Here’s the Shrimp Recipe That Actually Gets My Family Excited
Okay, you know those classic what’s for dinner? moments, when you’d rather just order something but still want to feel like you tried? That’s basically how I stumbled onto this High-Protein Honey Garlic Shrimp. It was a Tuesday (I think) and I was hangry; I had, like, three protein options in the fridge. Shrimp won because it cooks in two shakes of a lamb’s tail. Anyway, I’ve made this so many times now that the bottle of honey basically lives next to my soy sauce.
Also, a side note—once, I tried to double the recipe for a family party; I totally misjudged the pan size and ended up with shrimp flying all over the place. My sister still laughs about that. That’s how you know it’s a keeper, right?
Why You’ll Actually Want to Make This
I make this High-Protein Honey Garlic Shrimp when I’m short on time but still want something that feels like it took effort (but really, it’s speedy). My partner, who normally claims not to like “sweet” with “savory,” somehow devours a mountain of these every single time (go figure). And if you’re the type that gets nervous about overcooking shrimp—believe me, been there—it practically cooks itself. Cleanup? Easiest part.
Oh, and there’s something about that sticky sauce that makes rice disappear off plates. If your house is anything like mine, leftovers are a myth.
What You’ll Need (But Honestly, Sub Away)
- 500g (about 1 lb) large raw shrimp, peeled and deveined (tail on or off—you do you, I’m not the shrimp police)
- 4 tablespoons honey (Sometimes I cheat and use maple syrup if we’re out. Works!)
- 3 tablespoons low-sodium soy sauce (Grandma swore by Kikkoman, I just grab whatever’s handy)
- 4 cloves garlic, minced (I’ve used pre-minced stuff in a pinch, don’t @ me)
- 1 tablespoon olive oil (Any neutral oil honestly—sesame gives a bit more flair if you’re feeling wild)
- 1 teaspoon fresh grated ginger (or about 1/2 tsp ground ginger if the real stuff has gone mushy in your fridge)
- 1/2 teaspoon crushed red pepper (Optional, but I’m a ‘spice it up’ person)
- Salt and black pepper, just a pinch
- (Optional) Sliced green onion and sesame seeds, for serving—purely for show but my kids think it’s fancy
Here’s How I Throw It Together
- Mix the magic sauce. In a little bowl, stir together honey, soy sauce, garlic, ginger, and a small pinch of red pepper (if you like). Set it aside. This is your liquid gold.
- Pat the shrimp dry—don’t skip this bit, otherwise things get weirdly watery. Sprinkle them with a whisper of salt and pepper. Maybe more if you’re feeling salty.
- Get the pan hot. Heat up olive oil in a big skillet over medium-high heat. Once it’s shimmering—not smoking—you’re good.
- Sizzle the shrimp. Toss ’em in a single layer. Cook about a minute on each side, just until they’re starting to turn pink. Don’t overthink it. Actually, I check around 75 seconds—shrimp are sneakily quick.
- Pour the sauce right in. Here’s where it’ll look a bit weird and bubbly. That’s normal. Stir it around so everyone gets saucy. Cook for another 1–2 minutes until the sauce thickens up and hugs those shrimp.
- Sneak a taste. (Honestly, I always do.) Adjust the saltiness or sweetness if you want—it’s pretty forgiving at this point.
- Serve it up. Immediately, with a sprinkle of green onions and a shake (or a handful, if that’s your vibe) of sesame seeds if you want. There are no medals for waiting too long.
A Few of My Oddball Notes (Seriously, Don’t Skip These)
- One time I used frozen shrimp straight out of the pack. It worked, but they were kind of shy on flavor. Thaw first… learned the hard way.
- If the sauce is too thick for your taste, stir in a splash of water at the end. But actually, I think sticky is where it shines.
- I tried cutting the honey in half once to be “healthier”—honestly? It wasn’t it. Just own it.
Variations That (Mostly) Worked
- Tried adding a splash of orange juice in the sauce—tasted summery. Would recommend.
- Once dumped in some broccoli florets with the shrimp for a one-pan thing; not bad, but shrimpy broccoli isn’t for everyone.
- Attempted to sub tofu for the shrimp once—uh, let’s just say it’s not my favorite (texture was…odd).
