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This Honey Sesame Shrimp is one of my favorite better-than-takeout dinners. Crispy golden shrimp are tossed in a sticky honey sesame sauce that’s sweet, savory, garlicky, and perfectly balanced with a splash of soy sauce. Ready in about 30 minutes, it’s an easy meal for busy weeknights but impressive enough to serve when friends come over. I love serving it over rice with a side of vegetables to soak up every last bit of that irresistible sauce.
This is the recipe I make whenever I’m craving takeout but still want a home-cooked meal. Honey sesame shrimp has always been one of my favorite things to order at restaurants, and I love how versatile it is. Serve it over rice with vegetables for an easy dinner, pile it onto noodles, or set it out as an appetizer for sharing. Making it at home gives you fresher flavors and perfectly crispy shrimp without the heavy, greasy feeling that can sometimes come with takeout. The key is letting the shrimp get golden and crunchy before adding the sauce. A few extra minutes of simmering turn the honey sesame sauce into a glossy coating that clings to every bite, while the combination of honey, soy sauce, and garlic creates the perfect balance of sweet and savory flavors. I always wait until the very end to toss the shrimp with the sauce so they stay as crisp as possible when they hit the table.
Tips for Beginners
- Pat the shrimp dry. Use paper towels to remove as much moisture as possible before breading. Dry shrimp help the egg and breadcrumb coating adhere better and fry up much crispier.
- Don’t overcrowd the pan. Fry the shrimp in batches, leaving a little space between each piece. Adding too many at once lowers the oil temperature and can cause the coating to become soggy instead of crunchy.
- Use panko breadcrumbs. Panko creates a lighter, airier coating than traditional breadcrumbs, giving the shrimp that restaurant-style crunch that stays crisp longer.
- Reduce the sauce fully. Let the sauce simmer until it’s thick, glossy, and coats the back of a spoon. If it’s too thin, it will slide right off the shrimp instead of creating that sticky honey sesame glaze.
- Wait to combine. Toss the shrimp with the sauce right before serving. The longer the shrimp sit in the sauce, the more the crispy coating will soften.
- Serve immediately. This dish is at its absolute best fresh from the pan when the shrimp are hot, crunchy, and coated in the warm, sticky sauce.
- Maintain the oil temperature. Aim to keep the oil around 350°F. If the oil is too cool, the shrimp will absorb excess oil; if it’s too hot, the coating can brown before the shrimp are fully cooked.
- Garnish at the end. Sprinkle on the sesame seeds and green onions just before serving for the best texture, color, and fresh flavor.
Honey Sesame Shrimp Recipe
Ingredients
- 1 lb. jumbo shrimp deveined & tail on
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tsp cornstarch
- ½ tsp salt
- 2 tbsp soy sauce
Instructions
- Heat the sesame oil in a large skillet. Add the shrimp and salt to the pan and cook just until the tails start to curl.1 lb. jumbo shrimp, 1 tbsp sesame oil, ½ tsp salt
- Mix the soy sauce, honey and cornstarch together in a small bowl and pour it over the shrimp.2 tbsp honey, 2 tbsp soy sauce, 1 tsp cornstarch
- Cook until the shrimp have turned pink and have curled up a bit.
- Remove the pan from the heat and let it cool for 3-4 minutes to let the sauce thicken a bit.
- Serve over some white rice and garnish with fresh spring onions, crushed cashews and sesame seeds.
Becky’s Tips
- Pat the shrimp dry with paper towels before cooking. Removing excess moisture helps the shrimp sear properly and allows the sauce to cling better.
- Use large or jumbo shrimp for the best texture and presentation. Smaller shrimp cook very quickly and can become overcooked.
- Cook the shrimp just until pink and opaque. Overcooked shrimp can become rubbery.
- Whisk the honey, soy sauce, and cornstarch until completely smooth before adding them to the skillet to prevent lumps in the sauce.
- Let the sauce simmer until it becomes glossy and thick enough to coat the back of a spoon. It will continue to thicken slightly as it cools.
- Toss the shrimp frequently once the sauce is added so every piece gets evenly coated.
- Remove the skillet from the heat as soon as the sauce reaches the desired consistency. Continuing to cook can make the sauce too thick or cause the honey to scorch.
- Garnish with sesame seeds, sliced green onions, and crushed cashews for extra crunch, flavor, and visual appeal.
- Serve immediately for the best texture and flavor.
- To add some heat, stir a pinch of red pepper flakes or a drizzle of sriracha into the sauce.
- If using frozen shrimp, thaw them completely and pat them dry before cooking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Sesame Shrimp Step by Step
Cook the shrimp: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Once the oil is shimmering, add 1 lb jumbo shrimp and season with ½ tsp salt. Cook for 2-3 minutes, stirring occasionally, until the shrimp begin to curl and are just starting to turn pink around the edges.
Make the honey sesame sauce: While the shrimp cook, whisk together 2 tbsp soy sauce, 2 tbsp honey, and 1 tsp cornstarch in a small bowl until smooth and no lumps remain.
Simmer until glossy: Pour the sauce mixture into the skillet and toss to coat the shrimp. Continue cooking for 2-3 minutes, stirring frequently, until the shrimp are fully pink and opaque and the sauce has thickened into a glossy coating that clings to the shrimp.
Rest and serve: Remove the skillet from the heat and let the shrimp rest for 3-4 minutes. The sauce will continue to thicken slightly as it cools. Serve over white rice and garnish with sliced green onions, crushed cashews, and sesame seeds, if desired.
How to Store and Reheat
Transfer leftover honey sesame shrimp to an airtight container and refrigerate for up to 3 days. Keep in mind that the coating will soften as it sits in the sauce, but the flavor will still be delicious.
Reheat
Warm the shrimp in a skillet over medium heat or in a 350°F air fryer for a few minutes until heated through. Both methods help restore some of the crisp texture. While you can use the microwave, it will soften the coating considerably.
Freezer
For the best results, freeze the cooked breaded shrimp before adding the sauce. Let the shrimp cool completely, then place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat until crispy, and toss with freshly made sauce before serving.
Serving Suggestions
When I make honey sesame shrimp, I usually turn it into a full takeout-at-home dinner with a simple side that lets the sweet and savory sauce shine. A bowl of white rice is perfect for soaking up every bit of the sticky honey sesame glaze, while vegetable fried rice adds extra flavor and vegetables without much extra effort. If I’m feeding family or friends, I’ll often add a crisp asian cucumber salad because its cool, tangy crunch balances the richness of the sauce beautifully. For a more restaurant-style meal, serve the shrimp alongside lo mein, which makes the dinner feel extra hearty and satisfying. I also love pairing it with roasted broccoli since the slightly charred edges complement the sweet sauce and add a simple vegetable to the plate.
More Takeout-Inspired Favorites
- Chicken Lo Mein: Tender noodles, juicy chicken, and crisp vegetables are tossed in a savory sauce for an easy dinner that’s faster than ordering takeout. It’s a great choice when you’re craving restaurant-style flavors at home.
- Teriyaki Chicken: This easy teriyaki chicken features tender chicken coated in a sweet and savory homemade sauce. If you love the balance of flavors in honey sesame shrimp, this recipe deserves a spot on your dinner rotation.
- Orange Chicken: If you love sweet and savory takeout-style dinners, this Orange Chicken is a must-try. Crispy chicken gets coated in a sticky citrus sauce that’s perfectly balanced with fresh orange flavor, making it a delicious alternative to honey sesame shrimp.
