High Protein Honey Garlic Shrimp
A fast and flavorful weeknight dinner, this High Protein Honey Garlic Shrimp features perfectly seared shrimp tossed in a sticky, homemade glaze. Ready in under 30 minutes!
Equipment
- Medium bowl
- Whisk
- Large Skillet
- Plate
Ingredients
- 1/3 cup raw & unfiltered honey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- chopped green onion, for garnish
- red pepper flakes, for garnish
Instructions
Mix the Sauce and Marinate
- In a medium bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and fresh ginger until smooth and well-blended.
- Place the shrimp in a separate bowl or zip-top bag. Pour half of the sauce over the shrimp and toss to coat. Refrigerate for at least 15 minutes.
Prep for a Proper Sear
- Remove the shrimp from the marinade, allowing any excess to drip off. Pat the shrimp completely dry with paper towels. Reserve the remaining clean sauce for the glaze.
Sear the Shrimp
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, ensuring not to crowd the pan. Cook for about 45 seconds on the first side, then flip and cook for about 1 minute more, until pink and opaque. Immediately transfer the shrimp to a clean plate.
Reduce the Glaze and Finish
- Lower the heat to medium and pour the reserved sauce into the hot skillet. Let it bubble gently, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 2-3 minutes, stirring occasionally, until it thickens into a sticky glaze that coats the back of a spoon. For an extra glossy finish, turn off the heat and swirl in a tablespoon of cold butter until melted.
- Return the cooked shrimp to the skillet and toss gently to coat in the glaze. Garnish with chopped green onion and red pepper flakes before serving.
Notes
Pro Tip: For the best sear, use a cast iron skillet and cook the shrimp in batches if necessary to avoid overcrowding the pan. A final squeeze of lime juice can brighten the flavors.
Troubleshooting: If your sauce is too thin, simply let it simmer for an extra minute or two until it reduces to your desired consistency.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the shrimp from becoming tough.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.