Equipment I Swear By (But You Can Improvise)
- Large nonstick skillet or wok (Don’t have one? Use a regular frying pan—it’ll just take a bit more nudging with a spatula)
- A spatula or big spoon for swirling everything
- One bowl for the sauce, or just shake it up in a jar if you like living on the edge
How to Store (If There’s Anything Left)
Honestly, in my house this never lasts more than a day. If you do manage leftovers, pop them in an airtight container in the fridge; they’re fine for about two days. I think the shrimp taste even better the next day, but they rarely survive that long.
Serving Ideas (What We Do At My Place)
Over hot, fluffy rice is classic (sometimes I go wild and do brown rice, depends on my mood). If I’ve got time, I’ll throw together a quick cucumber salad or steam some green beans. One friend likes it tacos-style, in little lettuce leaves. I don’t judge.
Bonus: This sauce is great spooned over roasted veggies—don’t let it go to waste!
Pro Tips (Learn From My Mishaps)
- I once tried to cook the shrimp and sauce together from the start. Big mistake—shrimp turned rubbery and the sauce never got syrupy. Always cook the shrimp first, trust me.
- Take the pan off the heat as soon as the shrimp are pink and opaque. Overcooked shrimp get tough, and nobody wants that.
- If your pan is crowded, do the shrimp in two batches so they can actually fry instead of steam. I forget this all the time.
FAQ (Because You Might Be Wondering)
- Can I use pre-cooked shrimp?
Eh, you could. Honestly though, they’ll just taste less awesome. Raw is better, but you do you! - Is this spicy?
Only if you add the red pepper flakes. My kids don’t, my partner and I definitely do. - Can I swap honey for something else?
I’ve used maple syrup, which worked well. Agave sorta does in a pinch, but it’s sweeter so hold back a bit. - I don’t have fresh ginger… skip it?
Sure! Or use a little ground ginger if you want. Or leave it out, the sauce still tastes good, honestly. - Why pat the shrimp dry?
So they don’t basically just steam. Learned that after a mushy batch my first go round… - Do I need a wok?
Nope! I like my big pan better anyway. But use what you’ve got, in my book.
And before I forget—if you find yourself licking the pan at the end, you’re definitely not alone.
Ingredients
- 500g (about 1 lb) large raw shrimp, peeled and deveined (tail on or off—you do you, I’m not the shrimp police)
- 4 tablespoons honey (Sometimes I cheat and use maple syrup if we’re out. Works!)
- 3 tablespoons low-sodium soy sauce (Grandma swore by Kikkoman, I just grab whatever’s handy)
- 4 cloves garlic, minced (I’ve used pre-minced stuff in a pinch, don’t @ me)
- 1 tablespoon olive oil (Any neutral oil honestly—sesame gives a bit more flair if you’re feeling wild)
- 1 teaspoon fresh grated ginger (or about 1/2 tsp ground ginger if the real stuff has gone mushy in your fridge)
- 1/2 teaspoon crushed red pepper (Optional, but I’m a ‘spice it up’ person)
- Salt and black pepper, just a pinch
- (Optional) Sliced green onion and sesame seeds, for serving—purely for show but my kids think it’s fancy
Instructions
-
1Mix the magic sauce. In a little bowl, stir together honey, soy sauce, garlic, ginger, and a small pinch of red pepper (if you like). Set it aside. This is your liquid gold.
-
2Pat the shrimp dry—don’t skip this bit, otherwise things get weirdly watery. Sprinkle them with a whisper of salt and pepper. Maybe more if you’re feeling salty.
-
3Get the pan hot. Heat up olive oil in a big skillet over medium-high heat. Once it’s shimmering—not smoking—you’re good.
-
4Sizzle the shrimp. Toss ’em in a single layer. Cook about a minute on each side, just until they’re starting to turn pink. Don’t overthink it. Actually, I check around 75 seconds—shrimp are sneakily quick.
-
5Pour the sauce right in. Here’s where it’ll look a bit weird and bubbly. That’s normal. Stir it around so everyone gets saucy. Cook for another 1–2 minutes until the sauce thickens up and hugs those shrimp.
-
6Sneak a taste. (Honestly, I always do.) Adjust the saltiness or sweetness if you want—it’s pretty forgiving at this point.
-
7Serve it up. Immediately, with a sprinkle of green onions and a shake (or a handful, if that’s your vibe) of sesame seeds if you want. There are no medals for waiting too long.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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