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High-Protein Honey Garlic Shrimp

High protein honey garlic shrimp with plump, glossy shrimp coated in a sticky amber glaze and caramelized edges. Tossed in a quick garlic-soy honey sauce and served over fluffy white rice for an easy shrimp dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and cook shrimp
  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper. This helps the shrimp sear and keeps the glaze clinging.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. The oil should look fluid and glossy before adding shrimp.
  3. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then remove and set aside. Leave any excess liquid behind to avoid steaming.
Make honey garlic glaze and finish
  1. In the same pan, add the garlic and cook for 30 seconds. Stir until fragrant so it doesn’t brown.
  2. Add the honey, soy sauce, lemon juice, and red pepper flakes and stir. Scrape up any browned bits for extra flavor.
  3. Simmer the sauce for 1–2 minutes until slightly thickened, then return the shrimp to the pan and toss to coat. You want a glossy amber glaze that lightly clings to the shrimp.
  4. Serve immediately over rice, garnished with sesame seeds and sliced green onions. Keep it hot so the sauce stays sticky.

Notes

For the glossiest coating, avoid overcooking the shrimp—pull them when they’re just opaque, then only toss briefly in the thickened sauce. Store leftovers in the refrigerator up to 3 days; reheat gently so the shrimp don’t toughen. Freeze the cooked shrimp and sauce up to 2 months, but best texture is within 1 month. For a lower-carb option, serve over steamed broccoli instead of rice.