Sweet Honey Shrimp Delight | Seafood
There are some meals that just feel special, even on a Tuesday night. This Sweet Honey Shrimp Delight is one of them. It brings the vibrant, satisfying flavours of a restaurant-quality seafood dinner right into your own kitchen, and it all comes together in the time it takes to cook a pot of rice. The magic is in the sauce: a glossy, sticky glaze of honey, soy, and garlic that clings to every single succulent shrimp. It’s sweet, it’s savoury, and it has just enough of a kick from the fresh ginger to keep things interesting.
I stumbled upon this combination by accident one evening when I was trying to use up some leftover ingredients, and it’s been a hit ever since. The shrimp cook in minutes, absorbing all that wonderful flavour, and the final dish is a beautiful sight, scattered with fresh spring onions and toasted sesame seeds. It’s a fantastic recipe for those evenings when you want something a little bit fancy without spending hours over the stove. It works beautifully for a date night in, a quick family meal, or even when you have friends over and want to present something that looks and tastes impressive without any real stress.
We’ll walk through how to get that perfect, tender shrimp texture (no rubbery seafood here!) and how to create a sauce so good you’ll be scraping the pan clean. This is more than just a shrimp recipe; it’s a go-to method for creating a memorable seafood dinner that always gets compliments.
Recipe Overview
This honey shrimp recipe focuses on creating a beautifully balanced sauce that perfectly coats plump, juicy king prawns. The key is to cook the prawns just until they turn pink and opaque, then to thicken the sauce separately before tossing everything together at the end. I’ve tested this dozens of times, and removing the prawns while the sauce reduces is the absolute best way to guarantee they stay perfectly tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sweet Honey Shrimp Delight
- Genuine Flavour: The sauce is the star. The floral sweetness of the runny honey is balanced by the salty, umami depth of dark soy sauce. Freshly grated ginger and garlic provide a fragrant warmth that elevates the entire dish beyond a simple stir-fry.
- Ready in Under 30 Minutes: From gathering your ingredients to plating up, this entire meal is on the table in about 25 minutes, making it brilliant for busy weeknights when you still want a proper, satisfying dinner.
- Flexible Recipe: You can easily adjust the components to your liking. Add a pinch of red chilli flakes for some heat, or throw in some sliced bell peppers or tenderstem broccoli for extra vegetables and texture. It’s a great base to build upon.
- Great for Special Occasions: While it’s straightforward enough for a weeknight, it feels luxurious enough for a special meal. It’s ideal when you want to make a lovely dinner for two or have a couple of friends over without a fuss. If you’re planning a multi-course meal, it pairs nicely with lighter starters.
- Family Tested: This is a recipe my whole family gets excited about. Even my son, who is usually hesitant about seafood, clears his plate when I make this. It’s the sweet, sticky sauce that wins everyone over.
Ingredients You’ll Need
For the best results, use large, raw king prawns. I prefer to buy them with the shells off but tails on for a nicer presentation, but tail-off is fine too. When it comes to the honey, a clear, runny variety like acacia honey works best as it dissolves smoothly into the sauce. I always use Kikkoman soy sauce for its reliable, rich flavour.
- 500g raw king prawns, peeled and deveined
- 1 tbsp cornflour
- 2 tbsp vegetable or rapeseed oil
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- For the Sauce:
- 80ml honey (a clear, runny variety)
- 60ml soy sauce (I use a mix of light and dark)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- For Garnish:
- 2 spring onions, thinly sliced
- 1 tsp toasted sesame seeds
Sophia’s Tip: Don’t be tempted to use powdered ginger or garlic from a jar. The fresh aromatics make a world of difference here, providing a vibrant fragrance and warmth that you simply can’t replicate with dried versions.
How to Make Sweet Honey Shrimp Delight
The process for this honey shrimp is quite simple. We’ll prepare the sauce first, then quickly cook the prawns, and finally combine everything in the pan to create that wonderful glossy coating. The key is to have all your ingredients prepped and ready to go before you even turn on the hob.
- Prepare the Prawns: If your prawns are frozen, ensure they are fully thawed. Pat them completely dry with a paper towel – this is a crucial step for getting a good sear. Place the dry prawns in a medium bowl and toss them with the 1 tbsp of cornflour until they are lightly and evenly coated. Set aside.
- Mix the Sauce: In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Give it a good mix until the honey is fully dissolved. Set this bowl near your cooking area.
- Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become wonderfully fragrant, but be careful not to let them burn.
- Sear the Prawns: Add the cornflour-coated prawns to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don’t need to be cooked all the way through at this stage.
- Create the Glaze: Once the prawns are pink, pour the prepared sauce mixture into the pan. Bring it to a gentle simmer, stirring constantly. The sauce will begin to bubble and thicken quite quickly thanks to the cornflour on the prawns. This should only take 1-2 minutes. What works best for me is to watch for the sauce to become glossy and thick enough to coat the back of a spoon.
- Finish and Serve: Let the prawns bubble away in the sauce for a final minute to ensure they are cooked through. Remove the pan from the heat. Serve the Sweet Honey Shrimp Delight immediately over steamed rice, garnished generously with the sliced spring onions and toasted sesame seeds.
