20-Minute Honey Garlic Shrimp

4 from 2 votes

Juicy shrimp coated in a sticky honey garlic sauce come together in just 20 minutes for an easy, skillet-style weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Diet: Gluten Free

Servings:

Add sauce ingredients to a small bowl. Whisk to combine. Set aside.
½ teaspoon ground black pepper, ¼ cup honey, 2 Tablespoons low sodium soy sauce or tamari, 1 Tablespoon arrowroot powder or cornstarch, 1 Tablespoon fresh ginger, ½ Tablespoon sesame oil, 3 cloves garlic, ¼ teaspoon red pepper flakes, Green onions, Sesame seeds
Add shrimp to a large bowl. Pat dry. Toss with salt, pepper and garlic powder.
1 lb peeled and deveined shrimp, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
Heat butter or oil on medium heat. Once hot add shrimp and cook for 2 minutes, then flip and cook for an additional 1-2 minutes until shrimp is opaque and cooked. Remove shrimp from heat.
1 Tablespoon olive oil or butter, 1 lb peeled and deveined shrimp
Reduce heat to medium low and add the sauce in the same skillet. Simmer for 3-4 minutes until the sauce reduces and thickens.
Add the shrimp back to the skillet. Stir to coat shrimp in the sauce.
Serve over rice or quinoa and top with green onions and sesame seeds.

Storing: Store leftover honey garlic shrimp in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating: Warm the shrimp in a skillet over low heat with a splash of water or soy sauce to loosen the sauce. Avoid microwaving for too long, as shrimp can become rubbery.