1 tablespoon olive oilI make this high-protein honey garlic shrimp whenever I want something quick, flavorful, and satisfying without spending hours in the kitchen. The shrimp turn juicy and tender, coated in a glossy honey garlic sauce that perfectly balances sweet and savory flavors. It feels like a restaurant-quality dish, yet I can have it on the table in just 20 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
1/4 cup honey
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon cornstarch
1 tablespoon water
Salt to taste
Black pepper to taste
2 tablespoons chopped green onions
1 teaspoon sesame seeds (optional)
Directions
I start by patting the shrimp dry with paper towels and lightly seasoning them with salt and black pepper.
In a small bowl, I whisk together the honey, soy sauce, and minced garlic until well combined. In another small bowl, I mix the cornstarch with water to create a smooth slurry.
I heat the olive oil in a large skillet over medium-high heat. Once hot, I arrange the shrimp in a single layer and cook them for 2 to 3 minutes on one side, just until they begin to turn pink. I flip them and cook for another 1 to 2 minutes.
Next, I pour the honey garlic sauce into the skillet and stir to coat the shrimp evenly. I add the cornstarch slurry and let everything simmer for 2 to 3 minutes, allowing the sauce to thicken into a glossy glaze that clings beautifully to the shrimp.
I remove the skillet from the heat and garnish with chopped green onions and sesame seeds before serving.
Servings and Timing
I prepare this dish in just 20 minutes total.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 280 kcal per serving
Variations
I sometimes add a pinch of red pepper flakes for a subtle spicy kick. When I want extra vegetables, I toss in broccoli, snap peas, or bell peppers during the cooking process.
For a gluten-free option, I swap the soy sauce for tamari or coconut aminos. If I want a deeper savory flavor, I add a splash of fresh ginger or a drizzle of sesame oil at the end.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer warming the shrimp gently in a skillet over low heat to prevent overcooking. I sometimes add a small splash of water to loosen the sauce. If I use a microwave, I heat in short intervals to keep the shrimp tender.
FAQs
Can I use frozen shrimp?
I can absolutely use frozen shrimp. I just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
How do I know when the shrimp are cooked?
I watch for the shrimp to turn pink and opaque. They also curl into a loose “C” shape when perfectly cooked. Overcooked shrimp tend to curl tightly and become rubbery.
Can I make this ahead of time?
I can prepare the sauce ahead of time and keep it refrigerated. However, I prefer cooking the shrimp fresh for the best texture and flavor.
What can I serve with honey garlic shrimp?
I like serving it over steamed jasmine rice, brown rice, or quinoa. It also pairs well with stir-fried vegetables or a light cucumber salad.
Is this recipe good for meal prep?
I find this recipe works well for meal prep. I portion it with rice and vegetables in containers, and it reheats nicely for quick lunches throughout the week.
Conclusion
I rely on this high-protein honey garlic shrimp whenever I need a quick, delicious, and balanced meal. The sweet and savory glaze, combined with tender shrimp, makes it a dependable favorite in my kitchen. With simple ingredients and minimal cooking time, I can create a flavorful dinner that feels special yet effortless.
📖 Recipe:
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High-Protein Honey Garlic Shrimp
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
This high-protein honey garlic shrimp is a quick and flavorful dish featuring tender shrimp coated in a glossy sweet and savory glaze. Ready in just 20 minutes, it makes a satisfying and balanced meal perfect for busy weeknights.
Ingredients
1 lb large shrimp, peeled and deveined
1/4 cup honey
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cornstarch
1 tablespoon water
Salt to taste
Black pepper to taste
2 tablespoons chopped green onions
1 teaspoon sesame seeds (optional)
Instructions
- Pat the shrimp dry with paper towels and lightly season with salt and black pepper.
- In a small bowl, whisk together the honey, soy sauce, and minced garlic until combined.
- In another small bowl, mix the cornstarch and water to create a smooth slurry.
- Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 to 3 minutes on one side until they begin to turn pink.
- Flip the shrimp and cook for another 1 to 2 minutes until nearly cooked through.
- Pour the honey garlic sauce into the skillet and stir to coat the shrimp evenly.
- Add the cornstarch slurry and simmer for 2 to 3 minutes, allowing the sauce to thicken into a glossy glaze.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
Add a pinch of red pepper flakes for a subtle spicy kick.
Toss in broccoli, snap peas, or bell peppers for extra vegetables.
For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
Add fresh ginger or a drizzle of sesame oil for deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in short microwave intervals to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 190 mg
