Honey garlic shrimp close up

Honey garlic shrimp is a Chinese American dish you usually see on takeout menus everywhere, but let me tell you that homemade is so much better. My version uses way less sugar and sodium than most restaurant versions, and the flavor is bigger because I use fresh garlic, ginger, and a quick Shaoxing wine marinade instead of piling on sweetness.

I started making this when my son was about 2 and I needed dinner ideas I could pull off while he played in the kitchen. Shrimp cooks so fast, and the honey glaze comes together in the same pan. It became a recipe I rotate through almost every week because there is nothing to complain about: quick, healthy, and everyone in my family always clean the plate.

I marinate the shrimp briefly in Shaoxing wine, soy sauce, and cornstarch so they stay juicy even if you cook them a little longer than planned. Then I sear them in butter with garlic and ginger, add the honey soy sauce, and let it coat everything. The whole thing takes one pan and barely any cleanup. I recommend to make this next time you want a quick, satisfying, and better than takeout dinner for your loved ones.

Chinese honey garlic shrimp served with steamed rice

Ingredients

I keep this ingredient list short and divide everything into 3 groups: the marinade, the stir fry base, and the sauce.

Ingredients for making honey garlic shrimp

Marinade: I toss the shrimp with Shaoxing wine, soy sauce, and cornstarch. The wine and soy sauce season the shrimp while the cornstarch forms a thin coating that keeps them juicy.

Stir fry: I use butter for richness, plus fresh garlic and ginger for the base. Green onion goes on at the end as a garnish.

Sauce: I mix soy sauce and honey together before cooking starts.

How to Make

1. Marinate the shrimp: Combine the shrimp with the marinade ingredients in a bowl and let it sit for 10 minutes while you prep everything else.

2. Mix the sauce: Stir the sauce ingredients together in a small bowl and set aside.

3. Cook the aromatics: Heat butter in a large nonstick pan over medium high heat. Add the garlic and ginger, and stir for a few seconds until fragrant.

Cook the aromatics in butter

4. Sear the shrimp: Add the shrimp to the pan in a single layer. Cook until both sides turn golden, flipping once.

Pan fry the shrimp until crispy

5. Add the sauce: Pour the sauce over the shrimp and cook until it thickens slightly, about 1 minute.

Add the sauce to the pan

Serve: Toss in the green onion, stir to combine, and transfer everything to a plate immediately. Check out how I love serving it in the section below.

Garnish with green onion

Cooking notes

Marinate for at least 10 minutes: The cornstarch in the marinade creates a thin protective layer around each shrimp. This is the same technique I use in most of my stir fry recipes, and it is the reason the shrimp stay tender instead of turning rubbery.

Use a nonstick pan: I have tested this in a wok and a nonstick skillet, and I honestly can not taste the difference. The nonstick gives you a better sear on the shrimp without sticking, and cleanup is easier.

Do not overcrowd the pan: Spread the shrimp in a single layer so they sear instead of steam. If your pan is small, cook them in 2 batches.

Fresh garlic and ginger matter: Jarred or pre minced versions do not give you the same fragrance. I peel and mince a whole ginger root and a few bulbs of garlic on the weekend, then store them separately in airtight containers. They stay fresh for almost a week and save me time every night.

Pull the shrimp early: Shrimp cook fast, so I take them off the heat the moment the sauce thickens. Residual heat finishes the job. Overcooked shrimp get tough no matter how good the marinade is.

How I love Serving

My husband likes it with my stir fried bok choy, and when I want a bigger meal, I make a quick egg fried rice instead and skip the plain rice entirely. On weekends I sometimes pair it with Yang Zhou fried rice and a light bok choy soup.

When friends come over, I double the recipe and place a bowl with sauce to drizzle on top. I keep steamed rice in the cooker so we can build our own bowl. Kids love the sweetness from the honey, and adults can add chili flakes or hot sauce on the side. It also works great next to fries and a salad if you want a more Western style dinner.

Frequently Ask Questions

Can I use frozen shrimp for this recipe?

Yes, and I use frozen shrimp most of the time. Try to find the type that does not contain additives, so the flavor tastes better. My favorite is Costco frozen shrimp because it’s not pre-treated and the quality is high. Thaw them in cold water for about 15 minutes, then pat them completely dry before marinating. Excess moisture will prevent the shrimp from getting a good sear in the pan.

What can I substitute for Shaoxing wine?

Dry sherry is the closest swap. You can also use Japanese sake in a pinch. If you need to skip alcohol entirely, use chicken broth with a splash of rice vinegar, but the flavor will be slightly different.

How do I store leftovers?

Keep leftover honey garlic shrimp in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat for about 2 minutes. I do not recommend the microwave because it tends to make the shrimp rubbery. The sauce may thicken in the fridge, so add a splash of water when reheating.

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Honey garlic shrimp is a super easy takeout dish you can put together quickly for your weekday dinner. The tender and juicy shrimp are cooked with a sweet sauce and plenty of aromatics. Serve it on steamed rice and you’ll have dinner ready in 20 minutes!

Honey Garlic Shrimp (蜜汁虾球)

By Maggie Zhu
5 from 10 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 to 4
Print
This honey garlic shrimp is a quick pan fried main dish with a sweet and savory glaze made from honey, soy sauce, garlic, and ginger. I toss the shrimp in a simple marinade, cook everything in one pan, and have dinner on the table in 20 minutes.

Ingredients 

Marinade

Sauce

Stir-fry

  • 1 tablespoon butter (or vegetable oil)
  • 3 cloves garlic , minced
  • 2 teaspoons ginger , minced
  • chopped green onion for garnish (Optional)

Instructions

  • Combine all the marinade ingredients in a medium-sized bowl and mix well. Let sit for 10 minutes while preparing the rest of the ingredients.
  • Mix the sauce ingredients together in a small bowl.
  • Heat butter in a large nonstick pan over medium-high heat until hot. Add garlic and ginger. Stir and cook for a few seconds to release the fragrance.
  • Add the shrimp. Cook and stir occasionally, until both sides turn golden.
  • Add the sauce. Cook and stir until it thickens slightly, 1 minute or so. Add the green onion if using and stir to mix well. Immediately transfer everything to a plate. Serve hot over steamed rice as a main.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 210kcal, Carbohydrates: 22.9g, Protein: 20g, Fat: 4.3g, Saturated Fat: 2.3g, Cholesterol: 187mg, Sodium: 568mg, Potassium: 178mg, Fiber: 0.2g, Sugar: 17.5g, Calcium: 84mg, Iron: 1mg

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