Sticky Honey Garlic Shrimp in a Cast-Iron Skillet Tips, FAQ & printable recipe

Tips for success

To achieve the absolute best texture, always dry the shrimp thoroughly before cooking. Moisture is the enemy of a good sear, as it creates steam in the pan.

Lay the peeled shrimp on a double layer of paper towels and pat the tops dry with another paper towel. Letting them sit in the refrigerator uncovered for fifteen minutes after drying can also help remove any remaining surface moisture.

When adding the glaze, keep a close eye on the heat level. Honey contains high amounts of natural sugars that can burn quickly if the pan is too hot.

If the sauce starts to darken rapidly or smell slightly burnt, immediately slide the skillet off the heat source or reduce the flame. The residual heat of the cast-iron pan is often enough to finish thickening the glaze safely.

Variations

• Spicy Honey Garlic Shrimp: Add half a teaspoon of crushed red pepper flakes or a drizzle of sriracha to the glaze mixture for a sweet and spicy kick.
• Sesame Honey Garlic Shrimp: Stir a teaspoon of toasted sesame oil into the glaze and garnish the finished dish with toasted sesame seeds alongside the green onions.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container within two hours; consume within three days.

Freezer

Freezing is not recommended as it degrades the delicate texture of the cooked shrimp.

Reheat

Reheat gently in a skillet over low heat with a splash of water to loosen the glaze until warmed through.

Store any leftover glazed shrimp in an airtight container in the refrigerator within two hours of cooking. Kept cold, the leftovers will remain fresh and flavorful for up to three days.

To preserve the tender texture of the shrimp, avoid freezing them once cooked, as freezing can cause the seafood to become mushy and lose its appealing bite upon thawing.

While this dish is best enjoyed fresh from the skillet, you can prepare the ingredients in advance to save time. Mix the honey and minced garlic together up to twenty-four hours ahead, storing the glaze in a covered jar in the fridge.

You can also peel, devein, and dry the shrimp ahead of time, keeping them refrigerated until you are ready to heat the skillet.

Serving ideas

This sticky, sweet dish pairs perfectly with neutral bases that can soak up the delicious garlic-infused glaze. Serve the hot shrimp over a bed of steamed jasmine rice, brown rice, or quinoa. For a lower-carb option, cauliflower rice works beautifully, absorbing the sweet and savory flavors without competing with the main dish.

To balance the richness of the honey glaze, serve a side of crisp-tender green vegetables. Steamed broccoli, snap peas, or stir-fried bok choy are excellent choices. The bright green color of the vegetables complements the glossy bronze shrimp, creating a visually stunning plate that looks as good as it tastes.

Frequently asked questions

Recipe card

Sticky Honey Garlic Shrimp in a Cast-Iron Skillet

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 cup honey
• 4 cloves garlic, minced
• 2 green onions, thinly sliced

Instructions

1. Slice the green onions thinly and mince the garlic cloves. Set them aside on a clean cutting board.
2. In a small bowl, whisk together the honey and minced garlic until the mixture is fully combined and smooth.
3. Heat a large cast-iron skillet over medium-high heat. Once hot, add the shrimp in a single layer and sear without moving them for two minutes.
4. Use tongs to flip each shrimp over. Sear on the second side for one additional minute.
5. Pour the honey garlic mixture over the seared shrimp in the skillet. Simmer for one to two minutes, tossing the shrimp constantly, until the sauce bubbles, thickens, and glazes the shrimp, and the internal temperature of the shellfish reaches 145°F (63°C).
6. Remove the skillet from the heat. Sprinkle the sliced green onions over the glazed shrimp and serve immediately.

Contains: crustaceans

Estimated nutrition per serving

Calories

195

Protein

23 g

Carbohydrates

24 g

Fat

0.5 g

Fiber

0.5 g

Sugar

22 g

Sodium

250 mg

Automatic estimate from the ingredient list, not laboratory-verified.