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Honey Garlic Shrimp With Rice - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails optional)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon sesame oil (optional for depth)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons neutral oil (like canola or avocado) for cooking
  • 1–2 green onions, thinly sliced (for garnish)
  • Sesame seeds for garnish (optional)
  • 3 cups cooked rice (white, jasmine, or brown)
  • Salt and pepper to taste

Method
 

  1. Cook the rice. Start your rice first so it’s ready when the shrimp are done. Fluff and keep warm.
  2. Pat the shrimp dry. Moisture causes steaming. Dry shrimp brown better and get that slight sear.
  3. Make the sauce. In a small bowl, whisk soy sauce, honey, minced garlic, ginger, rice vinegar or lime juice, and sesame oil. Taste and adjust sweetness or acidity if needed.
  4. Pre-mix the cornstarch slurry. Stir cornstarch with water until smooth. Keep it nearby.
  5. Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  6. Season and sear the shrimp. Lightly season shrimp with salt and pepper. Add half the shrimp to the hot pan in a single layer. Cook about 1 minute per side until just opaque and lightly browned. Transfer to a plate and repeat with remaining shrimp using the second tablespoon of oil.
  7. Build the glaze. Reduce heat to medium. Pour the sauce into the empty skillet. Simmer 30–60 seconds until fragrant.
  8. Thicken. Stir the cornstarch slurry, then drizzle it into the sauce while stirring. Cook 30–60 seconds, until glossy and slightly thick.
  9. Coat the shrimp. Return shrimp and any juices to the skillet. Toss to coat and warm through for 30–60 seconds. Don’t overcook.
  10. Serve. Spoon shrimp and sauce over warm rice. Garnish with green onions and sesame seeds.