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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.
can’t wait to try.
looks good
These super delicious Shrimp are easy to prep ahead and so quick to cook. You can’t go wrong with shrimp recipes that are quick and easy to make.
Do you think this recipe would go good with alfredo
Oh yes! That sounds great!Enjoy your meal.
I am allergic to lemon, well citrus fruits of all kind, do you have to use the lemon? If I don’t will it be as good as yours?
You can leave out the lemon.
I currently don’t have jumbo shrimp but two bags of small shrimp. Should I use both bags with the same amount of ingredients??
Yes, you can do that. That will work great.
Hey well I solved the sauce puzzle. You just need to cook it down with out the shrimp. I also add 3/4 s cup of honey. If you do this you’ll get that wonderful color that the picture has. Great recipe I will make it again thanks
Definitely need to cook down the sauce without the shrimp. Shrimp will be cooked after those 2-minutes each side. Any more and the shrimp toughens up.
This was easy to make, and it was delicious. My family thought I bought it at a restaurant, bc I never made anything like this. Thank you for the recipe, and the fool on my family.
Hi,
How did you cook down the sauce without the shrimp? Did you add all of the leftover marinade to the butter in skillet? Cook until it thickens, and then add the shrimp.? I know if you overcook shrimp, they will be tough.
Thank you for your help.
Yea you are correct, cooking the shrimp until the sauce thickens is crazy. Also you need more honey for sticky !!!
Agree. It had a delicious flavor but sauce was soupy.
How much lemon juice if I use it from a container
Hi Cindy!
Thanks for the great question. I would use 2 to 3 tablespoons of lemon juice to make it roughly the same amount! Let me know how it turns out. Thanks so following along with me!
So easy to follow even for a beginner chef like myself. We absolutely loved it!
This is the same recipe the Detroit Zoo uses at their restaurant! Delicious and easy! Love it!!!
I’ve gotten several easy, restaurant quality, family friendly recipes from your website. Thank you for taking the time to share these. They are inexpensive, easy & quick to make & even the kids like them. Two thumbs up!!
I love your recipes
I love, love love this easy recipe ! I have also used it for a marinade for boneless chicken breast overnight and then grilled the chicken and it was delicious! I love that it is easy and tasty and it is definitely a crown pleaser.
Great recipe. Didn’t change a thing and it turn out better than expected.
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! 🙂
nice recipe.thanks for sharing.shrimps are my favorite.
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.