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 glossy, sweet-savory honey garlic sauce. This 10 Minute Honey Garlic Shrimp is the perfect weeknight lifesaver—fast, flavorful, and incredibly satisfying.

I first made this dish on a chaotic Tuesday when dinner seemed impossible. Ten minutes later, with minimal mess and maximum flavor, we were all around the table enjoying every sticky, garlicky bite. It’s now a permanent fixture in my weeknight rotation.

Whether you're feeding a hungry family or need a solo dinner with leftovers for lunch, this dish checks every box.

Why You’ll Love This 10 Minute Honey Garlic Shrimp

If you're looking for a fast, reliable dinner that still tastes like something special, this one's for you. Here's why it deserves a place in your meal plan:

First, let’s talk about speed. This recipe is truly done in 10 minutes—start to finish. That includes prep and cooking time. With just a handful of pantry staples and fresh or frozen shrimp, you’re minutes away from a satisfying meal.

Second, the flavor is next level. The sauce balances the sweetness of honey with the deep umami of soy sauce and the aromatic punch of fresh garlic. It’s sticky, glossy, and so good you’ll want to lick the plate.

Another reason to love it? It’s budget-friendly. Shrimp may sound fancy, but when you buy them frozen and in bulk, they’re surprisingly affordable. Plus, the rest of the ingredients are pantry staples.

Finally, this dish is super versatile. Serve it over rice, noodles, or even a crisp green salad. You can also add veggies like broccoli, snap peas, or bell peppers to stretch it further or add more color and crunch.

The best part? You'll look like a kitchen rock star with minimal effort—what’s not to love?

Ingredients Notes

This recipe comes together with a short list of ingredients that you probably already have on hand. Each one plays a vital role in building the bold, sticky-sweet flavor we love.

Shrimp are the star here, and you’ll want to use large, peeled, and deveined ones for ease. If using frozen shrimp, just thaw them quickly under cold running water. Patting them dry before cooking helps them sear nicely instead of steaming.

Honey gives the sauce its signature sweetness and sticky texture. Choose a good-quality honey if possible—it really makes a difference in flavor and viscosity.

Soy sauce adds depth and saltiness that perfectly complements the honey. I use low-sodium soy sauce to better control the salt level, especially since shrimp are naturally briny.

Garlic brings bold aroma and bite to the dish. Freshly minced garlic is best, but pre-minced will work in a pinch—just double check the jar for added oils or preservatives.

Olive oil (or any neutral oil) is used for searing the shrimp. You want the pan hot and the oil shimmering before adding the shrimp to get that perfect golden crust.

As for equipment, you’ll need a large skillet or sauté pan, a small mixing bowl, and a silicone spatula or wooden spoon to stir the sauce.

How To Make This 10 Minute Honey Garlic Shrimp

Creating this honey garlic shrimp is so easy, it almost feels like cheating. Let’s break it down step by step:

Start by whisking together the honey, soy sauce, and minced garlic in a small bowl. This gives the sauce time to meld while you prepare the shrimp. If you want a little heat, a pinch of red pepper flakes or a drizzle of sriracha works beautifully here.

Next, pat the shrimp dry with paper towels and season lightly with salt and pepper. This helps the shrimp brown better and gives you more control over the final flavor.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Let them cook undisturbed for about 1-2 minutes until they begin to curl and turn pink on the bottom.

Flip the shrimp and pour in the sauce. It’ll bubble and sizzle immediately—this is where the magic happens. Let the sauce simmer and thicken slightly as it coats the shrimp, about 2-3 more minutes.

Once the shrimp are fully pink and opaque, and the sauce is glossy and slightly thickened, remove the pan from the heat. Be careful not to overcook—the shrimp should be tender, not rubbery.

From start to finish, this recipe should only take 10 minutes, and you’ll end up with juicy shrimp bathed in a sweet-savory sauce that’s begging to be spooned over rice or noodles.

Storage Options

This shrimp is best enjoyed hot and fresh, but leftovers can be stored and reheated without losing too much of their appeal.

Store any cooled leftovers in an airtight container in the refrigerator. They’ll keep well for up to 3 days. For the best texture, reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.

You can also microwave leftovers in 30-second intervals, stirring between each. Just be careful not to overcook the shrimp during reheating, or they’ll become tough.

Freezing is not ideal for this dish once cooked, as the texture of the shrimp can suffer. However, you can freeze raw, peeled shrimp and make the sauce fresh any time.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to your taste or pantry situation.

Want more heat? Stir in a teaspoon of sriracha, a few dashes of hot sauce, or even fresh grated ginger for a spicy kick. You can also try a squeeze of lime juice at the end for brightness.

Looking for a low-sugar option? Swap out honey for a sugar-free substitute like monk fruit syrup or a small amount of maple syrup. Keep in mind that the flavor will vary slightly.

If you need a gluten-free version, use tamari or coconut aminos instead of soy sauce. Both will still give you that deep, savory punch.

Not a shrimp fan? This sauce works just as well with chicken, tofu, or even salmon. Simply adjust the cooking time based on your protein of choice.

Feel like bulking it up? Add some stir-fried vegetables like snow peas, carrots, or zucchini to make it a full one-pan meal.

Don’t be afraid to experiment—this sauce is so forgiving, you can get creative and still come out with something delicious.

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