High-Protein Honey Garlic Shrimp is my weeknight superhero meal, the kind that rescues me when I want something fast, balanced, and totally satisfying. I love how it’s sweet, savory, sticky, and garlicky while still feeling light. The shrimp cook in minutes, the sauce thickens right in the pan, and dinner basically cooks itself. If you’re trying to eat more protein without spending hours in the kitchen, this recipe is a keeper. Stick around and I’ll walk you through everything you need to know to get it perfect, even on a busy Tuesday. 
Why You Need My Honey Garlic Shrimp Recipe
If you’re tired of complicated dinners that take forever, this one will genuinely change your evenings. Shrimp are naturally lean, and a standard serving packs in serious protein with very little fuss. Cooked properly, they’re juicy and tender with a delicate snap, and the honey garlic sauce turns them glossy and irresistible. It’s the kind of meal that feels restaurant-worthy, but you made it at home in about 15 minutes. That’s not an exaggeration.
The Story Behind This Recipe
Here’s why I love this High-Protein Honey Garlic Shrimp: it uses pantry staples and it tastes like a weekend dinner. High-Protein Honey Garlic Shrimp is my weeknight superhero meal, the kind that rescues me when I want something fast, balanced, and totally satisfying. I love how…
Let’s talk balance. The sauce combines honey, garlic, low-sodium soy sauce, and a splash of tang to keep things bright. You’ll get sweet notes from the honey, deep flavor from the garlic, and a little acidity to round it out. I usually add a pinch of red pepper flakes for a mild kick. It’s crave-worthy and honestly, it makes me want to finish every last grain of rice on the plate.
Another reason I reach for this recipe is flexibility. You can serve it with rice, noodles, salad, or roasted veggies. You can spoon the extra sauce over everything. It plays nice with meal prep too. And if you’re a shrimp fan, you might also love my quick garlic butter air fryer shrimp for those days when you want super crispy edges. If you’re riding the honey garlic train like I am, check out this easy Instant Pot honey garlic chicken for a set-it-and-forget-it option.
I made this for my partner after work and we both polished our plates. The sauce clings perfectly and the shrimp stay tender. It’s now in our weekly rotation. Totally foolproof. Mia K.
Bottom line this shrimp is fast, flavorful, and full of protein. When I want dinner to feel special but not stressful, this is it.
How To Make Honey Garlic Shrimp
This is one of those dishes where a little prep goes a long way. Clean your shrimp, stir the sauce in a bowl, and get the pan hot. The shrimp cook quickly, so try to have everything ready to go before the skillet hits the heat. The result is sticky, shiny, and wildly satisfying.
Ingredients
- 1.25 to 1.5 pounds large shrimp, peeled and deveined, tails on or off
- 3 tablespoons honey
- 3 to 4 cloves garlic, finely minced
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar or fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thicker sauce
- 1 tablespoon oil for the pan, like avocado or olive oil
- Red pepper flakes to taste
- Sea salt and black pepper to taste
- Green onions and sesame seeds for garnish, optional
Step-by-step
- Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
- Whisk the sauce: honey, garlic, soy sauce, vinegar or lemon, and red pepper flakes. If you like a thicker glaze, stir in the cornstarch slurry.
- Heat a large skillet over medium-high. Add the oil.
- Sear the shrimp in a single layer for about 1 to 2 minutes per side. Pull them once they curl and turn pink with a little golden edge. Don’t overcook.
- Pour in the sauce and toss quickly. Let it bubble for 30 to 60 seconds until glossy and slightly thickened. Remove from heat.
- Taste and adjust: add a squeeze more lemon, a pinch of salt, or extra flakes if you want more heat.
- Garnish with green onions and sesame seeds. Serve hot over rice, noodles, or a simple salad.
If you love shrimp pasta nights, you might also enjoy this comforting garlicky shrimp scampi linguine for a cozy weekend dinner. On fast nights, though, High-Protein Honey Garlic Shrimp is my steady winner because it’s quick, clean, and still super flavorful.
Tips for Cooking Shrimp
I’ve made a lot of shrimp dinners, and a few rules always help. First, use large or extra-large shrimp. They’re easier to sear without overcooking and you get that satisfying bite. Second, dry your shrimp well before seasoning. Extra moisture makes it harder to get color in the pan.
Work in batches if your skillet is small. Crowding the pan steams the shrimp and steals that nice sear. When the shrimp start to curl and turn opaque, they’re basically done. I look for a C shape, not a tight O shape. That O means you’ve pushed it too far.
