Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce.  This is a quick 20 minute meal that you will make again and again! 

Sticky Honey Garlic Butter Shrimp

It is freezing right now here in Utah.  We are getting such low temperatures and all we want to do is stay inside and be bundled up!  I hate when Christmas is over and we take all of the decorations down.  We are just left with the cold.  Sickness has been going around our house as well.  We are all counting down the days until our Hawaii trip next month!

Since the New Year has started I made a goal to make dinner at home more.  The holidays were crazy and it is so nice to settle down a bit.  I love cooking at home and eating together at night is just so much better.

We started our week off with this amazing Honey Garlic Butter Shrimp.  I am not even the biggest fan of shrimp…  the hubby is… and this is one of the best meals that I have ever had!!

Sticky Honey Garlic Butter Shrimp 2

Honey, garlic, soy sauce, and butter.  Seriously my favorite flavors in one.  I use them in so many recipes because it is just so dang good!!  It is easy to make and the flavor is incredible.  It coats the shrimp perfectly and creates such a flavorful and sticky sauce!

But my favorite part is that this meal was ready in under 3o minutes.  You can have amazing meals for your family at night that require little effort but are restaurant quality.  You are going to love the sticky sauce on this shrimp and this will be a meal that you want to make again and again!

4.7 from 18 reviews
Sticky Honey Garlic Butter Shrimp
Prep time
Cook time
Total time
Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!
Serves: 4-6
  • ½ cup honey
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • juice of one small lemon
  • 1 pound large shrimp, peeled and deveined
  • 2 Tablespoons butter
  • green onions, for garnish
  1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Discarding the marniade seems wasteful. I will cook it in the marinade and put shrimp and sauce over rice. Thanks for the idea. Keep warm

  2. Shawnna Griffin says:

    hey girl – I would so love this! Yummy!

  3. Looks amazing!! Trying this week!!!

  4. Rebecca Mangrum says:

    Sounds amazing, I LOVE shrimp 😉

  5. I made this tonight for dinner and my family gobbled it up. It was delicious!!

  6. I am currently eating AIP due to an autoimmune disease. I made this recipe, but changed the soy sauce for coconut aminos and cheated a little by using half the butter. My husband and I thought that it was delicious! We both enjoyed this dish very much. I will be making this again!

    • I think using coconut oil instead of butter, or in combination with, is a fantastic idea and much better for you! It would add a tropical hint of flavor – yum! Also, it seems to me if you cook the shrimp 2 min first, then add the sauce and let it cook down with the shrimp in it, wouldn’t it overcook the shrimp and make it tough? Large shrimp is expensive and would be a shame to over cook it. Anyone have tis problem? I really want to try this recipe so any advice would be welcome!

      • Cynthia M. Perry says:

        Just made this this afternoon, and yes, wish I’d checked the comments first, because overcooking didn’t occur to me until my daughter bit into one and said it’s tough. I don’t eat shrimp, but I will make this again… Next time, I’ll thicken the sauce in advance, add the shrimp to coat it, then serve. Any shrimp sauteing in liquid for 20 minutes till the sauce thickens is going to get tough. I’ll use precooked shrimp, and if anyone chooses not to, cook the shrimp, thicken the sauce, and add the shrimp… 🙂

  7. Oh my, I can’t wait to try this 🙂

  8. Can you use frozen shrimp? If so, do I have to defrost them first? I don’t eat seafood, but I think my family will google this one up.

  9. Tammy Ulibarri says:

    This recipe was amazing..My husband and I loved it..

    • Alyssa Rivers says:

      So glad to hear!

      Thanks for your feedback.

      • Why discard the marinade? I’m supposed to make 2 marinades?

        • No, it says to divide the marinade. You’re only discarding the part that the shrimp was in. I’m assuming this is to let the shrimp get a nice browning and then add the remaining half of the marinade that was reserved. Everyone knows you can’t get good browning on food if it’s cooked in liquid.

        • I think she meant set aside remaining marinade because discard means throw out. Why waste all that honey??

  10. I’ll be making this lovely Shrimp Recipe, for Dinner tonight, I don’t even care how very FULL, My Sweetie & myself will be after eating all of The WINGS today!~~
    Where we’ll be watching Super Bowl, with Friends, etc., especially, what we’re having today called “The Gang’s, Wing Cook Off”, So, if get hungry in middle of the Night, I’d Eat for Sure, My Sweetie, he loves Shrimp. I love The Recipe’s on Recipe Critic Website. Here in Florida, we have a Florida/Com Website, with many Seafood Recipe’s. Anything! Thanks, Looking forward to making an US eating. Thanks looks Great!~~~~

  11. Why aren’t mine so dark looking and my sauce isn’t thickening? Thanks!

  12. Hi, I don’t think my comment went through. I was wondering why my sauce wasn’t thickening very much and why my shrimp didn’t turn out that dark/reddish color like in your pic. Thanks!

    • I turned my heat up higher until the sauce browned and thickened. And I didn’t waste any of the sauce, I threw it all in the pan. This dish was so good.

      • What a wonderful recipe! I too used the marinade instead of discarding, just cooked it well. We had this for Valentine’s Dinner tonight, and we both loved it! Will repeat with chicken or pork another time. I served it over rice, with the broccoli….it was GREAT! Thank you for such a wonderful recipe.

  13. I will have to try this for I always make lemon garlic butter shrimp, I just need to add the honey and soy sauce! I think I will keep the marinade and pour it over pasta or rice. What did you do to make the sauce so dark and thick…seem some people are having problems with this.

  14. Yum! Really enjoyed it. Made it using coconut aminos, as I am allergic to soy. Found it took a long time to get the sauce to thicken, but my shrimp were a bit wet to start. Served it with cauliflower “rice”. Was a lovely meal.

  15. This recipe is fabulous! Very easy, but restaurant quality. The flavor is amazing! I can’t say enough great things about it! Thank you for sharing! P.S. I didn’t discard the marinade, I cooked it along with the reserved. Perfectly safe.

  16. Made for dinner tonight and the family ate everything no leftovers even my 9 year ate it all. I served with green beans, mashed potatoes, corn on the cob and salad. 😋😋😋

  17. I made this with shrimp, fresh green beans and white rice on the side. Great marinade. Nice and quick. Thank you.

  18. I would use all the sauce to marinate the shrimp for 1/2 hour then pour off the sauce into a skillet reserving the shrimp in a bowl. Cook the sauce until it starts to thicken. Then add the shrimp, cooking on each side for 2 minutes, adding salt and pepper (or red pepper) to taste. This should prevent the overcooking of the shrimp Jan

  19. One of the great recipe with shrimp I have found on the web. Really looks deliciuos. I need to try this at home today.

    Thanks for sharing an awesome recipe.

  20. Add a sprinkle of red pepper flakes for a nice punch. Definitely will thicken the sauce separate next time. Served with steamed dumplings. Delish!

  21. I just did this tonight for dinner. Delicious. Sauce was taking to long to thicken and the prawns were pretty small so added a wee amount of cornflour to sauce. Coated the prawns nicely then. Will do it the other way around next time. Sauce first then add the prawns. Would also be lovely with chicken or even fish. Will definately be a regular in our house.

    • Alyssa says:

      That is great to hear! Glad you were able to make it your own and it worked for your family! Thanks for the comment!

      Your Recipe Critic,

  22. kenneth says:

    I’m having the same issue with the sauce not thickening. Should the instructions be changed based on this. I read the comments after the fact. Now shrimp is overcooked.

  23. Never, ever ok shrimp this long. After sautéing, remove shrimp from pan and add the marinade and cook to desired thickness. THEN add the shrimp back to coat. I live in the shrimp capital of the world and always use fresh shrimp so, once again, your 5 min prep time is ludicrous. If you do this right, it will be wonderful.

  24. That should read “cook shrimp this long”. Darn keyboard.

  25. This is a favorite in our house and a favorite to share with friends! The flavors are so delicious and we make it at least twice a month. We’ve tried it with rice to soak up the delicious sauce and have added veggies to enjoy it as a stir-fry. I’ve never been able to get the shrimp to look quite like the picture, but not hung up on that at all because it tastes so amazing!

  26. I want to try this recipe crazy style for a girl tonight, but cooking directions only mention to put a small lemon in the sauce. It does not explain if the lemon should be squeezed and use only the juice. The image has little slivers of lemon, do they get cut up like that and then added to the sauce, not sure how it would taste if the lemon slivers get cooked until the sauce gets thick. Please let me know.

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