One-Pan Honey Garlic Shrimp

Psst — here’s a tiny chef’s secret I only share with friends: a good sauce makes you look like you spent hours in the kitchen, even when you spent less than 20 minutes. I learned this trick while trying to impress a very picky eater (read: my in-laws) and discovered that a sticky, glossy honey-garlic glaze turns ordinary shrimp into a crowd-magnet. The sauce caramelizes just enough to sing sweet and savory notes, the garlic scent fills the kitchen, and the shrimp get those slightly crisp edges you crave. Keep a hot pan, a fast hand, and a small bowl nearby — you’ll be plating restaurant vibes before the rice finishes steaming.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Why This Recipe is Awesome

This one-pan dish tastes fancy but behaves like a weeknight hero. It delivers juicy, slightly crisp **shrimp** glazed in a sticky, sweet-savory sauce — think honey, garlic, and soy with a little zing. It comes together fast, cleans up fast, and plays nicely with rice, noodles, or a leafy salad. Plus? It smells like dinner success from the first sizzle. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 lb large raw shrimp, peeled and deveined (tails on or off, your call)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 lemon (zest and juice)

For the Sauce / Garnish (if applicable):

• 1/3 cup honey
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• Chopped green onions and sesame seeds for garnish

How I Make It

Step 1:

Pat the shrimp dry with paper towels — moisture kills a good sear. Season lightly with salt and pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Listen for that satisfying sizzle when the fat hits the pan; that sound means flavor is coming. Slide the shrimp in and let them cook undisturbed for 2–3 minutes.

Step 2:

Flip the shrimp; they’ll start to curl and turn a vibrant pink. Cook another 1–2 minutes until edges get a touch of golden brown but centers stay juicy. Transfer the shrimp to a plate — you’ll finish them in the sauce so they don’t overcook. Don’t crowd the pan or they’ll steam instead of sear.

Step 3:

Lower the heat to medium and add the minced garlic and grated ginger to the same skillet. Stir for about 30 seconds until fragrant — imagine warm, toasty garlic notes filling the kitchen. Pour in the 1/3 cup honey, 1/4 cup soy sauce, and 1 tbsp rice vinegar. Stir and bring the mixture to a gentle simmer.

Step 4:

Whisk the cornstarch slurry and drizzle it into the simmering sauce. Watch as the sauce thickens into a glossy glaze — it should coat the back of a spoon in about 1 minute. Return the shrimp to the pan and toss to coat, letting them warm through and soak up the sauce for another 30–60 seconds. Look for shrimp that are fully pink and opaque with a shiny glaze.

Step 5:

Finish with a squeeze of lemon juice and a sprinkle of lemon zest to brighten the sweetness. Scatter chopped green onions and sesame seeds on top for crunch and color. Serve immediately over steamed rice, noodles, or a crisp salad. The contrast between sticky sauce and tender shrimp makes the first bite a little celebration.

Pro Tips

• Buy raw, deveined shrimp for the best texture and fastest cooking. Frozen works—thaw in the fridge or under cold running water.
• Preheat the pan well. A hot pan gives you quick sears and those slightly crisp edges everyone notices.
• Don’t walk away while the sauce reduces; it can go from glossy to burnt fast. Keep the heat moderate and stir.
• If the sauce gets too thick, thin with a splash of water, chicken broth, or more vinegar to balance sweetness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shrimp with cubed chicken or firm tofu (press tofu first). Chicken will need a longer cook time; tofu gives a vegetarian option with similar texture when pan-fried.
• Replace honey with maple syrup or brown sugar for a slightly different sweetness and depth.
• Use tamari or coconut aminos for a gluten-free option; flavor stays savory but slightly less salty.
• For dairy-free, skip the butter and use an extra 1 tbsp olive oil.

Variations & Tips

• Spicy: Add 1 tbsp sriracha or swap red pepper flakes for a bolder kick.
• Kid-friendly: Omit red pepper flakes and cut the honey to 1/4 cup for less sweetness.
• Herby: Stir in torn cilantro or basil at the end for a fresh finish.
• Nutty: Add chopped toasted peanuts or cashews for crunch and extra flavor.
• Ginger-forward: Double the ginger for a bright, zesty punch that cuts the sweetness.
• Citrus twist: Use orange juice instead of lemon for a sweeter, tangy glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the sauce and slice garlic/ginger ahead. Cook shrimp just until pink, cool, and store in the fridge up to 24 hours. Reheat gently in a skillet with fresh sauce or toss briefly in a warm pan to avoid overcooking.

Can I double the recipe?

Sure thing. Use a wider pan or two pans to avoid overcrowding — you still want that sear. You may need to work in batches and adjust sauce quantities accordingly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shrimp cook fast. Look for firm, slightly springy texture, fully pink color, and opaque centers. Overcooked shrimp turn rubbery and curl tightly — aim for gentle curves and juicy centers.

What if I don’t have ingredient X?

No soy sauce? Use worcestershire mixed with a pinch of salt and a splash of water for umami. No cornstarch? Simmer the sauce a little longer to reduce, or whisk in a tiny bit of flour with a splash of water.

How I Like to Serve It

I usually pile this shrimp over steaming jasmine rice with a side of quick cucumber salad for crunch. It also shines on buttered noodles or stirred into stir-fried veggies for a one-pan weeknight dinner. Pair it with a chilled white wine or an ice-cold lager on warm evenings. It works for cozy nights and casual dinner parties alike.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet; avoid the microwave if you can to preserve texture.
• Safe cooking temp: while shrimp don’t have a strict number like poultry, ensure they reach an opaque pink and firm texture. For chicken substitutions, cook to 165°F.

Final Thoughts

Closing: You just made honey-garlic shrimp that looks and tastes like a restaurant dish — now go impress someone, or just enjoy every last sticky, garlicky bite yourself!