About the sauce: keep the heat medium-high but watch closely. Because there’s honey, the sauce can go from glossy to too dark if you let it sit unattended. If you want a thicker glaze, the cornstarch slurry is handy. Stir and pull it off the heat once it clings to the shrimp. That keeps it shiny instead of sticky-syrupy.
Food safety tip: thaw frozen shrimp overnight in the fridge or in a sealed bag under cold running water. Don’t let shrimp sit out at room temp for long. Cooked shrimp keep well for up to 3 days in the fridge, which makes High-Protein Honey Garlic Shrimp a great make-ahead lunch option too.
Storage & Meal Prep
Leftovers are your friend here. Cool the shrimp quickly, then store them in an airtight container in the fridge for up to 3 days. The sauce can thicken a bit as it chills, which is actually great because it hugs the shrimp even more when you reheat.
For freezing, I prefer to freeze the raw peeled shrimp separately and make the sauce fresh, but you can freeze the fully cooked dish for up to 2 months. Reheat gently on the stove over medium-low with a splash of water to loosen the sauce, or microwave in short bursts so the shrimp don’t get tough.
Meal prep ideas: pack shrimp with jasmine rice or quinoa, steamed broccoli, and a few cucumber slices. Keep a lemon wedge nearby to brighten things up before eating. If you’re building a higher protein day, pair this recipe with something easy for breakfast like these high-protein egg white muffins. It’s a simple way to spread your protein throughout the day without thinking too hard.
I’ll often double the sauce and store extra in a small jar for quick stir-fry nights. It’s a flavor booster for chicken, tofu, or roasted veggies.
Serving Ideas
This recipe is incredibly flexible, which is one reason I keep it on repeat. Try one of these easy sides or combos and you’ll never be bored.
- Spoon over hot rice or garlicky quinoa with a squeeze of lemon.
- Toss with stir-fried veggies like snap peas, bell peppers, or broccoli.
- Serve on top of zucchini noodles or thin spaghetti for a lighter pasta bowl.
- Build bowls with cabbage slaw, avocado, and pickled onions for color and crunch.
- Pair with a sweet vegetable side like these brown sugar honey glazed carrots.
On nights when I want a seafood two-for-one, I sometimes make a small batch of this shrimp and a cup of tomato soup. It hits the spot and leaves me just enough leftovers for lunch. Whenever I need a lean protein boost that doesn’t feel boring, I go straight for High-Protein Honey Garlic Shrimp.
Common Questions
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge or under cold running water in a sealed bag. Pat dry very well before cooking.
What size shrimp should I buy?
Large or extra-large are great. They sear nicely and are harder to overcook.
Is the sauce very sweet?
It’s balanced. The vinegar or lemon keeps it bright. If you prefer less sweet, reduce the honey by a teaspoon and add a splash more lemon.
Can I make it spicier?
Absolutely. Add more red pepper flakes or a little chili paste when you whisk the sauce.
How much protein is in a serving?
It depends on your portion, but roughly 20 to 24 grams of protein per 4 ounces of cooked shrimp is a good estimate.
Ready to make this tonight
If you want a no-drama dinner that’s fast, flavorful, and satisfying, High-Protein Honey Garlic Shrimp deserves a spot in your rotation. It’s simple to prep, cooks in minutes, and tastes like you ordered takeout in the best way. I’ve given you flexible serving ideas and reliable tips so you can nail it on the first try. If you like reading more takes on this classic, check out Honey-Garlic Shrimp and the method at Honey Garlic Shrimp – Wholesome Yum for extra inspiration. Now go grab that skillet and make something delicious tonight.
High-Protein Honey Garlic Shrimp
Ingredients
Method
- Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
- Whisk together the sauce ingredients: honey, garlic, soy sauce, vinegar or lemon, and red pepper flakes. If you prefer a thicker glaze, stir in the cornstarch slurry.
- Heat a large skillet over medium-high and add the oil.
- Sear the shrimp in a single layer for about 1 to 2 minutes per side until they curl and turn pink with a little golden edge. Avoid overcooking.
- Pour in the sauce and toss quickly. Let it bubble for 30 to 60 seconds until glossy and slightly thickened, then remove from heat.
- Taste and adjust: add a squeeze more lemon, a pinch of salt, or extra flakes for more heat.
- Garnish with green onions and sesame seeds and serve hot over rice, noodles, or a simple salad.
