High-Protein Honey Garlic Shrimp

At a Glance

There’s a reason this High-Protein Honey Garlic Shrimp feels like a tiny celebration on a weeknight plate: the aroma of sizzling garlic and honey caramelizing in the pan, the bright, briny snap of perfectly cooked shrimp, and the glossy sauce that clings to each bite. Texturally, the shrimp should be tender with a slight spring, offset by the sticky-sweet sauce and the whisper of soy’s umami. Take a forkful and you get sweet, salty, savory — a quick mouthful of comfort that still feels light and clean.

This recipe shines when you want a fast, protein-forward dinner that doesn’t sacrifice flavor. It’s ideal for busy weeknights, quick post-work meals, or impressing guests without fuss. Serve it for a casual date night, tuck it into meal prep bowls for portable lunches, or double the batch for a small gathering. If you enjoy tinkering with recipes, there’s a related variation you can check out for additional inspiration: a detailed recipe variation.

At a glance

• Prep Time: 10 minutes
• Cook Time: 6–8 minutes
• Total Time: 16–18 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings; values are for the shrimp and sauce only — rice/veggies not included):

• Calories: ~220 kcal
• Protein: ~27 g
• Carbohydrates: ~18 g (of which sugars ~16 g)
• Fat: ~3.5 g
• Fiber: 0 g
• Sodium: ~920 mg (varies widely with type of soy sauce)
• Cholesterol: ~220 mg

Notes on these numbers:

• Values were calculated using commonly reported nutrient profiles for the ingredients (USDA FoodData Central for shrimp, honey, olive oil, cornstarch, and soy sauce). Protein in shrimp is high (roughly 24 g protein per 100 g shrimp), which is why this dish is a reliable high-protein option.
• Sodium can be high with regular soy sauce; swapping to low-sodium soy sauce or reducing the amount will substantially cut the sodium per serving. For guidance on heart-healthy sodium targets, see resources from the Mayo Clinic or CDC.

Why You’ll Love It

This recipe packs several great reasons to make it:

• Speed and simplicity: From chopping garlic to plating takes under 20 minutes — perfect when time is tight.
• High protein, low fuss: With shrimp as the star, each serving delivers a strong protein punch without heavy calories.
• Crowd-pleasing flavor: Honey gives a warm sweetness that balances soy’s savory, while garlic adds an irresistible aroma. It hits multiple flavor notes, so picky eaters and foodies alike are pleased.
• Versatility: Serve over rice, quinoa, zoodles, or with a bright slaw — it adapts to whatever you have on hand.

Preparation Guide

Ingredients

• 1 lb (454 g) shrimp, peeled and deveined (medium to large)
• 1/4 cup (60 mL) honey
• 1/4 cup (60 mL) soy sauce (use low-sodium to reduce salt)
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons cornstarch
• 1 tablespoon water
• Salt and pepper to taste
• Cooked rice or vegetables for serving

Optional ingredients and substitutions

• Use coconut aminos instead of soy sauce for a gluten-free, lower-sodium alternative.
• Swap honey for maple syrup or agave for a different sweet profile (adjust to taste).
• Add 1 teaspoon grated fresh ginger with the garlic for extra warmth.
• Use sesame oil (½ tsp) for finishing flavor in place of or alongside olive oil.

Step-by-step Instructions

1. In a bowl, whisk together the honey, soy sauce, minced garlic, and olive oil until combined. Set aside.
2. In a small bowl, stir the cornstarch and water to create a smooth slurry; set aside.
3. Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer. Season lightly with salt and pepper.
4. Cook the shrimp 2–3 minutes on the first side until the edges begin to turn pink.
5. Flip the shrimp and cook another 2–3 minutes until they are pink and opaque throughout (internal temperature ~120–140°F depending on size; avoid overcooking).
6. Pour the honey-garlic mixture over the shrimp and let it simmer with the shrimp for about 1 minute so the flavors marry.
7. Stir the cornstarch slurry once more and add it to the skillet. Stir continuously until the sauce thickens and becomes glossy, about 30–60 seconds.
8. Remove from heat and transfer to a serving dish. Serve immediately over cooked rice, quinoa, or steamed vegetables.

