Bright, sticky, and quick to make, this High Protein Honey Garlic Shrimp recipe delivers savory-sweet flavor with a punch of garlic and a touch of heat. The shrimp caramelize in a glossy honey-soy glaze, giving a slightly crisp exterior and tender, juicy interior. It’s a fast weeknight dinner that smells like a takeout favorite but comes together in under 40 minutes. If you like pairing protein-packed mains with comforting sides, try it alongside a crave-worthy high-protein tomato soup for a satisfying meal.
Recipe Information
- Prep Time: 25 minutes (10 minutes active + 15 minutes marinating)
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 250 kcal
- Protein: 27 g
- Carbohydrates: 19 g
- Fat: 8 g
- Fiber: 0.5 g
- Sugar: 17 g
- Sodium: 950 mg
Why Make This High Protein Honey Garlic Shrimp
This recipe is quick, full of protein, and bursting with flavor. Shrimp cook fast and soak up the honey-garlic glaze for a glossy, slightly sticky finish. The balance of sweet honey and salty soy sauce makes each bite deeply satisfying. It’s great for busy weeknights, meal prep, or anytime you want a restaurant-style dish without the fuss.
How to Make High Protein Honey Garlic Shrimp
You’ll whisk a simple sauce, briefly marinate the shrimp, then sear them in a hot skillet until pink and slightly caramelized. The cornstarch helps thicken the glaze so it clings to the shrimp. Work in batches if needed so shrimp sear rather than steam.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
Step 1: Preparation
Pat the shrimp dry with paper towels and season lightly with salt and pepper. This helps them brown. Mince the garlic and chop the green onions for garnish.
Step 2: Mixing
In a bowl, whisk together the honey, soy sauce, minced garlic, olive oil, cornstarch, red pepper flakes, salt, and pepper until smooth. Add the shrimp and toss to coat. Marinate for 15–30 minutes in the fridge (15 minutes is fine if you’re short on time).
Step 3: Cooking
Heat a large skillet over medium-high heat. When hot, add a thin coating of oil or wipe the skillet with a little olive oil. Add the shrimp in a single layer (do not overcrowd). Cook 2–3 minutes on the first side until the edges begin to turn pink and the glaze bubbles. Flip and cook 2–3 minutes more until shrimp are opaque and cooked through.
Step 4: Finishing
Remove the skillet from the heat. If the sauce needs thickening, return to low heat for 30 seconds and stir until glossy. Transfer shrimp to a serving plate and sprinkle with chopped green onions. Serve immediately.
How to Serve High Protein Honey Garlic Shrimp
Serve over steamed rice, quinoa, or cauliflower rice to soak up the sauce. It pairs well with sautéed greens, roasted broccoli, or a simple cucumber salad for a crisp contrast. For a low-carb meal, serve on a bed of zucchini noodles. Garnish with extra green onions, a squeeze of lime, or sesame seeds for texture and brightness.
How to Store High Protein Honey Garlic Shrimp
- Refrigerator: Store cooled shrimp in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking.
- Freezer: Not recommended for best texture; cooked shrimp can be frozen in a sealed container for up to 1 month but may become rubbery. Thaw overnight in the fridge and reheat gently.
- Sauce separately: If you plan to meal prep, store sauce and cooked shrimp separately to keep the shrimp texture better. Reheat sauce and toss briefly with shrimp before serving.
Expert Tips for Perfect High Protein Honey Garlic Shrimp
- Dry shrimp: Pat shrimp completely dry before marinating to encourage browning.
- Hot pan: Use a hot skillet so the glaze caramelizes quickly without overcooking the shrimp.
- Don’t overcrowd: Cook in batches if necessary. Overcrowding releases moisture and prevents searing.
- Cornstarch trick: Mix the cornstarch with the liquids so it dissolves fully and thickens the glaze evenly.
- Taste and adjust: Soy sauce varies in saltiness. Taste the marinade before adding salt and adjust accordingly.
- Quick marinate: 15 minutes is enough to infuse flavor; avoid very long marinating times in acidic sauces which can change shrimp texture.
Delicious Variations
- Spicy Honey Garlic Shrimp: Increase red pepper flakes or add 1 teaspoon sriracha to the marinade.
- Citrus Honey Garlic Shrimp: Add 1 tablespoon lime or orange juice to the sauce for bright acidity.
- Garlic Butter Twist: Replace olive oil with melted butter for a richer finish.
- Gluten-Free: Use tamari or a gluten-free soy sauce substitute.
- Honey Garlic Shrimp Stir-Fry: Add snap peas, bell peppers, and carrots to the skillet and toss with shrimp for a full stir-fry meal.
Frequently Asked Questions
-
How do I know when shrimp are done?
Shrimp are done when they turn pink and opaque with a slight curl. Cook time is short—usually 2–3 minutes per side. Overcooked shrimp become tough and rubbery. -
Can I use frozen shrimp?
Yes. Thaw shrimp in the fridge overnight or under cold running water, then pat dry before marinating to ensure proper sear. -
Can I make the sauce ahead of time?
Yes. Make the honey-garlic sauce up to 2 days ahead and store in the fridge. Whisk before using. Marinate shrimp just before cooking for best texture. -
Is this recipe kid-friendly?
Yes. Omit the red pepper flakes for a milder flavor. The sweet honey glaze appeals to many kids, and the shrimp are easy to eat. -
How can I reduce the sodium?
Use low-sodium soy sauce or tamari to cut sodium by roughly half. You can also reduce the soy sauce amount and add a splash of water with a pinch of salt to taste. -
Can I double the recipe?
Yes. Double ingredients and cook the shrimp in batches so the pan isn’t overcrowded. This keeps the shrimp nicely seared. -
What can I serve with this for a low-carb meal?
Serve over cauliflower rice or zucchini noodles and add steamed green vegetables to keep carbs low.
Conclusion
This High Protein Honey Garlic Shrimp is a fast, flavorful dish that cooks in minutes and delivers a satisfying sweet-savory glaze. It’s perfect for busy nights or a simple weekend dinner, and it pairs well with rice, greens, or noodles. For another tasty shrimp take or inspiration, check out Wholesome Yum’s honey garlic shrimp for a slightly different take on the classic. Give this recipe a try—you’ll love the glossy sauce and tender, protein-packed shrimp.
Print
High Protein Honey Garlic Shrimp
- Total Time: 31 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and flavorful shrimp dish with a glossy honey-soy glaze, perfect for busy weeknights.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- In a bowl, whisk together the honey, soy sauce, minced garlic, olive oil, cornstarch, red pepper flakes, salt, and pepper until smooth. Add the shrimp and toss to coat. Marinate in the fridge for 15–30 minutes.
- Heat a skillet over medium-high heat, add a thin coating of oil, and cook the shrimp in a single layer for 2–3 minutes on each side until cooked through.
- Remove from heat and thickening the sauce if needed, then transfer the shrimp to a serving plate and garnish with chopped green onions.
Notes
Serve with steamed rice, quinoa, or cauliflower rice, and pair with sautéed greens or a simple cucumber salad.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 17g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 27g
- Cholesterol: 150mg
