Easy Honey Garlic Shrimp

4 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Easy Honey Garlic Shrimp is a one-pan, sweet and savory Chinese takeout dish, ready in 10 minutes. Made with Just 5 common pantry ingredients!

If you’ve got some shrimp on hand, give a quick scan of your pantry, you might have all the ingredients you’ll need to make this delicious Honey Garlic Shrimp or Slow Cooker Honey Garlic Chicken.

Garlic Honey Shrimp in skillet Easy Honey Garlic Shrimp

Easy Honey Garlic Shrimp is done in just 10 minutes! Plus, other than the shrimp all of your ingredients are probably in your pantry RIGHT NOW.

That’s one of the best parts of shrimp recipes, they’re easy. Since shrimp cooks in less than 5 minutes, I like to keep it simple and create flavors in the sauces. Easy shrimp recipes are a win for us because we save them for days we know we’re going to be busy.

30 minute weeknight meals:

  • Shrimp: Shrimp recipes can be ready in as little at 10 minutes, quick Asian recipes are a natural fit for shrimp. Shrimp scampi is another easy option.
  • Slow Cooker Recipes: Slow cooker recipes usually take just 15 minutes of prep time and can be made ahead the night before or the morning of the day you want to enjoy them.
  • Ground Beef Recipes: Recipes like Ground Mongolian Beef or Korean Ground Beef are a good example of how easy ground beef recipes can be made in under 20 minutes.
  • Side Dishes: Rice cookers and steamers make side dishes for these main courses above a breeze.
  • Roasted Vegetables: On a high heat, at around 425 degrees, you can roast off most vegetables with little active work and dinner is still on the table in 30 minutes. My favorites are Roasted Root Vegetables.

We love pantry dishes like this. The first time we made this dish we were looking for shrimp recipes online because my husband bought more shrimp than I needed for a recipe. I absolutely hate reheating shrimp so I only cooked what we needed.

Honey Garlic Shrimp in pan

You’ll love this recipe so much you might want to make a quick “takeout” meal a couple times a month of this recipe and another favorite takeout copycat, Mongolian Beef. Both recipes and the steamed rice are done in just 30 minutes, less time than it takes a local place to deliver.

Easy Shrimp Recipes:

You may notice in the pictures the tails are still on the shrimp. This is for two reasons. 1: It looks prettier and 2: It’s very satisfying to make this dish then stand around the skillet grabbing shrimp and eating them with your fingers like tapas/appetizers.

If serving with rice or on a plate of food for your family go ahead and remove the tails before cooking.

How to peel and devein shrimp:

  1. To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
  2. Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
  3. Using the paring knife or a fork, gently remove the black strip of intestines.
  4. To remove tails just squeeze the shrimp out from the bottom of the tail segment.

What to Serve with Honey Garlic Shrimp:

Tools Used in the Making of this Honey Garlic Shrimp:
Honey: The best deal on honey you’re going to find online that you know for sure is real honey, only $4 a pound. Or buy it in the store for even less!
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: This Cuisinart works well for non cast iron cooking unless, but if you’re going with a stainless steel option, you can use this All Clad.


  • Serve: Shrimp can be at room temperature for 2 hours before you’ll need to refrigerate it.
  • Store: In an airtight container or plastic bag, Honey Garlic Shrimp will keep in the refrigerator for up to 4 days.
  • Freeze: Place shrimp flat on a freezer safe tray and freeze for 1 hour, then move to an airtight freezer safe bag. The shrimp will keep in the freezer for up to three months, just defrost in the refrigerator overnight before reheating.

Easy Honey Garlic Shrimp in pot

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Easy Honey Garlic Shrimp

Easy Honey Garlic Shrimp is a one-pan, sweet and savory Chinese takeout dish, ready in 10 minutes. Made with only 5 common pantry ingredients!
Yield 4 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 1 pound shrimp peeled & deveined (21-25 count)
  • 3 cloves garlic minced
  • 1/4 cup honey
  • 2 tablespoons lite soy sauce
  • sesame seeds optional
  • parsley optional


  • Add the canola oil to a cast iron skillet or wok on medium high heat.
  • Add in the shrimp and cook for 1-2 minutes on each side.
  • Remove the shrimp, add in the garlic, cook for 30 seconds.
  • Add in the honey and soy sauce, and whisk together.
  • Cook for 1 minute until reduced and add back in the shrimp to coat before serving.
  • Garnish with parsley and sesame seeds if desired.


Calories: 248kcal | Carbohydrates: 18g | Protein: 24g | Fat: 8g | Cholesterol: 285mg | Sodium: 1385mg | Potassium: 129mg | Sugar: 17g | Vitamin C: 5.4mg | Calcium: 168mg | Iron: 2.7mg

Easy Honey Garlic Shrimp collage

Honey Garlic Shrimp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. After having this at a local restaurant, I searched for a recipe to try at home. I made this for dinner tonight and served it over fresh spinach with veggies and steamed rice on the side. My husband thought it was even better than what we had at the restaurant.

