High-Protein Honey Garlic Shrimp is a simple, flavorful weeknight meal that packs protein, sweet-savory sauce, and quick prep into one skillet. If you’re looking for a fast dinner that feels a little special, this recipe delivers in under 20 minutes and pairs beautifully with rice or steamed vegetables — you can also find a printable version on the detailed recipe page for convenience.
Why make this recipe
This High-Protein Honey Garlic Shrimp recipe is perfect for busy home cooks who want a protein-forward dish without a lot of fuss. Shrimp cooks incredibly fast and absorbs flavors readily, so a short sauté paired with a honey-garlic glaze creates a dish that tastes like it took far longer to make. It’s also flexible: you can serve it over rice, quinoa, spiralized veggies, or a leafy salad — which makes it easy to tailor for different diets and preferences.
Beyond speed and flavor, shrimp is a lean source of protein that helps keep you full and supports muscle recovery after workouts. The honey gives a satisfying touch of sweetness while garlic and soy sauce provide savory depth. Overall, this recipe balances nutrition, taste, and time — a rare trifecta for weeknight meals.
How to make High-Protein Honey Garlic Shrimp
This section walks through the reasoning behind each step so you can feel confident cooking without constantly checking a recipe. The method is straightforward: make the sauce, cook the shrimp quickly, and finish by glazing them in the honey-garlic mixture.
Start by whisking the sauce ingredients so flavors are evenly combined. Heat your oil or butter until shimmering but not smoking; you want a medium-hot pan to sear the shrimp fast and keep them tender. Add the shrimp in a single layer to get even contact with the pan. Shrimp will turn opaque and pink as they cook; that’s your cue to flip them. Pour the sauce over the shrimp only after they’ve mostly cooked so the sugar in the honey won’t burn. Toss gently for a minute or two until the sauce reduces slightly and coats the shrimp.
For best results, pat shrimp dry before seasoning — dry surfaces sear better — and don’t overcrowd the pan. If you have a crowd, cook in batches to maintain high pan temperature. Finish with fresh herbs or a squeeze of lemon for brightness.
Ingredients
1 pound shrimp, peeled and deveined, 1/4 cup honey, 3 cloves garlic, minced, 2 tablespoons soy sauce, 1 tablespoon olive oil or butter, Salt and pepper to taste, Cooked rice or vegetables for serving
Ingredient notes:
- Shrimp: Use medium-to-large shrimp (16–20 count per pound) for a meaty bite. Frozen shrimp thawed under cold running water is fine; pat dry thoroughly before cooking. If you’re avoiding shellfish, try firm tofu or tempeh as a plant-based swap — press and sear it for a golden crust.
- Honey: If you prefer less sweetness, reduce to 3 tablespoons or replace half with a mild vinegar (like apple cider vinegar) for a tangy balance.
- Soy sauce: Use low-sodium soy sauce if you’re watching sodium. For gluten-free needs, tamari or coconut aminos both work well.
- Olive oil or butter: Olive oil is lighter, butter adds a nutty richness. For a neutral flavor, use avocado oil.
- Garlic: Fresh minced garlic brightens the sauce; if you must, 1/2 teaspoon garlic powder can substitute, but the flavor won’t be the same.
- Serving options: Serve over rice, cauliflower rice, noodles, or alongside roasted or steamed vegetables like broccoli or snap peas.
Directions
- In a small bowl, whisk together honey, minced garlic, and soy sauce. Set aside.
- Heat olive oil or butter in a large skillet over medium heat.
- Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side, until they turn pink and opaque.
- Pour the honey garlic sauce over the shrimp and cook for another 2 minutes, stirring to coat the shrimp evenly.
- Serve the shrimp over cooked rice or alongside vegetables.
Pro Tips for Success High-Protein Honey Garlic Shrimp
- Pat shrimp dry: Moisture prevents proper searing. Use paper towels to dry shrimp before seasoning to get a quick, even cook and prevent steaming.
- Pre-mix the sauce: Whisk the honey, garlic, and soy sauce before you start cooking so the sauce is ready to pour the instant the shrimp finish. This saves time and ensures the garlic disperses evenly.
- Avoid overcooking: Shrimp cook quickly. Look for an opaque color and a slight curl. Overcooked shrimp become rubbery. A 2-3 minute per side rule works for most medium-large shrimp.
- Use a hot, roomy skillet: A hot pan and enough space keep the shrimp searing instead of steaming. If needed, cook in two batches rather than overcrowding.
- Finish on low heat: After pouring the sauce, lower the heat to prevent the honey from scorching. Stir gently until the sauce slightly thickens and clings to the shrimp.
- Taste and adjust: Depending on your soy sauce’s saltiness and how sweet your honey is, taste the finished dish and add a pinch of salt, a squeeze of lemon, or a dash of chili flakes as needed.
Flavor Variations High-Protein Honey Garlic Shrimp
- Spicy-Sweet: Add 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha to the honey-garlic mixture for a gentle heat that cuts the sweetness.
- Citrus-Garlic: Add 1 tablespoon fresh lemon or lime juice to the sauce and finish with extra zest for a brighter profile that pairs well with rice or greens.
- Herb-Forward: Stir in chopped cilantro, basil, or flat-leaf parsley just before serving for a fresh herb lift.
- Sesame-Soy Twist: Add 1 teaspoon toasted sesame oil to the pan when you pour the sauce and finish with toasted sesame seeds for a nutty touch.
