Honey Garlic Shrimp Chow Mein
Ingredients
Method
- Peel and devein shrimp. Chop vegetables. Cook noodles according to package and rinse under cold water.
- In a small bowl, whisk together soy sauce, honey, garlic, sesame oil, water/broth, and cornstarch.
- Heat 1 tbsp oil in a wok or skillet over medium-high. Cook shrimp 1–2 mins per side until pink. Remove and set aside.
- Add remaining oil and broccoli. Cook 2–3 mins until just tender.
- Toss in the noodles and pour in the sauce. Stir well to coat evenly.
- Add shrimp back to the pan. Cook for 1–2 mins more. Top with green onions.
- and enjoy immediately.
Notes
Tried this recipe?
Let us know how it was!Why This Honey Garlic Shrimp Pasta Works When You’re Exhausted
Alright, let’s be real for a second. It’s a Tuesday. You’ve been staring at spreadsheets all day, or maybe you just got the kids to bed after what felt like a hostage negotiation. You’re hungry. You’re tired. And the last thing you want is a complicated dinner that leaves your kitchen looking like a disaster zone.
I’ve been there. I used to think shrimp was too fancy for a weeknight. Too expensive to risk messing up. Too much work for a Tuesday. But this honey garlic shrimp pasta? It changed my mind completely.
Here’s the thing. This isn’t one of those recipes that asks you to do fifteen different things. It’s a one pan pasta situation. The sauce comes together in the same pan where you sear the shrimp. The noodles soak up all that sweet, savory goodness. And the whole thing takes about 20 minutes. I could eat this every day for the rest of my life, and I mean that.
The sweet and savory pasta vibe hits different. You’ve got the sticky shrimp glaze from honey and soy sauce, the punch of garlic, and those tender shrimp that actually taste like something. It’s the kind of meal that makes you forget you have a phone.
Best Shrimp for This Dish
Look, I’m not going to pretend I always buy fresh shrimp. Most of the time, I grab a bag of frozen ones from Trader Joe’s or Costco. And here’s a secret that took me way too long to learn: frozen shrimp is often fresher than the stuff sitting on ice at the seafood counter. It’s flash-frozen right on the boat. That “fresh” shrimp might’ve been sitting there for three days.
For this recipe, you want large shrimp. Look for a count of 26/35 per pound. That’s the sweet spot. Big enough to feel substantial, small enough to cook evenly in a few minutes.
If you’re buying frozen, just thaw them in a bowl of cold water for 20 minutes. Don’t use hot water. I mean, you could, but you’d end up with rubbery shrimp and I don’t want that for you.
Also, get them peeled and deveined. I know some people like doing it themselves, but honestly, who has time for that on a Tuesday? Save yourself the hassle.
How to Make Honey Garlic Shrimp Pasta
I’m not going to walk you through every single step here because the recipe card does that. But I do want to share a few things I’ve learned from making this dish maybe fifty times.
First, pat those shrimp dry. I cannot stress this enough. If they’re wet, they’ll steam instead of sear. You want that beautiful golden crust, not boiled shrimp texture. Use paper towels and really get in there.
Second, get your pan hot. Like, really hot. Then back it off a notch. You want a nice sizzle when the shrimp hit the oil, but not so hot that the garlic burns before you can blink.
The sauce is where the magic happens. It’s a simple mix of honey, soy sauce, garlic, and a little cornstarch to thicken it up. The cornstarch is key. Without it, you get a thin, watery sauce that slides right off the noodles. With it, you get that sticky, glossy glaze that clings to everything.
And here’s a tip I learned the hard way: have all your sauce ingredients measured and ready before you start cooking. This dish comes together fast. Like, blink-and-you’ll-burn-the-garlic fast. So have your honey measured, your soy sauce poured, your garlic minced. Trust me.
Recipe Variations
This is the fun part. Once you’ve got the basic honey garlic shrimp pasta down, you can start playing around.
Add some vegetables. Broccoli is my go-to. It adds color, crunch, and makes you feel like you’re eating a balanced meal. Just blanch it for a minute or two before you start the pasta, then toss it in at the end.
Want some heat? Throw in some red pepper flakes when you’re cooking the garlic. It gives the dish a nice kick without overwhelming the sweet honey flavor.
If you’re feeling extra hungry, you can double the shrimp. Or add some mushrooms. Or swap the chow mein noodles for rice or cauliflower rice if you’re doing that keto thing.
The point is, this recipe is forgiving. Don’t overthink it. Just taste it. Add what you like. My grandma would’ve added a pinch of sugar to this, but that’s just her way.
Tips for Perfect Results
I’ve made this honey garlic shrimp pasta enough times to know where things can go wrong. Here’s what I’ve learned.
Don’t crowd the pan when you’re searing the shrimp. They need space to get that golden crust. If you pile them all in at once, they’ll steam and you’ll be sad. Cook them in batches if you have to.
Speaking of cooking, shrimp cook fast. Like, two minutes per side fast. You’ll know they’re done when the tail curls and the interior turns opaque. If you see that, pull them out immediately. Overcooked shrimp are sad, rubbery little things.
The sauce might look thin when you first add it to the pan. Don’t panic. Let it simmer for a minute or two. The cornstarch needs a little heat to activate. If it’s still too thin, let it go another minute. Too thick? Add a splash of pasta water.
And please, for the love of everything, taste as you go. I’m begging you. The soy sauce is salty, so you probably won’t need extra salt. But taste it anyway. See what it needs. Maybe a little more honey. Maybe a splash of chicken broth. You’re the chef here.
Common Mistakes & Fixes
Mistake: The shrimp are rubbery.
Solution: You overcooked them. Next time, pull them off the heat the moment the tail curls and the center is opaque. They’ll continue cooking in the residual heat.
Mistake: The sauce is too thin.
Solution: Let it simmer a bit longer. The cornstarch needs time to thicken. If it’s still thin after a few minutes, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in.
Mistake: The garlic burned.
Solution: Your pan was too hot. Next time, add the garlic after you’ve turned the heat down a notch. Burnt garlic is bitter, so if it happens, just start over with the garlic.
Mistake: The pasta is sticky.
Solution: You overcooked it or didn’t toss it with a little oil after draining. Cook the pasta al dente and give it a quick toss with a teaspoon of sesame oil before adding the sauce.
How to Store Leftovers
So you made a big batch of honey garlic shrimp pasta and somehow didn’t eat it all in one sitting. Good for you. Here’s how to handle the leftovers.
Store them in an airtight container in the fridge. They’ll keep for up to two days. After that, the shrimp start to get a little… sad. Not unsafe, just not as good.
When you’re ready to reheat, use a skillet. Add a tablespoon or two of water or chicken broth to the pan, toss in the leftovers, and heat over medium heat, stirring continuously. The water helps loosen the sauce and keeps everything from drying out.
You can use the microwave if you’re in a hurry. Just know that the shrimp might get a little rubbery. Add a splash of water before microwaving and cover the bowl. I mean, it’s not ideal, but it’s better than cold pasta.
Freezing? I wouldn’t. The texture of the shrimp and noodles just isn’t the same after thawing. This is one of those dishes that’s best enjoyed fresh.
Frequently Asked Questions
More Shrimp Recipes to Try
If you’re loving this honey garlic shrimp pasta, you might want to check out some of my other favorites. I’ve got a garlic butter shrimp that’s perfect for when you want something simple. And a spicy honey garlic shrimp that kicks things up a notch.
For more inspiration, check out my Pinterest boards. I share tons of variations and ideas there. It’s where I go when I’m feeling stuck in a dinner rut.
Final Thoughts
When you make this honey garlic shrimp pasta tonight, and you will, I want you to remember something. Cooking doesn’t have to be complicated to be good. This dish is proof of that. It’s fast, it’s forgiving, and it tastes like something you’d pay twenty bucks for at a restaurant.
Don’t overthink it. Just follow the recipe, trust the process, and let that sweet garlic smell fill your kitchen. Your family will think you spent hours on it. You’ll know the truth. And that’s our little secret.
Comment below if your picky eater gave it two thumbs up. I’d love to hear how it went.
Source: Nutritional Information
Can I make honey garlic shrimp pasta ahead of time?
You can prep the ingredients ahead, but I wouldn’t cook it fully until you’re ready to eat. The shrimp and noodles are best fresh. You can thaw the shrimp, mince the garlic, and measure the sauce ingredients a day in advance. Then it’s just a 10-minute cook when you’re ready.
How do I store leftover honey garlic shrimp pasta?
Store in an airtight container in the fridge for up to two days. Reheat in a skillet with a splash of water over medium heat, stirring until warmed through. The microwave works too, but the shrimp might get a little rubbery.
Can I use frozen shrimp directly in the pasta?
You can, but I wouldn’t recommend it. Frozen shrimp release a lot of water as they cook, which will mess with your sauce consistency. Thaw them first in cold water for 20 minutes, then pat them dry. It’s worth the extra step.
What pasta works best for this dish?
Chow mein or egg noodles are great because they soak up the sauce. But honestly, any long noodle works. Linguine, fettuccine, or even spaghetti will do the job. Use what you have. No pasta police here.
Can I add vegetables to this recipe?
Absolutely. Broccoli is my favorite. Just blanch it for a minute or two before you start the pasta. Snap peas, bell peppers, or mushrooms would also work great. Add them at the end so they stay crisp.
Is this recipe gluten-free?
It can be. Use gluten-free noodles and swap the soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free. Just double check your ingredient labels.
Can I make this dish dairy-free?
This recipe is already dairy-free. There’s no butter, cream, or cheese in the base recipe. So you’re good to go. If you’re adding any variations, just check that they’re dairy-free too.
Why is my sauce too thin?
The cornstarch needs heat to activate. Let the sauce simmer for a minute or two after adding the slurry. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in.
Can I use chicken instead of shrimp?
Sure, but the cooking time will be different. Chicken needs to be cooked through, so you’ll need to adjust. Cut the chicken into small pieces and cook until no longer pink in the center. The sauce works great with chicken too.
How spicy is this dish?
As written, it’s not spicy at all. It’s sweet and savory. If you want heat, add red pepper flakes when you cook the garlic. Start with a quarter teaspoon and go from there. You can always add more, but you can’t take it out.
