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 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.
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
- 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.
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.
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!
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
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Honey Soy Shrimp
Equipment
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
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
- You can use any type of shrimp that is most convenient for you, as long as it totals 1 lb.
- This recipe would also be great on chicken or veggies like broccoli, carrots, etc.
- 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.
- You can bake these instead at 425 F degrees for about 10 to 15 minutes or until they turn pink.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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!!
Jo – are you really marinating the shrimp (if so, how long), or just tossing the shrimp in the marinade?
You’re right, it’s not really marinating, I revised the post. Thank you. 🙂
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!
Don’t you have to bring marinade the raw shrimp was in up to a boil so that it safe to eat?
Yes! That’s what we’ve done in step 4.
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 🙂
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.
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!
JO, YOU HAVE A FABULOUS SITE…BEST i HAVE SEEN IN A LONG TIME..
Thank you so much or that compliment, I’ll pass it on to Jo! Have an awesome day and happy cooking 🙂
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?
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.
I made these Shrimp tonight and they were absolutely delicious!!
That’s great, so glad you enjoyed them!
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!
I want to serve these as dinner tonight over a salad. Any suggestions for a vinagrette i could whip up that would pair well?
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.
I’m glad you liked it! 🙂
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.
Oh I hope she loves it!!
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
Some day Nagi, some day!
Remove the chopped parsley from the skillet and set aside? I assume you mean the shrimp?
Yep, fixed, thanks!
Oh my gosh this looks so yummy I love shrimp I will have to try making this!
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