This Hot Honey Shrimp recipe will knock your socks off with its flavor! The combination of sweet and spicy hot honey is amazing with shrimp. This recipe is ready in 10 minutes, and is perfect for serving over rice with veggies, on tacos, or as an appetizer.
Spicy honey shrimp can be made gluten-free with one easy ingredient swap: using gluten-free soy sauce.
You're going to LOVE this recipe if you love:
- A combination of flavors in your mouth - this shrimp is sweet, just-a-little spicy, and so delicious!
- Easy no-fuss 10-minute dinners (YESS!)
- Versatile recipes that can be served many different ways. We LOVE this honey shrimp over rice with veggies, over tortillas with a little guacamole (that sweet & savory combo is amazeballs!), or as an appetizer for parties or before dinner
Related recipe: Hot Honey Chicken
It's the hottest new thing in condiments and ingredients (no pun intended), and we are OBSESSED WITH IT!! We have hot honey in all shapes and sized: These squeeze bottles, and these adorable mini jars (which might have made it into a few holiday gift bags we gave our friends because they are just too cute!)
The honey is pretty spicy on its own, but it tastes mildly spicy when combined with other ingredients.
So it was a no-brainer for me to make a quick hot honey stir fry with this stuff.
Related recipe: Easy Shrimp and Avocado Tostadas
But if you don't want to order it, you can simply add a pinch of cayenne pepper to regular honey to give it some spice. I can't tell you exactly how much pepper to add because it really depends on your spice tolerance. Start with just a small pinch, since you can always add more to the honey or to the final dish if you want it spicier, but you can't undo it.
But back to this shrimp recipe!! Ready to give it a try?!
Related recipe: Slow Cooker Honey Chicken
Related recipe: Sheet Pan Shrimp Fajitas
- 1 lb uncooked shrimp (peeled and deveined, tails on or off - your choice)
- Salt and pepper to season the shrimp
- 3 tablespoons hot honey (that's about 1.5 of these mini jars)
- 1 tablespoon soy sauce (if you're gluten-free, use gluten-free soy sauce, or if you're avoiding soy, substitute coconut aminos)
- 1 tablespoon lime juice (that's about ½ lime)
- 1 clove garlic, minced (or about ¼ teaspoon garlic powder)
- 1 tablespoon oil or butter of your choice (I love salted garlic herb butter or this toasted sesame oil for cooking shrimp and adding extra flavor, but regular salted butter or olive oil are great too!)
Ideas for serving:
- Chopped scallions
- Toasted sesame seeds
- Cooked rice (start cooking the rice before starting the shrimp, because this shrimp recipe is so quick!!). I love my Instant Pot for quickly making rice. It makes fool-proof rice every time. (1:1 rice:water ratio, 4 minutes high pressure, NPR for 5 minutes, then release pressure and stir to fluff and remove the inner pot immediately so it doesn't clump up)
- Stir-fried veggies, such as broccoli, zucchini, carrots, snow peas (see below for instructions for adding veggies tot this dish)
- Mini street tacos and guacamole (try making your own flour tortillas!)
- Extra hot honey for drizzling
Related recipe: Honey Ginger Garlic Wings
Make sure you read the all the instructions and prepare all your ingredients, because this recipe cooks FAST!!
Step 1: Pat the shrimp dry with a paper towel. Season lightly with salt and pepper.
Step 2: In a small bowl, combine the hot honey, soy sauce, lime juice, and garlic to make a sauce. Mix well.
Step 3: Preheat a large skillet over high heat. Add the oil or butter and allow to heat through / melt. Add the shrimp and allow to cook on one side undisturbed.
Step 4: Add the hot honey sauce and immediately flip the shrimp. Reduce the heat to medium and cook the shrimp for 1 minute, or until fully cooked.
Step 5: Remove the shrimp from the skillet. Continue to simmer the honey sauce for another minute, until it thickens. Lower the heat if it stars to burn!!
Serve by pouring the thickened honey sauce over the shrimp.
Want to add some hot honey stir-fried veggies to this dish?
Sliced zucchini, yellow squash, grated/julienned carrot, and/or snow peas can be added to the skillet in step 5 after you remove the shrimp. Just stir fry the veggies in the sauce for a few minutes. Lower the heat to make sure the sauce does not burn, or add a splash of water.
If you want to add some broccoli florets, I recommend blanching or steaming the broccoli first (or cook them in the microwave for 2-3 minutes) because broccoli takes a little longer to cook. Then add the broccoli florets to the sauce in step 5 and cook for a few minutes.
Craving more sticky-sweet saucy recipes? Try this Air Fryer Orange Chicken!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Hot Honey Shrimp
- 1 lb uncooked shrimp peeled and deveined (tails on or off - your choice!)
- Salt and pepper
- 1 tablespoon olive oil or garlic herb butter or sesame oil
- 3 tablespoon hot honey
- 1 tablespoon soy sauce see notes for gluten-free option
- 1 clove garlic minced (or ¼ teaspoon garlic powder)
- 1 tablespoon lime juice (from ½ lime)
- Chopped scallions for garnish, rice & veggies for serving, or tortillas and guacamole
- Season the shrimp lightly with salt and pepper.
- In a small bowl, combine the hot honey, soy sauce, minced garlic, and lime juice to make a sauce. Mix well.
- Preheat a large skillet over high heat. Add the olive oil (or butter or sesame oil) to the skillet. Add the shrimp and allow to sear on one side for 1 minute.
- Add the hot honey sauce and flip the shrimp one by one. Cook the shrimp for another minute, or until fully cooked.
- Remove the shrimp from the skillet. If you want, you can continue to simmer the sauce for a minute until it thickens.
- Pour the sauce over the shrimp to serve, garnishing with chopped scallions or cilantro, and drizzling with extra hot honey on top.
- If you want to stir-fry some veggies with the hot honey sauce, add them in after removing the shrimp from the pan in step 5. Lower the heat so the sauce doesn't burn. I like to add sliced zucchini or yellow squash, grated carrots and snow peas, or lightly steamed broccoli. They all cook in just a few minutes in the sauce!
- For a gluten-free shrimp, use gluten-free soy sauce or coconut aminos.