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This Honey Garlic Shrimp recipe is going to be your new weeknight favorite. It’s so good you are going to be putting them on everything!
You can’t got wrong with shrimp recipes that are quick (under 20 minutes), easy, and delicious.
Honey Garlic Shrimp Recipe
Being a Maryland girl my whole life, I’m a big fan of all seafood. Especially shrimp, and if you love them as much as I do, this will easily become your next go-to recipe!
Coated in the most amazing honey garlic sauce, I promise, you are going to love this recipe just as much as I do.
Honey Garlic Shrimp Ingredients
Only six ingredients make up the best tasting shrimp of your life!
- jumbo shrimp
- garlic cloves
- chili powder
- Worcestershire sauce
- sriracha
- honey
*a full list of ingredients and measurements for this recipe can be found in the recipe card at the bottom of the page!
How To Make Honey Garlic Shrimp
1. Marinate the shrimp. Add olive oil, garlic, chili powder Worcestershire sauce, sriracha, and honey to a medium bowl. Whisk and add the shrimp. Allow them to marinate at room temperature for 10-15 minutes.
2. Cook the shrimp. Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for an additional 2-3 minutes until shrimp is cooked all the way through.
Garnish with cilantro or sliced green onion and serve hot! You can also squeeze some lemon juice over them for an added citrus flavor.
Pro-Tip: I like to remove the tail before cooking. However, if you prefer tail-on, prepare the recipe the same way.
What Shrimp Should I Use?
The most common types of shrimp found in local grocery stores are pink or white shrimp. I used white shrimp for this recipe. However, both are great to use and cook with for this recipe.
I think white shrimp tend to be more tender and sweet than pink shrimp.
Pro-Tip: Make sure to select jumbo-shrimp. Larger shrimp can help keep them from cooking too quickly and tend to have a better flavor.
Does Size Really Matter?
Technically, size does not matter in this instance as long as you are watching the shrimp to ensure they don’t over cook.
I do however strongly recommend using jumbo shrimp, especially for an entrée. This gives you and/or your dinner guests super hearty bites of protein with the meal.
Fresh or Frozen Shrimp?
Honestly, I prefer fresh raw shrimp because (to me) once it’s been frozen, it doesn’t taste the same.
If you have frozen shrimp on hand, you can definitely use them instead. They thaw super quick so you don’t have to worry if you forgot to take them out of the freezer.
Before cooking with frozen shrimp, run them under cool water until the ice melts. If you have some lead time, defrost them the night before in the fridge and drain well before cooking.
Pro-Tip: When considering tail vs. no tail….leaving the tails on makes a nice presentation at a dinner party, but removing them makes them way easier to eat!
How To Peel and De-vein Shrimp
Cleaning, peeling, and de-veining shrimp can be a daunting task for those who have never done it before.
Real talk: I used to hate peeling shrimp and would beg the man at the seafood counter to do it for me.
If you also hate peeling shrimp, keep an eye out for easy peal shrimp! They make peeling shrimp so much easier.
Two Ways to Peel
There are a few different ways you can peel your shrimp, the most common are by hand or with a kitchen shears.
Peeling shrimp by hand will definitely be messier, but this is my preferred method—grab a shrimp, pull the legs off, use your thumbs to crack the shell open, pull off the shell, and you’re done!
Peeling with shears however is a tad (and by tad, I mean a ton) more refined. Just use the kitchen shears to snip through the shell along the top (where it’s hard), then crack it open, and pull off the shell.
Pro-Tip: If you are buying raw shrimp from a fish counter 9 times out of 10 they legs and heads will be removed.
If they aren’t, you can ask them to remove them for you. While you are at it, you can ask them to take the shells off!
De-Vein or Not to De-Vein, That is the Question
Apologies in advance, but I want to be completely honest with you. If you know, you know. If you don’t know, well this is going to be super educational for you!
The “vein” in a shrimp is not truly a vein.
So what is it?
It’s actually the shrimps’ digestive tract. It runs along the back of the shrimp just beneath the surface, and it looks like a thin string filled with dark grit.
Sometimes the vein is very prominent, other times you’ll hardly notice it. It all depends on the shrimp and what it was eating right before it was caught.
Is it safe to eat?
The vein isn’t harmful if you accidentally eat one. However, they are rather unsightly (and personally gross me out). They also may add grittiness to your bite of shrimp.
To remove it, all you have to do is make a shallow cut along the back of the shrimp and then pull out the vein with the tip of your knife. Always rinse the shrimp under cool water after to clean out any remains.
It sounds pretty disgusting and unpleasant, but once you do one or two, you start to get over the gross-factor.
Questions You May Have
Are shrimp good for meal prep?
Absolutely! Prep your shrimp-y protein on Sunday and toss into your salads or lunches on the go. I love Honey Garlic Shrimp warm, but you can definitely eat it cold as well!
Can I Cook this in my Air Fryer?
Yes! You know I am a sucker for anything I can cook in my air-fryer. Prepare the shrimp the same way, but toss into the air-fryer at 400F and cook for 6-8 minutes, flipping halfway through.
More Shrimp Recipes To Try
- Blackened Shrimp Recipe
- Creamy Basil Pesto Shrimp Pasta
- Blackened Shrimp Tacos
- Garlic Butter Shrimp
- Lemon Orzo Salad With Garlic Butter Shrimp
WANT TO TRY THIS HONEY GARLIC SHRIMP RECIPE?
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Honey Garlic Shrimp
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 tablespoon worcestershire sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
- fresh cilantro, for garnish
Instructions
- In a medium sized mixing bowl, combine olive oil, garlic, chili powder worcestershire sauce, sriracha, and honey. Allow the shrimp to marinate at room temperature for 10-15 minutes.
- Heat a large pan on medium-high heat. Add the shrimp in a single layer and cook for 3-4 minutes, flip and cook for 2-3 minutes until shrimp are opaque and cooked through. Garnish with cilantro and serve hot!
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