This easy shrimp recipe takes about 30 minutes from start to finish. The shrimp are coated in an addictive honey garlic sauce that is ready to go in the time it takes to cook the shrimp. This honey garlic shrimp is great served with rice, wrapped up in tortillas, or in salads.
I’ve made a lot of sauces over the years, but I think this honey garlic sauce is one of my favorites. It’s the kind of sauce that goes with lots of things. I also love shrimp – my Honey Walnut Shrimp is one of my favorites – so I’ve combined my favorite honey garlic sauce with shrimp to make this easy dinner.
I’ve used this sauce before to make Baked Honey Garlic Chicken and Honey Garlic Baked Cauliflower and now this honey garlic shrimp dish is my new obsession. I can’t help but lick the bowl clean when I make it – the sauce is that good.
Honey Garlic Sauce
This sauce is sweet and savory with a little kick of heat from sriracha. What makes this recipe so easy is that you can make the sauce while the shrimp are cooking. By the time the shrimp are done, the sauce is ready to go.
Cook the shrimp in a skillet and, while they’re cooking, make the sauce in a separate saucepan.
Ingredients for Honey Garlic Sauce
- Onion powder
- Garlic powder
- Low-sodium soy sauce
- Sriracha sauce
- Cornstarch and water
To make the sauce, all you do is combine all of the ingredients except for the cornstarch and water in a saucepan. Bring the mixture to a simmer.
Dissolve the cornstarch in the water and add it to the saucepan. Bring the mixture back to a simmer. The cornstarch will thicken the sauce as it cooks, which takes about two to three minutes. Once thickened, remove the sauce from the heat and let it cool for a few minutes. It will continue to thicken as it cools.
Tips for Making Honey Garlic Shrimp
- To caramelize the sauce, you can spread the cooked shrimp in an even layer on a baking sheet. Brush the shrimp with the sauce and broil them in the oven for a few minutes or until the shrimp begin to caramelize.
- Or, if you want to skip the broiling step, you can just toss the shrimp in the honey garlic sauce. The easiest way is to place the shrimp in a large bowl, pour the sauce over and then toss until the shrimp are evenly coated.
- I love this shrimp recipe because you can serve it in a lot of different ways. You can enjoy the shrimp as they are just tossed in the sauce. Or, serve them with rice or wrapped in tortillas or add them to salads.
Honey Garlic Shrimp
- 1 lb peeled shrimp
for the sauce
- 6 tbsp honey
- 4 garlic cloves minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp sriracha sauce
- In a large skillet over medium-high heat, cook shrimp until just done. When shrimp are done, set aside and allow to cool for a few minutes.
- While shrimp are cooking, add all sauce ingredients except water + cornstarch into a small saucepan. Bring to a simmer. In a small bowl, completely dissolve cornstarch in water. Pour into mixture. Stir constantly to keep the cornstarch from clumping up, and bring sauce to a simmer again. Allow sauce to cook for about 2-3 minutes until thick. Remove from heat and allow sauce to cool slightly for a few minutes. Sauce should thicken even more while cooling.
- If you wish to broil the shrimp to get the glaze to caramelize over it, spread cooked shrimp on baking sheet. Brush both sides of shrimp with glaze, reserving some glaze for after. Set your oven to low broil and cook shrimp in oven for about 5-10 minutes until the surface of the shrimp begins to blister and caramelize. Some of the sauce that did not caramelize onto the shrimp will have turned watery from the heat. Just drain the thin sauce off before serving. Brush the shrimp with remaining glaze. If desired, garnish with fresh chopped herbs before serving.
- If you do not wish to broil the shrimp, you can simply toss the cooked shrimp in the glaze. I recommend adding the shrimp to a large bowl, then adding sauce and tossing until evenly coated. You can also brush the shrimp with the glaze to help with even coating. I don't recommend adding the sauce back into your shrimp pan because the heat from the pan may make your sauce very thin. If desired, garnish with fresh chopped herbs before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.