  2. This is THE BEST shrimp Recipe I have made yet! I added a drizzle of Mike’s Hot Honey to the pan as well as red pepper flakes, ground ginger, and a shake of garlic powder for more sauce consistency. It was devoured by my entire family including two very picky kiddos!

  3. On my to do list, since it has great reviews… I love shrimp, and since this looks so easy to make I will have to try it… Review to follow

  4. Delicious! I made twice as much sauce and added crushed red pepper flakes and a little ground ginger to taste. My sauce was thin too, but then I used a little cornstarch to thicken it. I served it over Jasmine rice with steamed broccoli. Yum!

  5. This WAS quick, easy and so very delicious! It was better than any store bought, bottled sauce I’ve tried. It did taste like take out! Loved it! Shared the recipe with my sisters. A new favorite! Thank you!!

  6. Super easy and delicious. I’d just thawed about a pound of shrimp from my freezer and I wanted something quick and easy to cook. I found this recipe and wow, it was amazing. So simple to make yet full of flavor. I’m a fan!


  7. The recipe is great! 10/10. However, my sauce comes out watery typically. Possible explanations?

    1. I’m so glad you loved it! It’s never happened to me before so I’m not sure what might have happened since there is so few ingredients. I guess make sure you’re cooking it until it thickens and make sure your shrimp is completely thawed or patted down to remove any excess liquid. Hope this helps for next time.

  8. Hi….a simple ingredient with very little ingredients, but it tasted so good!
    My question is after following your recipe, my sauce was thin, but in your picture, it looked like a glaze, which stuck to the shrimp. Which way is the sauce supposed to look?

    When I make it again, I would double sauce because I needed more for rice!

    1. I’m so glad you loved it! I’m not sure why it wouldn’t have thickened up. Maybe there’s too much liquid coming from your shrimp??

  9. For such a simple and quick recipe with just a few ingredients, it really tasted good! I also added red pepper flakes, as some of comments suggested.
    Quick question though, I found my sauce was thin -ish, that I poured over shrimp, but in your pic, it looks more like a glaze. Was this sauce supp to be thin or thicker like a glaze?

    When I make it again, I would also double it. Wanted more sauce for rice!

    1. I’m so glad you enjoyed it! The sauce is more like a glaze due to the honey. Next time, make sure after cooking the garlic there isn’t any additional liquid in the pan (it should have cooked off) before adding the honey and soy sauce. If there is, whisk the honey and soy sauce just a bit longer to thicken it up. Hope this helps!

  10. Best 10 minute recipe ever. I use half the shrimp and add a vegetable like asparagus or broccoli and it’s incredibly easy and flavorful. Definite keeper.

  11. So good. Can’t wait to make it again. Quick easy & yummy. Also made your Korean ground beef. Delish too! Thank you.

  12. OMG! I just made this and followed your recipe exactly, and I can’t stop saying how delicious it came out!!! ?? Only thing I did differently was add 1 tbsp of soy sauce instead of 2 because I didn’t have light. Other than that amazing?thank you!

  13. Wondering if the shrimp should be thawed before cooking? Many recipes state to cook from frozen. Here, I’m not sure.

  14. Great and easy recipe, my husband was skeptical when it came to the amount of soy sauce but turned out awesome! I did add some red pepper flakes. Will definitely make again.

  15. Short prep time, simple ingredients which were already in my pantry and refrigerator, super easy to prepare and simply delicious. I substituted coconut oil for the canola oil, added a bit of freshly minced ginger, some red chili flakes and the juice of half of a lime. I served with steamed broccoli, snow peas, brussel sprouts and yellow bell peppers. I received lots of compliments from my bf on this meal. Will definitely be making this recipe time and time again…..

    1. My site changed over recently to provide the nutritional information so only the more currect recipes have it, sorry about that.

  16. I tried this as instructed and the sweet/salty ratio seems to be off along with some depth of flavor. It needs some more umami depth. It’s a quick easy recipe which is what’s admirable about it, decent for the average middle American family.

  17. I needed to deviate from your recipe and used thinly sliced chicken breast instead of shrimp ( didn’t have any available). Followed directions and discovered a serious issue: Always have rice prepared upon completion of your recipe or there won’t be enough left for the rice! Solid flavor, didn’t have the overbearing sweetness of the local restaurants and I can see why this would be a excellent choice for shrimp. Thank you for offering this recipe, Bobby

  18. For the longest time I never made shrimp at home because I had no idea how easy it was. This I will be making soon.