Practical tips

• Don’t overcrowd the pan; cook shrimp in a single layer so they sear instead of steam.
• Shrimp cook very fast — they’re done when pink and just opaque. Overcooking makes them rubbery.
• If your sauce gets too thick, add a teaspoon of water at a time to loosen it.
• Taste and adjust seasoning at the end; low-sodium soy sauce may need a pinch more salt, while regular soy sauce might be ample.

Best Pairings

Serve It Up

• Classic: Steamed jasmine or basmati rice — the sauce soaks in beautifully.
• Low-carb: Over cauliflower rice or zucchini noodles for a lighter bowl.
• Vegetables: Serve with stir-fried bok choy, snap peas, or roasted broccoli to add color and crunch.
• Garnishes: Sprinkle toasted sesame seeds, sliced scallions, or a squeeze of lime for brightness.
• For a brunch or surf-and-turf twist: pair with buttery grits or a small green salad with citrus vinaigrette.

Keeping it Fresh

Storage Instructions

• Room temperature: Do not leave cooked shrimp at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C). Follow CDC/USDA food safety guidance.
• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Shrimp in sauce can be frozen for 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
  Reheating tips: Gently reheat on the stovetop over low heat, stirring often. Avoid microwaving on high as shrimp can overcook quickly; short bursts at medium power work better.

Chef’s Advice

Insider Secrets

• Pick the right shrimp: Medium-to-large shell-on shrimp (then peeled) often have better flavor; if buying pre-peeled, pick wild-caught or high-quality frozen to ensure texture.
• Pat shrimp dry: Removing surface moisture before cooking helps them sear and caramelize instead of steaming.
• Layer flavors: Add a touch of acid (a splash of rice vinegar or lime juice) at the end if the sauce feels too sweet — it brightens the dish.
• Sauce consistency: A thin cornstarch slurry is key. If you add too much cornstarch, dilute with a little water and bring back to a simmer.
• Avoid overcrowding: If making a larger batch, cook shrimp in batches and then combine with sauce to preserve texture.

Creative Twists

Fun Flavor Ideas

• Spicy Honey Garlic Shrimp: Add 1/2–1 tsp red pepper flakes or 1 tbsp sriracha to the honey-soy mixture for a chili-sweet kick.
• Citrus-Ginger Shrimp: Replace 1 tbsp honey with 1 tbsp fresh orange juice and add 1 tsp grated ginger for a brighter, tangier sauce.
• Vegan/Plant-Based Option: Use pressed, extra-firm tofu or king oyster mushroom “steaks” in place of shrimp; pan-sear slices and follow the same sauce steps (adjust cooking time).
• Gluten-Free: Swap soy sauce for tamari or coconut aminos and cornstarch is naturally gluten-free, so this adapts easily.
• Nutty Finish: Stir in 1 tbsp creamy peanut butter to the sauce for a Thai-inspired twist, and top with crushed peanuts.

Recipe Q&A

1. Can I use frozen shrimp?
   Yes — thaw completely in the refrigerator (or under cold running water for quicker thaw) and pat dry before cooking to avoid excess moisture.

2. My sauce is too thin. How can I thicken it?
   Add a little more cornstarch slurry (½ tsp cornstarch mixed with 1 tsp water), stir, and simmer briefly. Add slowly — it thickens quickly.

3. Is there a healthier swap for honey?
   Use a smaller amount of honey or try a natural low-calorie sweetener, but be mindful sweeteners vary in sweetness and texture; you may need to adjust quantity.

4. How do I prevent the shrimp from becoming rubbery?
   Cook just until opaque and pink, typically 2–3 minutes per side for medium-large shrimp. Remove from heat promptly.

5. Can I make this ahead?
   You can make the sauce ahead and store it separately; cook shrimp just before serving or reheat gently to avoid overcooking.

Conclusion

Ready to try this High-Protein Honey Garlic Shrimp tonight? If you’d like another home-cook take on the dish with step-by-step photos, explore this Honey Garlic Shrimp – Wholesome Yum recipe for inspiration. For a lighter, health-focused version and extra tips on ingredient swaps, see this Healthy Honey Garlic Shrimp recipe! – Kim’s Cravings.

If you make it, I’d love to hear how you served it — leave a comment, snap a photo, and share with the community. Happy cooking!