Sweet, spicy, and garlicky – that’s exactly how I’d describe these Hot Honey Shrimp. This dish comes together in just 15 minutes, making it a go-to choice for quick weeknight dinners or impressive appetizers. Pan-seared shrimp are glazed in a sticky, bold sauce made from honey, garlic, and hot sauce, creating the perfect balance of heat and sweetness. Whether I serve them over fluffy rice, noodles, or crisp roasted veggies, they never disappoint.
Why You’ll Love This Recipe
I love this recipe because it hits all the flavor notes without needing a long ingredient list. It’s spicy, sweet, buttery, and garlicky – all in one bite. The shrimp cook incredibly fast, and the hot honey glaze thickens beautifully in just a couple of minutes. Whether I’m hosting friends or just need a fast dinner, this dish always delivers big flavor with little effort. Plus, it’s naturally gluten-free and low in carbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons honey
1 tablespoon hot sauce (such as Sriracha or your favorite)
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Chopped parsley or green onion, for garnish (optional)
Directions
I start by patting the shrimp dry and seasoning them lightly with salt and pepper.
In a large skillet over medium-high heat, I heat the olive oil.
I add the shrimp in a single layer and sear them for 1–2 minutes on each side, just until they turn pink and opaque. Then I remove them from the skillet and set them aside.
I reduce the heat to medium and melt the butter in the same skillet. Once melted, I stir in the minced garlic and sauté for about 30 seconds until fragrant.
Next I add the honey, hot sauce, and lemon juice, letting it simmer for 1–2 minutes while stirring often, until it thickens slightly.
I return the shrimp to the skillet and toss them in the hot honey glaze.
Then I cook the shrimp for another 1–2 minutes, stirring frequently, until they’re evenly coated and heated through.
I serve them hot, garnished with parsley or green onions if I’m feeling fancy.
Servings and timing
This recipe makes 4 servings and comes together in just 15 minutes. Prep time is around 5 minutes, and cooking takes about 10 minutes. Each serving contains approximately 230 kcal.
Variations
Add extra heat: I sometimes add a pinch of red pepper flakes or a splash more hot sauce for extra kick.
Make it citrusy: Swapping lemon juice for lime gives it a slightly different, zesty twist.
Add veggies: Bell peppers, snap peas, or broccoli pair well when sautéed and added alongside the shrimp.
Use different protein: This glaze works beautifully on chicken or tofu too.
Honey garlic only: If I want less heat, I skip the hot sauce and let the garlic and honey shine.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the shrimp in a skillet over medium heat just until heated through—usually about 2–3 minutes. I avoid the microwave because it can make the shrimp rubbery. I also like to add a splash of water or lemon juice when reheating to loosen the sauce if needed.
Related Recipes:
- Garlic Parmesan Pasta (One Pot!)
- Healthy Zucchini Tomato Italian Sausage Soup
- Roasted Orange Chicken
FAQs
How spicy is this Hot Honey Shrimp?
It’s mildly spicy. The hot sauce brings a warm heat, but the honey balances it out. I can easily adjust the heat by adding more or less hot sauce.
Can I use frozen shrimp?
Yes, I often use frozen shrimp. I just make sure to thaw and pat them dry completely before cooking so they sear properly.
What’s the best hot sauce to use?
I usually go with Sriracha for its garlicky heat, but any favorite hot sauce works. For smoky flavor, chipotle hot sauce is great.
Can I grill the shrimp instead?
Absolutely. I sometimes grill the shrimp first, then toss them in the hot honey glaze afterward—it adds a nice charred flavor.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as the hot sauce used is also gluten-free (most are, but I always double-check the label).
Conclusion
Hot Honey Shrimp is one of those dishes I always come back to when I want something fast, flavorful, and satisfying. It’s versatile, easy to adapt, and perfect whether I’m cooking for one or a crowd. The balance of sweetness, heat, and garlic in the glaze makes it unforgettable. It’s become a staple in my kitchen—and once I try it, I think it’ll be one in yours too.
📖 Recipe:
Print
Hot Honey Shrimp
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Hot Honey Shrimp is a quick and flavorful dish featuring tender shrimp pan-seared and coated in a sweet, spicy, and garlicky glaze made with honey, hot sauce, and lemon juice. Perfect for weeknight dinners or as a crowd-pleasing appetizer.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons honey
1 tablespoon hot sauce (such as Sriracha or your favorite)
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Chopped parsley or green onion, for garnish (optional)
Instructions
- Pat the shrimp dry and season lightly with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and sear for 1–2 minutes on each side until pink and opaque. Remove from skillet and set aside.
- Reduce heat to medium and melt the butter in the same skillet.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the honey, hot sauce, and lemon juice. Simmer for 1–2 minutes while stirring, until slightly thickened.
- Return the shrimp to the skillet and toss to coat in the hot honey glaze.
- Cook for another 1–2 minutes, stirring frequently, until evenly coated and heated through.
- Serve hot, garnished with parsley or green onions if desired.
Notes
Add red pepper flakes or extra hot sauce for more heat.
Swap lemon juice with lime for a zesty variation.
Include sautéed vegetables like bell peppers or snap peas for a heartier dish.
The glaze also works well on chicken or tofu.
Omit hot sauce for a milder honey garlic version.
Store leftovers in the fridge for up to 3 days and reheat in a skillet.
Use a splash of water or lemon juice when reheating to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 10g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 180mg
