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Honey garlic shrimp cooked in a skillet with glossy sauce and garlic
Elise Rae Griffith

High Protein Honey Garlic Shrimp

Juicy shrimp cooked fast in a garlicky honey sauce. High in protein, easy to make, and perfect for busy weeknights when you want real food without the stress.
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Prep Time 10 minutes
Cook Time 6 minutes
16 minutes
Total Time 16 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian-Inspired, International
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp large, peeled and deveined
  • 1 tbsp olive oil or avocado oil
  • 3 cloves garlic minced
  • 2 tbsp honey adjust to taste
  • 3 tbsp soy sauce low sodium
  • 1/4 tsp black pepper optional
  • 1/4 tsp red pepper flakes optional

Equipment

  • 1 Large skillet or frying pan Non-stick or cast iron works best
  • 1 Small mixing bow For mixing the honey garlic sauce
  • 1 To flip shrimp quickly while cooking Tongs or spatula
  • 1 Paper towels For drying the shrimp properly
  • 1 Eyeballing works too Measuring spoons (optional)

Method
 

  1. Dry the shrimp well.Pat the shrimp dry with paper towels. This helps them sear instead of steaming.
  2. Mix the sauce.In a small bowl, stir together the honey, soy sauce, black pepper, and red pepper flakes if using. Set aside.
  3. Heat the pan.Place a large skillet over medium heat. Add the olive oil and swirl to coat the pan.
  4. Cook the shrimp.Add the shrimp in a single layer. Cook for about 2 minutes without moving them, until pink starts to show on the edges.
  5. Flip and finish cooking.Flip the shrimp and cook for another 1 to 2 minutes, until almost cooked through.
  6. Add the garlic.Add the minced garlic and stir for about 30 seconds, just until fragrant.
  7. Add the sauce.Pour in the honey garlic sauce and stir to coat the shrimp. Let it bubble briefly until glossy and slightly thickened.
  8. Remove from heat.Once the shrimp are fully pink and coated in sauce, turn off the heat immediately.
  9. Serve.Serve hot over rice, greens, or on its own.

Notes

  • Drying the shrimp really matters. If they go into the pan wet, they will steam instead of sear.
  • Keep the heat at medium. High heat burns the garlic before the sauce has time to come together.
  • The sauce thickens fast. Once it looks glossy, take the pan off the heat right away.
  • If the sauce tightens too much, add a small splash of water and stir. It loosens instantly.
  • This recipe is best eaten fresh. Reheating works, but low heat is key to keep the shrimp tender.