There are some meals that just hit the spot every single time, managing to be both wonderfully comforting and refreshingly light. For me, this Sweet Honey Shrimp Delight is exactly that. It’s a dish that centres around plump, juicy king prawns enveloped in a glossy, sticky sauce that is the perfect balance of sweet and savoury. This is my go-to recipe when I need something that feels a bit special for a Tuesday night, but which comes together in about 30 minutes. It’s the kind of cooking I love most – high reward for minimal effort.

What really makes this honey shrimp recipe stand out is the sauce. It’s not just one-note sweetness. We build layers of flavour with runny honey, two types of soy sauce for depth and saltiness, a little tang from rice vinegar, and the aromatic warmth of fresh ginger and garlic. As it simmers, the sauce reduces to a beautiful glaze that clings to every single prawn, turning a simple ingredient into something truly magnificent. The prawns themselves are cooked just until they turn pink and tender, ensuring they remain succulent and don’t become tough.

This dish works beautifully for so many occasions. It’s a fantastic, speedy supper for two after a long day at work, but it’s also easy to scale up if you have friends coming over at the weekend. It always gets compliments, with people asking for the recipe, which is a sure sign of a winner. Paired with some fluffy rice and steamed greens, it becomes a complete, satisfying meal that we return to again and again in my kitchen.

Recipe Overview

This Sweet Honey Shrimp Delight recipe is all about creating a harmonious balance of flavours with a fantastic texture. You can expect tender, perfectly cooked prawns coated in a rich, glistening honey-soy glaze. I used to struggle with getting the sauce to the right consistency until I discovered that a tiny bit of cornflour on the shrimp not only gives them a slight crispness but also helps thicken the sauce to perfection as it all comes together in the pan.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Honey Shrimp Delight

• Genuine Flavour: The sauce is the star here. The natural sweetness of the honey is beautifully countered by the salty, umami depth of light and dark soy sauce. The fresh ginger adds a gentle, aromatic heat while garlic provides a savoury foundation. It’s a sophisticated flavour profile that is incredibly satisfying.
• Ready in Under 30 Minutes: From start to finish, this shrimp recipe is on the table in about 25 minutes. It’s ideal when you want a home-cooked meal that tastes like you’ve spent hours on it, without the fuss. It’s much faster than my weekend-special Beef Birria Tacos Recipe, making it a weeknight hero.
• Flexible Recipe: You can easily adjust this recipe to your taste. Add a pinch of dried chilli flakes to the sauce for a bit of a kick, or throw in some sliced red peppers or mangetout in the last few minutes of cooking for extra crunch and nutrition.
• Great for Weeknight Dinners: Because it’s so straightforward to make, it’s a brilliant choice for a midweek meal. It feels luxurious enough for a date night in but is simple enough that you won’t feel overwhelmed after a busy day.
• Family Tested: This dish is one of those rare meals that everyone in my family agrees on. The slightly sweet flavour appeals to younger palates, while the complex savoury notes keep the adults interested. It always disappears fast!

Sweet Honey Shrimp Delight

⏱️ 15 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients will really make a difference, especially the prawns and the honey. I always opt for raw, shell-off king prawns as they have a lovely sweet flavour and a firm texture. For the soy sauce, I personally use Kikkoman as I find its flavour consistently well-balanced and not overly salty. You can learn more about the fascinating history of soy sauce here.

• 500g raw king prawns, peeled and deveined
• 1 tbsp cornflour
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp vegetable or rapeseed oil
• For the Honey Glaze Sauce:
• 80ml runny honey
• 60ml light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• For Garnish:
• 1 tbsp toasted sesame seeds
• 2 spring onions, finely sliced

Marcus’s Tip: Ensure your prawns are completely dry before you toss them in the cornflour. I use a few sheets of kitchen roll to pat them down. This small step is the secret to getting a light, crisp coating on the prawns and prevents them from steaming in the pan.

