I’ve learned something important about weeknight cooking: when dinner looks impressive but only takes 20 minutes, everyone wins. Last week, Jake walked in from work right as I was plating these High-Protein Honey Garlic Shrimp, and he stopped in the doorway and said, “Wait, you made that just now?” Yes, babe. Yes, I did. In less time than it takes to get delivery.
These shrimp are everything I want in a quick dinner. Plump, juicy, and coated in this ridiculously sticky honey garlic sauce that clings to every single bite. The kids devoured theirs over rice, Jake went back for seconds, and I stood at the stove eating the last few straight from the pan. No regrets. If you’re looking for a high-protein meal that feels fancy but is actually embarrassingly easy, this is the one.
Why You'll Love This Recipe
- Ready in 20 Minutes: From raw shrimp to plated dinner in less time than it takes to scroll through delivery apps. Perfect for those "what's for dinner?" panic moments.
- High in Protein: Shrimp is one of the leanest, highest-protein options out there. This dish packs around 30g of protein per serving, making it perfect for fitness goals.
- Kid-Approved: The sweet honey glaze is a total hit with little ones. Lily calls it "candy shrimp" and Noah just keeps saying "more more more."
- One-Pan Cleanup: Everything cooks in a single skillet. Less dishes means more time on the couch after dinner.
- Meal Prep Friendly: The sauce keeps beautifully for up to 5 days. Cook fresh shrimp in under 10 minutes whenever you're ready to eat.
Ingredients You'll Need
The magic of this recipe is in its simplicity. You probably have most of these ingredients in your kitchen right now. The honey garlic sauce comes together with pantry staples, and the shrimp cooks so fast you’ll wonder why you ever bothered with takeout.
- 500g (1.1 lb) large raw shrimp, peeled and deveined — go for the biggest shrimp you can find, they stay juicier
- 1 tablespoon olive oil — for searing
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika — adds a subtle depth without heat
- ½ teaspoon garlic powder — double garlic means double flavor
- 3 tablespoons honey — use real honey, not the squeeze bottle stuff if you can
- 3 tablespoons low-sodium soy sauce — low-sodium lets you control the salt level
- 5 garlic cloves, minced — yes, five. This is honey GARLIC shrimp after all
- 1 tablespoon fresh lemon juice — brightens everything up
- 1 teaspoon cornstarch + 2 tablespoons water — this is your secret weapon for that glossy, clingy sauce
- 1 tablespoon unsalted butter — because butter makes everything better
- 200g (1 cup) dry white rice, cooked — or cauliflower rice for even more protein
- 2 tablespoons fresh parsley or green onions, chopped
- Lemon wedges — for squeezing at the table
A few notes on the key ingredients:
The shrimp — Fresh or frozen both work great. If using frozen, make sure they’re completely thawed and patted very dry before cooking. Wet shrimp will steam instead of sear, and you want that gorgeous golden color.
The garlic — Fresh garlic is non-negotiable here. I know it’s tempting to use the pre-minced stuff from a jar, but trust me — fresh garlic makes this sauce taste completely different. It’s bolder, more aromatic, and gives that authentic restaurant-quality flavor.
How to Make High-Protein Honey Garlic Shrimp
This comes together so fast you’ll want to have everything prepped and ready before you start cooking. Once that pan gets hot, things move quickly. Let’s do this.
Step 1: Prep the shrimp.
Pat your shrimp completely dry with paper towels. This is important — wet shrimp will steam instead of sear, and you want that gorgeous golden color. Season them with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly and set aside.
Step 2: Mix the sauce.
In a small bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice. In a separate tiny bowl, mix the cornstarch with water until smooth. Set both aside — you’ll need them ready to go.
Step 3: Sear the shrimp.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer — don’t crowd the pan. Cook for 1-2 minutes per side until they turn pink and opaque with a light golden sear. Remove immediately and set aside on a plate.
Step 4: Build the sauce.
In the same pan (don’t even wipe it out — all that flavor stays), melt the butter over medium heat. Pour in your honey-soy-garlic mixture. Let it simmer for 1-2 minutes, stirring occasionally. Give your cornstarch slurry a quick stir and add it to the pan. Cook for another 30-60 seconds until the sauce turns thick and glossy.
Step 5: Combine and finish.
Return the shrimp to the pan and toss to coat in that beautiful sticky sauce. Cook for just 30 seconds — literally, count it out — then remove from heat immediately. The shrimp just need to get coated; they’re already cooked through.
Step 6: Serve and enjoy.
Plate your shrimp over fluffy white rice. Drizzle any extra sauce from the pan over the top. Garnish with chopped parsley or green onions and serve with lemon wedges for squeezing.
Lora's Kitchen Tips
- Dry your shrimp like your dinner depends on it: Because it does. Moisture is the enemy of a good sear. Pat them dry, then pat them dry again.
- Watch for the C-shape: Perfectly cooked shrimp curl into a loose C shape. If they curl into a tight O, they're overcooked. Pull them from the heat when they're still a relaxed C.
- Fresh garlic only: I'll say it again because it matters that much. Pre-minced jarred garlic has a completely different (and weaker) flavor. Fresh is non-negotiable here.
- Don't skip the cornstarch: That little slurry is what transforms your sauce from watery to glossy and clingy. It's the difference between good and "wow, this is restaurant-quality."
- Have everything ready before you start: This cooks fast. Once you start, there's no time to mince garlic or measure honey. Prep everything first, then cook.
