20 Minute Honey Garlic Shrimp

Make 20 Minute Honey Garlic Shrimp now: sweet, savory glazed shrimp ready in 20 minutes for a quick, satisfying meal.

Ingredients

• 1/3 cup honey
• 1/4 cup soy sauce (we usually use reduced sodium)
• 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
• optional: 1 teaspoon minced fresh ginger
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons olive oil
• optional for garnish: chopped green onion

Instructions

Step 1: Whisk the honey-garlic sauce

Whisk the honey, soy sauce, minced garlic, and the optional minced ginger together in a medium bowl until the honey dissolves into a glossy, amber emulsion and the surface shows slow-moving viscous ribbons. Keep the mixture smooth and even so the savory soy and sweet honey marry into a cohesive, shiny glaze; this is the sauce that will flavor and finish the shrimp.

Step 2: Marinate the shrimp

Place the peeled and deveined shrimp into a large sealable bag or container and pour half of the whisked sauce over them. Seal or cover, then gently massage or shake so every shrimp is lightly coated in the sticky marinade. Refrigerate for about 15 minutes (or up to 8–12 hours if planning ahead); meanwhile tuck the reserved half of the sauce covered in the fridge for cooking. While the shrimp rests you can steam quick brown rice or vegetables to serve alongside.

Step 3: Cook and glaze the shrimp

Heat 2 teaspoons of olive oil in a skillet, then add the marinated shrimp in a single layer and cook until the first side turns opaque and pink, roughly 30–45 seconds, then flip. Discard the used marinade from the bag and pour the reserved sauce into the pan, letting it bubble and thicken, coating the shrimp in a glossy, caramelized honey-garlic glaze. Cook just until shrimp are fully opaque and curled, about 1–2 more minutes total, so they remain plump and juicy without overcooking.

Step 4: Plate and garnish

Serve the glazed shrimp immediately over steamed brown rice with bright green broccoli florets, spooning any of the reduced cooking sauce over the top so the rice soaks up the savory-sweet juices. Finish with a scattering of thinly sliced green onion for freshness and a little crunch. Enjoy right away while the shrimp are hot and the glaze is still gleaming.

Notes

• Do not overcook the shrimp; they only need a few minutes to become opaque and curl.
• Reserve half the sauce before marinating to avoid cross contamination.
• Cook in a single layer and work in batches to ensure caramelization.
• Use reduced sodium soy sauce if you want to control salt levels.
• Reheat gently in a skillet with a splash of water or oil to loosen the glaze.