Fast Healthy Shrimp Dinner with glossy honey garlic sauce; air fryer or stovetop; sweet, garlicky, and as spicy as you like.
Juicy shrimp lacquered in garlicky honey, go mild, Hot Honey Shrimp, or Honey Sriracha Shrimp in one easy pan.
Why You’ll Love It
- Weeknight-fast: dinner in 15 minutes from pantry staples.
- Built for Shrimp Dinner Ideas and Healthy Shrimp Recipes—lean protein, huge flavor.
- Switchable heat: Hot Honey Shrimp or Honey Sriracha Shrimp without changing the base.
- Crowd-pleasing Asian Shrimp Recipes vibe; add butter for Garlic Butter Shrimp Recipes richness.
- Meal-prep friendly sauce you can use on chicken, salmon, or tofu.
Quick sides (internal links): cool off with crisp tzatziki cucumber salad, a juicy cucumber caprese salad, or protein-packed chickpea feta avocado salad.
Ingredients — notes only
Shrimp
- 1½ lb large shrimp (16–20 ct), peeled/deveined, patted dry; a pinch of salt/pepper.
Honey Garlic Sauce Recipe (base)
- Honey, low-sodium soy sauce (or coconut aminos), rice vinegar or lemon, 4–5 cloves garlic (minced), grated ginger, sesame oil.
- Heat options: 1–2 Tbsp sriracha (Honey Sriracha Shrimp) or 1–2 Tbsp hot honey (Hot Honey Shrimp).
- Thicken: 2 tsp cornstarch + 2 Tbsp water (slurry).
Finishers
- 1–2 Tbsp butter (optional, for Garlic Butter Shrimp finish), scallions, sesame seeds, lemon wedges.
Step-by-Step (serves 4)
- Whisk sauce: ¼ cup honey, 3 Tbsp soy, 1 Tbsp rice vinegar, 1 tsp sesame oil, garlic+ginger, plus sriracha or hot honey if using.
- Make slurry: stir 2 tsp cornstarch with 2 Tbsp water; keep ready.
- Sear shrimp (2–3 min): Large skillet med-high with 1 Tbsp oil. Cook shrimp 1–1½ min/side until just pink; remove.
- Reduce sauce (1–2 min): Pour sauce into pan; simmer. Whisk in slurry; bubble to glossy.
- Finish: Return shrimp; toss 30–60 sec to coat. Stir in butter if using.
- Serve: Top with scallions/sesame; squeeze lemon.
Doneness cues: shrimp are opaque and springy; sauce clings in a shiny glaze.
Pro Tips
- Dry shrimp = sear, not steam. Pat very dry and don’t crowd the pan.
- Add the slurry to simmering sauce so it thickens instantly.
- Sauce too tight? Loosen with 1–2 Tbsp water. Too sweet? Add vinegar or lemon.
- For extra garlic pop, grate ½ clove in at the very end off heat.
Variations
- Hot Honey Shrimp: swap some/ all honey for hot honey; finish with chili flakes.
- Honey Sriracha Shrimp: 1–2 Tbsp sriracha in the sauce; add lime instead of lemon.
- Garlic Butter Shrimp Recipes style: finish with 2 Tbsp butter + parsley.
- Hawaiian Garlic Shrimp: butter base, lots of garlic, pinch paprika; serve with lemon and rice.
- Veg add-ins: snap peas, bell pepper, or broccoli—stir-fry 2 min before the sauce.
How to Serve
Over jasmine or cauliflower rice, noodles, or crisp salad. Great with pineapple salsa for a tropical twist.
Make Ahead & Storage
- Sauce: whisk up to 5 days ahead; refrigerate.
- Leftovers: 2–3 days, airtight; reheat gently so shrimp don’t overcook.
- Freezer: best to freeze the sauce only; cook shrimp fresh.
FAQs
Can I use frozen shrimp?
Yes—thaw and dry well to sear.
What size shrimp is best?
Large (16–20 ct) for juiciness and quick cook time.
Air fryer option?
Toss shrimp with 1 Tbsp sauce + oil; 390°F for 6–8 min. Meanwhile reduce remaining sauce on the stove; toss to coat.
Gluten-free?
Use tamari or coconut aminos.
Simple Nutrition (estimate per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| ~260 | 27g | 22g | 7g | 780mg |
| Estimates only; varies by brand and added butter. |
Honey Garlic Shrimp (15 Minutes, Skillet or Air Fryer)
Juicy shrimp glazed in a glossy honey garlic sauce—ready in just 15 minutes! Make it mild, spicy Hot Honey Shrimp, or Honey Sriracha Shrimp. Quick, healthy, and full of flavor with stovetop or air fryer options.
Ingredients
- 1½ lb large shrimp (16–20 ct), peeled, deveined, patted dry
- 1 Tbsp neutral oil
- — Sauce —
- ¼ cup honey
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar or lemon juice
- 1 tsp toasted sesame oil
- 4–5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 Tbsp sriracha or hot honey (optional for heat)
- — Slurry —
- 2 tsp cornstarch
- 2 Tbsp water
- — Finish —
- 1–2 Tbsp butter (optional, for richer finish)
- scallions, sesame seeds, and lemon wedges for garnish
Equipment
- skillet or wok for sautéing shrimp and sauce
- mixing bowl for sauce preparation
- tongs for flipping shrimp
- whisk for mixing slurry
- measuring spoons
Method
- Whisk together honey, soy sauce, rice vinegar (or lemon), sesame oil, garlic, ginger, and optional sriracha or hot honey.
- Stir cornstarch and water to make a slurry; set aside.
- Heat oil in a large skillet over medium-high. Sear shrimp 1–1½ minutes per side until pink and nearly cooked through. Remove to a plate.
- Add sauce to skillet and bring to a simmer. Whisk in the slurry and cook 30–60 seconds until thickened and glossy.
- Return shrimp to the pan and toss in sauce 30–60 seconds to coat. Stir in butter if using for extra richness.
- Garnish with scallions, sesame seeds, and lemon wedges. Serve immediately with rice, noodles, or veggies.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 220mgSodium: 780mgPotassium: 270mgSugar: 17gVitamin A: 70IUVitamin C: 4mgCalcium: 110mgIron: 2mg
Notes
Air Fryer: Toss shrimp with 1 Tbsp sauce + 1 tsp oil; air fry 390°F (200°C) for 6–8 min. Reduce remaining sauce on stove; toss cooked shrimp in glaze. Hawaiian Garlic Shrimp: use 2 Tbsp butter, add ½ tsp paprika, and serve with lemon and rice. Internal links: serve with tzatziki cucumber salad, cucumber caprese salad, or chickpea feta avocado salad.
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