute Honey Garlic Shrimp is sweet, savory, and unbelievably quick. It is the kind of recipe that saves busy weeknights without sacrificing flavor.
Once you make it, I promise it will land in your regular dinner rotation.
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