High-Protein Honey Garlic Shrimp
High-Protein Honey Garlic Shrimp is a quick, comforting weeknight dish that’s big on flavor and easy to make from scratch. If you love bright garlic, sticky-sweet honey, and plump shrimp that stay tender instead of rubbery, this recipe is for you — especially during busy seasonal weeks when you want something nourishing without fuss. The main ingredients (shrimp, honey, garlic, and soy sauce) create a glossy, savory glaze that clings to each bite, offering a delightful contrast of sweet and savory with a little umami depth. If you enjoy pairing seasonal mains with fresh sides, you might also like this crisp fall salad idea for balance: Honeycrisp apple and feta salad with fall flavors.
Ingredients & Equipment
Ingredients
- 1 pound shrimp, peeled and deveined (large or jumbo recommended)
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Cooked rice or vegetables, for serving
Notes on ingredients
- Shrimp: Use fresh or thawed frozen shrimp, tails on or off depending on preference. Large shrimp (16–20 count per pound) work great for presentation and quick cooking.
- Honey: Raw or regular honey both work; lighter honeys will be more floral, darker honeys add deeper caramel notes.
- Soy sauce: For gluten-free, use tamari or coconut aminos in the same quantity.
- Olive oil: You can swap for a neutral oil (avocado, vegetable) if you plan to cook at very high heat.
Helpful tools & equipment
- Heavy skillet (cast-iron or stainless steel) or nonstick pan
- Small mixing bowl or jar for the sauce
- Measuring spoons and cups
- Tongs or a slotted spatula
- Optional: blender or immersion blender for a smoother sauce, baking tray if roasting, instant-read thermometer for precision
If you want a warming, slightly sweet dessert pairing for cooler evenings, a baked fruit option makes a lovely finish — try these baked pears for an easy seasonal side: baked pears with feta, honey, and cranberries.
Step-by-Step Instructions (with tips)
Below is a clear, stepwise approach to make this dish with pro tips and variations to suit your kitchen.
1. Make the honey garlic sauce
- In a small bowl, whisk together 1/4 cup honey, 4 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon olive oil, and a pinch of salt and pepper to create the honey garlic sauce.
- Tip: If you prefer a smoother, more integrated sauce, pulse the mixture briefly in a blender or use an immersion blender. Adding a teaspoon of rice vinegar brightens the flavor.
2. Heat the skillet
- Place a heavy skillet over medium-high heat and add a little olive oil (about 1 teaspoon) to coat the surface.
- Tip: Make sure the pan is hot before adding shrimp — a hot surface gives a better sear and flavor. For cast iron, preheat for 3–5 minutes.
3. Cook the shrimp
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Add the shrimp to the skillet in a single layer, leaving space so they cook instead of steam.
- Cook until they turn pink and opaque, about 2–3 minutes per side for large shrimp.
- Tip: Don’t overcook — shrimp go from tender to rubbery fast. Remove them from heat just as they are opaque and slightly curled. An internal temperature of 120–125°F yields perfect texture if you use a thermometer.
4. Add the honey garlic sauce
- Reduce the heat to medium-low. Pour the prepared honey garlic sauce over the cooked shrimp in the skillet.
- Cook for an additional 1–2 minutes, stirring gently, until the sauce thickens and coats the shrimp evenly. If the sauce is too thin, mix a small slurry of 1 teaspoon cornstarch with 1 tablespoon water and stir it in; simmer until glossy.
- Tip: If you want a sticky glaze, let the sauce bubble for 30–60 seconds longer, stirring constantly so the honey doesn’t burn. Finish with a squeeze of lemon or a sprinkle of chopped green onions for brightness.
5. Serve immediately
- Transfer the glazed shrimp over cooked rice, cauliflower rice, or a bed of sautéed greens or roasted vegetables.
- Tip: Garnish with toasted sesame seeds, red pepper flakes for heat, or freshly chopped cilantro for freshness.
