High Protein Honey Garlic Shrimp (Printable)

Tender shrimp coated in a sticky honey garlic glaze. High protein, ready in 20 minutes, and bursting with Asian-inspired flavors.

# What You'll Need:

→ Seafood

01 - 1 pound large raw shrimp, peeled and deveined

→ Marinade & Sauce

02 - 3 tablespoons honey
03 - 3 tablespoons low-sodium soy sauce
04 - 1 tablespoon rice vinegar or apple cider vinegar
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon olive oil or avocado oil
08 - 1 teaspoon cornstarch, optional for thickening
09 - 2 tablespoons water for slurry if using cornstarch
10 - 1/4 teaspoon crushed red pepper flakes, optional for heat

→ Garnish

11 - 2 tablespoons sliced green onions
12 - 1 teaspoon sesame seeds

# How to Make It:

01 - Whisk together honey, soy sauce, rice vinegar, garlic, and ginger in a medium bowl. Reserve 2 tablespoons separately for finishing drizzle.
02 - Add shrimp to the bowl with remaining sauce and toss to coat thoroughly. Let marinate for 10 minutes for enhanced flavor penetration.
03 - Heat olive oil in a large skillet over medium-high heat. Remove shrimp from marinade and cook for 1-2 minutes per side until pink and opaque throughout. Transfer to a plate.
04 - Pour reserved marinade into the skillet and bring to a simmer. If thickening is desired, combine cornstarch with water to form a slurry and stir into the sauce. Cook for 1-2 minutes until reduced and glossy.
05 - Return seared shrimp to the skillet and toss to coat evenly in the thickened sauce. Heat through for 1 minute.
06 - Serve over steamed rice, quinoa, or vegetables. Drizzle with reserved sauce and finish with sliced green onions and sesame seeds.

# Expert Suggestions:

01 -
  • You get restaurant quality flavors in twenty minutes flat
  • Each serving packs twenty four grams of protein without any dairy
02 -
  • Overcooked shrimp turns rubbery faster than you expect so watch closely
  • The sauce continues thickening off the heat so pull it slightly early
03 -
  • Pat shrimp completely dry before searing for better browning
  • Let the pan get properly hot between batches

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