Bright, sticky honey glaze meets tender, juicy shrimp in this High-Protein Honey Garlic Shrimp. The sauce is sweet, savory, and bright with garlic; the shrimp stay springy and opaque with a slight caramelized edge. It cooks fast — you’ll have dinner ready in about 10 minutes of active time — so it’s perfect for busy weeknights, quick meal prep, or an easy date-night skillet. Serve it over steamed rice or with roasted vegetables for a full, protein-forward plate. If you like creamy sauces too, try a different shrimp spin with our Creamy Garlic Paprika Shrimp Skillet recipe for another quick option.
Why You’ll Love This High-Protein Honey Garlic Shrimp
- Ready in minutes: quick cooking shrimps and a one-bowl sauce make it fast.
- High in protein: shrimp is a lean protein that fills you up without heavy calories.
- Flavor balance: honey brings sweetness, soy adds savory depth, garlic gives a punch.
- Minimal ingredients: pantry staples plus shrimp — no special shopping required.
- Flexible serving: pairs equally well with rice, steamed greens, or noodles.
- Weeknight-friendly cleanup: one pan and one bowl for the sauce.
- Great for meal prep: shrimp reheats well when stored correctly.
- Light but satisfying: low in fat while delivering bold flavor.
What Is High-Protein Honey Garlic Shrimp?
High-Protein Honey Garlic Shrimp is a simple skillet dish of peeled, deveined shrimp tossed in a honey-garlic-soy sauce. It tastes sweet and savory with bright garlic notes and a silky, slightly sticky glaze that clings to the shrimp. The texture is tender and slightly firm when cooked right — not rubbery. The cooking method is stovetop pan-searing followed by a quick toss in the sauce. The vibe is fast comfort food: perfect for weeknights, casual dinners, or a light but protein-rich lunch. It’s not heavy, yet it feels like a treat thanks to the honey glaze.
Ingredients for High-Protein Honey Garlic Shrimp
For the Base
- 1 pound of shrimp, peeled and deveined
For the Sauce
- 1/4 cup honey
- 3 cloves of garlic, minced
- 2 tablespoons soy sauce
For Cooking
- 1 tablespoon olive oil
- Salt and pepper to taste
To Serve
- Cooked steamed rice or vegetables for serving
Ingredient Notes (Substitutions, Healthy Swaps)
- Shrimp: Use fresh or thawed frozen shrimp. Large or medium both work; adjust cook time slightly for very large shrimp. Keep tails on or off by preference.
- Honey: For a lower-sugar option, use a sugar-free honey substitute or reduce to 2 tablespoons and add a splash of water to keep sauce volume. Note that flavor and texture will change with substitutes.
- Garlic: Fresh minced garlic gives the best flavor. Garlic powder can be used in a pinch (about 1/2 teaspoon), but fresh is recommended.
- Soy sauce: Use low-sodium soy sauce to cut salt. Tamari works as a gluten-free swap.
- Olive oil: Any neutral oil with a medium-high smoke point (canola, avocado) can be used if you prefer.
- Salt and pepper: Season lightly before cooking; soy sauce brings salt, so taste before adding much extra.
Step-by-Step Instructions
Step 1 – Make the sauce
In a bowl, whisk together the 1/4 cup honey, 3 cloves minced garlic, 2 tablespoons soy sauce, and salt and pepper to taste. Mix until smooth and set aside.
Visual cue: The sauce should be glossy and pourable, with the garlic evenly distributed.
Step 2 – Heat the pan
Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering.
Pro cue: The oil should be hot but not smoking; a drop of water should sizzle on contact.
Step 3 – Sear the shrimp
Add the 1 pound of shrimp, seasoned with a touch of salt and pepper, to the pan in a single layer. Cook until pink and opaque, about 2–3 minutes per side depending on size.
Visual cue: Shrimp will turn from translucent to solid pink and the edges will curl slightly.