Variations and Substitutions
This recipe is flexible enough to work with whatever you have on hand or however your family likes to eat. Here are some of the variations I’ve tried and loved:
- Make it spicy: Add ½ teaspoon of red pepper flakes to the sauce, or drizzle some sriracha on top when serving. Jake loves his with extra heat.
- Low-carb version: Serve over cauliflower rice or zucchini noodles instead of white rice. Same great flavor, way fewer carbs.
- Gluten-free: Swap the soy sauce for coconut aminos or gluten-free tamari. Works perfectly.
- Use chicken instead: Cut boneless chicken breasts into bite-sized pieces and cook the same way, just give them 4-5 minutes per side before removing.
- Add vegetables: Throw in some broccoli florets, snap peas, or bell pepper strips. Stir-fry them before the shrimp, then set aside and add back at the end.
- Kid-friendly tweak: Reduce the garlic to 3 cloves if your little ones are sensitive to strong flavors. The honey sweetness usually wins them over either way.
What to Serve with Honey Garlic Shrimp
While this shrimp is absolutely delicious over plain white rice, there are plenty of ways to round out the meal.
For a classic pairing, serve it over jasmine rice or sticky rice that soaks up all that gorgeous sauce. If you’re watching carbs, cauliflower rice works beautifully and keeps the protein count high.
On the side, I love a simple steamed broccoli or garlic sautéed green beans to add some color and crunch. A light cucumber salad with rice vinegar and sesame seeds is also a refreshing contrast to the sticky-sweet shrimp.
For a bigger spread, pair it with egg rolls or pot stickers for an Asian-inspired feast that the whole family will love.
Storage, Freezing, and Reheating
- Storage: Let the shrimp cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Keep the rice in a separate container to prevent it from getting soggy.
- Freezing: I don't recommend freezing the cooked shrimp — they tend to get rubbery when thawed. However, you can freeze the sauce! Make a double batch, freeze in portions, then cook fresh shrimp whenever you need a quick dinner. Sauce keeps frozen for up to 2 months.
- Reheating: The best method is a quick sauté in a hot skillet. Add a splash of water to loosen the sauce, then toss the shrimp just until heated through (about 2 minutes). Microwaving works in a pinch — use 50% power in 30-second intervals to prevent rubbery texture.
Frequently Asked Questions
Here are the questions I get asked most about this honey garlic shrimp. If yours isn’t answered here, drop it in the comments and I’ll get back to you!
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted very dry before cooking. I usually thaw mine in the refrigerator overnight or run them under cold water for 10-15 minutes if I’m in a hurry.
Why is my sauce not thickening?
Make sure you mix the cornstarch with cold water before adding it to the hot sauce. If you add dry cornstarch directly, it clumps. Also, give it a full 30-60 seconds of simmering after adding the slurry — it needs heat to activate.
Can I make this gluten-free?
Yes! Swap the soy sauce for coconut aminos or gluten-free tamari. Both work perfectly and taste just as delicious.
How do I know when the shrimp are done?
Look for three things: they turn from gray to pink, they become opaque (not translucent), and they curl into a loose C shape. If they’re curled into a tight O, they’ve gone too far.
Can I prep this ahead of time?
You can mix the sauce and season the shrimp up to a day ahead. Store separately in the fridge. When ready to eat, the actual cooking takes less than 10 minutes.
If you’re looking for a dinner that’s fast, healthy, and tastes like you spent way more time on it than you actually did, this High-Protein Honey Garlic Shrimp is going to become your new favorite. It’s become a regular in our rotation, and I have a feeling it’ll become one in yours too.
Make it, enjoy every sticky-sweet bite, and come back to tell me how it went. I’m rooting for you!
With love and a little bit of garlic,
Lora x
High-Protein Honey Garlic Shrimp
4
servings10
minutes10
minutes285
kcalIngredients
500g (1.1 lb) large raw shrimp, peeled and deveined
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
3 tbsp honey
3 tbsp low-sodium soy sauce
5 garlic cloves, minced
1 tbsp fresh lemon juice
1 tsp cornstarch + 2 tbsp water
1 tbsp unsalted butter
200g (1 cup) dry white rice, cooked
2 tbsp fresh parsley or green onions, chopped
Lemon wedges, for serving
Directions
Pat shrimp completely dry with paper towels. Season with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
In a small bowl, whisk together honey, soy sauce, minced garlic, and lemon juice. In a separate small bowl, mix cornstarch with water until smooth. Set both aside.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove and set aside.
In the same pan, melt butter over medium heat. Pour in the honey-soy-garlic mixture and simmer 1-2 minutes. Add cornstarch slurry and cook 30-60 seconds until sauce is thick and glossy.
Return shrimp to the pan and toss to coat. Cook for 30 seconds only, then remove from heat immediately.
Serve over rice, garnished with fresh parsley or green onions and lemon wedges.
Dry your shrimp: Pat them completely dry before seasoning — wet shrimp will steam instead of sear.
Don't overcook: Remove shrimp when they curl into a loose C shape. Tight O = overcooked.
Fresh garlic only: Pre-minced jarred garlic won't give the same bold flavor.
Meal prep tip: Sauce keeps 5 days in fridge. Cook shrimp fresh in under 10 minutes when ready to eat.
Higher protein: Serve over cauliflower rice or quinoa for an extra protein boost.
