Gluten-Free Honey Garlic Shrimp
By the Gluten Free Recipes team ·
Succulent shrimp are coated in a luscious, sweet, and savory honey garlic sauce, creating a restaurant-quality dish that's surprisingly simple to make. The tender shrimp and glossy sauce offer a delightful balance of flavors and textures, perfect for a quick weeknight meal.
At a glance: This medium dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 11 ingredients — including large shrimp, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Honey Garlic Shrimp: When preparing this dinner recipe, ensure all ingredients, especially gluten-free tamari alternatives and starches, are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you handle gluten-containing products separately In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Honey Garlic Shrimp: This recipe is naturally gluten-free by using certified gluten-free tamari or coconut aminos and avoiding any gluten-containing grains.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup GF tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp cornstarch or arrowroot starch
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Pat the large shrimp thoroughly dry with paper towels, as this helps them sear nicely. Season the dried shrimp evenly with salt and black pepper, ensuring each piece is lightly coated.
- 2
Heat the olive oil in a large skillet or wok over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer, taking care not to overcrowd the pan; cook in batches if necessary. Sear the shrimp for about 1-2 minutes per side, until they turn pink and opaque, then remove them from the skillet and set aside.
- 3
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the honey, GF tamari (or coconut aminos), and rice vinegar, stirring to combine the liquids.
- 4
In a small bowl, whisk together the cornstarch (or arrowroot starch) with the 2 tablespoons of cold water until a smooth slurry forms. Gradually whisk this slurry into the simmering sauce in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon.
- 5
Return the seared shrimp to the skillet with the thickened sauce. Toss gently to coat the shrimp completely, allowing them to warm through for about 1-2 minutes. Serve the honey garlic shrimp immediately over steamed rice or your favorite gluten-free pasta, garnished with fresh chopped parsley.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Don't overcook shrimp — they're done the moment they turn pink and curl into a loose C-shape (1–2 min per side).
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