High-Protein Honey Garlic Shrimp: Ready in 20 Minutes
By Liam Carter
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
I make this honey garlic shrimp in a four-serving batch when I want dinner in a hurry while having portions ready for later‚ as the shrimp cook fast under receiving a glossy‚ sweet‚ savory sauce with fresh garlic and ginger․ It smoothly integrates into a structured meal-preparation routine․ It prevents turning the process of making dinner into a daunting project․
Pat the shrimp completely dry with a cloth on a counter surface․ Next‚ heat a large skillet and leave room around each piece within it․ Cook in batches if the pan cannot hold a single layer since a crowded pan will cause them to steam․ Remove them when they are pink and merely opaque‚ in a C shape‚ prior to the moment they twist into a tight O (the C is the cue I use) during the overall process․ That quick sear functions to help keep the center from going into a rubbery state of texture․
Mix the sauce in a small bowl while preparing the cornstarch slurry in a separate tiny bowl before the skillet gets going‚ as once the heat drops to low‚ stir constantly for about 1 minute until the sauce thickens to achieve a glossy appearance․ Incorporate tamari to achieve a gluten-free option in recipes․ Incorporate 1/4 teaspoon of red pepper flakes for heat into the dish if desired․
I finish the shrimp with sesame seeds plus sliced green onions‚ then I tend to serve it hot over jasmine rice‚ quinoa‚ or brown rice․ Zucchini noodles‚ accompanied by steamed vegetables‚ work effectively for a lower-carb meal plate․ It conveniently fits into both noodle bowls and lettuce wraps‚ containing an ample amount of sauce on the shrimp․
Why you'll love this recipe
- Four servings offer sufficient food for serving dinner to guests․ Furthermore‚ this ultimately results in a batch that is appropriately sized for the planned upcoming lunches․
- The recipe requires an additional 20 minutes for the preparation process․ This specifically includes 10 minutes of preparation time along with 10 minutes at the stove for the process itself․
- One large skillet handles the shrimp along with the sauce after two small bowls manage the mixing during preparation․
- Cook in batches during the times when it is needed․ Each shrimp receives direct heat from the grill instead of steaming in a crowded pan on the stove․
- The cornstarch slurry‚ in approximately 1 minute‚ results in a glossy sauce․ It subsequently adheres very closely to the shrimp․
- Large or jumbo shrimp provide more room for you to spot the C-shaped cue before they move to too far away from you․
Ingredients
- •1 lb large shrimp (peeled and deveined)
- •1 tbsp olive oil
- •¼ tsp salt
- •¼ tsp black pepper
- •⅓ cup honey
- •¼ cup low-sodium soy sauce
- •3 cloves garlic (minced)
- •1 tsp fresh ginger (grated)
- •1 tsp cornstarch
- •1 tbsp water (for the cornstarch slurry)
- •¼ tsp red pepper flakes (optional)
- •sesame seeds (optional, for garnish)
- •green onions (sliced, optional, for garnish)
Instructions
- 1
Whisk the honey, low-sodium soy sauce, minced garlic, and grated ginger in a small bowl.
- 2
Mix the cornstarch with 1 tablespoon water in a separate tiny bowl to make a slurry.
- 3
Pat the shrimp dry with a paper towel and season with the salt and black pepper.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Arrange the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque.
- 6
Cook the shrimp in batches if needed so the pan does not get overcrowded.
- 7
Reduce the heat to low and pour the honey garlic sauce over the shrimp.
- 8
Stir the shrimp to coat it in the sauce.
- 9
Pour in the cornstarch slurry and cook, stirring constantly, for about 1 minute until the sauce thickens and turns glossy.
- 10
Garnish with optional sesame seeds and sliced green onions, then serve hot.
FAQ
Nutrition (per serving)
Calories
350
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