Honey Garlic Shrimp

This high-protein meal comes together in just 30 minutes using a sticky, savory glaze. It is an ideal choice for quick weeknight dinners or healthy meal prep for the week.

List of ingredients

• 1/3 cup honey – creates the sweetness and sticky glaze.
• 1/4 cup coconut amino liquid – provides a savory, soy-free depth of flavor.
• 1-2 garlic cloves (grated on the Microplane) – adds a sharp, aromatic base.
• 1″ knob of fresh ginger (grated on the Microplane) – provides a warm, zesty kick.
• 1 lb medium raw shrimp (peeled & deveined) – the main protein source.
• 2 teaspoons olive oil – used for searing the shrimp.
• 2 tsp sesame seeds – adds a nutty crunch for garnishing.
• 1-2 green onions (green parts only, chopped) – adds fresh color and mild onion flavor.
• 1 tbsp chopped cilantro – used as a fresh herbal garnish.
• lemon wedges – serves to add a citrusy brightness to the dish.

step-by-step instructions

1. Prepare the aromatics: Use a Microplane to grate the fresh garlic and ginger into a fine paste.
2. Clean the shrimp: Peel the shrimp and make a shallow incision from the top down to the tail to remove the vein. Rinse them thoroughly under clean water, then pat them completely dry with paper towels.
3. Mix the sauce: In a mixing bowl, whisk together the honey, coconut amino liquid, grated garlic, and grated ginger.
4. Marinate the shrimp: Place the shrimp in a large bowl and toss them with one-quarter of the prepared sauce. Refrigerate the shrimp to marinate for 15-20 minutes, and store the remaining sauce in a separate covered bowl in the fridge.
5. Temper the protein: Remove the shrimp from the refrigerator and allow them to sit at room temperature for about 5 minutes.
6. Sauté the shrimp: Heat olive oil in a non-stick pan over medium-high heat. Add the shrimp and sauté for approximately 2 minutes until they just turn pink, then move them to a plate.
7. Reduce the glaze: Immediately pour the remaining sauce into the hot pan. Cook over medium-high heat for 3-4 minutes until the liquid is bubbly and has thickened.
8. Combine: Return the cooked shrimp to the pan and stir them well to ensure they are fully coated in the sticky sauce.
9. Garnish: Sprinkle the dish with chopped green onions and sesame seeds if desired.
10. Serve: Plate the shrimp and serve immediately with lemon wedges on the side.

Professional Cooking Tips

Patting Shrimp Dry for Better Searing

Moisture on the surface of the shrimp creates steam, which prevents them from searing properly. By patting them dry with paper towels, you ensure the shrimp brown quickly and develop a better texture. This step is crucial for achieving a professional finish.

Avoiding Overcooked Rubbery Shrimp

Shrimp cook very quickly and can become rubbery if left in the pan too long. Remove them as soon as they curl into a loose C-shape and turn pink. Overcooked shrimp will curl tightly into an O-shape and lose their tenderness.

Using a Microplane for Aromatics

A Microplane creates a fine paste rather than chunks, which allows the garlic and ginger to integrate seamlessly into the sauce. This ensures that every bite has a balanced flavor without hitting a large piece of raw garlic. It also helps the sauce thicken more uniformly.

Maintaining Pan Temperature

Ensure the pan is hot before adding the oil and shrimp to avoid sticking. Medium-high heat is necessary to quickly sear the protein and then reduce the honey-based sauce. If the heat is too low, the shrimp will release water and boil instead of sautéing.

Ingredient Substitutions and Swaps

Replacing Coconut Aminos with Soy Sauce

If you do not have coconut aminos, low-sodium soy sauce is a direct substitute. Note that soy sauce is saltier, so you may want to taste the glaze before adding any additional seasoning. This swap maintains the savory, umami profile of the dish.

Swapping Fresh Ginger for Ground Powder

In a pinch, you can use ground ginger powder instead of fresh root. Use approximately 1/4 to 1/2 teaspoon of powder to replace a 1-inch knob of fresh ginger. While the flavor is less zesty, it still provides the necessary warmth.

Using Garlic Powder Instead of Fresh

Garlic powder can be used if fresh cloves are unavailable. Use about 1/4 teaspoon of powder per clove of fresh garlic. Keep in mind that fresh garlic provides a more robust and pungent flavor profile.

