Why You’ll Love This Recipe (10 Minute Honey Garlic Shrimp)
Hey friend, if you’re anything like me, you know that sometimes life moves fast—and dinner needs to keep up without sacrificing flavor or that cozy, homemade feeling. That’s exactly why I love this 10 Minute Honey Garlic Shrimp recipe.
It’s quick enough to whip up on a busy weeknight, but still packed with the kind of comforting, sweet-savory flavors that remind me of sitting around the kitchen table with family. No fancy ingredients, no fuss—just simple shrimp, a handful of pantry staples, and a little bit of love simmered into a sticky, golden sauce.
Whether you’re juggling work, kids, or just the everyday hustle, this recipe feels like a warm hug after a long day. It’s perfect served over rice, tossed with some steamed veggies, or even wrapped up in a tortilla if you’re feeling casual. And the best part? You don’t need to be a chef to pull it off—just a few minutes and a little confidence.
So, if you’re ready for something that’s fast, flavorful, and feels like home, this honey garlic shrimp is about to become your new go-to. Let’s get cooking!
Ingredients You’ll Need
For the Shrimp
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1 pound large shrimp, peeled and deveined
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Honey Garlic Sauce
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3 tablespoons honey
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4 cloves garlic, minced
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
How to Make Honey Garlic Shrimp in 10 Minutes
Step 1: Prepare the Sauce
In a small bowl, whisk together the honey, minced garlic, soy sauce, and apple cider vinegar. In another little dish, stir the cornstarch and water until smooth—this will help thicken things up later. Set both aside—you’ll need them in just a bit.
Step 2: Cook the Shrimp
Heat the olive oil in a large skillet over medium-high heat. Once it’s nice and hot, add the shrimp in a single layer. Sprinkle a little salt and pepper on top and cook for about 1–2 minutes per side, just until they turn pink and start to curl. Don’t overcook—shrimp can go from perfect to rubbery in a heartbeat!
Step 3: Combine and Serve
Pour the honey garlic sauce right into the skillet with the shrimp. Let it bubble for a minute, then stir in the cornstarch mixture. Cook for another 1–2 minutes, until the sauce thickens up and coats the shrimp like a shiny, sweet glaze.
Serve it hot over rice, with steamed veggies, or however your heart desires. Dinner’s done—and you did it in ten minutes flat!
Tips for Success
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Use fresh or thawed shrimp – Frozen shrimp works just fine, but make sure they’re fully thawed and patted dry before cooking. That way, you’ll get a nice sear instead of a watery sauté.
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Don’t crowd the pan – Give those shrimp a little breathing room in the skillet so they can cook evenly and get a bit of color. If your pan’s on the smaller side, cook them in batches.
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Watch the garlic closely – Garlic can go from golden to burnt real quick. Keep your heat at medium and stir often once the sauce hits the pan.
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Taste as you go – Everyone’s palate is different. Want it sweeter? Add a touch more honey. Craving more zing? A splash more vinegar’ll do the trick.
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Serve immediately – This dish is best fresh off the stove, when the shrimp are juicy and that sauce is warm and glossy.
Serving Suggestions
This honey garlic shrimp is a real crowd-pleaser, and it plays nice with just about anything you’ve got on hand. Here are a few of my favorite ways to serve it:
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Over a bed of steamed rice – White, brown, jasmine, or even cauliflower rice if you’re keeping it light. That sauce soaks right in and makes every bite sing.
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Tossed with noodles – Try it with lo mein, ramen, or even spaghetti in a pinch. A sprinkle of green onions on top makes it feel extra special.
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With stir-fried or roasted veggies – Broccoli, bell peppers, snap peas, or carrots all work beautifully. It’s a great way to get some color on the plate.
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In lettuce wraps – Perfect for a lighter meal or party appetizer. Just spoon the shrimp into crisp romaine or butter lettuce leaves and drizzle a little extra sauce on top.
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Tucked in a tortilla – Sounds a little unexpected, but trust me—it’s delicious. Add some slaw or avocado and you’ve got yourself a shrimp taco worth writing home about.
Variations and Substitutions
One of the things I love most about this recipe is how flexible it is. Don’t be afraid to make it your own—here are a few easy swaps and fun twists to try:
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Swap the shrimp – Not a shrimp fan? This honey garlic sauce works like a charm on chicken, salmon, or even tofu. Just adjust the cooking time as needed.
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Try a different sweetener – No honey on hand? Maple syrup or brown sugar will give you a slightly different, but still delicious, flavor.
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Use lemon or lime juice – If you’re out of apple cider vinegar, a splash of fresh lemon or lime juice will still give the sauce a nice little tang.
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Make it spicy – Want to kick things up a notch? Add a pinch of red pepper flakes or a squirt of sriracha to the sauce for a sweet and spicy combo.
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Go gluten-free – Tamari or coconut aminos can easily take the place of soy sauce if you’re avoiding gluten.
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Add veggies right to the pan – Toss in some snow peas, bell peppers, or broccoli during the last minute or two of cooking to make it a one-pan meal.
Storage and Reheating
Got leftovers? Lucky you! This honey garlic shrimp holds up pretty well, and here’s how to make the most of it:
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Storing: Let the shrimp cool completely, then pop it into an airtight container. It’ll keep in the fridge for up to 3 days.
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Reheating: Warm it gently in a skillet over medium-low heat, just until heated through. You can add a splash of water or broth to loosen the sauce if it’s thickened up a bit. A microwave works in a pinch too—just cover and heat in short bursts so the shrimp doesn’t get rubbery.
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Freezing: Not recommended—shrimp can get a little mushy once thawed and reheated. This one’s best enjoyed fresh or within a couple of days.
Tip from my kitchen: Leftover shrimp is delicious tossed into a salad or rice bowl the next day for a quick lunch!
Frequently Asked Questions
1. Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking. That helps them sear nicely instead of steaming in the pan.
2. Is this dish spicy?
Not at all—it’s sweet, garlicky, and kid-friendly. But if you like a little heat, feel free to add a pinch of red pepper flakes or a squirt of hot sauce to the honey garlic sauce.
3. Can I make this ahead of time?
You sure can! The sauce can be mixed up a day or two in advance and stored in the fridge. The shrimp cooks up so fast, it’s best to make that part fresh when you’re ready to eat.
4. What’s the best way to serve this for guests?
I love serving it over a big bowl of fluffy rice with some colorful veggies on the side. Add a sprinkle of green onions or sesame seeds if you’re feeling fancy—it looks pretty and adds a little extra something.
Conclusion
Well friend, there you have it—sweet, sticky, garlicky shrimp on the table in ten minutes flat. If you ask me, that’s a little kitchen magic right there. Whether you’re cooking for your family, whipping up a quick weeknight meal, or just trying to bring a little flavor to your day, this honey garlic shrimp is the kind of recipe that makes you feel like you’ve done something special… without breaking a sweat.
I’ve always believed that the best meals aren’t the ones that take all day or come with a long list of fancy ingredients—they’re the ones that feed your soul and fit into the rhythm of real life. That’s what this dish is all about. Simple ingredients, easy steps, and a whole lot of flavor. Just the way my mama used to cook, and the way I still do in my cozy Kentucky kitchen.
One of the things I love most about this recipe is how flexible it is. Got some veggies you need to use up? Toss ’em in. Want to serve it over noodles, rice, or even tucked into a wrap? Go for it. This shrimp is a team player—it’ll fit right into whatever you’ve got going on. And if your day’s been long and you’re running low on energy, this recipe’s got your back. Ten minutes from skillet to plate, and you’ll be sitting down with something that tastes like it took a whole lot longer.