Name: Crispy Honey-Glazed Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb raw shrimp, peeled and deveined; 1/3 cup cornstarch (or flour); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; Vegetable or canola oil (for frying); 1/4 cup honey; 2 tbsp soy sauce; 1 tbsp rice vinegar or lemon juice; 2 cloves garlic, minced; 1 tsp grated ginger (optional); 1/4 tsp red pepper flakes (optional); 1 tsp cornstarch mixed with 1 tbsp water

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Crispy honey-glazed shrimp is a quick and delicious dish that brings together golden, pan-fried shrimp with a sticky, sweet-savory glaze. The shrimp are perfectly crisp on the outside, tender on the inside, and coated in a honey garlic sauce that clings to every bite. I love making this when I’m craving takeout-style flavor but want something fresh and homemade.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and feels like a treat. The crispy coating on the shrimp gives the dish a satisfying crunch, and the honey glaze is just the right mix of sweet and savory. It’s perfect served over rice, tossed in a salad, or as a crowd-pleasing appetizer. Plus, it all comes together in under 30 minutes, making it ideal for busy nights. Crispy Honey-Glazed Shrimp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

Raw shrimp, peeled and deveined
Cornstarch or flour (for coating)
Salt
Black pepper
Garlic powder
Oil for frying (vegetable or canola)

For the honey glaze:

Honey
Soy sauce
Rice vinegar or lemon juice
Garlic, minced
Ginger, grated (optional)
Red pepper flakes (optional, for heat)
Cornstarch + water (to thicken)

Directions

I pat the shrimp dry and toss them in a bowl with cornstarch, salt, pepper, and garlic powder until evenly coated.
I heat a generous amount of oil in a skillet over medium-high heat.
I cook the shrimp in batches for 2–3 minutes per side, until golden and crispy, then transfer them to a paper towel-lined plate.
In a separate saucepan or cleaned skillet, I combine honey, soy sauce, vinegar or lemon juice, garlic, ginger, and red pepper flakes.
I bring the mixture to a simmer and stir in a cornstarch slurry to thicken the glaze.
Once the glaze is glossy and slightly thickened, I toss in the fried shrimp and stir to coat evenly.
I serve them immediately, garnished with green onions or sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes about 2–3 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use panko breadcrumbs instead of cornstarch for an extra crispy finish. If I want more heat, I add sriracha or extra red pepper flakes to the glaze. I’ve also served the glazed shrimp in lettuce wraps with shredded carrots and cabbage, or tossed them into rice bowls with steamed broccoli.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I use a skillet over medium heat so the shrimp don’t get soggy, or warm them in the oven. Microwaving works in a pinch, but the shrimp lose some of their crispiness. I don’t recommend freezing once the glaze is added. Crispy Honey-Glazed Shrimp

FAQs

Can I bake the shrimp instead of frying?

Yes, I coat the shrimp in oil and bake them at 425°F on a wire rack for 10–12 minutes, flipping once, until crispy.

Can I use frozen shrimp?

Absolutely. I thaw them completely and pat them dry before coating and frying.

What’s the best oil for frying?

I usually use vegetable or canola oil because they have a high smoke point and a neutral flavor.

Can I make the glaze in advance?

Yes, I prepare the glaze and store it in the fridge. I reheat it gently before tossing with the shrimp.

What can I serve this with?

I love it over jasmine rice, in rice bowls with veggies, or even on a crunchy salad. It also pairs well with noodles or quinoa.

Conclusion

Crispy honey-glazed shrimp is everything I want in a quick and flavorful dish—crispy texture, sticky glaze, and big bold flavor. Whether I’m serving it as a main course or an appetizer, it’s always a hit. Easy to make and even easier to enjoy, this shrimp dish has definitely earned a spot in my regular recipe rotation.