Variations
- Oven-Roasted: Toss shrimp with the sauce and spread on a parchment-lined baking tray. Roast at 425°F for 6–8 minutes, turning once halfway through. Finish with a quick broil to caramelize the honey.
- Grilled: Thread shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side. Brush with extra sauce during the last minute.
- Stir-Fry Bowl: Add vegetables (snap peas, bell peppers, broccoli) to the skillet first, cook until crisp-tender, then push to the side and cook shrimp. Combine and add sauce.
- Spicy Honey Garlic: Stir in 1/2 teaspoon crushed red pepper flakes or 1 teaspoon chili garlic sauce to the honey mixture for a spicy-sweet kick.
Kitchen tips for success
- Dry shrimp thoroughly to encourage browning.
- Cook in batches if your pan is crowded.
- Taste and adjust salt after adding soy sauce — it’s salty, so you may need less.
- If using frozen shrimp, thaw completely in the fridge or under cold running water, then pat dry.
Storage, Freezing & Make-Ahead Tips
Leftovers and make-ahead plans can save time and reduce waste. Here’s how to store, freeze, and reheat without sacrificing texture.
Short-term storage (refrigerator)
- Cool the shrimp completely, then transfer to an airtight container.
- Store with a thin layer of sauce; refrigerate for up to 3 days.
- Tip: Keep the shrimp and rice separate for best texture; assemble bowls fresh when reheating.
Freezing
- Freezing cooked shrimp in sauce is possible but may slightly change texture. For best results, freeze raw shrimp with the sauce in a freezer-safe container or bag, separating into individual portions.
- Label with date and use within 2 months.
- To thaw, move to the refrigerator overnight or place the sealed bag in cold water for quicker thawing.
Reheating
- Reheat gently on the stove over low-medium heat with a splash of water or stock to loosen sauce; heat just until warmed through (1–2 minutes).
- Avoid microwave reheating at high power for long periods — shrimp can become rubbery quickly.
- If frozen, thaw completely before reheating to ensure even warming.
Make-ahead ideas
- Prepare the sauce in advance and store it in the fridge for up to 5 days. Toss with freshly cooked shrimp when ready.
- Marinate raw shrimp in the sauce for 15–30 minutes before cooking for deeper flavor (don’t marinate longer than 30 minutes if using acidic additions like lemon or vinegar, which can “cook” the shrimp).
- Prep sides (rice, roasted vegetables) ahead and reheat to assemble quick bowls.
Portioning advice
- One pound of shrimp typically serves 3–4 people as a main with sides, or 6–8 as an appetizer.
- For meal prep bowls, plan 4–6 ounces of cooked shrimp per serving along with 1 cup of rice or vegetables.
How to Use / Serve This Dish
High-Protein Honey Garlic Shrimp is versatile — here are ideas to make it the centerpiece of different meals.
Serving ideas
- Classic Bowl: Serve over steamed jasmine rice or brown rice with a side of steamed broccoli and a drizzle of extra sauce.
- Vegetable-forward: Spoon shrimp over a bed of sautéed spinach, peppers, and snap peas for a low-carb bowl.
- Noodle Toss: Toss with rice noodles or soba for a quick noodle bowl; add thinly sliced scallions and toasted sesame oil.
- Tacos or Lettuce Wraps: Fill small tortillas or butter lettuce leaves with shrimp, pickled red onion, and a squeeze of lime for handheld nights.
- Salad Topper: Chill and serve over a mixed greens salad with avocado, cucumber, and a light sesame dressing.
Pairings & seasonal touches
- Spring/Summer: Pair with a crisp cucumber salad, grilled asparagus, or a light citrus slaw.
- Fall/Winter: Complement the sweet glaze with roasted root vegetables or a warm grain salad.
- For a cozy meal-in-a-bowl, serve with roasted sweet potatoes and kale tossed in a lemony vinaigrette.
