Kitchen notes · a little help before you start
Honey Soy Shrimp
Save a little of that glossy sauce for dipping, because the sweet and salty combination is a big part of the appeal. These shrimp are good food for an evening when a few bold bites sound just right. The touch of heat keeps things lively without taking over.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Save the extra sauce
After tossing the shrimp, don't pour the leftover sauce away. It goes into the skillet after the shrimp are cooked, where it reduces for a couple of minutes into the dipping sauce.
2. Watch the color change
Shrimp cook quickly here. Turn them after about 2 to 3 minutes, then pull them from the skillet once they're pink and cooked through so they stay tender.
3. Use the shrimp you have
Use jumbo tail-on shrimp, about 10 to 12 for the pound, or any other type of shrimp as long as the total amount stays the same.
Get to know the ingredients
Low sodium soy sauce
The sauce reduces at the end, which concentrates the soy sauce. Starting with low sodium soy keeps the dipping sauce from getting too salty as it thickens.
Honey for gloss
Honey is what helps the sauce cook down into something shiny and clingy. Whisk it well with the soy sauce at the start so it coats the shrimp evenly.
Sriracha is flexible
The sriracha gives the sauce a little heat. You can adjust it to suit how spicy you want the dish, or leave it out entirely if you don't want spice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Honey Soy Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Reduce, then dip
Once the shrimp are out of the skillet, cook the remaining sauce for a couple of minutes until it thickens. Serve it as a dip for the shrimp rather than leaving it behind in the pan.
A little more help as you go
Another way to cook them
You can bake the shrimp at 425 F until they turn pink if you'd rather avoid watching a skillet.
Keep the parsley for the end
The parsley goes on after the shrimp are cooked, so it stays fresh and bright against the warm honey soy sauce.
A few questions you might have
Do I cook the shrimp in all of the sauce?
No. Add the coated shrimp to the skillet, but reserve the leftover sauce in the bowl. The remaining sauce gets cooked separately at the end until it reduces and thickens.
How do I know when the shrimp are done?
Cook them on both sides for about 2 to 3 minutes per side. They're ready when they turn pink and are cooked through.
Can I skip the sriracha?
Yes. Adjust the sriracha to suit your heat preference, or leave it out entirely if you don't like spice.
Do the tails need to stay on?
Jumbo shrimp with the tail on are used here, but any type of shrimp is fine as long as you keep the total amount the same.
What is the parsley doing here?
It's a fresh garnish added after the shrimp cook. Chop it and scatter it over the shrimp before serving with the reduced sauce.
Any more cooking tips?
You can use any type of shrimp that is most convenient for you, as long as it totals 1 lb. This recipe would also be great on chicken or veggies like broccoli, carrots, etc. You can adjust the amount of sriracha to suit how spicy you’d like the dish to be. If you don’t like spice, you can omit it entirely. You can bake these instead at 425 F degrees for about 10 to 15 minutes or until they turn pink. In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