- Pineapple Kick: Replace half the honey with pineapple juice and add small pineapple chunks to the pan for a tropical, teriyaki-like version.
Serving Suggestions High-Protein Honey Garlic Shrimp
- Classic: Serve over steamed white or brown rice, spooning extra sauce over the grains.
- Low-carb: Plate over cauliflower rice or zucchini noodles and toss with the sauce for a lighter meal.
- Bowl: Build a protein bowl with quinoa, roasted vegetables, avocado, and a handful of greens, topped with the shrimp and a drizzle of any leftover sauce.
- Salad: Let the shrimp cool slightly and place over a bed of crisp romaine or mixed greens with thinly sliced cucumbers and a light vinaigrette.
- Appetizer: Skewer the shrimp and serve as finger food with a small bowl of extra honey-garlic sauce for dipping.
Storage and Freezing Instructions High-Protein Honey Garlic Shrimp
- Refrigerator: Store cooled shrimp in an airtight container for up to 3 days. Keep sauce and shrimp together for best flavor, but if you prefer a firmer shrimp, store sauce separately and toss just before serving.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or stock to loosen the sauce. Microwave on medium power in short increments to avoid overcooking.
- Freezing: Cooked shrimp in sauce can be frozen for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Thaw in the refrigerator overnight before reheating.
- Note: Texture changes are common after freezing; shrimp may be slightly more tender once thawed. For peak texture, consider freezing raw peeled shrimp (without sauce) and add the sauce after reheating or cooking.
Nutrition Facts (Per Serving) — High-Protein Honey Garlic Shrimp (approximate)
- Calories: 185 kcal
- Protein: 27 g
- Carbohydrates: 17 g
- Fat: 5 g
- Fiber: 0 g
- Sodium: 450 mg
Nutrition notes: These values are estimates for a recipe that serves four and were rounded for simplicity. Exact nutrition will vary with shrimp size, type of oil, and soy sauce used. Choosing low-sodium soy sauce or reducing added salt will lower sodium. Serving over whole grains or vegetables will change the total calories and fiber per plate.
FAQ About High-Protein Honey Garlic Shrimp
How long does shrimp take to cook for this recipe?
Shrimp cooks very quickly; typically about 2–3 minutes per side in a hot skillet for medium to large shrimp. You’ll know they’re done when they turn opaque and pink and curl slightly into a loose “C” shape. If they curl tightly into an “O,” that often means they’re overcooked. Remove them from the heat as soon as they’re opaque to preserve a tender texture.
Can I make this recipe ahead of time?
You can partially prepare elements ahead: mix the sauce and peel and devein the shrimp in advance, then refrigerate. Cooked shrimp is best eaten the same day; if you must prepare fully ahead, refrigerate and reheat gently to avoid rubberiness. For best results in advance meal prep, cook the rice and sauce separately and assemble shortly before eating.
Is this dish suitable for meal prep or packed lunches?
Yes. Packed lunches are easy if you store the shrimp and rice or vegetables in microwave-safe containers. Keep any fresh greens or delicate toppings separate until serving to keep everything crisp. If reheating, do so on low heat for a brief time to prevent overcooking the shrimp.
What can I use instead of soy sauce for a lower-sodium or gluten-free option?
For lower sodium, use a reduced-sodium soy sauce and taste before adding extra salt. For a gluten-free alternative, tamari or coconut aminos are excellent choices that maintain the umami character. Remember that coconut aminos are slightly sweeter, so you may wish to reduce the honey by a teaspoon if you prefer less sweetness.
Can I freeze this dish and what happens to the texture?
You can freeze cooked shrimp, but the texture can become slightly softer after freezing and thawing. For better texture retention, freeze raw peeled shrimp (without the honey-garlic sauce) and add the sauce after cooking from frozen or thawed. If freezing the fully prepared dish, use freezer-safe containers and consume within 2 months for best quality.
What sides pair best with this honey garlic shrimp for a balanced plate?
This dish benefits from a starch like jasmine or brown rice to soak up the sauce, and a simple vegetable such as steamed broccoli, snap peas, or a crisp green salad to add fiber and color. For an extra boost of healthy fats and creaminess, slice avocado on the side or add a few toasted nuts or seeds over a grain bowl.
Final Thoughts
High-Protein Honey Garlic Shrimp is a reliable weeknight winner: fast, tasty, and protein-packed. The technique is simple — dry the shrimp, sear quickly, and finish with a glossy honey-garlic sauce — but small details like pan temperature and timing make a big difference. This recipe adapts well to dietary preferences and is forgiving enough for new cooks. Keep the basic ratio of sweet to savory in mind, taste as you go, and don’t be afraid to add fresh lemon or herbs at the end for brightness. Enjoy this easy, satisfying meal on busy nights or whenever you want a quick, flavorful protein option.
Print
High-Protein Honey Garlic Shrimp
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and flavorful weeknight meal that features shrimp in a sweet-savory honey-garlic sauce, ready in under 20 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Cooked rice or vegetables for serving
Instructions
- In a small bowl, whisk together honey, minced garlic, and soy sauce. Set aside.
- Heat olive oil or butter in a large skillet over medium heat.
- Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- Pour the honey garlic sauce over the shrimp and cook for another 2 minutes, stirring to coat the shrimp evenly.
- Serve the shrimp over cooked rice or alongside vegetables.
Notes
Pat shrimp dry before seasoning to ensure better searing. Adjust sweetness or salt by modifying honey or soy sauce as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 17g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 140mg
