High Protein Honey Garlic Shrimp

The way my tiny apartment kitchen filled with that honey-garlic aroma was enough to make my roommate poke her head in, asking what magic I was creating. I'd stumbled on this recipe during a frantic weeknight when I needed something that felt fancy but actually took zero effort. Now it's my go-to when I want restaurant-quality results without actually trying hard.

Last Tuesday my friend Sarah came over exhausted from work, and I made this while she vented about her day. By the time the shrimp hit the hot pan, she'd stopped mid-sentence just to inhale deeply. We ended up eating straight from the skillet, standing at the counter, because waiting to plate seemed like wasting time.

Ingredients

• 1 lb large raw shrimp: Peeled and deveined saves so much hassle, and larger shrimp stay juicier through the quick cook time
• 3 tbsp honey: The real secret to that gorgeous glaze that coats everything perfectly
• 3 tbsp low-sodium soy sauce: Lets you control the salt level while still getting that deep umami punch
• 1 tbsp rice vinegar: Cuts through the sweetness just enough to keep everything balanced
• 4 cloves garlic, minced: Fresh garlic matters here, dont even think about the pre-minced stuff
• 1 tbsp fresh ginger, grated: Gives that little warmth that makes people ask what's in this
• 1 tbsp olive oil: High-heat friendly and neutral enough to let the flavors shine
• 1 tsp cornstarch: Totally optional, but makes the sauce cling to the shrimp like a dream
• 1/4 tsp crushed red pepper flakes: Just enough warmth to make things interesting

Instructions

Whisk together your sauce base:

In a medium bowl, combine honey, soy sauce, rice vinegar, garlic, ginger, and those red pepper flakes until everything's married together. Set aside 2 tablespoons for later, because that finishing drizzle is non-negotiable.

Let the shrimp hang out:

Toss the shrimp in the remaining sauce and let them marinate while you prep everything else, or just go straight to cooking if you're in a rush like I usually am.

Get things sizzling:

Heat that olive oil in a large skillet over medium-high heat until it's shimmering. Add the shrimp, leaving most of the excess marinade behind, and cook for just 1 to 2 minutes per side until they're perfectly pink and opaque.

Build that glaze:

Pour the reserved marinade into the same pan and let it bubble up. If you're using cornstarch, mix it with water first and stir it in, watching the sauce thicken right before your eyes.

Bring it all home:

Toss those beautiful shrimp back into the pan, coating them in that glossy sauce for just one minute. Serve immediately with whatever you've got, but don't forget that final drizzle of reserved sauce.

Save

My dad claims he doesn't like seafood, but after trying this at my place last month, he texted me the next day asking for the recipe. Watching someone convert from shrimp skeptic to shrimp evangelist is pretty satisfying.

Make It Your Own

Sometimes I throw in snap peas or broccoli during the last minute of cooking, letting them get coated in that sauce. It turns a protein dish into a whole meal, and the veggies pick up all those honey-garlic notes.

Serving Ideas That Work

Steamed jasmine rice is classic, but cauliflower rice works surprisingly well if you're watching carbs. I've even served these over spiralized zucchini in summer when I want something lighter but still satisfying.

Meal Prep Magic

The sauce actually keeps getting better in the fridge, so I sometimes make a double batch and use the extra for quick stir-fries later in the week. Just warm it gently and toss with whatever protein or vegetables you have on hand.

• Store cooked shrimp separately from any extra sauce
• Reheat gently so you don't toughen the shrimp
• This never lasts more than two days in my house anyway

Save

Sometimes the simplest recipes are the ones that become part of your weekly rotation, and this honey garlic shrimp has earned its permanent spot in mine.

Recipe FAQ

→ How do I know when shrimp are cooked properly?

Shrimp are done when they turn pink and opaque throughout, curling slightly. This typically takes 1-2 minutes per side. Avoid overcooking as shrimp become rubbery quickly.

→ Can I make this dish ahead of time?

Marinate shrimp up to 4 hours in advance for deeper flavor. Cook fresh before serving as reheated shrimp toughen. The sauce can be made ahead and stored in the refrigerator for 3 days.

→ What substitutions work for dietary restrictions?

Use tamari or coconut aminos instead of soy sauce for gluten-free needs. Replace shrimp with firm tofu or chicken thighs. Maple syrup substitutes honey for vegan preferences.

→ How can I thicken the sauce without cornstarch?

Let the sauce simmer longer to reduce naturally. Arrowroot powder works as a 1:1 cornstarch alternative. A pat of butter whisked in at the end also creates rich body.

→ What sides pair well with this dish?

Fluffy jasmine rice, cauliflower rice, or quinoa soak up the sauce. Steamed broccoli, snap peas, or bok choy add crunch. A crisp cucumber salad balances the sweet glaze.