Description
Juicy shrimp cooked in a sweet, savory honey garlic sauce that comes together quickly in one skillet. This high-protein dish is light, flavorful, and perfect for a fast weeknight meal.
Ingredients
450 g raw shrimp, peeled and deveined
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon low sodium soy sauce
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 teaspoon lemon juice
1 teaspoon cornstarch
2 tablespoons water
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons chopped green onions
1 tablespoon sesame seeds
Instructions
- Pat the shrimp dry with paper towels and season lightly with black pepper.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, lemon juice, cornstarch, and water until smooth.
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side until they begin turning pink.
- Pour the honey garlic sauce into the skillet and stir gently to coat the shrimp.
- Cook for another 2 to 3 minutes, allowing the sauce to thicken and the shrimp to finish cooking.
- Sprinkle red pepper flakes, sesame seeds, and chopped green onions over the shrimp.
- Serve immediately over rice, quinoa, or steamed vegetables.
Notes
Frozen shrimp can be used if fully thawed and patted dry before cooking.
For more heat, add extra red pepper flakes or a small amount of sriracha.
Vegetables like broccoli, snap peas, or bell peppers can be added to make it a one-pan meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water if the sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 11 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 190 mg
