High-Protein Honey Garlic Shrimp
The secret to honey garlic shrimp that stays glossy and clingy is a 90-second sear. No watery sauce, just sticky glaze on caramelized shrimp. Ready in 25 minutes in one skillet.
Equipment
- 12-inch Non-Stick Skillet
- Small bowl
- Paper towels
- Wooden Spatula or Silicone Tongs
Ingredients
- 1 lb large raw shrimp (21-25 count), peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup honey (mild like orange blossom)
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp sriracha (optional)
- 1/2 tsp red pepper flakes
- 1 tbsp butter (or avocado oil for dairy-free)
- 1 tbsp avocado oil (for cooking)
- Salt and pepper to taste
- For garnish: sliced green onions and toasted sesame seeds
Instructions
- Pat dry: Lay the shrimp out on a plate lined with paper towels. Blot the tops with more paper towels until they feel dry to the touch. Season lightly with salt and pepper on both sides.
- Mix sauce: In a small bowl, whisk together the honey, soy sauce, sriracha (if using), red pepper flakes, and minced garlic. Set it right next to the stove.
- Sear shrimp: Heat your skillet over high heat. Add 1 tbsp of avocado oil. When it shimmers, add the shrimp in a single layer. Cook undisturbed for 90 seconds. Flip and cook for another 60 seconds. The shrimp should be just opaque and starting to curl into a loose C.
- Make the glaze: Remove the shrimp from the pan to a clean plate. Reduce heat to medium. Pour the sauce directly into the hot pan. Stir constantly for 2 to 3 minutes, scraping up all the browned bits, until the sauce thickens and becomes glossy and syrupy.
- Coat and finish: Return the shrimp to the pan. Toss quickly to coat in the sauce — about 60 seconds. Add the butter and stir until it melts into the glaze. Remove from heat immediately.
- Serve: Transfer to a serving plate. Top generously with green onions and sesame seeds. Serve right away with rice or roasted veggies.
Notes
Dry the shrimp thoroughly — water is the enemy of a good sear. Don't crowd the pan; cook in batches if needed. Keep the heat medium when reducing the sauce to avoid burning the honey. For best texture, serve immediately. Leftovers keep in the fridge for 2 days; reheat gently in a skillet.