Sticky Honey Garlic Butter Shrimp

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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 cooking in a skillet garnished with lemons.

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!

Sticky honey garlic butter shrimp up close with green onions garnished over top.

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?

  1. 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.
  2. Melt the butter: In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper.
  3. Cook shrimp: Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
  4. 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.

Making the honey garlic butter sauce and marinated the shrimp in it, then cooking the shrimp in a skillet with butter and pouring the remaining honey garlic butter sauce over top the cooking shrimp.

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.

Sticky honey garlic butter shrimp on a plate with broccoli and lemon garnishes.


Looking for more Shrimp recipes?! Here are some!

Sticky Honey Garlic Butter Shrimp

4.57 from 90 votes
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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 4 People


  • 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


  • 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.



Updated on March 15, 2020
Original Post on January 11, 2017


Serves: 4

Serving4peopleCalories304kcal (15%)Carbohydrates36g (12%)Protein25g (50%)Fat7g (11%)Saturated Fat4g (20%)Cholesterol301mg (100%)Sodium1743mg (73%)Potassium153mg (4%)Fiber1g (4%)Sugar35g (39%)Vitamin A175IU (4%)Vitamin C5.5mg (7%)Calcium174mg (17%)Iron2.9mg (16%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine American
Keyword shrimp, honey shrimp, sticky, sticky honey shrimp, garlic butter, butter shrimp
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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. 5 stars
    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.

  2. 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

  3. 5 stars
    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!

    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.

  4. 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.

  5. 5 stars
    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!!!

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

  7. 5 stars
    We made this tonight for dinner. Very yummy the only thing I did different is sautéed some Brussel sprouts in the sauce as well. Very good ?

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 4 stars
    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.

  11. 3 stars
    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.

  12. 4 stars
    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,

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