Honey Garlic Shrimp is a 15-minute pan-fried dish where shrimp are coated in a sweet-savory sauce of honey, garlic, ginger, and soy, then caramelized until golden. It comes together quickly and delivers restaurant-quality flavor with minimal cleanup.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the shrimp, ketjap manis, soy sauce, grated garlic, grated ginger, chili flakes, honey, and rice vinegar.
Mix well with your hands to ensure the shrimp are fully coated in the marinade.
Heat vegetable oil in a large skillet over medium-high heat.
Add the marinated shrimp to the hot pan and cook, allowing the sauce to caramelize.
While the shrimp cooks, prepare the broccoli. Cut the broccoli into florets and place them on a baking sheet.
Season the broccoli with salt and drizzle with olive oil.
Place the broccoli under the broiler and cook until tender and slightly charred.
Roughly chop the scallions.
Once the shrimp are pink and cooked through, add the chopped scallions to the pan and toss to combine.
Serve the honey garlic shrimp immediately with the roasted broccoli and cooked rice.
Store cooled shrimp in an airtight container for up to 2 days; reheat gently in a skillet over medium heat with 1 tbsp water to restore sauce consistency.
Yes. Thaw frozen shrimp completely and pat dry before marinating to ensure even cooking and better caramelization.
Mix 1 tbsp soy sauce with 1 tbsp molasses or brown sugar to replicate the sweetness and depth of ketjap manis.
Shrimp are done when they turn opaque and curl into a C-shape, about 2–3 minutes per side. Overcooked shrimp become rubbery.
Marinate shrimp up to 4 hours in advance, but pan-fry just before serving for the best caramelized texture.
Use tamari or gluten-free soy sauce and ensure ketjap manis is labeled gluten-free, as some brands contain wheat.
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