Savory Honey Garlic Shrimp Delight
There are some weeknight dinners that just hit the spot every single time, and this Honey Garlic Shrimp recipe is firmly at the top of that list for me. It’s the kind of meal that feels a little bit special, a little bit indulgent, but comes together so rapidly you can have it on the table on a Tuesday. This is my go-to recipe when I need something that feels impressive without spending hours in the kitchen. The magic lies in the sauce – a glossy, sticky glaze of sweet honey, savoury soy sauce, and a generous amount of pungent garlic that coats each succulent shrimp perfectly.
What we’re making here is a truly satisfying sweet and savoury shrimp dish. The prawns (or shrimp, as they’re more commonly known in some parts of the world) are cooked just until they turn pink and tender, retaining that wonderful bite. They’re then tossed in that addictive sauce which thickens in the heat of the pan, clinging to every curve. It’s a fantastic seafood dinner for anyone who loves those bold, Asian-inspired flavours. It works beautifully for a quick meal for two, but you can just as easily scale it up to feed the whole family. If you’re looking for another brilliant weeknight meal, my Easy Ground Beef Tacos Recipe For Family Dinner always gets rave reviews too.
Recipe Overview
This recipe focuses on creating a beautifully balanced sauce and cooking the shrimp for the perfect amount of time to keep them juicy. The sauce is a simple combination of store-cupboard staples that transforms into a thick, syrupy glaze in minutes. I’ve found that the key is not to walk away from the pan; the entire cooking process is so swift that your full attention ensures nothing overcooks. You’re left with tender, flavour-packed shrimp ready for piling over rice.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: Under 20 minutes
- Servings: 2-3 people
- Difficulty: Easy
Why You’ll Love This Honey Garlic Shrimp
- Exceptional Flavour Profile: The balance here is key. The sweetness from the honey is cut through by the saltiness of the soy sauce and the slight tang from the rice vinegar, while the fresh garlic and ginger provide a warm, aromatic backbone. It’s a truly harmonious sweet savory shrimp dish.
- Ready in Under 20 Minutes: From start to finish, this shrimp recipe is genuinely fast. It’s one of the quickest meals in my repertoire, making it ideal for those evenings when you’re short on time but still want a proper home-cooked dinner.
- A Versatile Recipe: You can easily adjust the flavours to your liking. Add more chilli flakes for a fiery kick, throw in some stir-fried vegetables like broccoli or peppers, or serve it over noodles instead of rice. It’s a great base for experimentation.
- Ideal for Busy Weeknights: When you get home from work and need something substantial and delicious without the fuss, this is the meal to turn to. It requires minimal chopping and uses just one pan, which means less washing up.
- Family Tested: My family absolutely adores this seafood dinner. The slightly sweet sauce makes it very appealing to younger eaters, and it always gets compliments when I make it.
Ingredients You’ll Need
The beauty of this recipe is its reliance on common pantry ingredients. I always recommend using a good quality runny honey for the best glaze, and Kikkoman is my preferred brand for a well-balanced, traditionally brewed soy sauce. Grab these items and you’re good to go.
- 450g raw king prawns, peeled and deveined (tails on or off, your choice)
- 1 tablespoon olive oil or vegetable oil
- 4-5 large garlic cloves, finely minced (about 1.5 tablespoons)
- 1 tablespoon fresh ginger, grated
- 60ml runny honey
- 60ml reduced-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon cornflour (cornstarch) mixed with 1 tablespoon cold water (a slurry)
- For Garnish (Optional):
- 1 spring onion, finely sliced
- 1 teaspoon sesame seeds
- Fresh coriander, chopped
- Red chilli flakes, to taste
Marcus’s Tip: Don’t be shy with the garlic! The recipe calls for 4-5 cloves, but if you’re a real garlic lover like me, feel free to add another one or two. The honey and soy can handle it, and it adds a fantastic punchy depth to the sauce.
How to Make Honey Garlic Shrimp
The process for this garlic shrimp is straightforward. The key is to have all your ingredients prepped and ready next to the hob before you even turn on the heat, as things move very quickly once the shrimp hit the pan.
- Prepare the Shrimp: First, ensure your prawns are ready. If they’re frozen, thaw them completely. Pat them thoroughly dry with paper towels. This step is crucial – removing excess moisture helps them sear rather than steam, giving them a much better texture.
- Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Set this aside. In a separate tiny bowl, mix the cornflour with the cold water to create your slurry. This will be our thickening agent later.
- Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30-45 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Cook the Shrimp: Add the dried shrimp to the pan in a single layer. Cook for 1-2 minutes on the first side, until they begin to turn pink. What works best for me is to avoid moving them around too much at this stage to allow a nice sear to develop.
- Combine Everything: Flip the shrimp over. Immediately pour the prepared honey-soy sauce mixture over them. Let it bubble and simmer for another 1-2 minutes.
