I’ve made High-Protein Honey Garlic Shrimp on busy weeknights when I want something fast, satisfying, and a little bit sweet. This dish pairs juicy, large shrimp with a glossy honey–soy glaze and crunchy sesame seeds. It’s a go-to when I need a protein-packed meal that feels special but comes together in under 20 minutes. If you’re building quick, protein-forward meals, this shrimp works perfectly alongside a high-protein cottage cheese breakfast idea or as the centerpiece of a simple dinner.
Why you’ll love this dish
This recipe hits a lot of practical notes: it’s fast, accessible, and high in protein. Large shrimp cook almost instantly, so you get a hot plate in minutes. The honey adds a sticky sweetness that balances the salty umami of soy sauce, while a touch of cornstarch gives the sauce a clingy glaze instead of a runny liquid. It’s ideal for weeknight dinners, casual date nights, or meal-prep bowls when you want something flavorful without fuss.
“A weeknight lifesaver — sweet, garlicky, and cooks in one skillet.” — a quick review from my own kitchen
The cooking process explained
Before you start: you’ll whisk a simple marinade that doubles as a glaze, let the shrimp sit briefly, then sear everything quickly in a hot skillet. Steps at a glance:
- Whisk honey, soy sauce, cornstarch, salt, and pepper to make the marinade/glaze.
- Toss shrimp into the mixture and let them rest ~15 minutes to pick up flavor.
- Heat olive oil, sauté aromatics (garlic and green onions) for a moment.
- Add the shrimp and cook just until opaque and firm, coating them in the glaze.
This is a fast, stovetop method that gives a caramelized finish without overcooking.
What you’ll need
- 1 lb large shrimp (peeled and deveined is easiest)
- 4 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated if you prefer)
- 1/4 cup honey
- 2 tbsp soy sauce (substitute tamari for gluten-free)
- 1 tsp cornstarch
- Salt and pepper to taste
- 1 tbsp olive oil
- Sesame seeds for garnish
Notes: If your shrimp are frozen, thaw them under cold running water and pat dry. For lower sugar, use a sugar substitute that measures like honey and adjust to taste.
Step-by-step instructions
- In a medium bowl, whisk together the honey, soy sauce, cornstarch, and a pinch of salt and pepper until smooth. This is your marinade and later the glaze.
- Add the shrimp to the bowl and toss to coat. Let them sit for about 15 minutes so the flavors adhere.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the minced garlic and the white parts of the green onions. Sauté for about 1 minute, stirring constantly so the garlic doesn’t brown.
- Add the marinated shrimp in a single layer and cook for 3–4 minutes, flipping once. Shrimp are done when they turn pink, curl slightly, and the flesh is opaque.
- Spoon the sticky glaze from the pan over the shrimp as they finish. Remove from heat, sprinkle with the green parts of the green onions and sesame seeds, and serve immediately with steamed rice or vegetables.
Best ways to enjoy it
Serve this shrimp on a bed of steamed jasmine or brown rice for a classic bowl. For lower carbs, place it over cauliflower rice or a crisp salad with shredded cabbage, carrots, and cucumber. If you want a dairy element, nestle the shrimp beside a scoop of high-protein cottage cheese and roasted veggies — I often link to complementary cottage cheese recipes when I’m planning balanced plates. Garnish with extra sesame seeds, a wedge of lime, or a sprinkle of toasted sesame oil for depth.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low–medium heat with a splash of water or broth to loosen the glaze. Microwave in short bursts, stirring between intervals.
- Freeze: Place cooled shrimp in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note that texture may be slightly softer after freezing.
Food safety tip: cook shrimp until opaque and firm, and never leave seafood at room temperature longer than two hours.
Pro chef tips
- Don’t over-marinate: 15 minutes is enough. Acidic or sugary marinades for longer can change shrimp texture.
- Hot pan, quick sear: Preheat the skillet so shrimp develop slight caramelization without steaming.
- Cornstarch trick: Dissolve cornstarch in the marinade to give the sauce body. If the glaze is too thick after cooking, add a teaspoon of water to smooth it.
- Even cooking: Use similar-sized shrimp so everything finishes at the same time.
- Flavor layering: Add the green onion whites early for a softer, cooked flavor and the green tops at the end for freshness.
Creative twists
- Spicy honey garlic: Add 1/2 tsp red pepper flakes or a teaspoon of your favorite chili paste to the marinade.
- Keto-friendly: Swap honey for a monk-fruit syrup or erythritol-based syrup that measures like honey.
- Sheet-pan version: Toss shrimp with marinade and spread over roasted vegetables; roast at 425°F for 6–8 minutes until shrimp are cooked through.
- Protein swap: Try the glaze on firm tofu or chicken breasts (adjust cooking times accordingly).
- Nutty finish: Swap sesame seeds for crushed peanuts or cashews for texture.
Common questions
Q: How long does the whole recipe take from start to table?
A: Plan for about 5 minutes prep, 15 minutes marinating, and 6–8 minutes cooking — roughly 25–30 minutes total.
Q: Can I use frozen shrimp?
A: Yes. Thaw under cold running water, pat dry, and proceed. Make sure shrimp are fully thawed so the glaze adheres evenly.
Q: Is this recipe gluten-free?
A: Use tamari or a gluten-free soy sauce alternative to make the dish gluten-free.
Q: How can I reduce the sugar while keeping the glaze sticky?
A: Use a sugar substitute that measures like honey and combine it with a small amount of water and cornstarch to maintain the glaze texture.
Q: Can I prepare the shrimp in advance?
A: You can marinate shrimp up to 30 minutes ahead. Avoid marinating for hours as the marinade’s sugars and acids can change the shrimp’s texture.
Q: How much protein is in a serving?
A: One pound of large shrimp yields about 4 servings, and shrimp are typically around 20–24 grams of protein per 4-ounce serving. Exact amounts vary by shrimp size.
Conclusion
If you want another version to compare or extra inspiration for the honey-garlic glaze, see this take on Honey Garlic Shrimp – Wholesome Yum for ideas on technique and plating.
Print
High-Protein Honey Garlic Shrimp
- Total Time: 23 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
A quick and satisfying shrimp dish with a sticky honey-soy glaze, perfect for busy weeknights.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 4 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 1/4 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp cornstarch
- Salt and pepper to taste
- 1 tbsp olive oil
- Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the honey, soy sauce, cornstarch, and a pinch of salt and pepper until smooth to create the marinade and glaze.
- Add the shrimp to the bowl and toss to coat. Let them sit for about 15 minutes.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the minced garlic and the white parts of the green onions. Sauté for about 1 minute, stirring constantly.
- Add the marinated shrimp in a single layer and cook for 3–4 minutes, flipping once, until shrimp are pink and opaque.
- Spoon the sticky glaze from the pan over the shrimp as they finish. Remove from heat, sprinkle with the green parts of the green onions and sesame seeds, and serve immediately.
Notes
Cool leftovers within two hours and store in an airtight container for up to 3 days. For meal prep, this shrimp is great with rice or veggies.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian