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! 

You can’t go wrong with shrimp recipes that are quick and easy to make! Creamy Garlic Shrimp Alfredo Pasta, Lemon Garlic Shrimp Scampi Recipe or Cajun Garlic Shrimp and Grits are a few of our favorite family meals.

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp

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!!

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 30 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!

Sticky Honey Garlic Butter Shrimp 2

How do you make Honey Garlic Butter Shrimp?

  • n a [url:1]small bowl[/url] whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  • In a [url:2]medium sized skillet[/url] add 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.

What is the best shrimp to use?

There most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe. Make sure to select a jumbo-sized shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Jumbo size also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.

How long do you cook the shrimp?

When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.

Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.

Can you overcook shrimp?

The exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color.  If it is too bright white in color, then the shrimp may be overcooked.

Looking for more Shrimp recipes?! Here are some!

Sticky Honey Garlic Butter Shrimp

4.86 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 People
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!
Course Main Course
Cuisine American
Keyword shrimp, honey shrimp, sticky, sticky honey shrimp, garlic butter, butter shrimp

Ingredients

  • 1/2 cup honey
  • 1/4 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

Instructions

  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 add 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.

Nutrition Facts
Sticky Honey Garlic Butter Shrimp
Amount Per Serving (4 people)
Calories 304 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 301mg 100%
Sodium 1743mg 73%
Potassium 153mg 4%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 35g
Protein 25g 50%
Vitamin A 3.5%
Vitamin C 6.7%
Calcium 17.4%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

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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Categories
Seafood

Comments

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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

    1. I wish I had read this review before I made the dish…good idea in adding the shrimp marinade to the pan…would have liked the extra liquid. Very delicious though…I added fresh ginger.

  2. 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!

    1. 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!

      1. 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… 🙂

      2. I made this last night and experienced the tough shrimp first hand for exactly the reason you stated. In the future I would definitely save the marinade that the shrimp were in, and combine the remainder of the marinade in a smaller sauce pan and reduce it before adding it to the shrimp for coating. Other then that one small change, I found this recipe to be delicious, quite refreshing and will add it to my must reprise list.

  3. 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.

        1. 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.

  4. 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!~~~~

  5. 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!

    1. 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.

      1. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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. ???

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

  11. 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

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

  13. 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.

    1. 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,
      Alyssa

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. Hi! This recipe looks so good! I only have cooked shrimp though, do you think I could make it work somehow with that?

  19. This Sticky honey garlic butter shrimp was a HIT?in my house?!! Thanks for the recipe I followed it to a tee..with the exception I added broccoli ? but ABSOLUTELY DELISH!!!

  20. Do you know why I can’t print recipes from your website on my iPad Air 2? I have the latest printer HP envy. I open your website in Safari Have trouble with some websites and some I don’t.

    1. I made all the marinade at once & soaked the shrimp in it while the rice was cooking. When the rice had about 4 minutes left, I used a slotted spoon and fished out the shrimp and sautéed it. I added a spoonfull of cornstarch to the marinade and when the shrimp was done, I added the marinade to the pan, boiled 30 seconds and let it stand to thicken. Made plenty of sauce to spoon over the rice. Not exactly sticky like the picture, but’s close.

  21. I removed the shrimp from the pan after cooking, threw some frozen veggies in with marinade i had retained and cooked them down. Threw shrimp back in to mix and warm up. Delicious!! That prevented the shrimp from over cooking, got the sauce nice and reduced, and added some veggies to my plate. A winner!

  22. Can the shrimp be substituted for chicken . I want to use drumsticks and thighs , if so, how much thighs and drumsticks can be used and can the rest of the recipe is enough to cook or do I need to increase some of the ingredients

    1. That sounds tasty! I have not made it with chicken yet! I would recommend increasing some of the ingredients to be able to cover/drizzle over the chicken. Let me know how it turns out for you! Enjoy! XOXO

  23. I made your creamy Tuscan chicken dish and it was fantastic! Tonight I am making the honey soy sauce butter shrimp and expect no less! Thanks for the wonderful recipes.

  24. I tried this with chicken tonight and the family loved it. I reserved the liquid and boiled it with the remainder. Also added a little corn starch to thicken.

  25. This recipe was delicious! I used thawed raw shrimp. After the shrimp cooked a couple of minutes each side, I took them out of the pan while the sauce reduced, then added them added them at the end. Next time, I’ll add a little red pepper flake, too.

    For those wanting to use the marinade – You are running a risk of food poisoning by using the marinade, even if you cook it. Not worth the risk. Just divide the marinade as the recipe calls for.

  26. Hi, Made this last night. Just wanted to point out I added the marinade and cooked the shrimp in it just enough to cook through. I then took them out, added the remainder of the sauce, cooked until it thickened. Once thickened added the shrimp back in to cost as to not overcook the shrimp. It was delicious. Thanks for posting.

  27. Very easy to overcook the shrimp. Best if you saute the shrimp till pink but underdone, remove from pan, then add the sauce. Keep the marinade and cook it with the rest of the sauce as you are basically boiling sugar and it adds flavor, cook until sauce is reduced, add shrimp for less than a minute as this sauce is very hot. You can add sesame oil and ginger to increase flavor, Serve over rice or noodles (or rice noodles), sprinkle with chives and sesame seeds.

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