Step 4 – Add the sauce
Pour the honey-garlic sauce over the shrimp and toss gently to coat the pieces evenly.
Visual cue: The sauce will quickly come to a gentle simmer and begin to thicken slightly.
Step 5 – Finish cooking
Cook for an additional 1–2 minutes, tossing frequently, until the sauce reduces to a light glaze and clings to the shrimp.
Pro cue: Don’t overcook — remove from heat as soon as the shrimp are opaque through the center and the glaze coats them.
Step 6 – Serve
Serve the honey garlic shrimp over cooked steamed rice or with your choice of vegetables.
Visual cue: Plate with a drizzle of any leftover pan sauce; the dish should look glossy and appetizing.
Pro Tips for Success
- Dry the shrimp well before cooking: pat them with paper towels to prevent steaming and ensure a good sear.
- Use medium-high heat to get quick color without overcooking the interior.
- Add sauce only after the shrimp are mostly cooked. Honey heats quickly and can burn if left too long.
- If the sauce is too runny, cook uncovered for another 30–60 seconds to reduce; if it’s too thick, add a teaspoon of water and stir.
- Taste and adjust salt at the end — soy sauce is salty, so you may not need extra.
- If using frozen shrimp, thaw fully in the fridge or under cold water and dry thoroughly.
- Work in a single layer for even cooking; cook in batches if your pan is crowded.
Flavor Variations
- Optional: Spicy Honey Garlic — add 1/4–1/2 teaspoon crushed red pepper flakes or a dash of sriracha to the sauce.
- Optional: Citrus Twist — add the zest and a squeeze of 1/2 lemon to the sauce for a bright finish.
- Optional: Ginger Boost — stir in 1 teaspoon grated fresh ginger with the garlic for an aromatic kick.
- Optional: Sesame Finish — sprinkle toasted sesame seeds and a teaspoon of sesame oil at the end for an Asian-inspired finish.
- Optional: Herb Freshness — fold in chopped parsley or cilantro just before serving for color and freshness.
- Optional: Peanut Honey Garlic — add 1 tablespoon natural peanut butter to the sauce for a nutty depth (adjust soy and honey to taste).
Serving Suggestions
- Over steamed jasmine or basmati rice to soak up the glaze.
- With steamed or roasted broccoli, green beans, or bok choy for a low-carb plate.
- Tossed with cooked udon or rice noodles and thinly sliced scallions.
- On a bed of mixed greens as a warm salad topping.
- Alongside roasted sweet potatoes for a sweeter pairing.
- Plated family-style with lime wedges for squeezing over just before eating.
Make-Ahead, Storage & Reheating
- Make-ahead: Whisk the sauce up to 24 hours in advance and keep refrigerated in a sealed container. Peel and devein shrimp, then store covered until ready to cook.
- Refrigeration: Store cooked shrimp in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over low to medium heat with a splash of water or a light drizzle of oil to loosen the glaze. Heat just until warmed through — avoid high heat to prevent rubbery shrimp.
- Texture changes: Shrimp will firm up after refrigeration and may be slightly drier after reheating. Reheat briefly to avoid toughness.
Storage and Freezing Instructions
- Freezing cooked shrimp with the honey sauce is not recommended if you value texture. The sauce can separate and shrimp texture can become rubbery.
- Instead, freeze the raw peeled and deveined shrimp for longer storage (vacuum-seal or in a freezer bag) for up to 3 months. Thaw in the refrigerator overnight before using.
- You can freeze the sauce in a small freezer-safe container for up to 1 month; thaw in the fridge and re-whisk before using.
- If you must freeze the fully cooked dish, do so in a freezer-safe container and use within 1 month. Expect some texture loss on thaw and reheat.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
212 | 27 g | 21 g | 4 g | 0 g | 500 mg
Estimates vary by brands and portions.
FAQ About High-Protein Honey Garlic Shrimp
- Q: Why is my sauce too thin?
