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Easy One-Pan Honey Garlic Shrimp with Asparagus

one-pan honey garlic shrimp - featured image

A quick and easy one-pan dish featuring tender shrimp and crisp asparagus coated in a sweet and savory honey garlic glaze, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 green onions, sliced thinly (for garnish)
  • 1 teaspoon sesame seeds (optional, for garnish)

Instructions

  1. Rinse shrimp under cold water and pat dry thoroughly with paper towels. Trim the woody ends of the asparagus and cut into 2-inch pieces. Mince garlic and slice green onions for garnish.
  2. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes (if using). Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
  4. Flip shrimp and cook for another 1-2 minutes until pink and opaque. Remove shrimp from the pan and set aside.
  5. Add asparagus to the same skillet and stir occasionally for 3-4 minutes until bright green and just tender. Season lightly with salt and pepper.
  6. Pour the honey garlic sauce over the asparagus and stir to coat. Return shrimp to the pan and toss gently to combine. Cook for 1-2 minutes until the sauce thickens slightly and glazes the shrimp and asparagus.
  7. Remove from heat. Sprinkle with sliced green onions and sesame seeds if using. Toss gently before serving.

Notes

Pat shrimp dry before cooking to get a good sear. Avoid overcrowding the pan to keep shrimp from steaming. If sauce is too thick, add a splash of water to loosen. Use gluten-free soy sauce alternatives for gluten-free version. Frozen shrimp can be used if fully thawed and dried.

Nutrition

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