# Honey Garlic Shrimp

Juicy shrimp glazed in a sticky, sweet-savory honey garlic sauce — ready in under 20 minutes with just one pan.

_Dinner · Asian-Inspired_

Prep: 10 min · Cook: 8 min · Total: 18 min · Yields: 4 servings

## Ingredients

- 1 ½ lb large shrimp (peeled and deveined, tails on or off)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp honey
- 3 tbsp soy sauce (low-sodium preferred)
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch
- 1 tbsp olive oil
- 5 cloves garlic (minced)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Pat the 1.5 lb shrimp dry with paper towels, then season evenly with 0.25 tsp salt and 0.25 tsp black pepper. Dry shrimp sear better and absorb the glaze more readily.
2. Whisk together the 3 tbsp honey, 3 tbsp soy sauce, 1 tbsp lemon juice, and 1 tsp cornstarch in a small bowl until the cornstarch is fully dissolved. Set the sauce aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and lightly golden. Work in batches if needed to avoid crowding. Transfer to a plate.
5. Reduce heat to medium. Add 2 tbsp unsalted butter to the same pan and let it melt, then add the 5 cloves minced garlic. Cook, stirring constantly, for about 60 seconds until fragrant but not browned.
6. Pour in the honey-soy sauce mixture and stir to combine with the garlic. Let it simmer for 1–2 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy.
7. Return the cooked shrimp to the pan and toss to coat in the sauce. Cook for 30–60 seconds more until the shrimp are heated through and fully glazed.
8. Remove from heat, garnish with 2 tbsp chopped fresh parsley, and serve immediately over rice or with crusty bread.

## Tip

> Don't skip drying the shrimp — surface moisture steams them instead of searing, and you lose the caramelized edges that make the glaze cling properly.

Tags: weeknight, one-pan, 30-minute, seafood

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