Let Me Tell You About My Shrimp Saga
Alright, so you know how sometimes you just crave something that’ll fill you up and taste like you put in loads of effort, but really didn’t? Yeah, that’s kinda how my whole High-Protein Honey Garlic Shrimp thing started. I reckon the first time I made this was after a gym session—starving, but not hangry yet—digging through my fridge for some magic combo. Ended up snagging a bag of shrimp that I’d forgotten about (think I bought them on sale?) and just started chucking stuff in a pan. The results… well, let’s just say I’m glad I wrote it down somewhere because my partner inhaled half the bowl before I even sat down. Classic, right?
Oh, and if you’re wondering, my cat—Milo—once leapt onto the counter chasing the shrimp smell. Safe to say, you’ll want to guard your dinner if you’ve got pets with a nose for seafood!
Why I Always Come Back to This (And You Probably Will Too)
I make this when I’m knackered and can’t face another bland chicken breast. My family goes nuts for it because the sauce—seriously, it’s sticky-sweet with garlicky punches—kind of demands a second helping (sometimes I double it, just to be safe). Oh, and if I forget to marinate, it still turns out great; no judgment here. There was a phase where I kept burning the garlic (distracted by a phone call—don’t ask), so trust me, keep that heat medium, not high.
If you’ve ever managed to mess up instant noodles (no shame, been there), this is still totally doable. And dude, it’s one of those dishes that makes me feel like I know what I’m doing, even when I’m just winging it.
Honestly, Here’s What You’ll Need (Options Welcome)
- 400g peeled, deveined shrimp (tail on or off, honestly both work—sometimes I forget and just leave ’em on)
- 3 tablespoons honey (my grandmother swears by clover honey, but store brand totally works)
- 4 garlic cloves, minced (sometimes I use that jarred stuff when I’m feeling lazy; don’t judge)
- 2 tablespoons low-sodium soy sauce (or tamari if you need it gluten-free—my cousin’s celiac so I’ve tried both)
- 1 tablespoon olive oil (I’ve swapped in coconut oil in a pinch, adds a little twist)
- Juice of 1 small lemon (honestly, lime is nice too—whatever’s hanging out in the fridge)
- Pinch of red pepper flakes (just a dash, unless you love heat, then knock yourself out)
- Handful of chopped spring onions or parsley to finish (or skip if you’re out—it’s plenty flavorful without)
- Salt and cracked black pepper to taste
If you’re feeling extra, toss in some sesame seeds at the end. I do, when I remember.
Let’s Get Cooking! (No Stress, Promise)
- Pat the shrimp dry with paper towels (or…actually, sometimes I just chuck ’em in and it’s fine, but drier = crispier).
- In a bowl, whisk together the honey, soy sauce, lemon juice, and red pepper flakes. If the honey’s stubborn, 10sec in the microwave helps. This is where I usually sneak a taste and tweak for more tang or sweetness.
- Heat oil in a large nonstick skillet or wok (medium-high is good, but if it starts to smoke, definitely turn it down). Toss in the garlic—let it sizzle for just 30sec, honestly, blink and you’ll go from fragrant to burnt (which is, let’s say, less ideal).
- Quick as you can, add the shrimp. Spread ’em out. Season with a little salt and pepper. Let them sear for about 1-2min each side; you’ll know they’re ready to flip when they’re kinda pink and a bit curled. If they look a bit weird at this stage—don’t worry, it always does!
- Pour over your honey-soy mixture. Scootch the shrimp around to get everything glossy. Sauce bubbles up and gets thick in like, two minutes. If things get sticky, add a tablespoon of water (I, uh, once had to chisel them off the pan. Lesson learned).
- Turn off the heat. Scatter over spring onions/parsley/sesame seeds. That’s it!
Notes I Wish Someone Had Told Me
- I’ve tried making the sauce with brown sugar instead of honey—it works, but you miss out on that floral thing that honey does (or maybe it’s just in my head).
- If you only have frozen shrimp, don’t sweat it. Just run them under cold water to thaw. Does take 5min longer. Worth it, though.
- Actually, I find it works better if you marinate the shrimp in like half the sauce for 15 min. But rarely plan ahead enough for that.
- This sauce splatters a bit. Wear an apron… unless you like the battle stains.
Variations I’ve Tried (Some Winners, Some Erm…Not)
- Sometimes I swap the lemon for a splash of orange juice. Pretty great, actually—kinda like takeout but fresher.
- Threw in some chopped green beans once; they were okay but didn’t really soak up the sauce. Broccoli works better if you’re into that sort of thing.
- Did try this with firm tofu instead of shrimp when my mate went veggie. Somehow it soaked up too much sauce and got weirdly chewy. It’s…not my favorite but I mean, you do you.
Can’t Find That Gadget? No Big Deal
So, a nonstick skillet is your best pal here. But, honestly, I’ve made this in a battered old frying pan from the charity shop and it’s fine. Don’t have a whisk? Use a fork, no dramas.
How Long Does It Keep? (Not That It Lasts)
If you somehow have leftovers—and I applaud your self-restraint—store them in a sealed container in the fridge. Good for up to two days, but honestly, in my house it never lasts more than a day! Cold shrimp after midnight? Love it. Or, pop leftovers into a salad the next day; probably my favorite way to eat it, actually.
How I Like Serving It
I’m a big fan of flopping these over steaming rice—jasmine if I’m feeling fancy, plain old white rice if not. Sometimes I throw in a handful of snap peas for crunch. On Friday nights, the whole family piles around and we eat this straight from the pan, half-standing up. Kind of a tradition now. Good eats, low fuss—what more could you want?
Things I’ve Messed Up So You Don’t Have To
- Once I rushed the garlic step and tossed raw shrimp on top. Ended up with weirdly bland sauce. Now I always let the garlic bloom first—it’s worth the extra 30 seconds.
- I’ve overcrowded the pan before. You end up with steamed shrimp, not seared. Cook in two batches if yours is small (I know, more washing up, but still).
- Oh, and don’t bother with fancy honey unless you already have some. The shrimp steals the spotlight anyway.
Questions I Actually Get (Yes, Really)
- Can I use pre-cooked shrimp?
- Definitely, just skip the first searing step and toss ’em straight into the sauce, but only for a minute or two (otherwise they sort of dry out and go rubbery—not great).
- Do I have to use fresh garlic?
- Nah—jarred chopped garlic or even garlic powder if that’s all you’ve got; I’ve been there. It’s a tad less vibrant, but still tasty.
- Is this spicy?
- Not unless you want it to be. Sometimes I leave out the chili flakes if the kids are eating. You can always sprinkle on more later, right?
- Can you meal-prep this?
- You can try, but I think it tastes best the day you make it. Shrimp tends to go a bit firm if you reheat too much, which is—yeah—not ideal. Cold in a wrap, though? Pretty good!
- Got any random kitchen disasters?
- Ha, where do I begin? Once dropped half the bowl on the floor—was tempted to go the ‘five second rule’ route, but Milo (the cat) got there first. Learn form my mistakes and guard your food!
And—oh!—on the off chance you feel like adding more protein? Top with a jammy boiled egg. Bit overkill, but sort of luxurious. Anyway. Hope you love this shrimp as much as we do. Hit me up if you find a new twist—I’m always up for an experiment, even if it goes sideways now and then.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
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1In a medium bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and black pepper.
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2Add the shrimp to the bowl and toss to coat evenly. