Description
Succulent shrimp coated in a glossy honey garlic sauce with 28g protein per serving. This restaurant-quality dish comes together in just 15 minutes with simple ingredients and foolproof techniques that prevent rubbery texture.
Ingredients
1.5 pounds large shrimp, peeled and deveined (24–30 count)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/3 cup raw honey
1/4 cup low-sodium soy sauce
6 cloves garlic, minced finely
1 tablespoon fresh ginger, grated
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 teaspoon red pepper flakes (optional)
2 teaspoons cornstarch mixed with 2 tablespoons cold water
2 tablespoons fresh cilantro, chopped
1 tablespoon sesame seeds
Lemon wedges for serving
Instructions
1. Thaw frozen shrimp under cold running water for 5-7 minutes, then pat completely dry with paper towels.
2. Season shrimp with salt, black pepper, and smoked paprika in a bowl. Set aside.
3. In a separate bowl, whisk together honey, soy sauce, minced garlic, grated ginger, lemon juice, and rice vinegar.
4. Mix cornstarch with cold water until smooth to create a slurry. Set aside.
5. Heat a large cast-iron skillet over medium-high heat for 2 minutes, then add olive oil.
6. Once oil shimmers, add shrimp in a single layer (work in batches if needed). Cook for 2 minutes without moving.
7. Flip shrimp and cook for 1-2 minutes on the second side until pink and opaque.
8. Transfer cooked shrimp to a plate and reduce heat to medium.
9. Pour honey garlic sauce mixture into the same pan, scraping up any browned bits.
10. Bring sauce to a simmer, then stir in cornstarch slurry. Cook for 1-2 minutes until thickened and glossy.
11. Return shrimp to the pan and toss to coat evenly in sauce for 30 seconds.
12. Remove from heat and garnish with fresh cilantro, sesame seeds, and lemon wedges. Serve immediately.
Notes
Pat shrimp completely dry for the best sear and to prevent steaming.
Don’t overcrowd the pan cook in batches if necessary for proper browning.
Shrimp cooks quickly remove from heat when just opaque to avoid rubbery texture.
For keto-friendly version, substitute honey with monk fruit sweetener and use coconut aminos instead of soy sauce.
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water.
This recipe doubles easily for meal prep or entertaining.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Sauté
- Cuisine: Asian-American
Nutrition
- Serving Size: 6 oz shrimp with sauce
- Calories: 285
- Sugar: 18g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 215mg
Keywords: honey garlic shrimp, high protein shrimp, easy shrimp recipe, quick dinner, healthy seafood