Description
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 190 mg
