I love making this high-protein honey garlic shrimp when I want something quick, flavorful, and satisfying. The shrimp turn tender and juicy, coated in a glossy honey garlic sauce that balances sweet and savory perfectly. I can have this meal on the table in under 30 minutes, which makes it one of my favorite weeknight recipes.
Why You’ll Love This Recipe
I love how fast this recipe comes together without sacrificing flavor. The shrimp cook in just a few minutes, and the sauce thickens into a rich glaze that clings beautifully to every bite.
I also appreciate that shrimp are naturally high in protein and low in fat, which makes this dish both filling and light. I can serve it over rice, quinoa, or steamed vegetables depending on what I’m craving. The ingredients are simple, and I usually already have most of them in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) large shrimp, peeled and deveined 3 tablespoons honey 4 cloves garlic, minced 3 tablespoons low-sodium soy sauce 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon cornstarch 2 tablespoons water 1/4 teaspoon black pepper 1 tablespoon chopped fresh parsley or green onions for garnish
Directions
I start by patting the shrimp dry with paper towels to help them sear properly.
In a small bowl, I whisk together the honey, soy sauce, lemon juice, minced garlic, grated ginger, and black pepper. In another small bowl, I mix the cornstarch and water to create a slurry.
I heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, I add the shrimp in a single layer and cook them for about 1–2 minutes per side, just until they turn pink and opaque. I remove the shrimp from the skillet and set them aside.
In the same skillet, I pour in the honey garlic sauce and bring it to a gentle simmer. I stir in the cornstarch slurry and let the sauce cook for 1–2 minutes until it thickens.
I return the shrimp to the skillet and toss them in the sauce until they are well coated and heated through. I garnish with chopped parsley or green onions before serving.
Each serving provides approximately 25–28 grams of protein, depending on the exact size of the shrimp.
Variations
I sometimes add red pepper flakes if I want a little heat.
When I want extra vegetables, I toss in broccoli florets, snap peas, or sliced bell peppers and sauté them before adding the sauce.
If I’m avoiding soy, I use coconut aminos instead.
For a lower-carb option, I serve the shrimp over cauliflower rice instead of regular rice.
storage/reheating
I store 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 add a small splash of water if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring between each one.
FAQs
Can I use frozen shrimp?
I often use frozen shrimp. I just make sure to thaw them completely and pat them dry before cooking.
How do I know when the shrimp are fully cooked?
I look for the shrimp to turn pink and opaque with a slight curl. I avoid overcooking because they can become rubbery very quickly.
Can I make this recipe ahead of time?
I prefer cooking it fresh, but I can prepare the sauce in advance and store it in the refrigerator for up to 2 days before using.
What can I serve with honey garlic shrimp?
I like serving it with steamed jasmine rice, brown rice, quinoa, or even a simple green salad.
Is this recipe good for meal prep?
I find it works well for short-term meal prep. I portion it into containers with rice and vegetables for easy lunches during the week.
Conclusion
I keep coming back to this high-protein honey garlic shrimp because it delivers big flavor with minimal effort. It’s sweet, savory, and perfectly satisfying while still being light and nutritious. Whenever I need a dependable, protein-packed meal that tastes amazing, this is the recipe I reach for.
A quick and flavorful high-protein honey garlic shrimp recipe featuring tender shrimp coated in a glossy sweet and savory garlic sauce, ready in just 20 minutes.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
3 tablespoons honey
4 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
2 tablespoons water
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley or green onions for garnish
Instructions
Pat the shrimp dry with paper towels to help them sear properly.
In a small bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, grated ginger, and black pepper.
In another small bowl, mix the cornstarch and water to create a slurry.
Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.
In the same skillet, pour in the honey garlic sauce and bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Return the shrimp to the skillet and toss to coat evenly in the sauce. Heat through.
Garnish with chopped parsley or green onions and serve immediately.
Notes
Add red pepper flakes for extra heat.
Sauté vegetables like broccoli, snap peas, or bell peppers before adding the sauce for a complete meal.
Substitute soy sauce with coconut aminos for a soy-free option.
Serve over cauliflower rice for a lower-carb variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or microwave in short intervals, adding a splash of water if needed.
