A collage of three images showcasing plates of golden and juicy garlic shrimp beautifully presented.

Fast & Sticky Honey-Garlic Shrimp Recipe

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This honey-garlic shrimp is all about balance: a glossy, sticky glaze that’s lightly sweet, deeply savory, and loaded with real garlic flavor, ready in under 20 minutes once marinated. Using large shrimp (ideally 16–20 per pound) lets the outside caramelize without overcooking the centers, giving that irresistible sear found in great stir-fries and shrimp bowls. Serve over hot rice, toss into a broccoli stir-fry, or pile into a honey garlic shrimp bowl with noodles or veggies for weeknight wins.

Ingredients

  • 1 pound large raw shrimp, 16–20 per pound, peeled and deveined
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons mild honey (recipe uses less than typical for better balance)
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce, plus more to taste
  • 1 teaspoon Asian fish sauce, to taste (optional depth)
  • 2 teaspoons vegetable oil (or neutral high-heat oil)
  • 1 cup thinly sliced green onion, to garnish

Optional add-ins and swaps

  • Pinch red pepper flakes for heat
  • Low-sodium tamari for gluten-free
  • Splash mirin, sake, or white wine to deglaze if desired
  • Broccoli florets, snap peas, or bell peppers for a stir-fry variation
A close-up on a balck plate of golden honey garlic shrimp with a small bowl of hot sauce.

Directions

  1. Prep and chill
  • Ensure shrimp are fully thawed, well drained, and patted dry; keep chilled while making the marinade for best sear.
  1. Make marinade
  • Whisk garlic, honey, ginger, soy sauce, and fish sauce in a bowl until smooth and syrupy.
  1. Coat and marinate
  • Toss shrimp thoroughly in the marinade for about 2 minutes until evenly coated; cover and refrigerate 30–60 minutes, tossing once midway for even seasoning.
  • Avoid long marination with salty/acidic components; 30–60 minutes is sufficient for flavor without curing the shrimp’s texture.
  1. Sear hot and fast
  • Brush a large nonstick or stainless skillet with oil and heat over high until just smoking.
  • Arrange shrimp in a single layer with space; sear 2 minutes without moving to develop color.
  1. Flip and glaze
  • Flip each shrimp; pour in the reserved marinade and cook about 1 minute as it bubbles.
  • Turn off heat, flip once more, and let residual heat reduce the sauce to a glossy glaze for about 1 minute; the shrimp should be pink and opaque with a gentle C-shape, not tightly curled into an O.
  1. Finish
  • Garnish with green onions; serve immediately over rice, noodles, or in bowls with broccoli and veggies.

Chef’s notes and timing

  • Size matters: Large or jumbo shrimp (16/20 or 21/25) sear better without overcooking; adjust time if using smaller sizes.
  • Don’t overcrowd: Cook in batches for proper sear and caramelization; overcrowding steams shrimp.
  • Marination window: 30–60 minutes is ideal for soy-based marinades; longer times risk a cured or rubbery texture.
  • Thinner sauce: Splash in water, stock, or a deglazing sip of mirin/white wine to loosen the glaze if desired.
  • Doneness cue: Shrimp are done when pink, opaque, and curled to a loose C/U; tight O means overcooked.

Serving ideas

  • Honey garlic shrimp and broccoli bowl over jasmine rice, finished with sesame seeds and scallions.
  • Honey garlic shrimp stir-fry with snap peas and bell peppers; keep the glaze slightly looser for tossing.
  • Honey garlic shrimp pasta: fold glazed shrimp and a splash of pasta water into spaghetti for a quick weeknight meal.
  • Honey garlic shrimp tacos: tuck into warm tortillas with cabbage and lime; the glaze doubles as a drizzle.

Portions

  • Makes 2 large or 4 smaller portions, depending on sides and bowl builds.

Add-on variations

  • Honey garlic shrimp and broccoli: Steam or stir-fry broccoli until crisp-tender, then toss through the pan with the glaze before serving over rice.
  • Honey garlic shrimp pasta: Reserve 1/2 cup pasta water and emulsify with glaze; finish with red pepper flakes and lemon zest.
  • Honey garlic shrimp tacos: Grill or pan-sear, reduce leftover sauce to glaze, then brush over shrimp; serve with lime and sesame seeds.
  • Deglazed skillet version: After searing, deglaze browned bits with a splash of mirin or white wine before adding marinade to amplify flavor.

Pro tips for perfect texture

  • Dry and chill shrimp before searing; moisture inhibits browning.
  • Flip individually with tongs for even caramelization on both sides.
  • Keep batches small to avoid steaming; the pan should sizzle aggressively on contact.

FAQs

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