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10-minute honey garlic shrimp are mouthwatering morsels ready in 10 minutes. Fat and juicy shrimp are coated in a velvety soy sauce jacket and fried in ginger and garlic before being bathed a sticky honey sauce. Serve as an appetising prelude to an Asian banquet or as a super quick main with rice.
This honey garlic shrimp recipe makes use of a (not so) secret Asian cooking technique called ‘velveting’ (more on that later), so once you’ve mastered that, you can move on to another of my favourite Chinese prawn recipes Bang Bang Shrimp. Mine comes with a highly inauthentic Westernised mayo dip. So sue me!
I am all about fakeaways these days. Once upon a time, we would regularly order in on a Friday night as a weekend treat, until I realised that the ‘treat’ was totting up financially and was expanding our waistlines miserably.
Don’t get me wrong, I still love a temptingly convenient takeaway when I’ve had a long week and am all cooked out. But knowing I can recreate our restaurant faves for a fraction of the cost, with ingredients that are better for us, and within the same time frame (if not quicker), I am faking it more and more.
And Asian stir fry shrimp recipes are the quickest of all. Honey garlic shrimp is one of our all time favourites in and out of the restaurant. I hope it’ll be yours too.
How to make quick honey garlic shrimp
I know some folks will shy away from Asian recipes. They are often fast-moving, filled with long and unfamiliar ingredients lists, foreign cooking techniques, and things can get hot behind the wok! But this shrimp recipe is reassuringly simple. Let me break it down for you.
Let’s start with the ‘unfamiliar ingredients’. Soy sauce for saltiness, garlic, ginger, and honey for sweetness, cornflour for coating. So far, so familiar, right?
I’ve included chilli flakes, as I like my shrimp to kick, and green onions for a bit of zing and colour. Both are totally optional.
I’ve used Argentine prawns. These are a vibrant red even when raw and tend to be bigger than the average cold water prawn. Firmer, meatier and generally more robust, the hench Argentine prawn suits this honey garlic glaze best. Save the smaller, sweeter ones for your shrimp linguine.
Now for the ‘foreign cooking technique’. I mentioned ‘velveting’ earlier. It’s a two-step, non-intimidating process. Step 1: Combine the soy sauce and corn starch and coat the shrimp. Step 2: Fry the coated shrimp in the garlic and ginger (about 1-2 mins on each side). And you’re velvet.
But why? Velveting protects the delicate shrimp flesh from drying out during cooking. It keeps them juicy and succulent and melt-in-the-mouth.
Finally, pour over the honey and sprinkle on your chilli flakes. Told you it was easy!
More shrimp recipes
Besides being a delicious protein component, shrimp are cooked in minutes flat, which is why you’ll find a fleet of shrimp recipes on my blog. To save you looking, here’s five more shrimp meals that you can achieve in under 25 minutes:
Speedy sesame shrimp stir fry – the clue’s in the name.
Easy shrimp chow mein– juicy shrimp, curly noodles and veg-packed to boot!
Air fryer salt and pepper shrimp -less salty and less oily than your local takeaway.
Shrimp fried rice – a double-down on protein dish made with eggs.
Thai red curry – a little further afield, but this firecracker fits the fast bill.
Recipe Tips and Notes
- Stir fry recipes are rapid! Have all your ingredients prepped, peeled, measured and minced before firing up.
- This includes patting your shrimp dry and marinating it.
- The raw shrimp in the photos are pink as they are Argentine prawns. They come that way!
- I always use fresh garlic and ginger in Asian food. They deliver the best flavour.
- There is no harm in a jar of the pre-minced variety though. Speed is the name of the stir fry game after all!
- Finally, and crucially, do not overcook the shrimp. It’s virtually impossible to undercook it, so don’t buy into the ‘I’ll just give it another minute’ philosophy.
