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Honey and Ginger Shrimp: A Light and Flavorful Dish

Honey and Ginger Shrimp

Honey and ginger shrimp is a delicious and easy-to-make dish that is perfect for a light dinner meal. The shrimp is cooked in a sweet and spicy sauce that is both flavorful and refreshing. This dish is sure to become a new favorite!

Honey and ginger shrimp, also known as crevettes au miel et au gingembre in French, is a delicious and easy-to-make Caribbean dish. The recipe is simple and can be easily customized to your liking. The dish is said to be a common dish in Martinique, but I was unable to confirm this after doing some research. I would love to hear from someone from Martinique to confirm if this is true!

A note about the Honey and Ginger Shrimp recipe

The original recipe calls for soy sauce, which is an essential condiment and ingredient used throughout Asia. Seeing how many parts of the world come together in one dish is amazing!

I seldom use soy sauce because I prefer to use oyster sauce in certain dishes. I find the oyster sauce to be more flavorful than soy sauce and, for some odd reason, also less salty. I also made some drastic changes to the recipe, such as changing cooked peas to lima beans and adding garlic, parsley, and scallions.

There is something about pan-fried lima beans with garlic, scallions, and parsley that I can’t quite explain. Maybe it is because lima beans are buttery, and the fresh spices intensify the flavors.

Honey and Ginger Shrimp
Honey and Ginger Shrimp

It may seem that I totally changed the Honey and Ginger Shrimp recipe, but that’s not quite true. The original recipe is not bad, but I don’t like adding cooked peas to shrimp because I find the taste a bit bland. If I cooked the peas (frozen peas) the same way as the lima beans and with a little bit of water, the dish would taste better, in my opinion. But again, I think the lima beans complement this dish much better. And who says that we can’t alter recipes to our liking?

raw shrimp - Honey and Ginger Shrimp

Ingredients for the Honey and Ginger Shrimp recipe

  •  Large shrimp
  • Olive oil
  • Garlic cloves 
  • Scallion
  • Parsley
  • Lima beans
  • Vinegar
  • Oyster Sauce
  • Grated ginger
  • Salt and pepper to taste
  • Thyme


  1. Heat olive oil, garlic, scallion, and parsley in a frying pan over medium heat. Cook for 1-2 minutes.
  2. Add thawed lima beans and cook for 10-12 minutes, stirring occasionally, until the beans are halfway cooked. Add more oil if necessary.
  3. In a bowl, mix together vinegar, honey, oyster sauce, and ginger.
  4. Add cleaned shrimp to the frying pan and cook until they are browned slightly.
  5. Add the vinegar mixture, salt, pepper, and thyme to the pan. Stir to combine.
  6. Cover the pan and cook for 15-20 minutes over low heat.
  7. Serve hot with white rice.
Honey and Ginger Shrimp
Honey and Ginger Shrimp

Here are some additional tips for making this recipe:

  • You can substitute another herb like oregano or basil if you don’t have thyme.
  • You can use canned lima beans if you don’t have frozen lima beans. Just rinse them well before adding them to the pan.
  • If you want a spicier dish, you can add a dash of red pepper flakes to the vinegar mixture.
  • Serve this dish with your favorite sides, like roasted vegetables, salad, or noodles.
  • Use fresh lima beans if possible, but frozen ones will also work.
  • If the lima beans are not thawed, they may take a few minutes longer to cook.
  • If the frying pan starts to dry out, add a little bit more olive oil.
  • You can adjust the amount of vinegar, honey, and oyster sauce to your taste.
  • Serve the shrimp and lima beans with a side of white rice or quinoa.

This shrimp and lima bean stir-fry is a quick and easy dish that is perfect for a weeknight dinner. The flavors are simple but delicious, and the dish is packed with protein and fiber. I prefer to serve it with white rice, but brown rice or quinoa would also be a good option.

I hope you enjoy this Honey and Ginger Shrimp recipe! And please feel free to let me know which rice or type of grains you prefer to serve it with.


Honey and Ginger Shrimp

Honey and Ginger Shrimp

A light and delicious dish for busy weeknights.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Caribbean
Servings 4 – 6
Calories 248 kcal


  • 1 pound peeled and deveined shrimps
  • 2 tablespoon olive oil
  • 2 garlic cloves finely chopped
  • 1 scallion finely chopped
  • 1 1/2 tablespoon parsley finely chopped
  • 1 1/2 cups lima beans frozen then thawed
  • 2 tablespoons vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon grated ginger
  • Additional olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon thyme leaves only


  • In a frying pan over medium heat, add olive oil, garlic, scallion, parsley and let cook for 1 – 2 minutes. Add thawed lima beans and let mixture cook while stirring occasionally for about 10 -12 minutes until the beans are halfway cooked. (add additional oil if necessary)
  • Meanwhile mix the vinegar, honey, oyster sauce, and ginger in a bowl and set aside.
  • Add the cleaned shrimps in the pan and let them brown slightly. Add the vinegar mixture, salt and pepper to taste, thyme (leaves only) and stir to mix. Cover and cook for 15-20 over low heat. Serve hot with white rice.


Recipe updated from Cuisiner Creole.
Use other types of white vinegar if you prefer. Champagne and Citrus Vinegar adds more flavor to the dish.


Serving: 1gramsCalories: 248kcalCarbohydrates: 16gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 183mgSodium: 261mgPotassium: 691mgFiber: 5gSugar: 2gVitamin A: 162IUVitamin C: 3mgCalcium: 94mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Dairy-Free Shrimp Recipe, Honey Garlic Shrimp, Quick and Easy Shrimp Recipe, Shrimp with Ginger, Shrimp with Honey
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published October 1, 2015. Revised and updated.

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