Air Fryer Honey Garlic Shrimp is a wonderful combination of sweet honey sauce paired with savory flavors such as garlic and vegetables. It’s all ready to eat in less than 20 minutes!
Our family has been enjoying this Air Fryer Honey Garlic Shrimp for more than 5 years now, we first started making this when Air Fryers were just starting to hit the retail scene, this recipe has now been updated to be made even more efficient plus full of great flavor!
Using the air fryer to make shrimp and vegetables locks in the moisture giving the shrimp a wonderful, tender texture but a crispy outer coating along with a roasted vegetables texture. The best part is that there is no oil needed!
What ingredients do you need for Air Fryer Honey Garlic Shrimp?
- Honey
- Gluten-free or Regular Soy Sauce
- Ketchup
- Garlic Clove
- Ground Ginger
- Cornstarch
- Water
- Frozen and Cooked Shrimp
- Frozen Stir Fry Vegetables
- Cooked Rice
What type of shrimp should you use?
This recipe uses frozen shrimp; however, fresh shrimp will work too.
If using frozen shrimp, run the shrimp under cold water to release any ice and then pat dry before using. This will allow you to get any extra moisture off the shrimp before coating it with marinade.
We used tail-on shrimp; however, tail-off will work as well.
Tips for Making Air Fryer Honey Garlic Shrimp:
Originally we would make this with the shrimp and vegetables together at the same time; however, we have since found it’s best to cook the vegetables partially before adding in the shrimp.
Be sure to follow the full instructions in the recipe card below.
Make this recipe gluten-free by using gluten-free soy sauce.
The marinade will be divided to coat the vegetables and then the additional sauce will coat the shrimp.
If any oil is needed stick with a light spray of olive oil cooking spray, this can be used if you feel that the vegetables are not as crispy as you prefer.
- Make it Spicy – Add red pepper flakes and hot sauce to the sauce to make it spicy!
- Batch Cooking – If you have too much to fit in your Air Fryer Basket, make it in batches OR cook the vegetables first, remove them, and then cook the shrimp or vice versa. It’s best not to overcrowd the basket.
- Pair it with your favorite sides – Pair the meal with steamed rice or cauliflower rice, it can also be used to top a salad.
How do you store leftovers?
Once cooled, store the leftovers in an airtight container in the refrigerator for up to 3 days.
When ready to serve, heat the air fryer to 330 degrees F and warm up the shrimp and vegetables in the air fryer for 2-3 minutes.
Air Fryer Honey Garlic Shrimp is a wonderful combination of flavor with a great texture, plus it’s very easy to make!
Air Fryer Honey Garlic Shrimp
Ingredients
- 1/2 Cup Honey
- 1/2 Cup Gluten-Free or Regular Soy Sauce
- 2 Tbsp Ketchup
- 1 Clove Crushed Garlic
- 1 tsp Ground Ginger
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- 16 oz Frozen Cooked Shrimp, Peeled and Deveined See Note
- 16 oz Frozen Mixed Stir Fry Vegetables
- Cooked Rice to Serve
Instructions
- Before starting the recipe, run the shrimp under cold water to release any ice and pat dry, set aside.
- In a small saucepan on the stove, add the honey, soy sauce, ketchup, garlic, and ginger, and whisk to combine. Keep this on medium heat and warm to a low boil.
- Once boiling, in a small dish, combine the cornstarch and water to create a slurry.
- Lower the heat on the stove and whisk in the slurry, continue to whisk lightly until thickened. Remove from heat.
- Place the shrimp in a Ziploc bag and coat with 3/4 of the sauce. Seal the bag and shake up the sauce to coat the shrimp, then set aside.
- In a small bowl, add the mixed vegetables and the remaining sauce.
- Place the vegetable mixture into the basket of the air fryer and air fry at 375°F for 4-5 minutes until lightly cooked. It's best to shake or mix up the vegetables halfway through the cooking time.
- After 5 minutes, add the sauce-coated shrimp in a single layer into the air fryer basket, stir to coat, and mix with the vegetables.
- Cook at 375°F for an additional 5-7 minutes or until the shrimp and vegetables are heated through with an internal temperature of at least 145°F.
- Once done serve with cooked and steamed rice.
Notes
Shrimp Notes:
This recipe uses cooked, frozen shrimp. Before using, run the shrimp under cold water to release any ice. Once the ice is released, pat dry with a paper towel before proceeding with the recipe. Remember that the shrimp can be done tail-on or tail-off. If you prefer, you can also cook the vegetables separately.ÂNutrition
Kristy says
We’ve been enjoying this recipe for years!