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Short on time yet want a flavorful Asian shrimp recipe that hits the spot? Honey garlic shrimp fits the bill! It takes about 15 minutes to make and the sweet and savory sauce that coats the shrimp is out of this world.
The Quickest Asian Shrimp Recipe: Honey Garlic Shrimp
I swear I’m not trying to get you to click on this with a catchy header. Honey garlic shrimp is truly one of the quickest recipes you can make and the convenience of this recipe is how fast everything comes together!
Shrimp is one of the easiest ingredients to cook when you’re short on time during the week and an Asian shrimp recipe like this honey ginger garlic shrimp is going to make all those at your dinner table so happy! It’s loaded with flavor and the sweet sticky sauce that coats the crispy shrimp is so good that you’ll want to make double the amount of it. My favorite is tossing the shrimp in the honey ginger garlic sauce and then spooning even more sauce on top of rice and vegetables.
Honey Garlic Shrimp Tips and Variations
- Thanks to the ingredients of this honey garlic shrimp recipe, it comes together fast, and since it comes together so fast, you’ll want to be prepared. Make sure you have everything mixed together and chopped prior to starting on the stove. This ensures you don’t overcook or burn anything.
- Fresh or frozen raw shrimp work best. You don’t want already cooked shrimp because it just makes it so that the shrimp will potentially be overcooked yielding a tough, rubbery shrimp.
- Cornstarch coated on the shrimp give it a crispy exterior that gives it a nice bit of texture with the sauce. You can use arrowroot powder, tapioca powder, or all-purpose flour if you don’t have cornstarch on hand.
- Serve this sticky shrimp stir fry with white rice, fried rice, or with chili garlic noodles to add some spice and protein to create a well-rounded dish.
Storage and Reheating Instructions
Shrimp is not the best to store and reheat as it can get super tough and rubbery. I would recommend eating this the day of, right after cooking. However, if you do end up with leftovers, I suggest allowing the shrimp to cool then storing in an airtight container in the refrigerator for up to 2 days. To reheat, reheat gently in a skillet on the stovetop until just warmed through.
Honey Garlic Shrimp
Ingredients
For the sauce:
- ⅓ cup (79 ml) low sodium soy sauce
- ⅓ cup (113 g) honey
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, finely minced
For the rest of the dish:
- 1 pound (454 g) large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Sesame seeds, for topping
- Green onions, for topping
Instructions
- In a measuring cup or bowl, whisk together the ingredients for the sauce.1/3 cup (79 ml) low sodium soy sauce, 1/3 cup (113 g) honey, 2 cloves garlic, 2 tablespoons fresh ginger
- Add shrimp to a large bowl. Add the cornstarch, salt, and pepper. Toss to coat well.1 pound (454 g) large shrimp, 2 tablespoons cornstarch, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In a medium skillet over medium-high heat, add a little bit of cooking oil. Once the oil is heated, add the shrimp to the skillet. Cook until crispy on both sides, about 3-4 minutes each side. Remove the shrimp from the skillet and place on a plate.
- Keeping the heat on, add the sauce to the skillet and bring to a low simmer to thicken.
- Once thickened, add the shrimp back in. Toss to coat in sauce then remove from heat.
- Garnish with sesame seeds and green onions, if desired.Sesame seeds, Green onions
Nutrition
Photographs by Jess Gaertner Creative
WOW Wonderful.
I’m a picky eater and loved this recipe. I also hate cooking but this was so easy to put together
with few ingredients that I already have on hand. Will be making this again!
Delicious! Shrimp being plentiful here in S.E. Louisiana, I make this often. Love it!
yum
Very good! Came out exactly as I imagined. Thank you
how can these be paleo when they have soy sauce in them?
hi! i figured that if someone was making this on a paleo diet, they would have the knowledge (like you) that soy sauce is not paleo so they would substitute coconut aminos. that’s what i did when i was on the paleo diet – whenever i saw recipes with soy sauce, i just subbed with coconut aminos. :) hope that helps!
Does not shrimp turn tough if you cook it too long. Zig zip cook it till one side is browned and crispy, I have a feeling it will be tough.
It does turn tough if you cook it too long but I haven’t ever had issues with it being that way from just browning the shrimp. High heat is key!
Great recipe! I will be making this one again.
what is best to replace tapioca flour?
Cornstarch
@Julie Wampler, All Purpose flour
We loved the Honey Garlic Shrimp but we have a daughter that is alergic to Shrimp. Could this recipe be made with Chicken or steak?h
i would say this would work best with chicken!
I made this and added broccoli and beansprouts at the end after the sauce thickened. I also added some chili flakes to the sauce. It came out perfect. The shrimp was delicious and cooked just right. I used to make this when my daughters were young but if I didn’t have honey I would use brown sugar. I like the honey because it’s healthier, I think? Yet if you don’t have honey brown sugar works great too. I liked the veggies in it because it made it a one pot dinner. Jasmine tea was a good drink to have with this meal.
Glad to hear this!