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

4.52 from 68 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*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 301mg100%
Sodium 1743mg73%
Potassium 153mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 35g39%
Protein 25g50%
Vitamin A 175IU4%
Vitamin C 5.5mg7%
Calcium 174mg17%
Iron 2.9mg16%
* 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.

Read More Posts by Alyssa

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Categories
Seafood

Comments

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  1. 5 stars
    This is SOOOOOOO good! My husband loves it! I even made it with chicken and it too was very good. Thanks for the recipe.

  2. 5 stars
    This is one outstanding dish . I did add sesame seeds and a little red pepper flakes for spice. Looking forward to baked chicken wings in this same sauce.

  3. 5 stars
    I made this recipe tonight and the guys loved it! They even made suggestions about using this sauce on other meats or vegetables. That never happens! Will definitely make this again.

  4. 5 stars
    Made this tonight w/lyour lemon garlic tilapia dish my kids which are the hardest to please loved it. Knew I would but WOW not this much. I didn’t feel like going to the store & wanted to try something new&luckily already had every ingredient in my cabinet.

  5. 4 stars
    Thesticky hi ey garlic butter sauce is very good and I like the addition of the green onions. Next time I would remove the shrimp after they turn pink and cook the sauce down til it thickens, then add shrimp back in to coat. My shrimp were overcooked following the original directions.

    1. 4 stars
      I had the same thought after I made this. The shrimp were too well-done once the sauce thickened (wish I would have read your review). I also increased sauce to 1 1/2 the recipe as it was so delicious when I served over cauliflower“fried” rice with broccoli. The extra sauce helped to meld everything together.

  6. 4 stars
    Thesticky honey garlic butter sauce is very good and I like the addition of the green onions. Next time I would remove the shrimp after they turn pink and cook the sauce down til it thickens, then add shrimp back in to coat. My shrimp were overcooked following the original directions.

  7. 5 stars
    Just want to point out that in step one you say to discard the marinade, but in step two one reintroduces it to the pan. Those who rush and don’t read through a recipe (not me, will be trying this tonight), may be upset when they realize they need the marinade they just discarded. Would change to “set aside” or “reserve” for clarity. Looks like a great recipe otherwise, very much looking forward to giving it a whirl! Going to be adding some Chile paste and a touch of housing while reducing the honey and maybe subbing some molasses (we buy expensive honey and I’m too cheap to use a half cup’s worth).

    1. Just want to point out, if you can’t comprehend what you read, you shouldn’t stick your two cents in. It clearly says to marinate shrimp in half the sauce. You will be adding the other half later.

      1. There’s no need to be rude to anyone Gina. No-one requires you to point anything out to them. It’s a recipe. Easy mistake.

    2. You are suppose to marinade your shrimp in half of the marinade, and discard that portion, then use the other half of the marinade as the sauce at the end.

    3. Sean,

      At a quick first glance over the recipe I also thought that too. It is a very simple mistake anyone could’ve made if not comprehending the recipe while reading. I agree it could be fixed with a quick switch of wording.

  8. I wanted the receipt for the coconut cake, but I missed it, the one with the coconut milk & cream cheese frosting. Can I please get it.

  9. I made this recipe tonight. Had broccoli for a side dish. I must say it was very good. The flavor was a lil spicy and sweet. I will be making it again. Thanks for the recipe..

  10. 3 stars
    Sticky honey garlic butter shrimp is way overcooked, following your instructions.
    Removing thc shrimp from the pan while the sauce starts to thicken then returning them to to be coated mostly alleviates the rubbery shrimp problem.

  11. 5 stars
    Absolutely delicious. To insure that the sauce thickens in the pan be sure to use a large fry pan. We will use this again for sure. Thanks for sharing

    1. Hello Julia,

      I have tried it a few times now and it seems to be working fine on my end. Maybe try it again and if it is still an issue, it may be a player issue with your computer or printer. I am sorry for the trouble. Thanks for following along!

      1. I also made this, following the recipe exactly and the sauce never thickened or got sticky. Do you have any tips for this because if you leave the shrimp in too long they will be over cooked.

