High-Protein Honey Garlic Shrimp
A quick, protein-packed dish featuring shrimp coated in a sweet and savory honey garlic sauce, perfect for hectic weeknights.
Ingredients
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined tail-on or tail-off; patties/extra-large shrimp work too
- 1/4 cup honey substitute maple syrup or agave for a different sweetness profile
- 1/4 cup soy sauce use low-sodium if watching salt; tamari for gluten-free
- 4 cloves garlic, minced or 1–1.5 tsp garlic powder in a pinch
- 2 tablespoons olive oil neutral oil like canola or avocado oil is fine for higher heat
- 1 teaspoon fresh ginger, grated or 1/4–1/2 tsp ground ginger
- Salt and freshly ground black pepper to taste
Serving Suggestions
- Cooked rice or vegetables for serving steamed broccoli, snap peas, or cauliflower rice are great low-carb options
Instructions
Preparation
- Whisk the sauce: In a medium bowl combine honey, soy sauce, minced garlic, olive oil, and grated ginger. Stir until smooth.
- Heat the pan: Warm a large skillet over medium-high heat until hot. Add a drizzle of oil if the pan is dry.
- Season the shrimp: Pat shrimp dry and sprinkle lightly with salt and pepper. Add them to the skillet in a single layer.
Cooking
- Sear briefly: Cook shrimp for about 1–2 minutes on the first side without moving them so they get a quick sear. Flip.
- Add the sauce: Pour the honey-garlic mixture over the shrimp. Stir so each piece gets coated.
- Finish cooking: Continue to cook 1–2 minutes more, stirring gently, until shrimp are opaque and the sauce has thickened to a glossy glaze. Total cook time for shrimp should be 3–4 minutes.
- Serve: Remove from heat and plate over steamed rice, noodles, or vegetables. Spoon extra sauce from the pan over the top.
Notes
Keep an eye on the heat — if the sauce starts smoking or burning, drop to medium. The sauce will thicken quickly; if it's too thick, splash in a tablespoon of water to loosen.