10-minute honey garlic shrimp are succulent, flavour-packed bites ready in about 10 minutes. Plump shrimp are lightly coated and fried with garlic and ginger, then finished in a glossy honey-soy glaze. Serve as a starter for an Asian-style meal or over rice for a speedy main.
This honey garlic shrimp relies on a classic Asian technique called “velveting” to keep the prawns tender and juicy. Once you get comfortable with that simple step, this dish is one of the fastest and most satisfying weeknight meals you can make.
I’m a big fan of recreating restaurant favourites at home. Takeaway feels great in the moment, but making a version at home is usually cheaper, fresher, and often quicker. Honey garlic shrimp is one of those fakeaway-style dishes that tastes restaurant-quality without the fuss.
How to make quick honey garlic shrimp
If Asian recipes feel intimidating, this one will change your mind. It uses a short ingredient list and a straightforward method. The key ingredients are soy sauce for salt and umami, fresh garlic and ginger for aromatics, honey for sweetness, and cornstarch to form a light protective coating. Optional additions include chilli flakes for heat and sliced green onions for colour and freshness.
I used Argentine prawns in the photos — they are often red even when raw and tend to be larger and firmer than smaller cold-water prawns. Their texture holds up well to the honey garlic glaze. Smaller, sweeter shrimp are delicious in pasta or lighter dishes.
Velveting is very simple: combine soy sauce and cornstarch, toss the shrimp to coat, then fry the shrimp briefly in hot oil with garlic and ginger (about 1–2 minutes per side, depending on size). The cornstarch coating helps seal in moisture so the shrimp stay tender rather than drying out. Finish by tossing in honey and any chilli flakes you like, then remove from the heat and garnish with green onions.
More shrimp recipes
Shrimp cook very quickly, which is why they feature in so many fast recipes. If you enjoy this dish, try other quick shrimp ideas at home: Speedy sesame shrimp stir fry, Easy shrimp chow mein, Air fryer salt and pepper shrimp, Shrimp fried rice, or Thai red curry with prawns and snow peas.
Recipe Tips and Notes
- Stir-fry style cooking is very fast—have everything prepped, peeled, measured and ready before you start frying.
- Pat the shrimp dry before coating to help the cornstarch adhere and to avoid excess moisture in the pan.
- The pink raw shrimp in the photos are Argentine prawns; some varieties are naturally pink before cooking.
- Fresh garlic and ginger give the best flavour, but pre-minced or paste can be used to save time.
- Do not overcook the shrimp. They cook in a few minutes and become rubbery if left too long.
Serving suggestions
This honey garlic shrimp works equally well as an appetizer or the main protein. Serve over fluffy white rice, coconut rice, or alongside a vegetable noodle stir fry to make a complete meal. For variety, pair it with other quick dishes like beef teriyaki or beef yakisoba, or add extra starters such as Asian-style chicken wings when feeding a larger group.
Storage and leftovers
Leftover shrimp will keep in the refrigerator for 3–4 days. Use chilled shrimp to top soups or toss into a vegetable stir fry. If you need to freeze leftovers, separate the prawns on a baking sheet, freeze them solid, then transfer to a sealed bag for up to three months.
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
- Mixing bowls
- Non-stick frying pan
Ingredients
- 450g / 1 lb shrimp, peeled and deveined
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3–4 cloves garlic, minced
- 1 tbsp ginger paste or grated ginger
- 4 tbsp honey
- 1/4 tsp chilli flakes (optional)
- 2 green onions, sliced for garnish
Instructions
- In a medium bowl, mix the soy sauce and cornstarch. Add the shrimp and toss to coat. Set aside. This coating method, often called “velveting,” helps protect delicate shrimp from drying out.
- Heat the oil in a non-stick frying pan over medium heat. Add minced garlic and ginger and cook for no longer than 30 seconds until fragrant.
- Add the coated shrimp and cook for 1–2 minutes per side, depending on size, until just cooked through.
- Pour in the honey and add chilli flakes if using. Toss the shrimp to evenly coat, then remove from the heat.
- Garnish with sliced green onions and serve immediately over rice or as a starter.
Notes
- Prepare all ingredients before you start frying—stir-fry dishes cook very quickly.
- Pat the shrimp dry, then coat with the soy-cornstarch mixture to both flavor and protect the shrimp while cooking.
- Use fresh garlic and ginger for best flavour, but pre-minced options work in a pinch.
- Avoid overcooking to keep the shrimp tender.
Nutrition
Carbohydrates: 21 g |
Protein: 24 g |
Fat: 9 g |
Saturated Fat: 6 g |
Cholesterol: 286 mg |
Sodium: 1138 mg |
Potassium: 139 mg |
Fiber: 1 g |
Sugar: 17 g |
Vitamin A: 97 IU |
Vitamin C: 7 mg |
Calcium: 175 mg |
Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.