Some weeknight meals just have that special something, and for us, this fantastic Honey Garlic Shrimp Recipe is definitely one of them. We’re talking about wonderfully plump prawns, seared until just tender, and then generously coated in a sweet, savoury, and sticky sauce that clings to each one. It’s the type of dish that feels like a treat from a favourite restaurant, yet it comes together in your own kitchen in less than 20 minutes. Say goodbye to lacklustre dinners; we’re about to whip up a meal that’s bursting with flavour, remarkably quick, and sure to have everyone at the table asking for more. It’s our ultimate answer for those hectic evenings when you need something absolutely delicious without the fuss.

Why You’ll Love This Recipe

• A Perfect Balance of Flavours: The true heart of this dish is the sublime honey garlic sauce. The natural sweetness from the honey creates a lovely caramelisation, which is perfectly complemented by the salty umami of soy sauce and the fragrant warmth of fresh garlic and ginger. It’s a truly delightful taste sensation.
• On the Table in Minutes: From gathering your ingredients to plating up, this entire meal is ready in around 20 minutes. It’s the definition of delicious food, fast, made with fresh and lovely ingredients, making it our top pick for a quick yet impressive weeknight dinner.
• Simple and Wholesome: You most likely already have the key ingredients for the sauce in your kitchen cupboards. What’s more, it’s a brilliant high protein shrimp meal that feels both light and incredibly satisfying—a much more wholesome choice than a takeaway.
• Incredibly Adaptable: This honey garlic shrimp dish is wonderfully versatile. We love serving it over a pile of fluffy rice, mixing it through noodles, or pairing it with simple steamed greens for a lower-carb meal. The serving options are practically limitless!

The Secret to the Perfect Sticky Sauce

We simply must talk about the sauce, as it’s what elevates this recipe into something truly memorable. Its genius is in its simplicity and the beautiful harmony of its ingredients. We use a lovely runny honey for its delicate sweetness, which not only adds flavour but is key to creating that irresistible sticky glaze as it reduces. Dark soy sauce provides a deep, salty umami base that is non-negotiable. Freshly minced garlic and grated ginger lend an aromatic zestiness that cuts through the richness, while a touch of rice vinegar brightens all the flavours. The finishing element is a cornflour slurry—a simple blend of cornflour and water—which is our go-to trick for thickening the liquid into a luscious, glossy honey garlic sauce that coats every prawn to perfection. It’s a straightforward method that delivers outstanding results.

Choosing and Preparing Your Shrimp

The star of any brilliant shrimp recipe has to be the prawns themselves. For the best flavour and a wonderfully juicy texture, we always suggest using large, raw king prawns. While you could use pre-cooked ones if you’re short on time, cooking them from raw allows them to soak up all the delicious flavours of the sauce and ensures they remain succulent and tender, never rubbery. Fresh or frozen prawns work equally well; frozen ones are a fantastic, budget-friendly choice, just remember to thaw them properly before you start cooking. The single most vital prep step is to pat the prawns completely dry with a paper towel. This gets rid of any excess water, which means they will sear beautifully in the pan instead of steaming, resulting in a far superior texture and a lovely bit of colour.

If you enjoy dinners that are both speedy and full of flavour, we think you’ll also adore the zesty heat of our Bang Bang Chicken Thighs, which features another incredible sauce.

Ingredients

• 500g large raw king prawns, peeled and deveined
• 1 tablespoon olive oil or sesame oil
• 5 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 80ml runny honey
• 60ml dark soy sauce (or tamari for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon cornflour
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 spring onions, thinly sliced
• 1 teaspoon toasted sesame seeds, for garnish

Instructions

1. Make the Sauce: In a small bowl, whisk the honey, soy sauce, grated ginger, and rice vinegar together. In another tiny bowl, stir the cornflour and 2 tablespoons of water together until you have a smooth paste, known as a slurry. Set both bowls aside for now.
2. Dry the Prawns: Make sure your thawed prawns are patted thoroughly dry with a kitchen towel. This step is essential for achieving a good sear and stops them from stewing in their own liquid. Season them lightly with a touch of salt and pepper.
3. Sear the Prawns: Warm the olive oil in a large frying pan or wok over a medium-high heat. When the oil is hot and shimmering, place the prawns in a single layer, ensuring not to overcrowd the pan (you may need to cook them in two batches). Cook for 1-2 minutes on each side until they turn pink and opaque. They cook very fast! Transfer the cooked prawns to a plate and set aside.
4. Cook the Aromatics: Lower the heat to medium and add your minced garlic to the pan. Sauté for 30-60 seconds until it smells wonderfully fragrant. Be careful that your garlic shrimp doesn’t burn, as this can make it taste bitter. Add the red pepper flakes now if you’re using them.
5. Begin the Glaze: Pour the honey and soy sauce mixture into the pan with the fragrant garlic. Bring it to a gentle bubble, stirring all the time, and let it simmer for about a minute.
6. Thicken the Sauce: Give your cornflour slurry a quick mix again, then pour it into the simmering sauce. Keep stirring as the sauce thickens up almost instantly into a glossy glaze that can coat a spoon. This should only take about 30 seconds.
7. Bring It All Together: Add the cooked prawns back into the pan. Gently toss them through the thickened sauce until every single one is beautifully coated in the wonderful glaze. Allow them to warm through for a minute or so.
8. Garnish and Serve: Remove the pan from the heat. Scatter over the sliced spring onions and a sprinkle of toasted sesame seeds. Serve your amazing honey garlic shrimp straight away with rice, noodles, or your favourite steamed vegetables.