How to Make Sweet Honey Shrimp Delight

The process for this honey shrimp recipe is very straightforward. We prepare the prawns and the sauce separately, then cook everything in one pan. The key is to work efficiently, as the cooking part happens very quickly. Have all your ingredients prepped and ready to go before you even think about turning on the hob.

1. Prepare the Prawns: If your prawns are not already prepared, make sure they are peeled and deveined. For a guide on how to do this properly, BBC Good Food has a great tutorial. Pat them thoroughly dry with kitchen roll. In a medium bowl, toss the prawns with the cornflour, salt, and black pepper until they are lightly and evenly coated.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: runny honey, light soy sauce, dark soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside.
3. Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you should see it shimmer slightly.
4. Cook the Prawns: Carefully add the coated prawns to the hot pan in a single layer. It’s important not to overcrowd the pan, so you may need to do this in two batches. What works best for me is giving them enough space to sizzle rather than steam. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They cook very quickly!
5. Remove the Prawns: Once cooked, use a slotted spoon to remove the prawns from the pan and set them aside on a plate.
6. Simmer the Sauce: Pour the prepared honey glaze sauce into the same pan. Bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan.
7. Thicken the Glaze: Allow the sauce to bubble away for 2-3 minutes. It will thicken slightly and become glossy as the honey caramelises. Keep an eye on it to make sure it doesn’t burn.
8. Combine and Serve: Return the cooked prawns to the pan with the sauce. Toss everything together for about 30 seconds until all the prawns are beautifully coated in the sticky glaze.
9. Garnish and Enjoy: Immediately transfer the Sweet Honey Shrimp Delight to a serving dish. Garnish with a sprinkle of toasted sesame seeds and finely sliced spring onions before serving. This is best enjoyed straight away while it’s hot.

Tips From My Kitchen

• Temperature Control: The pan needs to be hot enough to sear the prawns quickly, but the sauce needs a more gentle heat. After you’ve cooked the prawns, I recommend turning the heat down to medium just before you pour in the sauce. This prevents the honey and garlic from burning and turning bitter.
• The Secret Step: I learned that the light dusting of cornflour on the shrimp is crucial for two reasons. Firstly, it creates a very thin, almost undetectable crust that helps the prawns brown. Secondly, as the prawns are returned to the sauce, the residual cornflour helps the glaze thicken to that perfect, clinging consistency without having to add a separate slurry.
• Make-Ahead: While the prawns are best cooked just before serving, you can definitely get ahead with the prep. The honey glaze sauce can be mixed together and stored in an airtight container in the fridge for up to 3 days. You can also have your garlic, ginger and spring onions pre-chopped.
• Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The prawns can become a little tougher upon reheating, so warm them gently in a pan over a low heat or in the microwave in short bursts.

Equipment You’ll Need

You don’t need any fancy gadgets for this straightforward recipe. A few kitchen essentials are all it takes.

• Large frying pan or wok
• Sharp knife and cutting board
• Two mixing bowls (one for the prawns, one for the sauce)
• Whisk
• Wooden spoon or heatproof spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the prawns into the pan at once will lower the temperature dramatically, causing them to steam instead of sear. They’ll end up watery and won’t get that lovely golden colour. Cook in batches if your pan isn’t big enough to hold them in a single layer.
• Overcooking the prawns: Prawns cook in a matter of minutes. The moment they turn from grey and translucent to pink and opaque, they are done. Cooking them any longer will result in rubbery, tough shrimp, which is a real shame.
• Burning the sauce: Honey can burn quickly. Once you add the sauce to the pan, keep it moving and don’t walk away. It only needs a few minutes to simmer and thicken. If it reduces too much, you can add a tablespoon of water to loosen it slightly.

