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High-protein honey garlic shrimp with one pound large peeled deveined shrimp patted dry and marinated 15-20 minutes in one-third cup honey, quarter cup low-sodium soy sauce or coconut aminos, three minced garlic cloves, one teaspoon grated fresh ginger, and half teaspoon red pepper flakes - seared two minutes per side in one tablespoon olive oil over medium-high heat until pink and caramelized, sauce simmered one minute until thickened and glossy

High-Protein Honey Garlic Shrimp

Juicy seared shrimp coated in a sticky honey garlic glaze. A fast, high-protein skillet dinner ready in under 20 minutes with pantry staples.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp, peeled and deveined
  • 3 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp sesame oil
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp red pepper flakes optional
  • salt and black pepper to taste
  • sesame seeds and sliced green onions for garnish

Equipment

  • Large Skillet
  • Small mixing bowl
  • Paper Towels

Method
 

  1. Whisk honey, soy sauce, garlic, vinegar, and sesame oil together in a small bowl. Set aside.
  2. Pat shrimp completely dry. Season with salt, pepper, and red pepper flakes.
  3. Heat oil in a large skillet over medium-high heat until shimmering.
  4. Sear shrimp in a single layer for 1 to 1.5 minutes per side until pink and just opaque. Do not move during searing.
  5. Pour sauce over shrimp. Toss and cook 1 to 2 minutes until sauce thickens and glazes each shrimp.
  6. Remove from heat immediately. Garnish with sesame seeds and green onions. Serve over rice or vegetables.

Notes

  • Pat shrimp completely dry before searing - moisture prevents browning and stops the glaze from sticking.
  • Pull shrimp at first sign of full pink opacity - residual heat finishes them.
  • Sauce can be made up to 5 days ahead and stored in a jar in the fridge.
  • Cook in two batches if doubling the recipe to avoid crowding the pan.