• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
13 minutes
4.44 from 74 votes
30 Comments

Honey Soy Shrimp

Jump to RecipePrint Recipe
  • 360
by: Joanna Cismaru
10.03.20

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

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

close up shot of honey soy shrimp

Honey Soy Shrimp

4.44 from 74 votes
Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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! 

Equipment

  • 12-inch Cast Iron Skillet

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
US Customary – Metric

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.

Recipe 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%)
Course:Appetizer, Dinner
Cuisine:Asian
Keyword:honey, shrimp, soy
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 360

Meet 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.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

a plate of pasta topped with cajun meatballs in fire roasted tomato sauce
Previous Post
Cajun Meatballs in Fire Roasted Tomato Sauce
slices of pumpkin bread on a cooling rack
Next Post
The Best Pumpkin Bread

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Laura says

    December 4, 2020 at 8:13 pm

    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!!

    Reply
  2. Kristyn says

    November 20, 2020 at 12:08 pm

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

    Reply
    • Joanna Cismaru says

      November 20, 2020 at 3:03 pm

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

      Reply
      • Kristyn says

        November 21, 2020 at 4:53 am

        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!

  3. Mary Gillespie says

    March 16, 2020 at 9:16 am

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

    Reply
    • Jo Cooks Team says

      March 16, 2020 at 10:26 am

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

      Reply
  4. Lynne says

    November 21, 2019 at 9:32 am

    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 🙂

    Reply
    • Jo Cooks Team says

      November 21, 2019 at 10:33 am

      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.

      Reply
  5. Holly Emery says

    April 2, 2019 at 6:34 pm

    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!

    Reply
  6. Rita says

    January 9, 2019 at 12:42 pm

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

    Reply
    • Nicole Beaulieu says

      January 9, 2019 at 2:45 pm

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

      Reply
  7. BarcaBakes says

    July 10, 2017 at 10:16 am

    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?

    Reply
    • Joanna Cismaru says

      July 10, 2017 at 10:55 pm

      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.

      Reply
  8. Glorya-Jean says

    December 20, 2016 at 5:20 pm

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

    Reply
    • Joanna Cismaru says

      December 20, 2016 at 8:12 pm

      That’s great, so glad you enjoyed them!

      Reply
  9. Chelsea's Healthy Kitchen says

    April 18, 2016 at 6:25 pm

    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!

    Reply
  10. K says

    February 16, 2016 at 12:15 pm

    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?

    Reply
  11. Janey Sabers says

    December 20, 2015 at 3:30 pm

    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.

    Reply
    • jo says

      December 20, 2015 at 3:43 pm

      I’m glad you liked it! 🙂

      Reply
  12. Joann Jones says

    December 20, 2015 at 4:38 am

    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.

    Reply
    • jo says

      December 20, 2015 at 3:51 pm

      Oh I hope she loves it!!

      Reply
  13. Nagi@RecipeTinEats says

    December 12, 2015 at 3:40 am

    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

    Reply
    • jo says

      December 12, 2015 at 9:47 am

      Some day Nagi, some day!

      Reply
  14. tODD says

    December 11, 2015 at 9:48 am

    Remove the chopped parsley from the skillet and set aside? I assume you mean the shrimp?

    Reply
    • jo says

      December 11, 2015 at 10:56 am

      Yep, fixed, thanks!

      Reply
  15. Bella B says

    December 10, 2015 at 12:07 pm

    Oh my gosh this looks so yummy I love shrimp I will have to try making this!

    http://xoxobella.com

    Reply
Newer Comments

Primary Sidebar

Joanna Cismaru

Hey there!

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.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

caprese gnocchi in a sheet pan.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!