Mix up meal time with sweet and tangy Glazed Honey Garlic Shrimp, which can be made on the stovetop or on a grill. Serve over steamed white rice for a classic pairing or tuck them into homemade tortillas for the ultimate shrimp tacos!
Slow Cooker Honey Garlic Chicken, meet your seafood counterpart, Glazed Honey Garlic Shrimp.
While you’re firing up the flames on the grill (or grill pan), check out this flavor lineup: honey, garlic, soy sauce, hoisin, and my secret ingredient for adding a touch of tang, balsamic vinegar.
This sweet and sour blend does double duty in this recipe as both a marinade and a glaze, and the result is an enticing stack of sticky shrimp skewers that are easy enough for a quick weeknight meal and impressive enough for a weekend party.
- Shrimp: This recipe calls for medium shrimp. You can use fresh or frozen, but using frozen shrimp that are already peeled and deveined will save you time in the kitchen. Using fresh shrimp? See below for my tips on deveining.
- Olive oil: For the best flavor, I recommend using extra virgin olive oil. My favorite brand is Kosterina.
- Soy sauce: I opt for low-sodium soy sauce 99% of the time to make sure the flavors are just right without being too salty.
- Honey: Helps create a caramelized glaze that’s perfectly sticky-sweet in texture and flavor.
- Balsamic vinegar: Balances out the sweetness of the honey by adding a slightly tangy note to the marinade.
- Hoisin sauce: Contributes a complex, savory and slightly sweet flavor to the glaze.
- Garlic: Infuses the dish with its aromatic and pungent flavor. You’ll need about 4 garlic cloves to yield 1 tablespoon of minced garlic.
- Pepper: Adds a subtle kick and enhances the overall flavor. For even more spice, swap in crushed red pepper flakes.
See the recipe card for full information on ingredients and quantities.
As I mentioned before, what sets this recipe apart from the rest is the honey garlic glaze. It’s sticky, sweet, savory, with a hint of tang, and loaded with flavor that completely transforms simple shrimp into a lick-the-plate kind of dinner that everyone at the table will love. My kids ask for this weekly, and it’s a hit even with the pickiest eaters!
- Make the marinade. In a small bowl, whisk together olive oil, soy sauce, honey, balsamic vinegar, hoisin, garlic and pepper.
- Marinate the shrimp. Place the shrimp in a large sealable plastic bag. Pour half the sauce into the bag and set aside the remaining half. Refrigerate for 1 hour.
- While the shrimp marinate, soak the wooden skewers in water. This prevents them from burning.
- Skewer and get grillin’! Slide several shrimp onto each wooden skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side.
- While the shrimp are cooking, make the glaze. Transfer the remaining half of the honey-garlic sauce to a small saucepan set over medium-high heat. Bring it to a boil, then reduce to a simmer and cook until thickened into a glaze.
- Glaze and devour! I like to sprinkle them with sesame seeds for a simple garnish.
How to Devein Shrimp
If your shrimp aren’t already deveined, it’s a simple process to do it yourself. First, remove the shell by starting at the top and peeling around until you reach the tail. Then, using a sharp paring knife or kitchen shears, make a shallow cut along the back of the shrimp, just deep enough to expose the dark vein.
Gently pull out the vein with the tip of the knife or your fingers. Rinse the shrimp under cold water to remove any remaining bits. That’s it! You’ve successfully deveined your shrimp and they’re ready to use.
I love to pair these skewered shrimp with creamy coconut rice and my favorite cucumber salad. Here are a few more of my favorite sides to serve with this recipe:
- Melon Salad with Basil Vinaigrette
- Quick and Crispy Vegetable Fritters
- Quinoa with Corn and Scallions
But don’t stop there! You can transform this single recipe into a variety of shrimp meals. Here are a few of my favorite variations:
- Tacos: Take the shrimp off the skewers and pile them into warm flour tortillas with pineapple salsa.
- Salad: Add atop your favorite mixed greens with a light vinaigrette.
- Grain Bowl: Serve over a base of quinoa or farro, and add bok choy or your favorite roasted veggies.
These sides and variations not only keep the recipe exciting but also make it easy to tailor meals to different tastes and occasions.
Do I have to use the skewers?
Nope! While skewers make grilling and serving a breeze, they’re not mandatory. If you prefer, you can cook the shrimp directly on the grill or in a grill pan. Just be sure to oil the grill grates or pan to prevent sticking. Cooking times remain the same—about 3 to 4 minutes per side until the shrimp are pink and cooked through.
Ready to keep the shrimp love fest flowing? Don’t miss a few of my other seafood favorites:
- Quick Shrimp Scampi
- Spicy Shrimp Tacos
- 20-Minute Sweet and Sour Shrimp Stir-Fry
- Grilled Buffalo Shrimp
- Zucchini Noodle Stir-Fry with Shrimp
- Easy Pineapple Shrimp
- Skinny Shrimp Scampi with Zucchini Noodles
Ingredients
- 1 pound medium shrimp, shelled and deveined
- 2 Tablespoons olive oil
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1 Tablespoon hoisin sauce
- 1 Tablespoon minced garlic
- 1/4 teaspoon pepper
Equipment:
- Wooden skewers
Instructions
- Place the shrimp in a large sealable plastic bag. In a small bowl, whisk together the olive oil, soy sauce, honey, balsamic vinegar, hoisin, garlic and pepper. Pour half of the mixture into the bag with the shrimp and set the remaining half aside. Seal the bag then shake it lightly so that the shrimp are thoroughly coated. Refrigerate the shrimp for 1 hour.
