For a quick and easy weeknight stir-fry, you will love this Asian honey garlic shrimp recipe! It's sweet, spicy, savory, and so good!!
Yield: 4 servings
4.65 from 70 votes

Honey Garlic Shrimp

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner
Cuisine: Chinese, Japanese
For a quick and easy weeknight stir-fry, you will love this easy Asian Honey Garlic Shrimp recipe! It's sweet, spicy, savory, and so good!!


  • 2 large oranges
  • 1 tablespoon honey
  • 2 tablespoons reduced or gluten-free sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon cornstarch
  • 32 jumbo shrimp (peeled and deveined (18 ounces total))
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper
  • 1 tablespoon canola oil (divided)
  • 6 cloves garlic (minced)
  • 1 tablespoon finely minced fresh ginger
  • 2 scallions (whites thinly sliced, greens cut into 2-inch lengths)
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Cooked rice (for serving)


  • Finely grate the zest from 1 orange, about 2 teaspoons.
  • Juice both oranges into a bowl (you should have about 3/4 cup).
  • Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
  • In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
  • Pat the shrimp dry with paper towels and season both sides with salt and pepper.
  • In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
  • Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
  • Repeat with another 1 teaspoon oil and shrimp. Set aside.
  • Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
  • Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
  • Divide the shrimp among 4 bowls and serve with rice.




Serving: 8shrimp with sauce, Calories: 180kcal, Carbohydrates: 22g, Protein: 13g, Fat: 4.5g, Saturated Fat: 0.5g, Cholesterol: 85mg, Sodium: 666mg, Fiber: 2.5g, Sugar: 14.5g
Blue Smart Points: 2
Green Smart Points: 3
Purple Smart Points: 2
Points +: 5