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Shrimp Appetizers One Pot 30 Minutes or Less Seafood
4.4 from 74 votes

Honey Soy Shrimp

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By: Joanna Cismaru 30 Comments

This post may contain affiliate links. Please read my disclosure policy.

Honey Soy Shrimp  – This incredible sweet and salty shrimp is ready in just under 15 minutes. A delicious appetizer that’s sure to impress your guests! 

Honey Soy Shrimp on a plate topped with parsley

Honey meets fresh garlic and ginger meets plump juicy shrimp. These meaty little morsels swim in a finger licking sauce. Can it possibly get any better?

These shrimp are really to die for. I had some of that marinade left over, so after cooking the shrimp I added it to the skillet and cooked it for a couple minutes until it reduced a bit and thickened, then just use that to dip your shrimp in. Totally awesome!

But shrimp! Do you all love shrimp as much as I do? There’s something so perfect about these little critters that I just can’t get enough of. I used jumbo shrimp in this recipe, but any shrimp will do, except the little baby ones that come precooked.

You want to be able to bite into one of these babies and feel the juicy meat of the shrimp loaded with all those yummy flavors from the honey, soy sauce and all that garlic. If it were summer, I would have threaded them on some skewers and grilled these puppies to pure perfection.

However, making them in a skillet did have its advantage. You cook them in that yummy sauce you’ll just want to lick off the pan although I recommend you let it cool a bit off first for your tongue’s sake.

Honey Soy Shrimp cooking in a cast iron skillet

Ingredients

  • Shrimp – Jumbo shrimp, be sure to keep the tails on but deshell and devein.
  • Liquids – Honey, low sodium soy sauce, sriracha sauce.
  • Aromatics – Fresh garlic and ginger chopped up. I definitely recommend going with fresh since our ingredient list is so short.
  • Parsley – Fresh chopped up to be sprinkled liberally over top.

Not A Sriracha Fan?

You can adjust the amount of sriracha to suit how spicy you’d like the dish to be. If you don’t like spice, you can omit it entirely.

How To Make Honey Soy Shrimp

  1. Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
  2. Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce.
  3. Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
  4. Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
Honey Soy Shrimp cooked and sitting in a cast iron skillet topped with parsley

How To Prep Your Shrimp

You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.

Other Ways to Cook Shrimp

If you wanted to, you could even bake these, I’d probably bake them at 425 F degrees for about 10 to 15 minutes or until they turn pink. So there are different ways of cooking them, but in the end the result is the same. Delicious, sweet and salty shrimp, and a great way to impress your guests!

Is This Sauce Only For Shrimp?

Not at all! This sauce is multi purpose, not only is it delicious on jumbo shrimp, but you can also slather it all over chicken or veggies like broccoli, carrots, etc.

Storing Leftovers

In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.

Honey Soy Shrimp on a plate topped with parsley

How to Serve

I personally love some great crusty bread, ideally the best French baguette you can find. Here are some of my favorite accompaniments for you to try out yourself!

  • No Knead Bread
  • Mashed Potatoes
  • Creamy Polenta

More Must Try Shrimp Recipes:

  • Spicy New Orleans Shrimp
  • Maple BBQ Glazed Bacon Wrapped Shrimp
  • Honey Soy Shrimp
  • Garlic and Parsley Butter Shrimp
  • Coconut Shrimp Curry
  • Cajun Shrimp with Spicy Mango Dipping Sauce
  • Cajun Shrimp with Tomato Alfredo Pasta
  • Shrimp Scampi
  • Tomato Shrimp Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up shot of honey soy shrimp
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4.44 from 74 votes

Honey Soy Shrimp

Prep 5 minutes
Cook 8 minutes
Total 13 minutes
Rate Recipe
Honey Soy Shrimp  – This incredible sweet and salty shrimp is ready in just under 15 minutes. A delicious appetizer that's sure to impress your guests! 
4

Ingredients

  • ⅓ cup soy sauce (low sodium)
  • 2 tablespoon honey
  • 3 cloves garlic minced
  • 1 teaspoon ginger (minced)
  • 1 teaspoon sriracha sauce
  • 1 pound jumbo shrimp (tail on (about 10 to 12 shrimp))
  • 2 tablespoon fresh parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
  • Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce. 
  • Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
  • Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.

Equipment

  • 12-inch Cast Iron Skillet

Notes

  1. You can use any type of shrimp that is most convenient for you, as long as it totals 1 lb.
  2. This recipe would also be great on chicken or veggies like broccoli, carrots, etc.
  3. You can adjust the amount of sriracha to suit how spicy you’d like the dish to be. If you don’t like spice, you can omit it entirely.
  4. You can bake these instead at 425 F degrees for about 10 to 15 minutes or until they turn pink.
  5. In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 161kcal (8%)Carbohydrates: 11g (4%)Protein: 25g (50%)Fat: 2g (3%)Saturated Fat: 1g (6%)Cholesterol: 286mg (95%)Sodium: 1623mg (71%)Potassium: 149mg (4%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 160IU (3%)Vitamin C: 9mg (11%)Calcium: 175mg (18%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of honey soy shrimp

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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30 Comments
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Latoya
Latoya
Posted: 10 months ago

5 stars
So delicious. I swapped out the basil for spring onion. Went great with the coconut rice I made.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Latoya
Posted: 10 months ago

So glad you liked it!

0
Reply
Jack Treacher
Jack Treacher
Posted: 1 year ago

can you use prawns?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jack Treacher
Posted: 1 year ago

Absolutely!

0
Reply
Laura
Laura
Posted: 2 years ago

5 stars
This is a great recipe! My only add was a little sesame oil (just because I enjoy the flavor) and some mushrooms and red/green peppers. It was delish!!

0
Reply
Kristyn
Kristyn
Posted: 2 years ago

Jo – are you really marinating the shrimp (if so, how long), or just tossing the shrimp in the marinade?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kristyn
Posted: 2 years ago

You’re right, it’s not really marinating, I revised the post. Thank you. 🙂

0
Reply
Kristyn
Kristyn
Reply to  Joanna Cismaru
Posted: 2 years ago

Thank you for your quick reply! These look soooo good – I’m making this for an appetizer for Thanksgiving and just wanted to make sure I didn’t miss something!

0
Reply
Mary Gillespie
Mary Gillespie
Posted: 2 years ago

Don’t you have to bring marinade the raw shrimp was in up to a boil so that it safe to eat?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Mary Gillespie
Posted: 2 years ago

Yes! That’s what we’ve done in step 4.

0
Reply
Lynne
Lynne
Posted: 3 years ago

Love your site and recipes…I asked a similar question about a beef recipe that you have as I’m trying to make an Asian lunch for Christmas so need to prep in advance…Clarifying once again; The shrimp can be cooked entirely, cooled, stored in the fridge until the next day, then warmed in the remaining sauce, correct? Thanks in advance 🙂

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lynne
Posted: 3 years ago

The shrimp is fully cooked with only 2 minutes on each side, so I would just leave it raw and cook it up in the sauce the day of. Shrimp can overcook easily and get rubbery.

0
Reply
Holly Emery
Holly Emery
Posted: 3 years ago

This is AMAZING! I made this at college in my small college kitchen and it was fast and easy! I steamed some broccoli and stirred it all together at the end and it made a perfect meal!

0
Reply
Rita
Rita
Posted: 4 years ago

5 stars
JO, YOU HAVE A FABULOUS SITE…BEST i HAVE SEEN IN A LONG TIME..

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Rita
Posted: 4 years ago

Thank you so much or that compliment, I’ll pass it on to Jo! Have an awesome day and happy cooking 🙂

0
Reply
BarcaBakes
BarcaBakes
Posted: 5 years ago

Have you ever tried marinating the shrimp with the shells on? I found a recipe which says that they will taste better with the shell on (https://www.recipestroupe.com/recipe-best-grilled-jumbo-shrimp-51198.html), but I don’t know if it can actually penetrate the meat. Any advice?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  BarcaBakes
Posted: 5 years ago

I agree with you, I don’t think the marinate will really penetrate the shrimp much. You can make an incision along the length of the back where the shells are cut and devein, leaving the shells in place.

0
Reply
Glorya-Jean
Glorya-Jean
Posted: 6 years ago

5 stars
I made these Shrimp tonight and they were absolutely delicious!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Glorya-Jean
Posted: 6 years ago

That’s great, so glad you enjoyed them!

0
Reply
Chelsea's Healthy Kitchen
Chelsea's Healthy Kitchen
Posted: 6 years ago

5 stars
This was delicious! I used smaller shrimp (26-30 per lb) and served it over rice with stir fried vegetables. My boyfriend now requests it every week!

0
Reply
K
K
Posted: 6 years ago

4 stars
I want to serve these as dinner tonight over a salad. Any suggestions for a vinagrette i could whip up that would pair well?

0
Reply
Janey Sabers
Janey Sabers
Posted: 7 years ago

5 stars
I really enjoy your blog. I was intrigued by this shrimp recipe but didn’t have any on hand. I did have wings. I baked them according to Chef John’s crispy baked wings with baking powder and then tossed them with this sauce reduction. Absolutely yummy. Can’t wait to get some shrimp. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janey Sabers
Posted: 7 years ago

I’m glad you liked it! 🙂

0
Reply
Joann Jones
Joann Jones
Posted: 7 years ago

I have a daughter who’s 20 yrs old she loves shrimp more than she love me. She would this dish. Ill try it on new years eve when have our traditional seafood bash. Shell be so excited.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joann Jones
Posted: 7 years ago

Oh I hope she loves it!!

0
Reply
Nagi@RecipeTinEats
Nagi@RecipeTinEats
Posted: 7 years ago

5 stars
I use pretty much the same sauce recipe on everything from salmon to chicken even for pork!!! Oh – and DUH – yes for shrimp too.

Yes I love shrimp as much as you. Shrimp here in Sydney are sensational 🙂 Come visit and I’ll shower you with fresh prawns every day!! <3

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nagi@RecipeTinEats
Posted: 7 years ago

Some day Nagi, some day!

0
Reply

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