        1. I normally cook the shrimp for a couple of minutes, then remove them to further cook the sauce until thickened, then add back the shrimp.

  12. 5 stars
    We tried this a month ago and we are going to have it again tonight. This was very yummy. This recipe has a lil sweet and spicy, very good indeed…Thanks for a great recipe…

  13. 2 stars
    I have made this several times. I can never get the sauce to thicken let alone even be sticky. The flavor is good I just wish i could get it sticky.

    1. I Agree! The sauce did not thicken. I added extra honey but still did not thicken. I drained the marinade from the shrimp so it wouldn’t add extra liquid but that did not make a difference. Maybe some cornstarch would help thicken. Great flavor. I also use honey and teriyaki as a marinade for bbq salmon.

  14. Hi!
    Thinking of using this marinade for chicken. Wanted to see if u think there would be an issue leaving the chicken in with the marinade for several hours as opposed to the 1/2 hour you mentioned in ur instructions for the shrimp.
    Thanks!
    MJ

  15. Did you drain the shrimp after cooking before adding the reserved marinade? There was a good deal of liquid in my pan, and it made the sauce runny. When I see your video it seems as if you’ve drained them.

    Thx!

    1. Yes, I did drain some of the access marinade in the sink before adding them to the pan. You can also leave the marinade on and not drain it but cooking the shrimp a little longer. Hope that helps explain it better.

    1. You will want to use 1 pound large shrimp that is peeled and deveined. They will be either fresh or frozen. Just for the frozen you will want to thaw before cooking. Hope that helps!

  16. I want to know why it’s never a thick sticky sauce. Flavors are great. I make it all the time. But it’s never thick or sticky
    Please help. Thx

  17. 5 stars
    This dish is so easy to make, we love it! I serve it over angel hair pasta. There is one misleading statement, it says to disguard liquid shrimp is marinated in. Do not disgurd, use it in the end with left over sauce.
    This recipe is 5 star!

  18. Tried this last night my sauce was a bit sticky. However I let simmer and cooked probably more then what needed. I mixed in some Lingine noodles after it was cooked! It was a hit in my Barracks! All the soldiers loved it! Thanks again!

  19. 5 stars
    ABSOLUTELY DELICIOUS!!!💜💜💜 I added a spoonful of ground fresh chili paste to the shrimp while it was marinating to add a little heat to it. I mixed in some broccoli and served over a bed of rice!!! Won’t be ordering shrimp and broccoli anymore…MINE IS BETTER!!!😜💜😜💜😜💜

  20. I never cook seafood because I do not like it. My husband loves it unfortunately so I am trying to cook it for him. This was my first ever recipe/attempt at seafood and it was a big hit. I added a tiny bit of sesame oil to the marinade with extra pepper flakes because he likes it spicy and he was seriously impressed 🙂

  21. 1 star
    I must not have cooked the sauce down enough, thickened but not thick.Shrimp over done trying to thicken sauce.Maybe take them out next time to reduce moisture and not over cook.

  22. 5 stars
    Really good…I added red pepper flakes to the sauce, also 1/4 teaspoon of cornstarch to thicken. Based on comments, I cooked shrimp first then added shrimp to the thickened sauce, stirring around for 30 seconds, removed from heat, plated and added green onion pieces. Soooo good, thanks again Alyssa. Winner- winner!

  23. 5 stars
    I made a major change to the recipe. I cooked the shrimp in the butter for about a minute a side until it turned pinkish-white. I then put the shrimp in a serving bowl, put the unused marinade into the skillet and cooked that for the five or six minutes it took to thicken. Since I have an electric range it takes a noticeable time to go from medium to medium hot so I kept the temperature at medium. I then poured the sauce over the shrimp and served it immediately.

    Shrimp cooks very quickly and overcooks almost as quickly. If I’d kept the shrimp in the skillet waiting for the sauce to thicken then I would have had little pieces of rubber to go with the sauce.

  24. 5 stars
    I tried it tonight and the recipe was perfect! I think it will be also good as a coating sauce for shrimp tempura kinda like in honey lemon chicken. Thanks for sharing! 🙂

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