Honey Garlic Shrimp Skillet (Printable Version)

Succulent shrimp glazed in honey garlic sauce, perfect for a quick and flavorful dinner option.

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon black pepper

→ Sauce

04 - ⅓ cup honey
05 - ¼ cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon rice vinegar (optional)
09 - ½ teaspoon crushed red pepper flakes (optional)

→ Cooking & Garnish

10 - 1 tablespoon vegetable or sesame oil
11 - 2 tablespoons green onions, thinly sliced
12 - 1 teaspoon toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# Directions:

01 - In a medium bowl, whisk honey, soy sauce, garlic, ginger, rice vinegar, and crushed red pepper flakes together. Set aside.
02 - Pat shrimp dry and season evenly with salt and pepper.
03 - Warm oil in a large skillet over medium-high heat until shimmering.
04 - Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque, working in batches if needed to avoid overcrowding.
05 - Pour prepared sauce over shrimp, stir to combine, and cook 2 to 3 minutes until sauce thickens and shrimp are fully cooked.
06 - Remove from heat, garnish with green onions and sesame seeds, then serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • A weeknight lifesaver that tastes like you spent way more time in the kitchen than you actually did.
  • The glaze caramelizes into something glossy and irresistible that even shrimp skeptics will go back for.
  • Naturally pescatarian and dairy-free without any compromises on flavor or richness.
02 -
  • Overcooked shrimp is the quickest way to ruin this dish, so watch for the moment they turn from gray to pink and stop right there—they keep cooking slightly off the heat.
  • Not drying the shrimp first means you'll get steamed shrimp instead of seared shrimp, which changes everything about the texture and how the glaze clings.
03 -
  • Prep your sauce and have everything prepped before you heat the skillet—this recipe moves too fast to scramble for ingredients once you've started.
  • If your shrimp are frozen, thaw them completely and dry them extremely well, because any water turns into steam and sabotages your sear.
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