Honey Garlic Shrimp

Ingredients

• 454 g (1 pound)peeled and deveined shrimp
• 4 medium clovesgarlic, minced
• ½ teaspoonfreshly grated ginger
• 60 ml (¼ cup)honey
• 45 ml (3 tablespoons)tamari or soy sauce
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Mix the marinade

   In a medium bowl, combine the minced garlic, grated ginger, honey and tamari.

2. 2

   Marinate the shrimp

   Put the shrimp in a medium bowl and add half the marinade. Cover and refrigerate for at least 15 minutes, or up to overnight.

3. 3

   Cook the shrimp

   Heat a large non-stick frying pan over medium-high heat, add the oil and swirl to coat. Pour off the marinade used for marinating, then arrange the shrimp in a single layer in the pan. Cook for about 2 minutes, until the underside looks pink, then turn the shrimp, add the remaining marinade and cook for another 1–2 minutes, until pink all the way through.

4. 4

   Serve straight away

   Serve immediately.

What is honey garlic shrimp?

Honey garlic shrimp is a fast American-style seafood dish built around a sweet-savoury glaze. This version uses honey, garlic, ginger and tamari, with a brief marinade and a quick pan cook.

The balance works because the honey brings sweetness while tamari adds savoury depth; ginger gives the sauce a fresh, gently warming note. Serve it with rice and broccoli, as suggested, to make a simple meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 17g protein, 20g carbs, 5g fat.

The honey supplies most of the carbohydrates, while the shrimp provide most of the protein. Olive oil contributes fat, with smaller amounts also coming from the shrimp and marinade; serve with broccoli and a measured portion of rice for a more balanced plate.

Choosing the ingredients

Shrimp: Peeled and deveined shrimp are ready for the short cooking time. If using frozen shrimp, thaw them fully and pat them dry before marinating.

Making the marinade

Garlic and ginger: Mince the garlic finely and grate the ginger so they disperse through the honey and tamari. Mix the marinade evenly before dividing it between marinating and cooking.

Getting the pan right

Single layer: Give the shrimp space in the pan so they cook quickly rather than releasing moisture and steaming. If your pan is too small to fit them in one layer, cook in batches.

Checking for doneness

Colour and timing: The method uses pink colour as the cue, with about 2 minutes on the first side and 1–2 minutes after turning. Shrimp cook quickly, so watch closely and take them off the heat once they are pink all the way through.

Serving the dish

Rice and broccoli: Serve the shrimp soon after cooking, with rice to catch the sauce and broccoli for a fresh vegetable side. Keep accompaniments ready before the shrimp go into the pan, since the cooking stage is brief.

Recipe notes & tips

• Pat the shrimp dry before adding the marinade so excess water does not dilute it.
• Use a bowl large enough to coat the shrimp evenly with half the marinade.
• Keep the reserved half of the marinade separate from the portion used on raw shrimp.
• Arrange the shrimp in a single layer for more even, quick cooking.
• Have your rice and broccoli ready before you start cooking the shrimp.

Variations

• Use soy sauce: Swap tamari for soy sauce if you do not need the dish to be gluten-free.
• Add chilli: Stir chilli flakes into the marinade for a spicy-sweet version.
• Add citrus: Finish with a squeeze of lemon for a brighter flavour.
• Serve in bowls: Spoon the shrimp and sauce over rice with broccoli.
• Add vegetables: Serve with another quick-cooking vegetable alongside the shrimp.

Common mistakes to avoid

• Crowded pan: The shrimp can steam instead of sear; cook them in batches if needed.
• Overcooking: Shrimp can turn firm and rubbery; remove them once pink through.
• Using wet shrimp: Excess water can thin the sauce; pat the shrimp dry first.
• Mixing up the marinade: Do not add the portion used on raw shrimp at the end; use the reserved half.
• Walking away from the pan: Shrimp cook quickly; stay nearby and check them as they change colour.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a frying pan until hot throughout, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions