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Top Ten Easy Different Shrimp Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

Honey Garlic Shrimp

Honey Garlic Shrimp

Easy Honey Garlic Shrimp

Prep Time : 5 mins Cook Time : 5 mins Total Time : 10 mins

Servings: 4 Calories: 216kcal


  • 1-2 lb Shrimp
  • 2 tablespoons Avocado Oil, more if needed
  • 1/4 cup corn starch
  • 2 teaspoon garlic minced
  • 1/2 teaspoon ginger grated
  • 4 tablespoon honey
  • 2 tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper more if you like it hot
  • green onion for garnish chopped


  • In a mixing boil combine 2 teaspoon of garlic, 1/2 teaspoon of ginger, 4 tablespoons of honey, 2 tablespoons of soy sauce, mix and set aside.
  • Coat each shrimp in corn starch. Pour Avocado Oil into a big skillet over medium/high heat (cast iron works best for this recipe, if you don't have one it is ok to use regular skillet).
  • Add shrimp and cook for 1 minute on each side, or until shrimp is cooked thru. If you have a small skillet it will be best to work in batches. Remove shrimp from the skillet onto a plate.
  • Add the sauce into the skillet and bring it to boil. Cook for about 2 minutes. Return shrimp back to the skillet, coat with the sauce, remove from the heat. Garnish with crushing pepper flakes and green onion.

One Pan Honey Garlic Shrimp

One Pan Honey Garlic Shrimp

Easy One Pan Honey Garlic Shrimp

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 servings Calories: 389kcal

10 ingredients


  • 3 cups Shrimp, fresh or frozen


  • 3 cloves Garlic


  • 1/2 cup Honey
  • 2 Tablespooons soy sauce

Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Sesame seeds, toasted

Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil


  • 2 tbsp Water


  • In a small bowl, whisk together the honey, garlic, rice vinegar, sesame oil, soy sauce, water and cornstarch. Set aside.
  • Heat a large skillet over medium-high heat and add the olive oil.
  • Add the shrimp to the pan and toss in the olive oil, allowing the shrimp to cook on each side for 3 minutes, or until all sides of the shrimp are pink. Shrimp without tails and shells will cook more quickly than shrimp with the tails and shells on.
  • Add the honey garlic sauce sauce mixture and toss the shrimp in the sauce until the sauce thickens and becomes sticky.
  • Serve the shrimp over rice with a side of steamed veggies and a sprinkling of toasted sesame seeds, if desired.
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Honey Garlic Shrimp and Broccoli

Honey Garlic Shrimp and Broccoli

Honey Garlic Shrimp and Broccoli




  • 2 tbsp garlic minced
  • 1 tsp ground ginger minced or grated
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 lb shrimp uncooked, medium size, shelled and deveined
  • 1 1/2 cup broccoli


  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce. Set aside.
  2. Place raw shrimp in a Ziploc bag (gallon sized). Pour 1/3 of the honey garlic sauce in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
  3. Warm a 10-inch cast iron skillet over medium-high heat. Add 2 tablespoons of reserved honey garlic sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from Ziploc bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey garlic sauce drizzled on top.
Honey Garlic Shrimp

Honey Garlic Shrimp

Honey Garlic Shrimp

Prep Time ; 25 mins Cook Time ; 10 mins Total Time ; 35 mins

Servings: 4 Calories: 216 kcal


  • ¼ cup honey
  • 2 tbsp low sodium soy sauce or Tamari
  • 3 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined, tail-on
  • 1 tbsp vegetable oil


  • In a small mixing bowl combine honey, soy sauce, and minced garlic; whisk until thoroughly incorporated. Set aside.
  • Place shrimp in a Ziploc bag and add half of the prepared sauce to the shrimp; close the bag and massage the sauce all around the shrimp. Set aside for 15 to 20 minutes.
  • Add vegetable oil to a skillet and set it over medium-high heat to warm up.
  • Remove shrimp from marinade and add to the hot oil. You may have to do this in two batches. (Discard marinade)
  • Cook shrimp for 1 to 2 minutes per side, or until cooked through.
  • Add reserved sauce; stir around and cook for 1 minute or until sauce just begins to thicken.
  • Remove from heat and serve.

Garlic Honey Lime Shrimp Recipe

PREP TIME 10 minutes COOK TIME 5 minutes ADDITIONAL TIME 7 minutes TOTAL TIME 22 minutes


  • 1 lb (0.4kg) shelled and deveined shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon melted unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • chopped parsley


  1. Rinse the shrimp with cold water. Drained and set aside.
  2. Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

Spicy Honey Lime Shrimp Recipe

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Calories: 511


  • 3 Tbsp vegetable oil
  • 1 Tbsp unsalted butter
  • 1 - 1 1/2 lbs peeled and deveined shrimp (16 or 20 count per pound is optimal)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper


  • 1/3 cup honey
  • 1 1/2 Tbsp soy sauce (reduced sodium)
  • 3 - 5 cloves garlic minced or grated
  • 1 tsp sriracha sauce
  • 1 - 2 limes juiced


  • Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
  • Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
  • Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
  • Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
  • Serve with lime wedges and minced cilantro if desired.
Bang Bang Shrimp

Bang Bang Shrimp

Spicy Shrimp Recipe

Prep Time 10 mins Cook Time 5 mins

Servings: 4 Calories: 259kcal


  • 1/2 cup chili-garlic sauce
  • 2 tablespoons spicy chili oil
  • 1 tablespoon sriracha
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon cayenne use paprika for milder, or ghost pepper flakes for hotter!
  • 1 teaspoon lime juice
  • Salt and pepper to taste
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • FOR GARNISH: Fresh chopped parsley spicy chili flakes, sliced hot peppers


  • Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your spicy shrimp marinade and glaze.
  • Add the shrimp to a large bowl and add half of spicy shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
  • Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
  • Brush on the remaining shrimp glaze. Reserve any leftover marinade/glaze for serving.
  • Garnish and serve!

Bang Bang Shrimp

  • Prep Time: 1 hour 15 min
  • Cook Time: 6 minutes
  • Total Time: 1 hour 21 minutes
  • Yield: 2-4 servings


1 pound raw (41–50 size) shrimp

1 ½ cups buttermilk

1 ½ teaspoons Sriracha sauce, divided

1 cup corn starch

½ cup panko bread crumbs

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

1/3 cup mayonnaise

1 ½ teaspoons rice vinegar

2 tablespoons Thai sweet chili sauce

1 ½ tablespoons garlic chili sauce

1 tablespoon agave nectar

Oil for frying

Half a head of iceberg lettuce, shredded

4 scallions, sliced


Peel and devein the shrimp if it isn’t already done and remove the tails.

In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.

Add shrimp and marinate 1 hour.

While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.

In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.

After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.

Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.

Discard the marinade and the corn starch mixture.

After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.

Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.

Pour on half the sauce and toss.

Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.

To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.

Grill Bang Bang Shrimp Recipe

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/4 teaspoon Sriracha
  • 1 pound shrimp shelled and deveined
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • canola oil for frying


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
  2. In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
  3. Remove from the buttermilk and let excess liquid drain away.
  4. Coat the shrimp in cornstarch.
  5. In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
  6. Fry the shrimp until lightly brown, 1-2 minutes on each side.
  7. Once fried coat with the sauce and serve immediately.

Bang Bang Shrimp Recipe

Prep Time15 minsCook Time10 mins



  • 1/2 cup mayonnaise
  • 1/4 cup chili-garlic sauce
  • 2 teaspoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon cayenne or use smoked paprika for a milder version
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  • 1 pound small to medium shrimp peeled and deveined, blotted dry with paper towels
  • 1/2 cup buttermilk or use milk
  • 3/4 cup cornstarch
  • 1 tablespoon cayenne pepper use smoked paprika for a milder version, or use both!
  • Salt and pepper to taste
  • Vegetable oil for frying
  • FOR GARNISH: Fresh chopped parsley spicy chili flakes



  • Whisk together all of the ingredients in a small bowl.
  • Cover and refrigerate until ready to use, or serve right away.


  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Next, add the shrimp and buttermilk to a large bowl. Toss to coat the shrimp. Soak for a few minutes while the oil is heating.
  • Whisk together then cornstarch, cayenne (or paprika) and a bit of salt and pepper into a separate large bowl.
  • Drain the shrimp and shake off any excess buttermilk. Coat the shrimp in the seasoned cornstarch mixture, then fry them for 1 minute per side, or until they are cooked through and start to lightly brown.
  • Remove and drain the shrimp on paper towels.
  • Toss the shrimp with the bang bang sauce then garnish with fresh parsley and spicy chili flakes.
  • For Grilled Shrimp. Skip the frying and grill the shrimp instead. Heat your grill to medium heat and lightly oil the grates. Season the shrimp with a bit of salt and pepper (or use your favorite seasoning blend), then grill the shrimp 1-2 minutes per side, until cooked through. Then, toss them with the bang bang sauce.
  • For Sauteed Shrimp. Heat a tablespoon of vegetable oil in a saute pan. Season the shrimp with a bit of salt and pepper (or use your favorite seasoning blend), then saute the shrimp 1-2 minutes per side, until cooked through. Then, toss them with the bang bang sauce.

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