Delicious Variations to Try

One of the best things about this dish is how easily you can adapt it. Here are a few variations we enjoy at home:

• Spicy Honey Shrimp: For those who like a bit of heat, add 1/2 teaspoon of dried red chilli flakes or a teaspoon of sriracha to the sauce mixture. It adds a lovely warmth that complements the sweetness.
• Chicken Version: This glaze works wonderfully with chicken. Simply swap the prawns for 500g of diced, boneless, skinless chicken breast. Coat the chicken in the cornflour mixture and pan-fry until golden and cooked through before adding the sauce. It’s just as delicious and reminds me of our popular Creamy Chicken and Rice Recipe but with a completely different flavour profile.
• Vegetarian Option: For a plant-based alternative, use a block of firm or extra-firm tofu. Press the tofu well to remove excess water, cut it into cubes, coat in the cornflour mixture and pan-fry until golden and crisp on all sides. Toss with the sauce as you would the prawns.

What to Serve With Sweet Honey Shrimp Delight

This dish is quite versatile when it comes to pairings. Its bold flavour means it stands up well to simple accompaniments that allow it to be the main focus.

• Fluffy Rice: A bed of freshly steamed basmati or jasmine rice is the classic choice. It’s perfect for soaking up every last drop of that delicious honey glaze.
• Steamed Greens: To add some freshness and a vibrant colour, serve with a side of steamed pak choi, tenderstem broccoli, or green beans. A light drizzle of sesame oil on the greens connects the flavours beautifully.
• Noodles: This also works brilliantly tossed through some simple egg noodles or udon noodles for a more substantial, all-in-one meal.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or an off-dry Riesling cuts through the sweetness of the honey beautifully. For a non-alcoholic option, a sparkling iced green tea is wonderfully refreshing.

Frequently Asked Questions

Sweet Honey Shrimp Delight

A quick and easy dish of succulent king prawns coated in a sticky, sweet and savory honey-soy glaze. Perfect for a busy weeknight meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 330

Ingredients Method Notes

Ingredients

  

• 500 g raw king prawns peeled and deveined
• 1 tbsp cornflour
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp vegetable or rapeseed oil

For the Honey Glaze Sauce

• 80 ml runny honey
• 60 ml light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3 cloves garlic finely minced
• 1 tbsp fresh ginger grated

For Garnish

• 1 tbsp toasted sesame seeds
• 2 spring onions finely sliced

Method

 

1. Prepare the Prawns: If your prawns are not already prepared, make sure they are peeled and deveined. For a guide on how to do this properly, BBC Good Food has a great tutorial. Pat them thoroughly dry with kitchen roll. In a medium bowl, toss the prawns with the cornflour, salt, and black pepper until they are lightly and evenly coated.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: runny honey, light soy sauce, dark soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside.
3. Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you should see it shimmer slightly.
4. Cook the Prawns: Carefully add the coated prawns to the hot pan in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. What works best for me is giving them enough space to sizzle rather than steam. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They cook very quickly!
5. Remove the Prawns: Once cooked, use a slotted spoon to remove the prawns from the pan and set them aside on a plate.
6. Simmer the Sauce: Pour the prepared honey glaze sauce into the same pan. Bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan.
7. Thicken the Glaze: Allow the sauce to bubble away for 2-3 minutes. It will thicken slightly and become glossy as the honey caramelises. Keep an eye on it to make sure it doesn’t burn.
8. Combine and Serve: Return the cooked prawns to the pan with the sauce. Toss everything together for about 30 seconds until all the prawns are beautifully coated in the sticky glaze.
9. Garnish and Enjoy: Immediately transfer the Sweet Honey Shrimp Delight to a serving dish. Garnish with a sprinkle of toasted sesame seeds and finely sliced spring onions before serving. This is best enjoyed straight away while it's hot.

Notes

This dish is best served immediately over a bed of steamed rice or with stir-fried vegetables to soak up the extra glaze.

I really hope you give this Sweet Honey Shrimp Delight a go in your own kitchen. It’s a recipe that delivers impressive results with very little fuss, and it’s become a real staple for us. The combination of succulent prawns and that irresistible sticky sauce is just so good. If you do try it, I’d love to hear how it turned out for you. Please feel free to leave a comment and a rating below! Happy cooking.

– Marcus Bennett