There are some weeknight dinners that just hit the spot, and this Honey Garlic Shrimp Recipe is firmly at the top of that list in my house. It’s the kind of meal that feels a little bit special, a little indulgent, but comes together so quickly you can have it on the table on a Tuesday. The magic lies in the sauce – a glossy, sticky concoction of sweet honey, savoury soy sauce, and a generous amount of pungent garlic that coats each succulent prawn. I’ve been making this for over 4 years, and it never disappoints; it’s my go-to when I need a guaranteed win for dinner.

What I adore about this dish is the balance. It’s not just sweet; the soy sauce brings a deep umami saltiness, the rice vinegar adds a subtle tang, and fresh ginger gives it a gentle, warming buzz. When you pour that sauce into the hot pan, the sizzle and the immediate aroma of caramelising garlic and honey is just fantastic. It transforms a simple handful of prawns into something truly memorable.

This garlic shrimp recipe is ideal for anyone who wants a flavour-packed seafood dinner without spending hours in the kitchen. It’s sophisticated enough for a dinner for two but straightforward enough that even my kids get excited when they see it on the menu. We usually serve it over a bed of fluffy rice with some steamed greens on the side, creating a complete and satisfying meal that always gets compliments.

Recipe Overview

This honey garlic shrimp recipe delivers juicy, perfectly cooked prawns enveloped in a rich, flavourful sauce that’s equal parts sweet, savoury, and garlicky. The sauce is the star, thickening in the pan to a perfect syrupy consistency that clings beautifully to the shrimp. I’ve tested this with various types of honey, and I find a clear, runny honey works best for a smooth, non-grainy sauce.

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: Approximately 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Honey Garlic Shrimp Recipe

• A Symphony of Flavours: The sauce is beautifully balanced. You get the deep sweetness from the honey, a salty umami punch from the soy sauce, a sharp, aromatic kick from the minced garlic and ginger, and a bright note from the rice vinegar to cut through the richness.
• On the Table in Under 30 Minutes: From gathering your ingredients to spooning it onto a plate, this entire meal is ready in about 25 minutes. It’s a genuine solution for those busy evenings when you crave something wholesome and delicious without the fuss.
• A Wonderfully Flexible Recipe: You can easily adapt this dish. Feel free to toss in some steamed broccoli florets or sliced red peppers at the end for extra veg and texture. If you don’t have prawns, this sauce also works brilliantly with chicken or even tofu.
• Works Beautifully for Many Occasions: This is my go-to for a speedy weeknight seafood dinner, but it’s also smart enough to serve for a casual date night at home. The vibrant flavours make it feel a little more special than your average meal.
• Tried, Tested, and Loved: This isn’t just a recipe I’ve made once. It’s a staple in our family’s meal rotation. Everyone in my household, from my husband to my sometimes-fussy children, loves spooning the extra sauce over their rice.

Honey Garlic Shrimp Recipe

⏱️ 15 min prep  •  🍳 10 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients really makes a difference, especially with the soy sauce and honey. I prefer to use Kikkoman soy sauce for its well-rounded flavour that isn’t overly salty. For the prawns, large, raw king prawns that have been peeled and deveined are what you’re after.

• 500g raw king prawns, peeled and deveined
• 1 tbsp olive oil or a neutral oil like rapeseed
• 4-5 large cloves of garlic, finely minced (about 2 tablespoons)
• 1 tbsp fresh ginger, grated
• For the Honey Garlic Sauce:
• 80ml runny honey
• 60ml reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water (to make a slurry)
• For Garnish (Optional):
• 2 spring onions, finely sliced
• 1 tsp toasted sesame seeds
• A pinch of red chilli flakes for a little heat

Ashley’s Tip: Before you begin, make sure your prawns are as dry as possible. I pat them thoroughly with a couple of paper towels. This step is crucial because excess moisture will prevent them from searing properly; they’ll steam instead of developing that lovely golden colour.

How to Make Honey Garlic Shrimp

The process for this shrimp recipe is quite straightforward. We’ll make the sauce first, then sear the prawns quickly before bringing everything together in the pan. The key is to work efficiently, as the prawns cook in just a few minutes.

1. Prepare the Sauce: In a small bowl or jug, whisk together the honey, soy sauce, rice vinegar, and sesame oil. In a separate tiny bowl, mix the cornflour with the cold water until smooth to create a slurry. Set both aside.
2. Dry the Prawns: As mentioned in my tip, ensure your peeled and deveined prawns are completely dry. Pat them down with kitchen paper. This helps them achieve a beautiful sear, a result of the Maillard reaction which creates so much flavour. Season them lightly with a pinch of salt and black pepper.
3. Sear the Prawns: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the prawns in a single layer. It’s important not to overcrowd the pan, so you may need to do this in two batches. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don’t need to be cooked through at this stage.
4. Remove Prawns and Sauté Aromatics: Using a slotted spoon, remove the prawns from the pan and set them on a plate. Reduce the heat to medium, and add the minced garlic and grated ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.
5. Create the Sauce: Pour the honey and soy sauce mixture into the pan with the garlic and ginger. Bring it to a gentle simmer, stirring constantly. Let it bubble for about a minute.
6. Thicken the Sauce: Give your cornflour slurry a quick re-whisk and pour it into the simmering sauce. Continue to stir as the sauce thickens, which should only take another minute or two. It will become glossy and coat the back of a spoon. What works best for me is tasting the sauce at this point to check the balance, before adding the prawns back in.
7. Combine and Finish: Return the seared prawns (and any juices from the plate) to the pan. Toss them gently in the sauce for about 1-2 minutes, until they are heated through and thoroughly coated.
8. Serve Immediately: Take the pan off the heat. Garnish your honey garlic shrimp with sliced spring onions and a sprinkle of toasted sesame seeds. Serve at once. For other great seafood ideas, check out my Salmon Cakes Canned Salmon Recipe.

