While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.

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  • Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.

  • Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.

  • Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.

  • Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Chef's Notes:

Use any mild-flavored honey you want.

You can marinate the shrimp for longer than an hour, but you have to be careful because the salt in the soy sauce will eventually start to cure the shrimp and change its texture. Ideally, don't marinate longer than 1 hour.

If you want a thinner sauce, you can thin out the glaze with water, stock, or broth.

This makes 2 large portions or 4 smaller portions.

Nutrition Facts

304 calories; protein 38.8g; carbohydrates 22.4g; fat 6.6g; cholesterol 345.1mg; sodium 1039.3mg. Full Nutrition
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Reviews (17)

Rating: 5 stars
01/10/2021
I just made this tonight. It was so easy and my husband and son say it’s “outstanding “ and “really good” - so yay! I used jumbo shrimp, a local honey, and the amounts of soy and fish sauce called for in the recipe. I did add garlic and ginger to my rice while it cooked, too, so it would contribute some flavor. Thanks, Chef John! Read More
(6)
Rating: 5 stars
01/10/2021
I forgot the cayenne also, I have to make it again! Read More
(4)
Rating: 4 stars
01/26/2021
This was very simple to make and tasty. If I make this again, I would add a bit more honey and also reduce the fish sauce just a bit. But this was enjoyable and quick and very good. I think you can adjust it from sweeter or to more savory per your preference. Read More
(3)
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Rating: 5 stars
01/10/2021
This was delicious! It was so quick and easy, I'll be making it often. Read More
(1)
Rating: 5 stars
01/10/2021
Turned out great!! I followed the video exactly! It cooks fairly quickly so I can see it burning easy because of the honey Read More
(1)
Rating: 5 stars
02/01/2021
Excellent for jumbo prawns served over a spinach salad with the sauce as dressing! Loved the way the sauce caramelized after searing shrimp. A keeper! Read More
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Rating: 5 stars
02/05/2021
This was so tasty! I will make it again for sure, came together so quick!! I accidentally bought the 12oz bag of 16-20 count shrimp but proceeded with the rest of the recipe as written. I added more ginger and an extra garlic clove because we love the aromatics in our house. Sprinkled sesame seeds for some crunch and home grown scallions. Thanks Chef John, your recipes never fail to impress! Read More
Rating: 4 stars
06/03/2021
Good for the amount of time it took! Read More
Rating: 5 stars
06/04/2021
Easy to make and unbelievably delicious. I make this dish every week! Chef John is the best. Read More