Tips From My Kitchen
- Temperature Control: Maintain a medium-high heat when you first add the prawns. This allows them to sear quickly on the outside, locking in their moisture. If the heat is too low, they will slowly steam and can become tough.
- The Secret Step: I learned that the light coating of cornflour does two things. Firstly, it helps protect the prawns from overcooking and gives them a very subtle, velvety texture. Secondly, it acts as the primary thickener for the sauce, creating that perfect glossy glaze without having to make a separate slurry.
- Make-Ahead: The sauce can be fully mixed and stored in an airtight jar in the fridge for up to 3 days. You can also mince your garlic, grate your ginger, and slice your spring onions ahead of time. This turns the final cooking process into a 10-minute job.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat or in the microwave. The prawns can become a bit firm upon reheating, so it’s always best enjoyed fresh.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, which is part of its charm. A few kitchen basics will do the job perfectly.
- Large frying pan or wok
- Sharp knife and cutting board
- Two small mixing bowls (one for the prawns, one for the sauce)
- Whisk or fork
- Wooden spoon or heatproof spatula
Common Mistakes to Avoid
Having made this honey shrimp recipe countless times, I’ve learned a few things to watch out for to ensure it comes out perfectly every time.
- Overcrowding the pan: Tipping all the prawns in at once might seem efficient, but it dramatically lowers the pan’s temperature. This causes the prawns to steam instead of sear, leading to a watery sauce and rubbery texture. Cook in two batches if your pan isn’t large enough to hold them in a single layer.
- Overcooking the prawns: Prawns cook incredibly fast. From the moment they hit the hot pan, they only need a few minutes. As soon as they curl up and turn from grey to pink, they’re practically done. Remember they will cook a little more in the hot sauce at the end.
- Burning the garlic: Minced garlic can go from fragrant to burnt and bitter in seconds. Keep the heat at medium-high and stir it constantly for the 30 seconds it’s in the pan before you add the prawns. A good guide to mincing garlic can ensure it cooks evenly.
Delicious Variations to Try
This recipe is a wonderful starting point. Once you’re comfortable with the base, feel free to get creative and make it your own.
- Spicy Honey Shrimp: For those who like a bit of heat, add 1-2 teaspoons of sriracha or a generous pinch of red chilli flakes to the sauce mixture before pouring it into the pan.
- Add Vegetables: Bulk out the meal by adding some quick-cooking vegetables. Sliced red bell peppers, mange tout, or tenderstem broccoli work wonderfully. Add them to the pan after the aromatics and stir-fry for 2-3 minutes before adding the prawns.
- Different Protein: This glorious honey-soy glaze also works beautifully with other proteins. Try it with thinly sliced chicken breast for a delicious alternative. If you enjoy this flavour profile, my Bacon Brown Sugar Chicken Tenders are another family favourite.
What to Serve With Sweet Honey Shrimp Delight
The beauty of this dish is its simplicity, and the side dishes should reflect that. We want something that will soak up all that incredible sauce without overpowering the delicate flavour of the shrimp.
- Steamed Jasmine Rice: The classic pairing. The fluffy, fragrant rice is the perfect vessel for the sweet and savoury glaze.
- Stir-Fried Greens: Some simple stir-fried pak choi or broccoli with a little garlic provides a lovely, fresh contrast in texture and colour.
- Drink Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc cuts through the sweetness of the honey beautifully. For a non-alcoholic option, iced green tea is wonderfully refreshing.
Frequently Asked Questions
Sweet Honey Shrimp Delight
Ingredients
Method
- Prepare the Prawns: If your prawns are frozen, ensure they are fully thawed. Pat them completely dry with a paper towel – this is a crucial step for getting a good sear. Place the dry prawns in a medium bowl and toss them with the 1 tbsp of cornflour until they are lightly and evenly coated. Set aside.
- Mix the Sauce: In a separate small bowl, whisk together the honey, soy sauce, rice vinegar, and sesame oil. Give it a good mix until the honey is fully dissolved. Set this bowl near your cooking area.
- Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become wonderfully fragrant, but be careful not to let them burn.
- Sear the Prawns: Add the cornflour-coated prawns to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They don't need to be cooked all the way through at this stage.
- Create the Glaze: Once the prawns are pink, pour the prepared sauce mixture into the pan. Bring it to a gentle simmer, stirring constantly. The sauce will begin to bubble and thicken quite quickly thanks to the cornflour on the prawns. This should only take 1-2 minutes. What works best for me is to watch for the sauce to become glossy and thick enough to coat the back of a spoon.
- Finish and Serve: Let the prawns bubble away in the sauce for a final minute to ensure they are cooked through. Remove the pan from the heat. Serve the Sweet Honey Shrimp Delight immediately over steamed rice, garnished generously with the sliced spring onions and toasted sesame seeds.
Notes
I really hope you give this Sweet Honey Shrimp Delight a try. It’s one of those recipes that has become a staple in my kitchen because it delivers so much flavour for such little effort. It’s a joy to cook and an even greater joy to eat. If you do make it, please leave a comment below and let me know how it turned out for you. I love hearing about your experiences in the kitchen!
Happy cooking,
Sophia
