High Protein Honey Garlic Shrimp (Print version)

Juicy shrimp in honey garlic glaze, packed with protein and ready in 20 minutes for quick healthy dining.

# What you need:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined

→ Marinade & Sauce

02 - 3 tbsp honey
03 - 3 tbsp low-sodium soy sauce
04 - 1 tbsp rice vinegar
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tbsp olive oil
08 - 1 tsp cornstarch
09 - 2 tbsp water
10 - 1/4 tsp crushed red pepper flakes

→ Garnish

11 - 2 tbsp sliced green onions
12 - 1 tsp sesame seeds

# Directions:

01 - Whisk together honey, soy sauce, rice vinegar, garlic, and ginger in a medium bowl. Reserve 2 tablespoons separately for finishing.
02 - Add shrimp to the remaining sauce and toss thoroughly to coat. Let marinate for 10 minutes for enhanced flavor absorption.
03 - Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink and opaque. Transfer to a plate, keeping excess marinade in the pan.
04 - Bring reserved marinade to a simmer. Whisk cornstarch with water to create a slurry, then stir into the sauce. Cook 1-2 minutes until thickened and glossy.
05 - Return shrimp to the skillet and toss to coat evenly. Heat through for 1 minute. Serve over rice or vegetables, drizzle with reserved sauce, and garnish with green onions and sesame seeds.

# Expert advice:

01 -
  • Its one of those rare dinners that feels fancy enough for company but comes together on a Tuesday night
  • The honey creates this gorgeous caramelized glaze that makes restaurant quality sauce completely foolproof
02 -
  • Overcooked shrimp becomes rubbery fast, so watch closely and remove them from heat as soon as they turn pink
  • The sauce will continue to thicken off the heat, so do not overdo the cornstarch or you will end up with glue instead of glaze
03 -
  • Pat the shrimp dry with paper towels before adding them to the marinade, and this helps the sauce stick better instead of sliding off
  • Pre-mix your cornstarch slurry in a small cup before you start cooking because trying to whisk it into a bubbling pan is a messy disaster I learned the hard way

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