Imagine pan seared shrimp with a caramelized honey garlic glaze, tender and juicy on the inside and lightly golden on the outside, filling your kitchen with a warm sweet garlic aroma that makes dinner feel like a special date night.
This is the kind of recipe you keep returning to because it works weeknight after week, it comes together in minutes, and you can easily dress it up for guests or keep it casual for the family.
SaveI first made this in a small apartment kitchen using one pan and a loaf of crusty bread to soak up every last drop of the glossy sauce, and it instantly became my go to when I wanted something impressive that did not keep me in the kitchen all evening.
Honey Garlic Shrimp Recipe
Ingredients
Shrimp and coating
Honey garlic sauce
Instructions
- Pat shrimp dry and season
Spread the shrimp on a plate and pat them dry with paper towels. In a small bowl combine salt, pepper, and garlic powder, then sprinkle evenly over the shrimp and toss to coat.
- Sear shrimp in olive oil
Heat olive oil in a large skillet over medium high heat. Working in batches so the pan stays hot, add the shrimp in a single layer and cook 2 to 3 minutes per side until just pink and lightly golden.
- Remove shrimp and lower the heat
Transfer the shrimp to a clean plate, leaving behind any browned bits. Reduce the heat to medium so the sauce will not burn.
- Make the garlic butter base
Add the butter to the same skillet, letting it melt and foam. Add the minced garlic and cook 30 to 60 seconds until fragrant but not browned.
- Whisk in honey and soy
Pour in the honey, soy sauce, and lemon juice, stirring until the sauce becomes smooth and slightly thickened, about one minute.
- Deglaze and simmer
Scrape the bottom of the pan with a wooden spoon to lift the browned bits, then add red pepper flakes if using. Let the sauce simmer gently for two to three minutes.
- Return shrimp and coat
Add the shrimp back to the skillet, turning to coat in the glossy garlic honey sauce. Cook just until the shrimp are heated through, about one to two minutes.
- Finish with fresh herbs
Remove from heat, sprinkle in most of the chopped parsley, and give the pan one final gentle toss for color and freshness.
- Serve immediately
Divide the shrimp and sauce over rice or with lots of crusty bread for dipping, and garnish with the remaining parsley and a squeeze of lemon.
- Quick pan sauce tip for extra gloss
For a restaurant style finish, splash in one tablespoon of cold butter at the end while stirring to create a silky emulsified sauce that clings to every shrimp.
Substitutions and variations
- Use salted butter and reduce added salt if you do not have unsalted butter.
- Swap honey for maple syrup to make a vegan version, and use soy sauce or tamari for gluten free needs.
- Replace red pepper flakes with a pinch of cayenne or a drizzle of sriracha for more heat.
- Use lemon zest along with the lemon juice for brighter citrus aroma.
Chloe's tips
- Do not crowd the pan, cook shrimp in batches so they sear instead of steaming.
- For extra depth, add a splash of dry white wine when you deglaze the pan.
- If you love tender juicy shrimp, marinate them for 20 minutes in olive oil, salt, and garlic before cooking.
- Keep the sauce loose by adding a tablespoon or two of water if it thickens too quickly.
How to store it
- Refrigerate leftover shrimp in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of broth or water to refresh the sauce.
Serving suggestions
Serve the shrimp over fluffy rice with a squeeze of lemon and extra parsley for a restaurant quality bowl that feels indulgent yet easy.
- Over steamed rice or jasmine rice
- With crusty baguette for dipping
- Over zucchini noodles for a low carb option
- Garnished with lemon wedges and parsley
Frequently asked questions
Can I use frozen shrimp?
Yes, pat the shrimp completely dry after thawing, season them, and make sure the pan is very hot so they sear instead of steaming.
Why did my sauce turn out too sweet?
Honey intensity varies, so start with two tablespoons and add more gradually, tasting the sauce before you return the shrimp to the pan.
Is this recipe spicy?
It is mildly aromatic from garlic, with gentle heat from red pepper flakes that you can easily omit or increase to suit your taste.
Can I make this in the oven?
You can sear the shrimp on the stovetop first, then finish them in a warm oven with the sauce for a few minutes if you prefer less pan work.
Let's get cooking!
This Honey Garlic Shrimp is quick, comforting, and surprisingly restaurant worthy, so keep the ingredients on hand and enjoy that buttery garlic honey glaze whenever you need an easy weeknight win.