If you’re exploring more garlic-forward comfort soups to enjoy on colder nights, you may want to check out this aromatic chicken noodle soup recipe for a different kind of cozy: Aromatic ginger garlic chicken noodle soup.
Creative twists
- Mediterranean twist: Swap soy sauce for a touch of balsamic and finish with chopped parsley and lemon zest.
- Asian-inspired rice paper rolls: Use cooled shrimp, thin rice noodles, shredded carrots, and herbs wrapped in rice paper with a side of the honey garlic dipping sauce.
FAQ
Q: Can I substitute honey with another sweetener?
A: Yes. Maple syrup or agave nectar are good 1:1 substitutes that keep the sauce sticky and sweet. Brown sugar dissolved in the sauce works too, but it may create a darker flavor. For a lower-calorie option, try a sugar substitute that withstands cooking, but texture may differ.
Q: How long will cooked shrimp last in the fridge?
A: Cooked shrimp stored in an airtight container will stay good for up to 3 days in the refrigerator. If you notice a sour smell, sliminess, or discoloration, discard it.
Q: Can I make this gluten-free?
A: Absolutely. Replace soy sauce with gluten-free tamari or coconut aminos in the same quantity to keep the umami without gluten.
Q: Why did my shrimp turn rubbery and how can I avoid it?
A: Overcooking is the usual culprit. Shrimp cook very fast; remove them from heat as soon as they become opaque and pink and curl into a loose “C” shape. Use a thermometer (120–125°F) or cook in bursts at medium-high heat and finish in the sauce off the heat.
Conclusion
This season, treat yourself to a bowl of cozy comfort with a touch of sweet and savory: Allrecipes’ honey-garlic shrimp inspiration offers an easy reference for variations if you want to explore different ratios and techniques. For a lighter take with low-carb swaps and helpful tips, Wholesome Yum’s honey garlic shrimp has great ideas for ingredient swaps and keto-friendly adjustments. If you’re curious about a healthy, streamlined version with clear instructions and nutrition-minded tweaks, take a look at Kim’s Cravings’ healthy honey garlic shrimp for another friendly take. I hope this High-Protein Honey Garlic Shrimp becomes a go-to in your weeknight rotation — please try it, tinker with the flavors, and share a photo or note of your favorite variation. Happy cooking!
High-Protein Honey Garlic Shrimp
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (large or jumbo recommended) Use fresh or thawed frozen shrimp. Large shrimp (16–20 count per pound) are ideal for presentation.
- ¼ cup honey Raw or regular honey both work; lighter honeys will be more floral.
- 4 cloves garlic, minced Minced fresh garlic enhances flavor.
- 2 tablespoons soy sauce For gluten-free, use tamari or coconut aminos.
- 1 tablespoon olive oil Can swap for a neutral oil if cooking at high heat.
- to taste Salt and pepper Season to preference.
- as needed Cooked rice or vegetables, for serving Suggested sides for serving.
Instructions
Make the Honey Garlic Sauce
- In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, and a pinch of salt and pepper.
- For a smoother sauce, use a blender or immersion blender. Adding a teaspoon of rice vinegar brightens the flavor.
Heat the Skillet
- Place a heavy skillet over medium-high heat and add about 1 teaspoon of olive oil to coat the surface.
- Ensure the pan is hot before adding shrimp to get a better sear.
Cook the Shrimp
- Pat shrimp dry and season with salt and pepper.
- Add shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side.
- Avoid overcooking; remove them from heat as soon as they’re opaque and slightly curled.
Add the Honey Garlic Sauce
- Reduce heat to medium-low and pour honey garlic sauce over the cooked shrimp.
- Cook for an additional 1-2 minutes until the sauce thickens and coats the shrimp evenly.
- For a sticky glaze, let sauce bubble for an additional 30-60 seconds while stirring.
Serve Immediately
- Transfer glazed shrimp to cooked rice or vegetables.
- Garnish with toasted sesame seeds, red pepper flakes, or cilantro for added flavor.