Tips From My Kitchen

• Master Your Pan Temperature: The secret to plump, juicy prawns is a hot pan and a quick cooking time. The pan should be hot enough that the prawns sizzle as soon as they touch the oil. This sears the outside quickly, locking in the moisture.
• The Secret to the Perfect Sauce: I used to struggle with getting the sauce consistency just right until I discovered this technique. The key is to let the sauce simmer and thicken on its own for a minute before you add the prawns back in. This allows the cornflour to fully activate and gives you that perfect, clingy glaze without overcooking the delicate shrimp.
• Making it Ahead: While the final dish is best enjoyed fresh, you can definitely get a head start. The sauce can be fully mixed and stored in an airtight jar in the fridge for up to 3 days. This turns a 25-minute meal into a 15-minute one!
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat or in the microwave in short bursts to avoid making the prawns tough and rubbery.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The sauce is a fantastic base for a few simple tweaks. For more weeknight dinner inspiration, you might also like my recipe for Stuffed Peppers With Rice.

• Make it Spicy: For those who enjoy a bit of warmth, add 1-2 teaspoons of sriracha or a generous pinch of dried red chilli flakes to the sauce mixture. It adds a lovely background heat that complements the sweetness.
• A Plant-Based Option: This sauce works wonderfully with vegetarian proteins. Press a block of extra-firm tofu to remove as much water as possible, cube it, and pan-fry until golden before tossing it in the sauce. Alternatively, try it with a can of drained and rinsed chickpeas.
• Try a Different Protein: Don’t have prawns? This recipe is equally delicious with chicken or salmon. For chicken, slice a chicken breast into thin strips and cook through before adding the sauce. For salmon, pan-sear fillets and then pour the sauce over them in the final minute of cooking.

What to Serve With Honey Garlic Shrimp

This dish is a star, but the right accompaniments make it a complete meal. We have a few favourites in our house that we rotate through.

• Steamed Jasmine Rice: Its fluffy texture and subtle fragrance are ideal for soaking up every last drop of that amazing honey garlic sauce.
• Tenderstem Broccoli or Bok Choy: Lightly steamed or stir-fried greens provide a fresh, crisp contrast to the rich prawns and add a lovely splash of colour to the plate.
• A Crisp White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio cuts through the sweetness of the sauce beautifully, making for a delightful pairing.

Frequently Asked Questions

Honey Garlic Shrimp Recipe

A quick and delicious dish of tender, seared prawns coated in a sweet and savory honey garlic sauce. Perfect for a weeknight main course served over rice or noodles.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Method Notes

Ingredients

  

• 500 g raw king prawns peeled and deveined
• 1 tbsp olive oil or a neutral oil like rapeseed
• 4-5 large cloves of garlic finely minced (about 2 tablespoons)
• 1 tbsp fresh ginger grated

For the Honey Garlic Sauce

• 80 ml runny honey
• 60 ml reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry

For Garnish (Optional)

• 2 spring onions finely sliced
• 1 tsp toasted sesame seeds
• A pinch of red chilli flakes for a little heat

Method

 

1. Prepare the Sauce: In a small bowl or jug, whisk together the honey, soy sauce, rice vinegar, and sesame oil. In a separate tiny bowl, mix the cornflour with the cold water until smooth to create a slurry. Set both aside.
2. Dry the Prawns: As mentioned in my tip, ensure your peeled and deveined prawns are completely dry. Pat them down with kitchen paper. This helps them achieve a beautiful sear, a result of the Maillard reaction which creates so much flavour. Season them lightly with a pinch of salt and black pepper.
3. Sear the Prawns: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the prawns in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don't need to be cooked through at this stage.
4. Remove Prawns and Sauté Aromatics: Using a slotted spoon, remove the prawns from the pan and set them on a plate. Reduce the heat to medium, and add the minced garlic and grated ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic burn, as it will become bitter.
5. Create the Sauce: Pour the honey and soy sauce mixture into the pan with the garlic and ginger. Bring it to a gentle simmer, stirring constantly. Let it bubble for about a minute.
6. Thicken the Sauce: Give your cornflour slurry a quick re-whisk and pour it into the simmering sauce. Continue to stir as the sauce thickens, which should only take another minute or two. It will become glossy and coat the back of a spoon. What works best for me is tasting the sauce at this point to check the balance, before adding the prawns back in.
7. Combine and Finish: Return the seared prawns (and any juices from the plate) to the pan. Toss them gently in the sauce for about 1-2 minutes, until they are heated through and thoroughly coated.
8. Serve Immediately: Take the pan off the heat. Garnish your honey garlic shrimp with sliced spring onions and a sprinkle of toasted sesame seeds. Serve at once. For other great seafood ideas, check out my Salmon Cakes Canned Salmon Recipe.

Notes

For the best result, ensure prawns are patted completely dry before cooking to achieve a perfect sear. Serve immediately for optimal texture.

I truly hope this honey garlic shrimp recipe brings a little joy to your dinner table. It’s one of those reliable, flavourful meals that has saved me on many busy weeknights, and it always feels like a treat. If you give it a try, I would love to hear how it turned out for you. Please feel free to leave a comment below and let me know your thoughts!

Happy cooking,
Ashley