Go Back

High-Protein Honey Garlic Shrimp

High protein honey garlic shrimp with plump, glossy shrimp coated in a sticky amber honey garlic glaze, finished with caramelized edges. Ready in about 20 minutes and served over fluffy white rice for an easy shrimp dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 0.25 tsp salt and black pepper to taste; season lightly
Honey garlic glaze
  • 2 tbsp olive oil
  • 5 garlic cloves minced
  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes
Serving
  • 1 cooked rice or steamed broccoli
  • 0.25 tbsp sesame seeds for garnish
  • 2 tbsp sliced green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat 1.5 lb large shrimp dry with paper towels and season lightly with salt and black pepper to taste.
Sear the shrimp
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then remove and set aside.
Make the honey garlic glaze
  1. In the same pan, add 5 minced garlic cloves and cook for 30 seconds.
  2. Add honey, low-sodium soy sauce, fresh lemon juice, and red pepper flakes, then stir until combined.
  3. Simmer the sauce for 1–2 minutes until slightly thickened, with a glossy amber look.
  4. Return the shrimp to the pan and toss to coat until the glaze clings to the shrimp.
Serve
  1. Serve immediately over cooked rice or steamed broccoli, garnished with sesame seeds and sliced green onions.

Notes

For best caramelized edges, keep the shrimp in a single layer and avoid crowding the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low heat until warmed through (not boiling). Freezing is not recommended because shrimp can turn rubbery after thawing. For a lower-carb option, serve over steamed broccoli instead of rice.