This one-pan honey garlic shrimp comes together in about 20 minutes, making it one of the fastest dinners you can put on the table without reaching for takeout. Juicy shrimp and crisp-tender vegetables get coated in a sticky, sweet-savory garlic sauce that’s impossible not to love.
It’s light but satisfying, and since everything cooks in a single skillet, cleanup is just as quick as the cooking.
Why you’ll love this recipe
- Ready in 20 minutes — one of the fastest dinners in your rotation
- One pan, minimal cleanup — shrimp, vegetables, and sauce all cook together
- Light but filling — a nice change of pace from heavier weeknight meals
- Budget-friendly — simple ingredients, big flavor
Ingredients
For the sauce
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
For the skillet
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil, divided
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- Sesame seeds and sliced green onion, for garnish
Instructions
- Mix the sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes if using. Set aside.
- Season the shrimp. Pat the shrimp dry and season lightly with salt and pepper.
- Cook the vegetables. Heat half the olive oil in a large skillet over medium-high heat. Add the broccoli, bell pepper, and snap peas, and cook for 4–5 minutes, stirring occasionally, until crisp-tender. Remove from the skillet and set aside.
- Cook the shrimp. Add the remaining olive oil to the same skillet. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through.
- Combine. Return the vegetables to the skillet with the shrimp, then pour in the sauce.
- Simmer. Cook for 1–2 minutes, stirring frequently, until the sauce thickens and coats everything evenly.
- Serve. Garnish with sesame seeds and green onion, and serve hot over rice.
Tips for success
- Don’t overcook the shrimp — they cook fast, usually just 1–2 minutes per side, and turn rubbery if left too long.
- Cut vegetables into similar sizes so they cook evenly and stay crisp-tender.
- Have everything prepped before you start — this recipe moves quickly once the pan is hot.
- Pat shrimp dry before cooking so they sear instead of steam.
What to serve it with
- Steamed white or brown rice
- Cauliflower rice for a lighter option
- Lo mein noodles for a heartier meal
Frequently asked questions
Can I use frozen shrimp? Yes — just thaw completely and pat dry before cooking for the best sear.
Can I swap the vegetables? Absolutely. Carrots, zucchini, or asparagus all work well with this same method and sauce.
Is this recipe spicy? It has a mild kick if you include the red pepper flakes. Leave them out for a milder version, or add more for extra heat.
Can I make this ahead for meal prep? Shrimp is best enjoyed fresh, but leftovers keep in the fridge for up to 2 days — reheat gently to avoid overcooking the shrimp further.