I love this recipe because it’s high in protein, bursting with flavor, and only takes about 7 minutes to cook. The honey garlic glaze is sticky, rich, and coats the shrimp beautifully. It’s perfect for a quick weeknight dinner or even meal prep. Plus, the ingredients are simple and flexible—I can swap the shrimp for chicken, tofu, or scallops and still enjoy the same delicious sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound large shrimp, peeled and deveined ¼ cup honey 4 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon olive oil 1 teaspoon cornstarch (optional, for thickening) Salt and pepper to taste 2 green onions, sliced (for garnish) Sesame seeds (for garnish, optional)
Directions
Prepare the Shrimp I rinse the shrimp under cold water and pat them dry with paper towels to help them cook evenly.
Mix the Sauce In a bowl, I stir together the honey, minced garlic, soy sauce, and olive oil. If I want the sauce a little thicker, I add in the cornstarch and mix until smooth.
Cook the Shrimp In a large skillet, I heat a bit of olive oil over medium-high heat. I add the shrimp in a single layer.
Season I sprinkle the shrimp with a little salt and pepper and cook for 2–3 minutes until they start to turn pink and curl.
Add the Sauce I pour the honey garlic sauce over the shrimp and toss them gently to coat.
Simmer I lower the heat and let everything simmer for 3–5 more minutes, until the shrimp are fully cooked and the sauce thickens slightly.
Garnish I remove the skillet from the heat and sprinkle the shrimp with sliced green onions and sesame seeds before serving.
Serve I serve the shrimp immediately while they’re hot and juicy—usually over rice, quinoa, or a bed of steamed veggies.
Servings and Timing
This recipe makes about 4 servings. It takes just 15 minutes to prep and 10–15 minutes to cook, so I can have everything ready in about 25–30 minutes total. It’s perfect for busy nights when I still want something homemade and protein-rich.
Variations
Chicken Version – I substitute diced chicken breast and cook it a bit longer before adding the sauce.
Tofu Twist – I use firm tofu, pressed and cubed, for a vegetarian protein option.
Spicy Kick – I stir in some chili flakes or sriracha for heat.
Citrus Flavor – I squeeze in fresh lime juice for a tangy twist.
Low-Sodium – I swap the regular soy sauce for a low-sodium version or coconut aminos.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the shrimp in a skillet over low heat until hot. I avoid microwaving too long, since shrimp can become rubbery if overheated. If the sauce has thickened too much in the fridge, I add a splash of water or broth while reheating.
FAQs
Can I use frozen shrimp?
Yes, I just make sure to thaw and pat them dry first. This helps them cook evenly and prevents excess water in the pan.
What can I serve this with?
I usually pair it with rice, cauliflower rice, quinoa, or even noodles. It also goes great with stir-fried or steamed veggies.
Is this dish gluten-free?
To make it gluten-free, I use tamari or coconut aminos instead of regular soy sauce.
Can I meal prep this recipe?
Absolutely. I cook a double batch and store the shrimp and sauce separately from my rice or veggies so everything stays fresh.
How do I keep the shrimp from overcooking?
Shrimp cook fast, so I watch closely and remove them as soon as they’re opaque and curled into a “C” shape. Overcooked shrimp will curl tighter and feel rubbery.
Conclusion
This High-Protein Honey Garlic Shrimp recipe is one I come back to again and again. It’s quick, tasty, and works beautifully with whatever protein or side dish I’m in the mood for. Whether I’m whipping it up on a weeknight or serving it to guests, it always delivers bold flavor and satisfying texture in every bite.
