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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
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!! Add some fried rice or white rice and this is a complete meal your family will love!
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!
Honey Garlic Butter Shrimp Ingredients:
- Honey: Makes everything sticky but it makes it a little sweeter too!
- Soy Sauce: One of my favorite sauces to add to shrimp. It has a sweet and salty flavor that cooks well in shrimp.
- Garlic: You can never have enough garlic. This hint of garlic will balance out the flavors.
- Lemon: A squeeze of lemon is just what is needed to have a fresh, zest flavor.
- Shrimp: Large is best and ready to cook.
- Butter: Will be melted as you are cooking the shrimp in the skillet.
- Green Onions: Used for color and garnishing the shrimp.
How do you make Honey Garlic Butter Shrimp?
- Marinate the shrimp: 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.
- Melt the butter: In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper.
- Cook shrimp: Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
- Add the sauce with the shrimp: 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!
- Shrimp and Asparagus Skillet
- Copycat Bang Bang Shrimp
- Sweet and Sour Shrimp
- Easy Shrimp Tacos
- Fiery Shrimp Diablo
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Sticky Honey Garlic Butter Shrimp
Ingredients
- 1/2 cup Honey
- 1/4 cup Soy Sauce
- 3 cloves Garlic minced
- 1 small Lemon Juice from lemon
- 1 pound Large Shrimp peeled and deveined
- 2 Tablespoons Butter
- Green Onions for garnish
Instructions
- 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.
- In a medium sized skillet add the butter. Add the shrimp and save 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry the lemon juice was too much from my small Lemon, An actual measurement is always advised. Soy sauce added too much sodium. Honey, and garlic and butter would have been a far nicer glaze
Love the recipe, wondering if leftovers can be reheated?
Yes they can! I recommend reheating them over medium heat on the stove.
I wanted to love this so much…..but I didn’t. Hoping for answers here. The sauce never thickened up and the result was overcooked shrimp and runny sauce. I want to try it again, but shrimp isn’t cheap and I don’t want to be disappointed again. Any advice?
Try cooking the shrimp first then transfer it to the plate and then add the marinade, letting it thicken first before adding the cooked shrimp back and immediately serve
The meal was delicious and will end up in the regular meal rotation for my family. Super easy to cook, but instructions weren’t the best. It doesn’t tell you to take the shrimp out of the pan before reducing down the sauce, which you need to do to avoid overcooking the shrimp. The sauce also took forever to thicken, but just keep cooking it on low and stirring continuously until it’s sticky.
I have used your recipes quite often
( Sticky shrimp, shrimp Alfredo) and they are delicious. I always download them to my email. I like your website a lot.
Mine came out great! My husband loved it and I’m about to make it for the 2nd time. There are some small changes I want to make to keep the water content down, like using 100%pure honey. This is the best recipe I’ve found online in a while. Thank you very much Alyssa.
Will NOT be making this again. I followed recipe exactly. I even drained the marinade before I added the shrimp and there was NO STICKY whatsoever!!! WAY to liquidy. What a waste!!!
Mine came out so watery! Not sticky at all! I followed the recipe as noted.
Hi Carol,
Mine turned out just like yours. I followed the recipe exactly. I did give it 2 stars simply because the sauce had a good taste but NOT sticky at all. Won’t be making this again.
Is there a printed list of Ingredients with instructions. ???
Yes! Scroll to the bottom of the post and there is a printable recipe card with all of the ingredients and instructions! 🙂
made this for birthday dinner was enjoyed by all. I doubled to serve 6 was just the right amount
Thanks for your answering my question on marinade
instructions say discard marinade in recipe you print it says to save it which is correct
You use half of the sauce recipe as a marinade for the shrimp. You discard it after you have let the shrimp sit in it for 30 minutes. You use the other half of that marinade as the sauce after you cook the shrimp. The instructions explain it all if that’s confusing! Let me know if you make it and how you like it! 🙂
The shrimp is done at 2 minutes or less side. Either take it out and then pour in the 1/2 sauce to thicken or thicken it in a separate pan. You can’t continue to cook the shrimp in the sauce until the sauce thickens. Yes, definitely discard any marinade after removing the shrimp.
It was not clear at all in the recipe, and I found your comment way too late. I also used the marinade, maybe that’s why mine is not thickening right now.
Added carrot and broccoli at the end it looked and tasted great.