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Scrumptiously sticky and juicy honey garlic shrimp recipe that’s so tasty and easy to make. Ready to serve in 30 minutes and makes for a perfect weekly lunch or dinner recipe. They are low in fat gluten-free, and a great recipe for those whole love to meal prep their meals.
It is quite easy to make this healthy honey garlic shrimp recipe. A quick and easy healthy weeknight dinner recipe that is guaranteed to please everyone. Savory-sweet and garlic shrimp recipe that goes well with literally any of your favorite side dish recipes. This easy honey shrimp recipe can be ready and on your dinner table in just 15 minutes if you decided not to let it marinade. Garnished with some fresh lemon to give it that zesty and citrus finish.
Why you will love this easy shrimp recipe
- Easy and quick: this honey garlic shrimp recipe is super easy to make and ready in no time. Without the marinating time, you can have this on your dinner table in just 15 minutes!
- Healthy: this recipe is low in fat and high in protein. A healthy meal to enjoy without any guilt.
- Perfect for meal prepping: If you meal prep, you will love this honey garlic shrimp recipe. They reheat so well and last for up to 4 days in the fridge.
Ingredients you will need
To make this honey shrimp you will need these ingredients. The full measurements are listed further down below.
honey
coconut amino liquid or low sodium soy sauce
garlic cloves,
fresh ginger
raw shrimp
olive oil or any other oil
sesame seeds for garnishing
green onions, green parts only
Fresh cilantro, to garnish
lemon wedges, to serve with
How to make honey garlic shrimp
- Prep the ingredients: Using a Microplane grate the garlic and ginger.
- Clean shrimp: Peel the shrimps and carefully mark a shallow incision, using a small paring knife from the top of the shrimp all the way down to the tail. Discard the vein in the shrimp and thoroughly wash with clean water. Pat dry with a paper towel and set aside.
- Next, make the marinade: in a mixing bowl, combine honey, coconut amino liquid, grated garlic, and ginger.
- Marinade the shrimp: Add shrimps and 1/4 of the prepared sauce into a large bowl. Toss to coat with the marinade.
- Allow it to marinate: Refrigerate and let marinate for 15-20 minutes. This step is optional if you are pressed for time. Store the remaining sauce in a bowl. Cover and refrigerate until ready to use.
- Time to cook: When ready to cook, remove the shrimps from the fridge and let sit at room temperature for 5 minutes.
- Heat olive oil in a non-stick pan over medium-high heat. Add shrimps and gently sauté until they just turn pink about 2 minutes. Set aside on a plate.
- Immediately pour in the remaining sauce, cook a few minutes over medium-high heat,
until bubbly and thickened, about 3-4 minutes. - Add in cooked shrimp and stir to coat into the sticky sauce. Garnish with chopped green onion and sesame seeds, if desired Serve with lemon wedges and enjoy!
Recipe notes and tips
- Divide the shrimp into 4 equal servings. Should be close to 1 cup of cooked shrimp
- If you don’t like shrimp and would like to use chicken, cut up the chicken breasts into cubes.
- Fresh garlic can be replaced with garlic powder. But fresh garlic gives a robust flavor.
- Coconut aminos are used in place of soy sauce. If you have low sodium soy sauce you may use that instead.
- Marinating is not an absolute must if you don’t have much time on hand but it does help tenderize the shrimp and allows the flavors to sink in.
- Fresh ginger is preferred. You may use ginger powder if you are in a pinch and want to use ingredients you have handy.
- Store leftovers in a container and store them in the fridge for 3-4 days.
- Any oil can be used in place of olive oil.
What goes well with shrimp
- Homemade Dinner Rolls
- Jalapeno Skillet Bread
- Parmesan Oven Baked Asparagus
- Garlic Roasted Potatoes
- Baked Zucchini Fries
- Baked Sweet Potato Wedges
Frequently asked questions
Shrimp is high in protein and low in fat. They are lean and perfectly healthy to include in your diet and use as a protein source. They are nutritious, high in omega-3 fatty acids, high in calcium, and low in mercury.
They key to cooking the perfectly juicy shrimp is to cook it until it just turns pink and curls up into a loose C shape. An overcooked shrimp look like a tight C and thus will tend to be a bit on the rubbery side.
Place the leftovers honey garlic shrimp in a container and store in the fridge for up to 4 days. When ready to eat, place in the microwave and reheat for 60-90 seconds.
Other recipes to check out
- Keto Avocado Deviled Eggs
- Classic Macaroni Salad
- Creamed Peas recipe
- Creamy Coconut Chicken Skillet
- Honey Garlic Chicken Meal Prep
- Sweet and Sour Chicken Bowl
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Honey Garlic Shrimp
Ingredients
- 1/3 cup honey
- 1/4 cup coconut amino liquid
- 1-2 garlic cloves, grated on the Microplane
- 1 knob of fresh ginger, grated on the Microplane, 1" knob
- 1 lb medium raw shrimp, peeled & deveined
- 2 teaspoons olive oil
- 2 tsp sesame seeds
- 1-2 green onions, green parts only, chopped
- 1 tbsp chopped cilantro, to garnish
- lemon wedges, to serve with
Instructions
- Using a Microplane grate the garlic and ginger.
- Peel the shrimps and carefully mark a shallow incision, using a small paring knife from the top of the shrimp all the way down to the tail.
- Discard the vein in the shrimp and thoroughly wash with clean water. Pat dry with a paper towel and set aside.
- Next in a mixing bowl, combine honey, coconut amino liquid, grated garlic, and ginger.
- Add shrimps and 1/4 of the prepared sauce into a large bowl. Toss to coat with the marinade.
- Refrigerate and let marinate for 15-20 minutes. Store the remaining sauce in a bowl. Cover and refrigerate until ready to use.
- When ready to cook, remove the shrimps from the fridge and let sit at room temperature for 5 minutes.
- Heat olive oil in a non-stick pan over medium-high heat. Add shrimps and gently sauté until they just turn pink about 2 minutes. Set aside on a plate.
- Immediately pour in the remaining sauce, cook a few minutes over medium-high heat, until bubbly and thickened, about 3-4 minutes.
- Add in cooked shrimp and stir to coat into the sticky sauce. Garnish with chopped green onion and sesame seeds, if desire.
- Serve with lemon wedges and enjoy!
Notes
- Divide the shrimp into 4 equal servings. Should be close to 1 cup of cooked shrimp
- If you don’t like shrimp and would like to use chicken, cut up the chicken breasts into cubes.
- Fresh garlic can be replaced with garlic powder. But fresh garlic gives a robust flavor.
- Coconut aminos are used in place of soy sauce. If you have low sodium soy sauce you may use that instead.
- Marinating is not an absolute must if you don’t have much time on hand but it does help tenderize the shrimp and allows the flavors to sink in.
- Fresh ginger is preferred. You may use ginger powder if you are in a pinch and want to use ingredients you have handy.
- Store leftovers in a container and store them in the fridge for 3-4 days.
- Any oil can be used in place of olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful dinner
Hi there! Question – Can you recommend how to make an even lower sodium version of this recipe? The 1222g of Sodium per serving is still pretty high for my mom who is on a low sodium diet. Would appreciate any ideas for a substitute 🙂
You can use fewer coconut aminos so skip and add a bit of seasalt.
Best sweet ginger sauce I’ve tried so far, and I’ve tried many online versions!
Thank you Mimi. It’s a good one. Glad you loved it