Gluten-Free Honey Garlic Shrimp

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.

Prep: 15 min Cook: 15 min Total: 30 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 30 minutes (15 min prep, 15 min cook). It uses 11 ingredients — including large shrimp, olive oil, garlic — and walks through 5 steps. Updated October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Honey Garlic Shrimp: When preparing this dinner recipe, tamari or coconut aminos must be labeled gluten-free, since regular soy sauce is brewed with wheat, and the cornstarch needs the same check. Cook the shrimp in a skillet or wok that has not just handled breaded seafood.

Gluten-Free Notes for Gluten-Free Honey Garlic Shrimp: This recipe is naturally gluten-free by using gluten-free tamari or coconut aminos and avoiding any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

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)

468

Calories

30g

Protein

44g

Carbs

20g

Fat

Fiber

502mg

Sodium

Tips & Notes

Sear the shrimp only until just pink, about 1-2 minutes per side. They heat again in the sauce.
Honey burns quickly. Keep the heat at medium once the sauce goes in.
Pat the shrimp very dry, as step 1 says, so they sear instead of steaming.

Common questions

What cross-contamination risk is specific to Gluten-Free Honey Garlic Shrimp?

Check large shrimp, peeled and deveined, olive oil, garlic, minced before they go into Gluten-Free Honey Garlic Shrimp. Tamari or coconut aminos must be labeled gluten-free, since regular soy sauce is brewed with wheat, and the cornstarch needs the same check. Cook the shrimp in a skillet or wok that has not just handled breaded seafood.

Which gluten-free swaps does Gluten-Free Honey Garlic Shrimp use?

Gluten-Free Honey Garlic Shrimp relies on 1/4 cup gf tamari or coconut aminos and 1 tbsp cornstarch or arrowroot starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

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