High-Protein Honey Garlic Shrimp

I believe dinner should sometimes feel like a minor miracle, and other times like a negotiated truce between me and my takeout app. Also: honey makes everything feel official. Hear me out — this High-Protein Honey Garlic Shrimp is the answer when you’re trying to be good (protein!) but also very not in the mood to cook like a saint. If you’ve ever fallen for my stir-fried version, you might forgive me for making this quicker, sweeter, and suspiciously addictive stir-fried version once before.

How I set the smoke alarm off with shrimp (true story)

You know those kitchen crimes that smell like defeat? I once tried to flambé shrimp because I thought "a little drama" would impress someone (it did not). The shrimp came out rubbery — like tiny, indignant exercise bands — and my apartment smelled like a wet locker for two days. There was also a mysterious sizzling that turned out to be honey caramelizing into glue and then—oh God—the pan made this sound like a dying campfire. Embarrassing? Very. Delicious? Not at all.

Also worth mentioning: I forgot to devein one shrimp and it looked like a tiny alien. I tried to pretend it was "rustic." Nobody was fooled. And yes, I cried over a skillet. Not proud, but also: cathartic. It took a few experiments (and one small argument with a non-existent cooking mentor) before the texture stopped being a crime scene and started being dinner.

Why this slightly neurotic version finally behaves

There was a moment — the kind where you’re washing a pan and decide to read the label on the cornstarch — when everything changed. I learned that a quick toss in the sauce at the end prevents overcooking (who knew?) and that a tiny cornstarch trick makes the sauce cling like it pays rent. Emotionally, I stopped insisting my shrimp be "just a little more pink" because that never ends well. Practically, controlling heat and timing saved my dignity.

This High-Protein Honey Garlic Shrimp works because the balance is stupidly simple: savory soy, bright garlic, and honey doing its thing. I still suspect it’s an accident waiting to happen, but the shrimp are tender, the sauce is sticky, and I can serve it without a public apology. Also, if you’re a person who likes carbs that could double as pillows, try it over rice — no judgments. (Also, I briefly considered baking it; then I didn’t. Mood shifts.)

Ingredients (yes, the boring but crucial list)

• 1 pound shrimp, peeled and deveined
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon cornstarch (optional, for thickness)
• Salt and pepper to taste
• Cooked rice or vegetables for serving

I mean, it’s short and kind of gorgeous. If you want to save money, frozen shrimp are your friend (just thaw properly). Texture-wise, fresh shrimp = slightly superior, but frozen does the job on a weeknight. Also, I once added a squeeze of lemon and life improved; don’t roll your eyes until you try it. And if you need bread on the side because carbs are emotional comfort, there’s a weirdly delightful honey loaf I made that pairs well with savory things like this — also, nostalgia — see my honey bread recipe for that cozy parallel honey-wheat bread.

Cooking Unit Converter

If you hate math in the kitchen but still want accurate cooking, this will help translate the chaos.

How to actually make it without starting a soap opera

• 1. In a bowl, mix honey, soy sauce, minced garlic, and cornstarch (if using) until well combined.
• 2. Heat olive oil in a skillet over medium-high heat.
• 3. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque.
• 4. Pour the honey garlic sauce over the shrimp and cook for another 2 minutes, stirring to coat.
• 5. Season with salt and pepper to taste.
• 6. Serve over steamed rice or with your favorite vegetables.

Non-linear explanation: don’t stare at the shrimp like it owes you anything (you’ll overcook it), watch the sauce thicken like it’s doing you a favor, and if your wrist gets tired from stirring — switch hands. IMPORTANT: if the sauce goes from glossy to sad grit, you were too hot. Drop it down. Also, if you want to jazz it up, sprinkle sesame seeds or a handful of green onions; or don’t. Life choices.

Okay, real talk — do you also do this?

Why do we all silently agree that shrimp is acceptable for dinner even when everything else in life is chaotic? Are you the person who eats directly out of the rice container? Do you judge or join me? Tell me your weird shrimp story. (I will read it and live for the comments.) If you hate garlic, how are you even my friend — kidding, but also not. I assume we have shared experiences: the grocery aisle panic, the defrosting drama, the moment you pretend the takeout menu is for research. Admit it.

Common things people ask (and the answers I yell back)

This recipe makes me nostalgic for my first kitchen fail and a little proud (which is a strange combo). I think in the end food is therapy and rebellion and sometimes a small triumph that you chose the right pan. Also, I forgot to say — when someone compliments this dish, take it, write it in your book of small lies you tell yourself, and then eat another shrimp because you deserve it. Wait, did I leave the stove on? I should check that — but also I have sauce to lick off my spoon and that’s relevant and—

Daily Calorie Needs Calculator

If you want to eyeball portions versus energy needs, use this to be less mysterious about calories and more realistic about portions.