Name: High-Protein Honey Garlic Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1.5 pounds large shrimp, peeled and deveined; 2 tablespoons low-sodium soy sauce or tamari; 3 tablespoons honey; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced (optional); 1 teaspoon rice vinegar or lime juice; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon olive oil or avocado oil; Salt to taste; Black pepper to taste; 2 tablespoons water; 1 teaspoon cornstarch

Jump to Recipe·Print Recipe

I make this High-Protein Honey Garlic Shrimp when I want something fast, flavorful, and satisfying without spending too much time in the kitchen. The shrimp cook quickly, and the honey garlic sauce turns into a glossy, sweet-savory coating that makes every bite delicious. I love serving it over rice, quinoa, or vegetables for an easy meal that feels balanced and filling.

High-Protein Honey Garlic Shrimp

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 pounds large shrimp, peeled and deveined

2 tablespoons low-sodium soy sauce or tamari

3 tablespoons honey

3 cloves garlic, minced

1 teaspoon fresh ginger, minced (optional)

1 teaspoon rice vinegar or lime juice

¼ teaspoon crushed red pepper flakes (optional)

1 tablespoon olive oil or avocado oil

Salt to taste

Black pepper to taste

2 tablespoons water

1 teaspoon cornstarch

Directions

I start by patting the shrimp dry with paper towels, then I season them lightly with salt and black pepper. This helps the shrimp cook evenly and gives them a nice base of flavor.

In a small bowl, I whisk together the soy sauce, honey, garlic, ginger, rice vinegar or lime juice, and red pepper flakes until everything is well combined. In another small bowl, I stir the cornstarch and water together to make a smooth slurry.

Next, 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 1 to 2 minutes, just until they begin turning pink. Then I flip them and cook the other side for about 1 more minute.

After that, I reduce the heat to medium and pour the honey garlic sauce into the skillet. I let it simmer for about 30 seconds before stirring in the cornstarch slurry. I cook everything for another 1 to 2 minutes, stirring gently, until the sauce thickens and coats the shrimp beautifully.

I remove the skillet from the heat and serve the shrimp right away with rice, quinoa, or vegetables.

Servings and timing

I get 4 servings from this recipe.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: 280 kcal per serving

Variations

I like changing this recipe in simple ways depending on what I have at home. When I want more heat, I add extra crushed red pepper flakes or a little sriracha to the sauce. If I want a brighter flavor, I use lime juice instead of rice vinegar. I also sometimes add broccoli, snap peas, or bell peppers to the skillet to turn it into a more complete one-pan meal.

When I need a soy-free option, I use coconut aminos in place of soy sauce. For a slightly deeper flavor, I sometimes swap part of the honey for a little maple syrup. I also enjoy serving the shrimp over cauliflower rice when I want a lower-carb meal.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Since shrimp cook very quickly, I try not to leave them sitting too long before storing them.

When I reheat this dish, I prefer using a skillet over low heat for just a few minutes until warmed through. I sometimes add a small splash of water to loosen the sauce if it has thickened too much in the fridge. I avoid overheating the shrimp because they can become rubbery.

FAQs

Can I use frozen shrimp?

I can absolutely use frozen shrimp for this recipe. I just make sure they are fully thawed and patted dry before cooking so the sauce sticks better and the shrimp sear nicely.

Can I make this recipe less sweet?

I can reduce the honey slightly if I want a less sweet sauce. I find that even using 2 tablespoons still gives the dish a nice balance of sweet and savory flavor.

What can I serve with honey garlic shrimp?

I like serving this shrimp with rice, quinoa, steamed vegetables, or noodles. I also enjoy pairing it with roasted broccoli or sautéed green beans for a simple meal.

How do I know when the shrimp are cooked?

I look for the shrimp to turn pink and opaque with a slight curl. I try not to overcook them because they can become tough very quickly.

Can I prepare the sauce ahead of time?

I like mixing the sauce ahead of time when I want dinner to come together even faster. I keep it in the refrigerator for up to a day and give it a quick stir before adding it to the skillet.

Conclusion

I love how this High-Protein Honey Garlic Shrimp delivers big flavor with very little effort. The combination of sweet honey, savory soy sauce, and fresh garlic creates a sauce that feels comforting and satisfying, while the shrimp keep the meal light and protein-packed. I keep this recipe in my regular dinner rotation because it is quick, reliable, and always delicious.

📖 Recipe:

High-Protein Honey Garlic Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Low Calorie

Print Recipe

Description

This high-protein honey garlic shrimp is a quick and flavorful dish featuring tender shrimp coated in a glossy sweet-savory sauce. Perfect for a balanced meal served over rice, quinoa, or vegetables.

Instructions

Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
In a small bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar or lime juice, and red pepper flakes.
In another bowl, mix cornstarch and water to create a slurry.
Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes until they begin turning pink.
Flip shrimp and cook for another minute.
Reduce heat to medium and pour in the sauce. Let it simmer for about 30 seconds.
Stir in the cornstarch slurry and cook for 1–2 minutes, stirring gently, until the sauce thickens and coats the shrimp.
Remove from heat and serve immediately with rice, quinoa, or vegetables.