Serving suggestions
Either a tastebud-teasing starter or star of the dinner show, this shrimp recipe is a reliable all-rounder. Complete the meal with fluffy white rice, or coconut rice, or a vegetable noodle stir fry.
In my house, we love a bit of variety, it’s what we enjoy most about ordering Chinese takeout, so I do try to replicate that at home.
As well as punctuating the meal with prawn crackers and fortune cookies (store-bought, I’ve yet to master either of those!), I’ll make either beef teriyaki with strips of sweet and salty tender beef or beef yakisoba, a noodle dish done in 20 minutes.
If it’s more than just the four of us, Asian chicken wings as an additional starter will flesh out the feast. These ones are done in the This is an affiliate link.air fryer, meaning they’re pretty hands-off as Asian food goes!
Storage and leftovers
It’s highly unlikely you’ll have any of these pink beauties left, but if you do, they will keep in the fridge for another 3-4 days. Use them to top Thai noodle soup or throw in last minute to a vegetable stir fry.
If you haven’t already thawed the shrimp from frozen, leftover honey garlic shrimp can be kept in the freezer for up to 3 months. Separate the prawns and freeze on a baking sheet then tip into a zip-topped bag.
More favourite Asian shrimp recipes
- Speedy Sesame Shrimp Stir Fry
- Filipino Noodles with Pork and Shrimp
- Thai Red Curry with Prawns and Snow Peas
- Easy Shrimp Chow Mein
- Bang Bang Shrimp
10 Minute Honey Garlic Shrimp
Equipment
- This is an affiliate link.Mixing bowls
- This is an affiliate link.Non-stick frying pan
Ingredients
- 450g / 1lb shrimp, peeled and deveined
- 1 tbsp This is an affiliate link.light soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3-4 cloves garlic
- 1 tbsp This is an affiliate link.ginger paste, or grated ginger
- 4 tbsp honey
- 1/4 tsp chilli flakes, optional
- 2 green onions, for garnish
Instructions
- In a medium bowl combine the soy sauce and cornstarch, then add the shrimp and toss to combine. Set aside till needed. (This method is called "velveting" in Chinese cooking and is used to protect delicate meat like shrimp and chicken from drying out during cooking.)
- Heat the oil in a non-stick frying pan and cook minced garlic with ginger for no longer than 30 seconds over medium heat, then add the shrimp and cook for 1-2 minutes on each side depending on the size of the shrimp.
- Pour in honey and chilli flakes if using, toss to coat the shrimp and take off the heat. Sprinkle with sliced green onions for garnish. Serve over rice or as a starter.
Video
Notes
- As with a lot of Chinese stir fry recipes, the actual cooking happens very quickly. Which means all ingredients have to be prepared, peeled, cut and minced beforehand.
- The first thing you want to do is to pat your shrimp dry with a paper towel. Then coat your shrimp in a mixture of soy sauce and cornstarch. This does two things: it acts as a marinade to infuse flavour and forms a protective coating around the shrimp during cooking. This method is called “velveting” in Chinese cooking, and is used when frying delicate meat like chicken and shrimp. That is why chicken in that stir fry at your local Chinese restaurant is so tender!
- The shrimp you see in photos are pink but they are raw shrimp. I am using Argentine red shrimp/prawns, which are quite large and very delicious.
- Use fresh garlic and ginger for the best flavour.
- Make sure not to overcook the shrimp, which will result in rubbery texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent flavorful fast meal!! Will definitely make again. Adopted several changes I saw in reviews – reduced honey to 2 tablespoons, finished with a squeeze of lemon and siracha. Yumm and thanks for the recipe!!
How would you change the cooking time if using pre-cooked shrimp? This sounds amazing!
Hi I would just toss the cooked shrimp in the sauce to warm it up and that’s it.
this is amazing! I did read the reviews and so cut the amount of honey in half and only used two tablespoons, and put in a couple of splashes of lime juice.
