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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.
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.
One word. EXCELLENT
Can i cook these with salmon in a foil packet on the grill?
That sounds great! Let me know how it turns out! XOXO
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.
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.
Do you by chance have the calorie count for this recipe?
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information. Hope that helps and you can find the answers to your questions! XOXO
this sounds and looks delicious. Wondering about the calorie count. I’m dieting on a 1200 calorie per day
I like to use myfitnesspal.com for nutritional questions.
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.
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.
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
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
this was so good. im gonna make it forever
I really liked this recipe. The flavor was very unique.
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!
if need be add some cornstarch and will help thicken the sauce up
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.
Can you make this with precooked shrimp?
Very tasty, thanks for sharing
So glad you liked it!! XOXO