10 Minute Honey Garlic Shrimp Recipe

There’s something magical about the sizzle of shrimp hitting a hot skillet, especially when they’re coated in a sticky-sweet honey garlic sauce. This 10 Minute Honey Garlic Shrimp is the kind of weeknight wonder that tastes like takeout but comes together faster than delivery.

this Recipe

I first whipped this up on a hectic Wednesday when I had zero energy and even less time. With a bag of frozen shrimp and a few pantry staples, I managed to get dinner on the table in a flash—and my family was hooked. It’s now a go-to in our rotation, especially when we want something fast, flavorful, and a little fancy.

Ready in just 10 minutes, this dish is proof that quick cooking doesn’t mean sacrificing flavor. Let’s talk about why this recipe is going to be your new favorite.

Why You’ll Love This 10 Minute Honey Garlic Shrimp

Get ready to fall head over heels for this speedy seafood dinner. It’s got everything going for it: bold flavor, lightning-fast prep, and just a handful of ingredients you probably already have on hand.

It’s truly ready in 10 minutes. No exaggeration here—once your shrimp are thawed and peeled, you’re only a few minutes away from dinner. It’s perfect for those nights when you're tempted to order out but want something homemade instead.

The flavor is unreal. The combination of sweet honey, savory soy sauce, and pungent garlic creates a glossy glaze that clings beautifully to each shrimp. Add a dash of chili flakes or sriracha if you like a little heat!

Minimal ingredients, maximum payoff. Most of the items in this recipe are pantry staples, which means no last-minute grocery runs. Just grab your shrimp, and you’re in business.

It’s incredibly versatile. Serve it over rice, tuck it into lettuce wraps, or toss it with noodles. You can even pair it with steamed veggies for a well-rounded meal in no time.

Once you try it, you’ll see why this recipe has earned a permanent spot in my “no time, still delicious” dinner lineup.

Ingredients Notes

This recipe may be quick, but each ingredient pulls its weight. The balance of sweet, salty, and garlicky flavors is what makes this shrimp so addictive.

Shrimp are the star of the show here. I use peeled and deveined medium shrimp, either fresh or thawed from frozen. Tail-on shrimp look great for presentation, but tail-off makes for easier eating. Pat them dry with paper towels so they sear properly in the pan.

Honey brings the sweetness and helps the sauce caramelize beautifully. Use a good quality honey for the best flavor—nothing too floral, just a nice neutral variety.

Garlic is where this recipe gets its punch. I use at least 3 cloves, minced finely or even grated on a microplane for maximum impact. It’s the perfect counterpoint to the sweet honey and salty soy.

Soy sauce adds umami and saltiness. I prefer low-sodium soy sauce so the dish doesn’t become overly salty, especially if you plan to pair this with rice or noodles that are already seasoned.

Sesame oil adds a rich, nutty finish that takes this shrimp to the next level. Just a small splash at the end adds depth and makes the dish feel restaurant-quality.

You won’t need any fancy equipment—just a good nonstick or stainless steel skillet, a mixing bowl, and a spatula. That’s it!

How To Make This 10 Minute Honey Garlic Shrimp

Making this dish couldn’t be easier, and it all happens in one pan. Here's how to make it happen fast and flawlessly.

Start by mixing up the sauce. In a small bowl, whisk together honey, soy sauce, minced garlic, and a splash of water. If you like heat, stir in a pinch of red pepper flakes or a squirt of sriracha. Set that aside—you’ll need it ready to go once the shrimp hit the pan.

Next, heat a large skillet over medium-high heat. Add a drizzle of neutral oil (like canola or avocado) and let it shimmer. You want the pan hot enough that the shrimp sizzle the moment they touch it.

Add the shrimp in a single layer. Let them cook undisturbed for about 1-2 minutes. As soon as they start to curl and turn pink on one side, flip them over. Shrimp cook quickly, so keep an eye on them—overcooking can make them rubbery.

Once both sides are just about done, pour in the sauce. It’ll bubble and start to thicken almost instantly. Stir everything around to coat the shrimp, letting the sauce reduce slightly to a sticky glaze.

Right before turning off the heat, add a small drizzle of toasted sesame oil and toss again. This adds richness and that classic takeout-style finish.

From start to finish, the whole process takes just 10 minutes. Serve immediately over rice, with noodles, or as-is for a light and flavorful meal.

Storage Options

While this dish is best eaten fresh, leftovers store surprisingly well.

If you have any shrimp left over, transfer them to an airtight container and store in the fridge for up to 3 days. The sauce will thicken slightly when cold, but it loosens up beautifully when reheated.

To reheat, place the shrimp in a skillet over medium heat with a splash of water or broth to loosen the sauce. Warm through gently until the shrimp are just heated—don’t overcook or they’ll turn rubbery.

You can also microwave them in 30-second bursts, stirring in between, but the texture is best when reheated on the stovetop.

This recipe doesn’t freeze well, as the texture of the shrimp tends to change. But since it’s so quick to make, it’s easy to whip up a fresh batch any time you’re craving it.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. You can mix and match flavors or ingredients depending on what you have on hand.

Make it spicy. Add chili garlic sauce, sriracha, or crushed red pepper flakes to the sauce for a kick. Even a little freshly grated ginger can add a nice zing.

Swap the protein. Not into shrimp? This honey garlic sauce works beautifully with chicken, tofu, or even salmon. Just adjust the cooking time based on your protein.

Try different sweeteners. Out of honey? Maple syrup or brown sugar work as substitutes. Each brings a slightly different sweetness, but all are delicious.

Add veggies. Toss in some snow peas, broccoli, or bell peppers for a complete stir-fry situation. Just sauté them briefly before adding the shrimp to the pan.

Use it as a meal prep base. This shrimp is great served cold over salads or as part of a rice bowl. Make a big batch and portion it out for easy lunches all week.

Once you’ve tried the base recipe, don’t be afraid to get creative. The sauce is a perfect blank canvas for whatever flavors you love most.

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