What to Serve with Honey Garlic Shrimp

This dish is the main event, but a good supporting act makes it even better! Our number one way to serve this is over fluffy basmati or jasmine rice, which is perfect for soaking up every last drop of the delicious sauce. For a change, you could toss the prawns and sauce through cooked udon or egg noodles for a more substantial meal. If you’re after a lighter, lower-carb alternative, this dish is just divine served with steamed broccoli, stir-fried pak choi, or even cauliflower rice. The sweet and savoury notes also make it a fantastic filling for crisp lettuce wraps, which are perfect for a light lunch or appetiser.

If you’re creating a meal with a few different dishes, these prawns sit beautifully alongside other simple mains. For a contrasting flavour, why not try our hugely popular Bacon Brown Sugar Chicken Tenders, which also achieve that perfect sweet and savoury harmony.

Frequently Asked Questions

We are completely confident that this Honey Garlic Shrimp will soon become a firm favourite in your collection of go-to recipes. It’s a meal that truly excels in every way: spectacular flavour, incredibly quick to prepare, and it looks beautiful on the plate. It’s wonderful proof that you don’t need a host of complex ingredients or hours in the kitchen to make something truly delightful. And for pudding? This meal would be followed perfectly by a slice of our divine Peach Crumb Cheesecake.

If you give this recipe a go, we would be thrilled to hear how it went! Please leave a comment and a rating below – we genuinely love hearing about your experiences in the kitchen and seeing the wonderful ways you adapt our recipes.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g large raw king prawns, peeled and deveined
• 1 tablespoon olive oil or sesame oil
• 5 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 80ml runny honey
• 60ml dark soy sauce (or tamari for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon cornflour
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 spring onions, thinly sliced
• 1 teaspoon toasted sesame seeds, for garnish

Instructions

1. Make the Sauce: In a small bowl, whisk the honey, soy sauce, grated ginger, and rice vinegar together. In another tiny bowl, stir the cornflour and 2 tablespoons of water together until you have a smooth paste, known as a slurry. Set both bowls aside for now.
2. Dry the Prawns: Make sure your thawed prawns are patted thoroughly dry with a kitchen towel. This step is essential for achieving a good sear and stops them from stewing in their own liquid. Season them lightly with a touch of salt and pepper.
3. Sear the Prawns: Warm the olive oil in a large frying pan or wok over a medium-high heat. When the oil is hot and shimmering, place the prawns in a single layer, ensuring not to overcrowd the pan (you may need to cook them in two batches). Cook for 1-2 minutes on each side until they turn pink and opaque. They cook very fast! Transfer the cooked prawns to a plate and set aside.
4. Cook the Aromatics: Lower the heat to medium and add your minced garlic to the pan. Sauté for 30-60 seconds until it smells wonderfully fragrant. Be careful that your garlic doesn’t burn, as this can make it taste bitter. Add the red pepper flakes now if you’re using them.
5. Begin the Glaze: Pour the honey and soy sauce mixture into the pan with the fragrant garlic. Bring it to a gentle bubble, stirring all the time, and let it simmer for about a minute.
6. Thicken the Sauce: Give your cornflour slurry a quick mix again, then pour it into the simmering sauce. Keep stirring as the sauce thickens up almost instantly into a glossy glaze that can coat a spoon. This should only take about 30 seconds.
7. Bring It All Together: Add the cooked prawns back into the pan. Gently toss them through the thickened sauce until every single one is beautifully coated in the wonderful glaze. Allow them to warm through for a minute or so.
8. Garnish and Serve: Remove the pan from the heat. Scatter over the sliced spring onions and a sprinkle of toasted sesame seeds. Serve your amazing honey garlic shrimp straight away with rice, noodles, or your favourite steamed vegetables.

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