20 Minute Honey Garlic Shrimp – Sally’s Baking

This quick 20-minute honey garlic shrimp is a total fan favorite. It’s super simple, ready in no time, and packed with bold flavors. Whether served with brown rice and veggies or tossed over a fresh salad, this healthy meal is bound to become a staple on your dinner table.

Need a fast but tasty dinner idea for your busy week? Here’s your go-to! This saucy shrimp recipe gets its amazing flavor from a lively mix of honey, soy sauce, and garlic, which hits all the right notes on your palate. We also like to add a touch of minced fresh ginger for a little zing, but that’s totally up to you.

• Flavor: The marinade bursts with flavor, but the real highlight is those gorgeous caramelized bits of honey and garlic that cling to the shrimp and skillet edges. Don’t forget to scrape them up and pour them over your shrimp—they’re pure magic.
• Ease: No matter what your cooking skill level is, this recipe is a breeze. Mix up the marinade, use half to soak the shrimp, then cook the shrimp in the other half. We love that the marinade doubles as the sauce — it’s a trick we also use in our maple sesame salmon and honey garlic soy glazed salmon dishes.
• Time: You’ll spend about 15 minutes marinating, and just 5 minutes cooking the shrimp on the stove. So in about 20 minutes total, you’ll have a mouthwatering meal ready to enjoy.

If weeknight dinners are feeling a little same-old, same-old, this 20-minute honey garlic shrimp is here to shake things up. It’s packed with that perfect combo of sweet and savory from a simple marinade of honey, soy sauce, and garlic, with the option to add fresh ginger for a bit of warmth. Plus, it takes almost no hands-on time, and bonus—minimal cleanup, since the marinade also becomes the cooking sauce. Serve it over brown rice with some steamed veggies, or toss it into a fresh salad for a light, protein-filled meal.

Keep reading for the full list of ingredients, a printable recipe, a step-by-step guide, plus my best tips, easy swaps, and storage advice. You’ll marinate the shrimp for about 15 minutes—though you can go longer if you want—even up to 8 to 12 hours—and then cook it quickly in just around 5 minutes. Don’t forget those irresistible caramelized pan bits; scraping those into the sauce is the secret to the extra deliciousness.

Why You’ll Love It

This honey garlic shrimp recipe ticks all the boxes: quick, simple ingredients that likely fit right in your pantry, big flavor with very little effort, and minimal mess since the marinade doubles as the sauce. It’s adaptable too—you can serve it with rice, a quick side of air fryer asparagus, or over a fresh spinach salad. Whether you’re working with fresh shrimp or thawed frozen, it’s a guaranteed winner for a busy weeknight when you want something tasty on the table fast.

Ingredient Checklist

• 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

How to Make It

1. Thaw shrimp completely if frozen; peel, devein, and pat dry with paper towels.
2. Whisk together honey, soy sauce, minced garlic, and optional minced fresh ginger in a medium bowl.
3. Divide the marinade in half; place shrimp in a sealable bag or container, pour half the marinade over shrimp, toss to coat, and refrigerate at least 15 minutes (up to 8–12 hours); keep the reserved half covered in the fridge.
4. If you want a thicker sauce, dissolve 1 teaspoon cornstarch in 1 teaspoon warm water and stir into the reserved marinade just before cooking (optional).
5. Heat 2 teaspoons olive oil in a skillet over medium-high heat.
6. Add shrimp in a single layer (do not overcrowd; cook in batches if needed), discarding the marinade the shrimp marinated in; cook until pink on one side, about 45 seconds.

7. Flip the shrimp, pour the reserved marinade into the skillet, and cook together until shrimp are cooked through and the sauce is caramelized, about 1–2 minutes.

   

8. Spoon the caramelized sauce over the shrimp and garnish with chopped green onion if desired.

Chef’s Tips for Success

• Pat the shrimp dry with paper towels before marinating and cooking to get that perfect sear and avoid sogginess.
• Marinate the shrimp for at least 15 minutes to let the flavors soak in, but no more than 8–12 hours to keep the shrimp’s texture just right.
• Choose reduced-sodium soy sauce if you want to keep saltiness in check.
• Cook shrimp in a single layer without overcrowding so they get a nice sear. If needed, cook in batches, or roast a larger quantity in the oven—see the Roasted Butter Shrimp recipe.
• Cook shrimp fast over medium-high heat: about 45 seconds on one side, then 1–2 minutes once the sauce is added. Overcooking will make them tough.
• Don’t forget to scrape the pan as the sauce reduces to catch all those caramelized, flavorful bits.
• If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon warm water and stir into the reserved sauce before cooking.

Ways to Mix It Up

• Turn up the heat by adding 1–2 teaspoons sriracha, chili garlic sauce, or red pepper flakes to the marinade for a spicy kick.
• Make it gluten-free by swapping soy sauce with tamari or coconut aminos.
• Swap honey for maple syrup or light brown sugar to change up the sweetness profile.
• Give it a nutty twist by finishing with 1 teaspoon toasted sesame oil and sprinkling toasted sesame seeds on top.
• Add extra veggies like sliced bell peppers, snap peas, or broccoli tossed in during or after cooking to turn it into a one-pan meal. Or serve alongside honey glazed carrots and green beans for more color and crunch.
• Use the same sauce on salmon (it’s fantastic on air fryer salmon), thinly sliced chicken breast, tofu, or cooked shrimp (just warm through) for easy protein swaps.
• Brighten flavor by squeezing fresh lime or lemon juice over the finished dish and garnish with chopped green onions or fresh cilantro.

Storage and Make-Ahead

• Keep leftovers in an airtight container in the fridge for up to 3–4 days for easy reheats, or enjoy them chilled over greens with a quick lemon vinaigrette dressing.
• Freeze cooked shrimp in a freezer-safe container for 2-3 months; thaw overnight in the fridge before warming back up.
• Marinate uncooked shrimp ahead of time—up to 8–12 hours in the fridge is perfect. Don’t marinate much longer to avoid mushy shrimp. You can also prep the marinade separately and store it in the fridge until ready.
• Reheat gently in a skillet over low to medium heat just until warmed through to avoid drying out the shrimp. Microwaving in short bursts (20-30 seconds) with stirring in between works too.
• Remember to discard the raw shrimp marinade. In this recipe, half the marinade is reserved separately and cooked with the shrimp, so it’s safe to eat.

Common Questions & Answers

• Can I use frozen shrimp? Absolutely! Just thaw completely and pat dry before marinating and cooking.
• Can I use cooked shrimp? Yes! Use thawed cooked shrimp and heat them briefly in the sauce until warmed through—you won’t need the full cooking time.
• How do I thicken the sauce? Whisk 1 teaspoon cornstarch with 1 teaspoon warm water until smooth, then stir into the reserved sauce before cooking. Simmer until it thickens up nicely.
• Is this recipe gluten-free? To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
• How long should I marinate the shrimp? Give it at least 15 minutes for good flavor; up to 8–12 hours is fine. Avoid marinating longer to keep shrimp texture perfect.
• Can I double the recipe? You sure can! Just cook the shrimp in batches so they get a nice sear instead of crowding the pan, and if you’re feeding a crowd, pair it with this Strawberry Avocado Spinach Salad.