There’s a magical intersection where a hectic weeknight meets a deep craving for something truly delicious. It’s a place where takeout menus are tempting, but your desire for a fresh, wholesome, and fast meal wins out. That, my friends, is exactly where this Easy One Pan Honey Garlic Shrimp comes to the rescue.
Inspired by the sticky, sweet, and savory flavors of my favorite takeout spot, but crafted in my own kitchen with ingredients I can pronounce, this recipe is a weekly workhorse in our home. It’s the answer to the “what’s for dinner?” question when time and energy are short, but standards remain high. Imagine plump, tender shrimp, glazed in a glossy sauce that’s the perfect balance of rich honey, punchy garlic, a hint of soy savoriness, and the subtle nuttiness of sesame. It’s a flavor profile that sings; unapologetically bold, yet beautifully simple. In just about 20 minutes and using only one pan, you can transform a bag of frozen shrimp into a restaurant quality meal that will have everyone asking for seconds.
Your Secret to Success: Pro Tips & Tricks
This recipe is foolproof, but a few chef inspired tips will make it absolutely sublime every single time.
The Shrimp Secret
For the most tender, juicy shrimp, avoid overcooking! Shrimp cook incredibly fast. They’re done the moment they turn opaque and form a loose “C” shape. If they curl into a tight “O,” they’re likely overdone. Thaw frozen shrimp completely in a bowl of cold water for about 15 minutes, then pat them very dry with paper towels. This ensures they sear instead of steam.
Garlic Power
For the deepest garlic flavor, use freshly minced garlic. A microplane works wonders here, almost turning it into a paste that melts seamlessly into the sauce.
Sauce Mastery
Whisk your cornstarch into the cold water before adding it to the other sauce ingredients. This prevents lumps and guarantees a silky, smooth glaze. When you add the sauce to the pan, let it come to a simmer and cook for just 1-2 minutes until it thickens and beautifully coats the back of a spoon.
Make Ahead & Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will continue to thicken when chilled. Reheat gently in a skillet over low heat, adding a tablespoon or two of water or broth to loosen the sauce back up. Avoid the microwave, as it can easily overcook the shrimp and make them rubbery.
Freezing Instructions
I do not recommend freezing the cooked dish, as the texture of the shrimp will become mushy upon thawing and reheating. However, you can freeze the uncooked sauce! Prepare the honey garlic sauce (without the cornstarch slurry) and freeze it in a small resealable container for up to 2 months. Thaw overnight in the fridge, then whisk together the cornstarch and water and add it to the thawed sauce before cooking.
Step by Step Instructions
Follow these simple steps for perfect honey garlic shrimp every time.
1Prepare the Sauce
In a small bowl, whisk together the honey, minced garlic, rice vinegar, sesame oil, soy sauce, water, and cornstarch until completely smooth and lump free. Set this near your stove.
2Cook the Shrimp
Heat a large skillet or cast iron pan over medium high heat. Add the olive oil and swirl to coat the pan. Once the oil is shimmering, add the dried shrimp in a single layer. Cook for 2-3 minutes per side, just until they turn pink and opaque. Don’t crowd the pan; cook in batches if necessary. Transfer the cooked shrimp to a plate.
3Create the Glaze
In the same skillet (with all those delicious browned bits), pour in the prepared sauce. Let it simmer for 1-2 minutes, stirring constantly. It will begin to bubble and thicken into a glossy, sticky glaze.
4Combine and Serve
Return the cooked shrimp to the skillet. Toss vigorously until every shrimp is generously coated in the luxurious honey garlic sauce. Remove from heat immediately. Garnish with toasted sesame seeds and serve right away.
Ingredient Substitutions
This recipe is wonderfully adaptable to suit various diets and pantries.
- For a Gluten Free Version: Use tamari or a certified gluten free soy sauce in place of regular soy sauce.
- For a Vegan Version: Swap the shrimp for a plant based protein like extra firm tofu (pressed and cubed) or thick slices of king oyster mushroom. Use maple syrup or agave nectar in place of honey.
Common Substitutes:
- Rice Vinegar: Apple cider vinegar or white wine vinegar are fine substitutes.
- Sesame Oil: If you don’t have it, use more olive oil, but know it adds a distinctive flavor.
- Honey: An equal amount of maple syrup will work, though the flavor profile will shift slightly.
- Fresh Shrimp: This is a perfect recipe for high quality frozen shrimp. Just thaw first!
Serving Suggestions
This versatile shrimp is the star that pairs beautifully with so many sides.
Side Dish Pairings:
Serve it over a bed of fluffy white or brown rice to soak up every drop of sauce. For a low carb option, cauliflower rice, zucchini noodles, or a simple steamed vegetable medley (broccoli, snap peas, bell peppers) are fantastic. A crisp Asian inspired slaw or cucumber salad provides a refreshing contrast.
Wine/Drink Pairing:
The sweet and savory notes pair wonderfully with an off dry Riesling or a crisp Pinot Grigio. For a non alcoholic option, try sparkling water with lime or a lightly sweetened ginger tea.
Frequently Asked Questions (FAQ)
Can I use chicken instead of shrimp?
Absolutely! Use 1.5 lbs of boneless, skinless chicken breasts or thighs, cut into 1 inch cubes. Cook until no longer pink in the center (about 5-7 minutes) before adding the sauce.
My sauce isn’t thickening. What did I do wrong?
The cornstarch needs to reach a simmer to activate its thickening power. Ensure your heat is high enough. You can also create a second slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk it in, letting it simmer for another minute.
How do I know when the shrimp is fully cooked?
Cooked shrimp are pink and opaque (not grey or translucent) and have curled into a loose “C” shape.
What size skillet should I use?
A large 10 or 12 inch skillet is ideal. It gives the shrimp plenty of room to sear, not steam.
Equipment List
- Large Skillet (10-12 inches): A stainless steel or cast iron skillet is perfect for achieving a good sear.
- Small Mixing Bowl: For whisking together the sauce.
- Whisk or Fork: To ensure a smooth, lump free sauce.
- Measuring Cups & Spoons
- Tongs or a Slotted Spoon: For easily turning the shrimp and tossing them in the sauce.
- Paper Towels: For drying the thawed shrimp thoroughly.
Easy One Pan Honey Garlic Shrimp
Ingredients
- 1/2 cup honey
- 3 cloves garlic pressed or finely minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 3 - 3 1/2 cups about 1.5 lbs fresh or frozen shrimp, thawed completely, peeled, and deveined
- Toasted sesame seeds for garnish (optional)
Instructions
- In a small bowl, whisk together the honey, garlic, rice vinegar, sesame oil, soy sauce, water, and cornstarch until smooth. Set aside.
- Heat a large skillet over medium high heat. Add the olive oil.
- Add the shrimp to the hot pan in a single layer. Cook for 2-3 minutes per side, just until pink and opaque. Remove shrimp to a plate.
- Pour the prepared sauce into the hot skillet. Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Return the cooked shrimp to the skillet and toss to coat thoroughly in the sauce.
- Remove from heat. Garnish with toasted sesame seeds if desired, and serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water.
- Make it Gluten Free: Use tamari or certified GF soy sauce.
- Shrimp Tip: Pat thawed shrimp very dry with paper towels for the best sear.
