High-Protein Honey Garlic Shrimp

I make this honey garlic shrimp whenever I need a fast, protein-forward dinner that feels a bit special without the fuss. It’s a simple skillet dish: succulent shrimp glazed in a sticky-sweet honey soy sauce with bright garlic notes. People reach for recipes like this for weeknight dinners, quick date nights, or whenever they want high-protein comfort food that pairs with rice, greens, or even a dollop of cottage cheese — try it alongside these high-protein cottage cheese recipes for extra protein and creaminess.

Why you’ll love this dish

This recipe hits three big wants: speed, protein, and flavor. Shrimp cooks in minutes, so the whole meal is ready in under 20 minutes. The honey creates a glossy glaze that clings to each shrimp. A little cornstarch gives the sauce body without extra butter or cream, keeping the calorie count reasonable while still feeling indulgent. It’s also flexible — kid-friendly, easy to scale for guests, and simple to adapt for gluten-free or vegan diets.

“Quick, sticky, and addictive — the whole family went back for seconds.” — a regular note from my weeknight test kitchen

The cooking process explained

Before you grab the pan, here’s the flow: whisk the sauce ingredients so the cornstarch dissolves. Heat a skillet and sear the shrimp briefly on each side until just opaque. Add the sauce and bring it to a simmer so it thickens and coats the shrimp. Finish with a quick seasoning check and serve immediately over rice, noodles, or vegetables. This method prevents overcooking and keeps the glaze glossy.

What you’ll need

• 1 pound shrimp, peeled and deveined (large or jumbo works best)
• 1/4 cup honey
• 1/4 cup soy sauce (use low-sodium if preferred; tamari or coconut aminos for gluten-free)
• 3 cloves garlic, minced
• 1 tablespoon olive oil (or neutral oil like canola)
• 1 tablespoon cornstarch (substitute arrowroot for a paleo or cassava-friendly option)
• Salt and pepper to taste
• Steamed rice or vegetables for serving

Notes: If you want it vegan, swap shrimp for firm tofu or cauliflower florets and use maple syrup instead of honey. For a spicier glaze, add 1/2 teaspoon red pepper flakes or a splash of sriracha.

Step-by-step instructions

1. In a small bowl, whisk together the honey, soy sauce, minced garlic, and cornstarch until smooth. Set the sauce aside.
2. Heat the olive oil in a large skillet over medium heat until shimmering.
3. Add the shrimp in a single layer and cook undisturbed for 2–3 minutes until the underside is pink and just seared. Flip each shrimp.
4. Cook the other side for 2–3 minutes more until shrimp are opaque and firm to the touch. (If using a thermometer, the FDA recommends seafood reach 145°F/63°C.)
5. Pour the honey-garlic sauce into the pan and stir quickly to coat every shrimp.
6. Let the sauce simmer for 2–3 minutes until it thickens and becomes glossy, spooning it over the shrimp as it cooks.
7. Taste and season with salt and pepper. Serve immediately over steamed rice or alongside vegetables.

How to plate and pair

Serve the shrimp over jasmine or brown rice for a classic bowl. For lower carbs, layer it on cauliflower rice or a bed of sautéed bok choy. Sprinkle with chopped scallions, toasted sesame seeds, or a squeeze of lime to brighten the glaze. For a high-protein plate, pair it with a dollop of cottage cheese or a light bean salad — try these high-protein cottage cheese breakfast ideas for inspiration on complementary toppings and bowls.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, cooked shrimp will last 2–3 days in the fridge. To reheat, warm gently in a skillet over low-medium heat with a splash of water or broth to loosen the sauce; avoid high heat which makes shrimp rubbery. Freeze for up to 3 months in a freezer-safe container, but note texture can degrade after thawing — it’s best eaten fresh or within a month if you want near-original texture.

Pro chef tips

• Pat shrimp dry before cooking. Moisture creates steam and prevents a good sear.
• Don’t overcrowd the pan. Work in batches if needed so you get a quick sear and not steamed shrimp.
• Add the sauce off-high heat. If your pan is too hot, the cornstarch may clump; a gentle simmer yields the smoothest glaze.
• Reserve a tablespoon of the sauce uncooked to brush on at the end for extra shine.
• Use large shrimp (16/20 count) for the best texture and visual appeal.

Creative twists

• Spicy-Sesame: Stir in a teaspoon of sesame oil and a half-teaspoon of chili paste, finish with sesame seeds.
• Citrus-Garlic: Add 1 tablespoon rice vinegar and zest of one orange for a brighter finish.
• Coconut-Honey: Substitute half the soy sauce with coconut milk and swap honey for maple; finish with cilantro for a tropical vibe.
• Sheet-Pan Version: Toss shrimp and sauce over vegetables on a sheet pan and roast at 425°F for 8–10 minutes for a one-pan dinner.

Helpful answers

Q: How long does this take from start to finish?
A: Plan 15–20 minutes. Prep sauce and peel the shrimp first; the cooking itself takes about 6–8 minutes.

Q: Can I use frozen shrimp?
A: Yes — thaw completely in the refrigerator overnight or under cold running water. Pat dry thoroughly before cooking.

Q: Is cornstarch necessary?
A: It’s what gives the sauce a glossy, clingy texture. You can skip it for a looser sauce or use arrowroot as a 1:1 substitute.

Q: How can I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce. Confirm your cornstarch or arrowroot is not cross-contaminated if you’re highly sensitive.

Q: Will the honey burn in the pan?
A: Honey can caramelize quickly. Keep the heat at medium and add the sauce once the shrimp are nearly done to avoid burning.

Conclusion

If you want a quick, high-protein dinner that feels restaurant-worthy with minimal effort, this honey garlic shrimp is a reliable choice. For another take on sticky-sweet seafood, see this tested Honey Garlic Shrimp – Wholesome Yum recipe for comparison and ideas.

Honey Garlic Shrimp

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• Author: amir_hassan
• Total Time: 18 minutes
• Yield: 4 servings
• Diet: None

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Description

A quick and delicious skillet dish featuring succulent shrimp glazed in a sticky-sweet honey soy sauce with bright garlic notes.

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Ingredients

• 1 pound shrimp, peeled and deveined
• 1/4 cup honey
• 1/4 cup soy sauce (low-sodium preferred)
• 3 cloves garlic, minced
• 1 tablespoon olive oil (or neutral oil)
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Steamed rice or vegetables for serving

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Instructions

1. In a small bowl, whisk together honey, soy sauce, minced garlic, and cornstarch until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add shrimp in a single layer and cook for 2–3 minutes until the underside is pink. Flip shrimp.
4. Cook the other side for another 2–3 minutes until opaque and firm. (Seafood should reach 145°F/63°C.)
5. Pour the honey-garlic sauce into the pan and stir to coat shrimp.
6. Let the sauce simmer for 2–3 minutes until it thickens. Spoon the sauce over shrimp as it cooks.
7. Taste and season with salt and pepper. Serve immediately over rice or vegetables.

Notes

For a vegan version, substitute shrimp with firm tofu and use maple syrup instead of honey. For a spicier glaze, add red pepper flakes or sriracha.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Asian