Alternative Oil Choices

While olive oil is recommended, any neutral oil with a high smoke point will work. Avocado oil, canola oil, or grapeseed oil are excellent choices for medium-high heat. Avoid using butter for the initial sear as it may burn before the shrimp are cooked.

Using Chicken Instead of Shrimp

This sauce works equally well with boneless, skinless chicken breasts cut into small cubes. Be aware that chicken requires a longer cooking time than shrimp. Sauté the chicken cubes until fully cooked through before adding the thickened sauce.

Creative Serving Suggestions

Pairing with Grains

Serve these shrimp over a bed of steamed jasmine rice or brown rice to soak up the extra glaze. Quinoa is another healthy option that adds a nutty flavor and extra protein. For a lighter version, cauliflower rice works well as a base.

Fresh Vegetable Accompaniments

Pair the dish with steamed broccoli, sautéed snap peas, or roasted asparagus for a balanced meal. The sweetness of the honey garlic sauce complements the bitterness of green vegetables. These sides add essential vitamins and fiber to the plate.

Low-Carb Serving Options

For those following a low-carb diet, serve the shrimp over zucchini noodles or sautéed spinach. These options provide a fresh contrast to the sticky sauce without adding significant calories. Steamed cabbage is another great low-carb alternative.

Bread and Roll Pairings

Warm garlic dinner rolls or crusty baguette slices are perfect for dipping into the remaining sauce. Toasted sourdough bread also provides a nice texture contrast to the tender shrimp. This makes the meal more filling and satisfying.

Storage and Reheating Guide

Refrigeration Guidelines

Store any leftover shrimp in an airtight container in the refrigerator. They will remain fresh and safe to eat for up to 4 days. Ensure the container is sealed tightly to prevent the shrimp from absorbing other fridge odors.

Best Reheating Methods

The best way to reheat is using a microwave for 60-90 seconds until heated through. Alternatively, you can place them in a skillet over low heat with a teaspoon of water to loosen the sauce. Be careful not to overcook them during reheating, or they will become rubbery.

Freezer Suitability

While you can freeze cooked shrimp, the texture may change slightly upon thawing. If freezing, use a vacuum-seal bag or a freezer-safe container with minimal air. Thaw them in the refrigerator overnight before reheating on the stovetop.

Make-Ahead Strategies

Prepping the Sauce in Advance

You can whisk the honey, coconut aminos, garlic, and ginger together up to 24 hours in advance. Store the sauce in a glass jar in the refrigerator. This saves time during the actual cooking process on busy weeknights.

Pre-Cleaning the Shrimp

Peel, devein, and wash your shrimp ahead of time and store them in a sealed container. This allows you to move straight to the marinating step. Always keep the shrimp chilled until they are ready to be marinated.

Marinating Time Considerations

While a 15-20 minute marinade is ideal, you can skip this step if you are in a rush. The flavors will still be present because the shrimp are tossed in the reduced sauce at the end. However, marinating helps the protein tenderize and absorb more flavor.

Common Troubleshooting Solutions

Sauce Too Thin

If the sauce does not thicken enough, continue simmering it over medium-high heat for an additional minute. The honey needs to reach a specific temperature to caramelize and become sticky. Avoid adding more ingredients, as reduction is the best way to thicken the glaze.

Sauce Burning Too Quickly

Because of the high sugar content in honey, the sauce can burn if the heat is too high. If you see the sauce darkening too rapidly, lower the heat to medium. Adding a tiny splash of water or coconut aminos can also help regulate the temperature.

Shrimp Releasing Too Much Water

If the shrimp release water in the pan, it usually means the pan wasn’t hot enough or the pan was overcrowded. Cook the shrimp in batches if necessary to maintain the temperature. Ensure the shrimp are patted dry before they hit the oil.

Frequently Asked Questions

Is shrimp a healthy protein choice?

Yes, shrimp is high in protein and low in fat, making it a lean protein source. It provides essential omega-3 fatty acids and minerals like calcium and selenium. It is a nutritious addition to most diets when cooked with healthy fats.

How do I know when shrimp are perfectly cooked?

Perfectly cooked shrimp turn an opaque pink color and curl into a loose C-shape. If they curl tightly into a circle, they are likely overcooked. Always remove them from the heat just as they reach this state.

How long do these leftovers last in the fridge?

Leftover honey garlic shrimp can be stored in the refrigerator for 3 to 4 days. Keep them in an airtight container to maintain the quality of the sauce. Always reheat them gently to avoid ruining the texture.

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