A: It may need a little more time on heat. Cook for another 30–60 seconds to reduce, stirring constantly. A small splash of cornstarch slurry (optional) can thicken quickly, but it’s not required. - Q: Why did my shrimp turn rubbery?
A: Overcooking is the main cause. Shrimp cook fast — remove as soon as they are opaque and firm. Carryover heat will continue to cook them slightly. - Q: Can I use frozen shrimp?
A: Yes — thaw fully and pat dry before cooking. Cooking from frozen will add water and steam, which prevents a good sear. - Q: Can I use maple syrup instead of honey?
A: Yes, maple syrup can replace honey 1:1, but flavor will be different — more earthy and less floral. - Q: How do I reduce the saltiness from soy sauce?
A: Use low-sodium soy sauce or reduce the soy sauce amount and balance with a little extra honey or water. - Q: Can I double the recipe?
A: Yes, but cook in batches so the shrimp aren’t crowded. Crowding causes steaming instead of searing.
TastyInspo Notes
- Finish with a squeeze of fresh lemon or lime for a clean, bright counterpoint to the honey.
- For a glossy look, finish with a very thin drizzle of neutral oil before serving.
- Garnish with thinly sliced green onions or parsley for color and mild bite.
- Serve with small bowls of sauce on the side for dipping rice or veggies.
- Use a nonstick or well-seasoned stainless pan for easiest cleanup and best sear.
Troubleshooting
- Bland flavor: Increase garlic slightly and add a pinch more salt or a splash more soy sauce to lift the taste.
- Sauce burning: Lower the heat and stir constantly; remove from heat as soon as the sauce thickens.
- Watery sauce: Shrimp or pan may have moisture. Pat shrimp dry and cook longer to reduce liquid. Finish with a short high heat toss to caramelize the sauce.
- Shrimp sticking to pan: Ensure the pan and oil are hot before adding shrimp and don’t move them too early.
- Overcooked shrimp: Reduce cook time to 2 minutes per side and watch for full opacity rather than curling alone.
- Too sweet: Add a squeeze of citrus or a splash of rice vinegar to balance sweetness.
Final Thoughts
This High-Protein Honey Garlic Shrimp is fast, simple, and reliably tasty — a go-to when you need a quick, protein-packed meal that feels special. The few ingredients work together to deliver big flavor, and the dish adapts well to what you have on hand.
Conclusion
For an alternate take on honey garlic shrimp techniques and ideas, check out Wholesome Yum’s Honey Garlic Shrimp recipe which offers additional tips and variations.
High-Protein Honey Garlic Shrimp
Ingredients
For the Base
- 1 pound shrimp, peeled and deveined Use fresh or thawed frozen shrimp. Large or medium both work.
For the Sauce
- 1/4 cup honey For a lower-sugar option, use a sugar-free honey substitute.
- 3 cloves garlic, minced Fresh minced garlic gives the best flavor; garlic powder can be used in a pinch.
- 2 tablespoons soy sauce Use low-sodium soy sauce if necessary.
For Cooking
- 1 tablespoon olive oil Any neutral oil with medium-high smoke point can be used.
- Salt and pepper to taste Season lightly before cooking.
To Serve
- Cooked steamed rice or vegetables for serving Pairs equally well with rice, steamed greens, or noodles.
Instructions
Preparation
- In a bowl, whisk together the honey, minced garlic, soy sauce, and salt and pepper until smooth.
Cooking
- Heat the olive oil in a skillet over medium heat until shimmering.
- Add the shrimp, seasoned with a touch of salt and pepper, to the pan in a single layer. Cook until pink and opaque, about 2–3 minutes per side.
- Pour the honey-garlic sauce over the shrimp and toss gently to coat.
- Cook for an additional 1–2 minutes, tossing frequently, until the sauce reduces to a light glaze.
Serving
- Serve the honey garlic shrimp over cooked steamed rice or with your choice of vegetables.
