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+ servings
Honey garlic skillet shrimp with brown rice and steamed broccoli.

Honey Garlic Shrimp

This honey garlic soy shrimp marinade makes a great healthy dinner. I love the sweet savory flavor and that the shrimp can be used in a variety of ways. This recipe also includes how to make a freezer friendly version!
5 from 1 vote
Yield: 4
Prep Time:5 minutes
Cook Time:4 minutes
Marinating Time:20 minutes
Total Time:29 minutes

Ingredients
 

  • 1/4 cup extra virgin olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 pound raw peeled, deveined shrimp

Instructions
 

  1. To a medium-sized mixing bowl (or gallon-sized freezer bag), mix together the oil, soy sauce, honey, pepper, and garlic.
  2. Add the shrimp to the marinade and toss to coat. Cover/seal and refrigerate for 20-30 minutes.
  3. In a large skillet, heat 1-2 teaspoons of oil over medium-high heat until it's shimmery.
  4. Remove shrimp from the marinade* using tongs or a slotted spoon and add them to the skillet in a single layer. Cook for 1-2 minutes on each side or until shrimp is opaque/pink. 

Freezer Instructions

Freeze For Later: In a gallon-sized freezer bag, mix together the oil, soy sauce, honey, pepper, and garlic. Freeze it alongside the bag of shrimp. (Do not add the shrimp to the marinade because it will make the shrimp mushy).
Prepare From Frozen: Thaw the marinade and shrimp overnight in the refrigerator. Drain the shrimp in a colander over the sink and pat dry. Follow Steps 2-4.

Notes/Tips

*What To Do With the Marinade: Either discard the used marinade OR boil it in a small pot for a few minutes. After boiling the marinade is safe to use as a sauce and is delicious over shrimp, rice, and stir-fried veggies.

Nutrition

Calories: 302 kcal (15%) | Carbohydrates: 26 g (9%) | Protein: 18 g (36%) | Fat: 15 g (23%) | Cholesterol: 143 mg (48%) | Sodium: 1409 mg (61%) | Fiber: 0.3 g (1%) | Sugar: 23 g (26%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner