Why You’ll Love Hot Honey Shrimp Recipe

You’ll love this recipe because:

It delivers a compelling mix of sweet, mildly spicy and savory flavor: hot honey meets garlic, lime and soy sauce.
It’s very quick to prepare — most of the work is seasoning and heating the pan.
It’s versatile: you can serve it over rice, with vegetables, tucked into tortillas, or as an appetizer.
With simple ingredient swaps it can be adapted for gluten‑free or soy‑free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb uncooked shrimp (peeled and deveined, tails on or off depending on preference)
Salt and pepper, to taste
3 tablespoons hot honey
1 tablespoon soy sauce (or gluten‑free soy sauce / coconut aminos if needed)
1 tablespoon lime juice (about ½ lime)
1 clove garlic, minced (or ~¼ teaspoon garlic powder)
1 tablespoon oil or butter (olive oil, garlic‑herb butter, or sesame oil all work well)
Optional garnishes: chopped scallions, toasted sesame seeds
Optional sides: cooked rice, stir‑fried veggies (e.g., broccoli florets, zucchini, carrot, snow peas), tortillas & guacamole

Directions

Pat the shrimp dry with a paper towel, then season lightly with salt and pepper.
In a small bowl, mix together the hot honey, soy sauce (or substitute), minced garlic, and lime juice to create the sauce.
Preheat a large skillet over high heat. Add the oil or butter and allow it to heat or melt. Add the shrimp to the skillet and sear undisturbed for about 1 minute on one side.
Add the honey‑soy‑lime sauce to the skillet and flip the shrimp one by one. Reduce the heat to medium and cook for another minute, or until the shrimp are fully cooked (opaque and curled).
Remove the shrimp from the skillet. If desired, continue to simmer the remaining sauce in the skillet for about 1 minute until it thickens slightly (watch it carefully so it doesn’t burn).
Serve the shrimp by pouring the thickened sauce over them. Garnish with chopped scallions or sesame seeds, and serve with your chosen sides (rice + veggies or tortillas + guacamole).
If you’re adding stir‑fried veggies, you can add them to the skillet after removing the shrimp. Lower the heat, add a splash of water if needed, and stir‑fry zucchini, carrot, snow peas, or pre‑steamed broccoli for a few minutes in the sauce.

Servings and timing

Servings: 4
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: ~10 minutes

Variations

Gluten‑free / soy‑free: Use gluten‑free soy sauce or coconut aminos in place of soy sauce.
Vegetable boost: Add more vegetables such as broccoli, zucchini, yellow squash, grated carrot or snow peas either during or after cooking the shrimp.
Spice level: If you like more heat, use a hotter pepper‑infused honey or add a pinch of cayenne pepper on top. For milder flavor, reduce the hot honey portion.
Protein swap: Replace shrimp with diced chicken breast or thighs, or even tofu for a vegetarian version; adjust cooking time accordingly.
Serving style:
- Over steamed white or brown rice for a classic bowl
- In tortillas with guacamole (mini tacos style)
- Over roasted veggies for a low‑carb option
- As an appetizer: skewer the shrimp and drizzle extra hot honey for party bites

Storage/Reheating

Storage: Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Note: shrimp becomes more firm when reheated, so it’s best consumed promptly.
Reheating: Gently rewarm in a skillet over low to medium heat with a splash of water or a little oil to loosen the sauce. Heat just until warmed through — avoid overcooking the shrimp.
Freezing: While cooked shrimp can be frozen, the texture may degrade on thawing. If you plan to freeze, freeze the cooked shrimp and sauce separately if possible, and thaw gently before reheating.

FAQs

What size shrimp should I use?

Use medium to large size shrimp (~16–20 count per pound) for best texture — peeled and deveined. The recipe works well with tails on or off depending on your preference.

Can I use raw honey and add chili instead of purchasing hot honey?

Yes — you can use regular honey and stir in a pinch of cayenne pepper or chili flakes to create a homemade “hot honey”. Start with a small amount of heat and adjust to your taste.

Can I make this dish ahead of time?

You can prepare the sauce ahead of time and store it in the fridge. However, it’s best to cook the shrimp fresh just before serving to retain its juicy texture.

Is this recipe gluten free?

The shrimp itself is gluten‑free, provided you use gluten‑free soy sauce or coconut aminos instead of regular soy sauce. Just double‑check all your ingredient labels.

How spicy is “hot honey” in this recipe?

Hot honey usually has a mild to moderate heat depending on the brand. If you’re sensitive to spice, you can reduce the amount of hot honey or dilute it with regular honey. Conversely, add more heat if you prefer.

What sides pair well with this shrimp?

Some great serving suggestions: steamed rice, stir‑fried or roasted vegetables, tortillas with guacamole for tacos, or even a simple green salad for a lighter meal.

Can I cook the shrimp in the oven or grill instead of stovetop?

Yes — you can cook shrimp on a grill or in the oven. For grilling, brush the shrimp with the sauce and grill for 2–3 minutes per side until cooked through. For the oven, broil or bake the shrimp for about 5–7 minutes at 425 °F (220 °C), then toss with warmed sauce.

How do I know when the shrimp is cooked properly?

Shrimp are done when they turn opaque (pink) and curl into a loose “C” shape. If they form a tight “O”, they might be overcooked. Cook them just until opaque and still slightly firm to the touch.

Can I add vegetables directly while cooking shrimp?

Yes — you can add quick‑cooking vegetables (snow peas, zucchini ribbons, grated carrot) into the skillet after the shrimp is removed. If adding broccoli or denser veggies, blanch or microwave them briefly first, then add to the sauce as directed.

Is hot honey the only sweet‑spicy flavor I can use?

No — if you don’t have hot honey, you can substitute regular honey plus chili sauce (like sriracha) or chili flakes to taste, along with the soy sauce and lime for the sauce base.

Conclusion

If you’re looking for a fast, flavorful meal that brings sweet and spicy together, this Hot Honey Shrimp is a winner. With minimal prep and cooking time, and loads of flexibility in how you serve it or adapt it, it’s one to keep in your regular rotation. Enjoy exploring the variations, and relish each bite of that sticky honey glaze with succulent shrimp.