- Thicken the Sauce: Give the cornflour slurry a quick re-stir and pour it into the pan. Continue to stir and cook for another 1-2 minutes. You’ll see the sauce transform, thickening into a beautiful, glossy glaze that coats the shrimp.
- Finishing Touches: Once the shrimp are opaque and curled into a ‘C’ shape, they are cooked. Be sure not to overcook them. For guidance on safe cooking, you can refer to the UK Food Standards Agency. Remove the pan from the heat.
- Serve Immediately: Garnish with sliced spring onions, sesame seeds, and fresh coriander. Serve hot, spooning any extra sauce from the pan over the top.
Tips From My Kitchen
- Temperature Control: The biggest mistake with a shrimp recipe is overcooking. Shrimp cook in minutes. Once they turn from translucent grey to opaque pink and curl up, they’re done. Take them off the heat immediately to keep them tender and juicy.
- The Secret Step: I learned this the hard way – drying your prawns is non-negotiable. Wet prawns will lower the pan’s temperature and create steam, boiling them instead of searing them. For the best texture, a dry surface is essential.
- Make-Ahead: While the shrimp are best cooked fresh, you can absolutely prepare the sauce ahead of time. Whisk all the sauce ingredients together and store them in an airtight jar in the fridge for up to 3 days. This makes the final cooking process even faster.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, being careful not to cook the shrimp further. They won’t be quite as tender as when freshly made, but still delicious.
Equipment You’ll Need
You don’t need any fancy gadgets for this dish, which is part of its charm. Basic kitchen tools are all it takes.
- Large frying pan or skillet (non-stick is great here)
- Sharp knife and cutting board
- A small mixing bowl for the sauce
- A wooden spoon or heatproof spatula
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative. This dish is a wonderful canvas for other flavours and ingredients.
- Spicy Honey Garlic Shrimp: Add 1/2 to 1 teaspoon of red chilli flakes along with the garlic and ginger. For even more heat, a dash of sriracha or your favourite chilli-garlic sauce in the sauce mixture works wonderfully.
- Add Vegetables: Make it a complete one-pan meal by adding some quick-cooking vegetables. Sauté sliced bell peppers, mangetout, or Tenderstem broccoli in the pan before you add the shrimp, then proceed with the recipe.
- Different Protein: This glorious honey garlic sauce is not just for shrimp! It’s fantastic with bite-sized pieces of chicken breast or thigh, or even with firm tofu. Adjust the cooking time accordingly for the protein you choose.
What to Serve With Honey Garlic Shrimp
This dish begs for something to soak up that incredible sauce. Here are a few of my favourite pairings for a complete seafood dinner.
- Fluffy Basmati Rice: The classic choice. Its neutral flavour and fluffy texture are the perfect vehicle for the rich, sticky sauce.
- Steamed Greens: A side of steamed Tenderstem broccoli, bok choy, or asparagus adds a fresh, vibrant crunch that cuts through the richness of the dish.
- Wine Pairing: A crisp, dry white wine with good acidity, such as a Sauvignon Blanc or an unoaked Pinot Grigio, complements the sweetness and garlic beautifully.
- Other Dinner Ideas: If you enjoy one-pan meals that are packed with flavour, I highly recommend our Creamy Chicken and Rice Recipe for another night.
Frequently Asked Questions
Honey Garlic Shrimp
Ingredients
Method
- Prepare the Shrimp: First, ensure your prawns are ready. If they're frozen, thaw them completely. Pat them thoroughly dry with paper towels. This step is crucial – removing excess moisture helps them sear rather than steam, giving them a much better texture.
- Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Set this aside. In a separate tiny bowl, mix the cornflour with the cold water to create your slurry. This will be our thickening agent later.
- Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30-45 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.
- Cook the Shrimp: Add the dried shrimp to the pan in a single layer. Cook for 1-2 minutes on the first side, until they begin to turn pink. What works best for me is to avoid moving them around too much at this stage to allow a nice sear to develop.
- Combine Everything: Flip the shrimp over. Immediately pour the prepared honey-soy sauce mixture over them. Let it bubble and simmer for another 1-2 minutes.
- Thicken the Sauce: Give the cornflour slurry a quick re-stir and pour it into the pan. Continue to stir and cook for another 1-2 minutes. You'll see the sauce transform, thickening into a beautiful, glossy glaze that coats the shrimp.
- Finishing Touches: Once the shrimp are opaque and curled into a 'C' shape, they are cooked. Be sure not to overcook them. For guidance on safe cooking, you can refer to the UK Food Standards Agency. Remove the pan from the heat.
- Serve Immediately: Garnish with sliced spring onions, sesame seeds, and fresh coriander. Serve hot, spooning any extra sauce from the pan over the top.
Notes
I really hope you give this Honey Garlic Shrimp recipe a try. It’s a staple in my kitchen for a reason, delivering on flavour and speed every time. It’s proof that a spectacular meal doesn’t need to be complicated. If you do make it, please drop a comment below and let me know how it turned out for you. Happy cooking!
– Marcus