Blooming lovely! Couldn’t be more pleased. Thank you for your post. Truly
Loved it. Put it over quinioa and what a hit……thanks!
Sooo easy and really delicious. I mixed in bean roots and had it with seaweed salad and it was a perfect lunch.
This is very easy to make and my husband really liked it. I used fresh ginger but I think ginger paste would be faster. Don’t skip on the green onions. The first time I made it I didn’t have any and they really add to the dish. For our taste I would use less honey, maybe 2 or 3 table spoons rather than 4. My husband doesn’t like too spicey of food but 1/8 teaspoon of chili flakes gave it a tang without the heat. I also added a little squeeze of orange the second time I made it and it was a nice addition.
I really loved the simplicity of this dish. I added a squeeze of citrus to brighten it up at the end as the honey was a bit overpowering. I used lime but lemon would be good as well. I added the juice of one small key lime so just a touch!
Lovely recipe. For health reasons instead of soy sauce I used Balsamic vinegar and it came out great. Practical and easy recipe. Will definitely do again. thanks
So glad you were able to enjoy it using the ingredients you prefer, Loranne.
Basic flavor. Bit too sweet . Quick if you need something to eat I’m a hurry.
I’d love to see your 10 minute recipe Eddie, that is not “basic”. Quick recipe also implies simple!
Loved this! Made it tonight. So quick and easy! One of my new favs!
First time cooking shrimp. This turned out WONDERFUL! Adding to the cookbook of family favorites. Thank you!
My pleasure! So glad you enjoyed it, Arizona.
So delicious. What a lovely recipe! I made a double batch and the whole family, kids included, really enjoyed the dish. We served over rice with sesame roasted green beans on the side. Also, I’d never heard of the “velveting” technique for shrimp before and I’ll definitely put it to use elsewhere as well. Thank you for some dinner inspiration!
Will this be ok if served room temperature as an appetizer?
I think so but I haven’t tested it myself.
Can I use ground dry ginger instead of fresh or paste?
Hi Sarah while you can definitely use dry ginger I’d have to say that the taste will be lacking.
I agree, a 10 minute meal is quicker than box mac and cheese, lol.
Used base recipe but added to it. Next time I’ll definitely increase proportion to have extra sauce. Followed recipe but at the end added extra soy sauce, sprinkled a little brown sugar, and added Sriracha. Came out nicely should be good with chicken also.
This recipe was absolutely delicious !! Our new favorite !! HOWEVER….we both felt that there wasn’t enough liquid ! I will add more the next time I make this recipe !! 5 STARS !! Thanks for sharing !!
This was absolutely delicious!! Quick and easy! I couldn’t stop eating the shrimp! I tried it tonight with salmon. Not quite as flavorful but still tasty!
I loved this recipe! It was simple to make and just what I needed for a quick-fix dinner. I omitted the pepper flakes but added a teaspoon of Five Spice Seasoning to the velveting mix. Absolutely delicious! Thanks for sharing. I’ve already shared it with a busy coworker.
Made this tonight and the family ate every last bite. This is super flavorful and makes a really light meal. I recommend doubling the recipe for a family of four.
I made this recipe last night with a couple additions (red bell pepper strips and pea pods) and it was fantastic served over white rice. Easy, quick and delicious recipe. Thanks!
I am so pleased you enjoyed it, Lori!
Didn’t have any ginger on hand, but it was still delicious without and very quick!
So pleased you loved it, Heather!!
Legitimately so fast and easy to make! Took literally no time and had maximum flavor! I think it took longer to prep all the ingredients than it was to actually cook it all haha. Great recipe!
What a lovely review! Thank you for sharing it, Peter!
Oh my goodness, this was sooo yummy!! Can’t wait to make this again ASAP!
So delicious! I love a quick easy meal.
Yes! So quick and tasty!
This looks amazing and so delicious! My daughter and I love anything shrimp! We are definitely going to love this dish!
Thanks so much, Beth!