Honey Garlic Shrimp Dish (Printable)

Quick skillet shrimp with a sweet garlic glaze, perfect for flavorful weeknight dinners.

# What You Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 garlic cloves, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon rice vinegar (optional)
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Cooking and Garnish

10 - 1 tablespoon vegetable oil or sesame oil
11 - 2 tablespoons green onions, thinly sliced
12 - 1 teaspoon toasted sesame seeds (optional)
13 - Steamed rice or cooked noodles, for serving

# How-To:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and crushed red pepper flakes in a medium bowl; set aside.
02 - Pat shrimp dry and sprinkle evenly with kosher salt and black pepper.
03 - Warm the vegetable or sesame oil in a large skillet over medium-high heat.
04 - Place shrimp in a single layer in the skillet; cook 1 to 2 minutes per side until just turning pink. Avoid overcrowding, cooking in batches if necessary.
05 - Pour the prepared sauce over the shrimp; stir and cook for 2 to 3 minutes until the sauce thickens and shrimp are fully cooked.
06 - Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes like you've been cooking all day.
  • The sweet and garlicky glaze coats everything beautifully, so there's no such thing as a boring bite.
  • One skillet, minimal cleanup, and it works for both quiet dinners and when you're feeding a crowd.
02 -
  • Overcrowding the skillet is the number one way to ruin this—the shrimp will steam and toughen instead of getting that beautiful sear, so work in batches if you need to.
  • Shrimp cooks faster than you think it does, and overcooked shrimp becomes rubbery and sad, so watch carefully and pull it off heat the moment it's just cooked through.
03 -
  • Make your sauce while the skillet heats—it's the only real prep work, and doing it early means you can focus entirely on the shrimp without distraction.
  • If your sauce is reducing too fast before the shrimp is fully cooked, just lower the heat slightly and keep stirring to prevent burning on the bottom of the pan.
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