- While the shrimp marinate, soak the wooden skewers in water.
- Preheat a grill or grill pan to medium-high heat. Slide several shrimp onto each of the wooden skewers then place the skewers on the grill and cook the shrimp until pink throughout, 3 to 4 minutes per side. While the shrimp cook, transfer the remaining half of the honey-garlic mixture to a small saucepan set over medium-high heat. Bring the mixture to a boil, then reduce it to a simmer and cook it just until it has thickened into a glaze, about 5 minutes. Set the glaze aside.
- Remove the shrimp skewers from the grill or grill pan and brush them with the prepared glaze. Serve immediately.
Kelly’s Notes
- While skewers make grilling and serving a breeze, they’re not mandatory. If you prefer, you can cook the shrimp directly on the grill or in a grill pan. Just be sure to oil the grill grates or pan to prevent sticking. Cooking times remain the same—about 3 to 4 minutes per side until the shrimp are pink and cooked through.
- For the best taste, enjoy this recipe right away. If you have leftovers, store them in a sealed container in the fridge for up to three days. Reheat gently in a pan over medium heat or in the microwave for 1 minute.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
What would be a good replacement for Hoisin. I don’t like it even though I’ve tried many times.
Hi Barbara! Because Hoisin is a very distinctive flavor, there is no real replacement. But, in a completely inauthentic way, you could sub BBQ sauce instead.
Absolutely fantastic. Makes you want to just take your time and savor every bite. Everybody absolutely loved it. The only criticism (from others, not me) is that it is so rich in flavor, that it may take away the natural flavor of the shrimp, but it is a clear winner in any case. I since have adjusted the honey to soy-sauce ratio leaning a little more on the honey side for a bit more sweetness (just a personal preference).
I also like to brine my shrimp for about an hour beforehand as it makes it juicier and tastier. Also the furls don’t shrivel as much when cooking… and I am also one to always leave the shells on as that seemingly traps juices while cooking. (A lot of people don’t like this, but then they can go cook for themselves!)
Thanks for the recipe!
Love, love, LOVE reading this, Pat! I’m so thrilled you’ve been enjoying the recipe!
I haven’t tried this recipe yet but I’m going to.What do you think is better?Is it better for the shrimp to be shelled during the grilling process or should I remove the shell from the shrimp before grilling
Hi Dontay! It really comes down to your personal preference. I prefer to grill my shrimp without the shell.
I made this in the winter, but did it more like a stir fry in my cast iron skillet. My husband and I both loved it. I am getting ready to make it again today. Delicious!!! Thanks for sharing.
You are so welcome, Debra! I’m thrilled you and your husband enjoyed the recipe!
Made this for Father’s Day last week for the in-law and let’s just say, I’ve made it 3 more times since then. Also works great with grilled chicken!!! Thank you!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Jenny!
This is an amazing recipe with exceptional flavor. Cook time is perfect and they are delicious. Best of all, it is an easy recipe to prepare. Tonight we cooked them in the oven st 425 and they were amazing!
I’m thrilled you enjoyed the recipe, Esther!
I haven’t made this recipe yet, but I’m all set and ready to try it today. My husband and I can’t wait to eat them, our mouths are watering. Looks like I finally found me an easy and delicious recipe, thanks Kelly.
I hope you and your husband enjoy the recipe, Sandra!
Just devoured this for dinner. Great recipe that I’ll be making again and again!
So glad you enjoyed the recipe, Beth!
Just tried this tonight and it was SO good. Will definitely make again. Thanks for sharing!
So glad you enjoyed the recipe, Mariah!
Hi, would it make a big difference in taste if I didn’t use Hoisin Sauce?
I don’t any on hand.
I made these shrimp for dinner tonight; so easy, all the ingredients in the house already, and full of delicious flavor. I’ll definitely be making them again soon.
Awesome! So glad you enjoyed the recipe, Bonnie!
Hi!
Which grill pan do you use? I’m looking to buy one, as I’ve never used one before, and would love for this to be my first meal on it!! :)
That’s 540 g of shrimp??? Only in the US can you buy anything in pounds. Really wish you would include metric amounts in your recipes. Have really enjoyed a lot of them, especially the Asian meatballs, but get frustrated sometimes trying to convert your ingredients.
Just key in “conversion oz to grams” or whatever you want converted
Do you know the nutritional value for this dish, specifically the calorie count?
Hi Rachel! I am not a certified nutritionist so I do not provide calorie counts for any of my recipes as I wouldn’t be able to guarantee their accuracy.
These look so delicious, and perfect for an easy grill recipe. Love it! Pinned :)
This is my kind of shrimp. YUM!
Simple, but so delicious looking!!
Absolutely perfection, these look amazing!
I don’t usually do seafood, but I think I could get down with these!
All of my favorite flavors, right here. Love these, Kelly!
Such a delicious recipe, Kelly! I love the ease and flavors!
Such a perfect grilling recipe, Kelly! Cannot wait to give them a try. Hope you enjoyed your weekend! :)