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High-Protein Honey Garlic Shrimp

High protein honey garlic shrimp with plump, glossy shrimp coated in a sticky amber glaze. Cooked in one skillet and tossed until caramelized at the edges, then served over fluffy white rice.
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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
For sautéing and 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
  • 0.25 tsp Salt and black pepper to taste
For serving and garnish
  • 1 Sesame seeds and sliced green onions for garnish
  • 4 servings Cooked rice or steamed broccoli for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the shrimp
  1. Pat shrimp dry with paper towels and season lightly with salt and pepper. The surface should look dry so the shrimp sear instead of steaming.
Sear and cook the honey garlic glaze
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. The oil should shimmer right before adding the shrimp.
  2. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then remove and set aside. You should see caramelized edges and a glossy exterior.
  3. In the same pan, add garlic and cook for 30 seconds. Stir until fragrant but not browned.
  4. Add honey, soy sauce, lemon juice, and red pepper flakes and stir. Scrape up any browned bits so the glaze turns amber and cohesive.
  5. Simmer the sauce for 1–2 minutes until slightly thickened, then return shrimp to the pan and toss to coat. The sauce should cling to the shrimp and look glossy.
Serve
  1. Serve immediately over rice, garnished with sesame seeds and sliced green onions. Plate while the glaze is still sticky and glossy.

Notes

For the best texture, pat the shrimp very dry before seasoning so they brown quickly in the hot skillet. Store leftovers in a sealed container in the refrigerator for up to 2 days; reheat gently in a skillet or microwave until just warmed, as the glaze can thicken. Freezing is not recommended for best shrimp texture. For a low-carb swap, serve over steamed broccoli instead of rice.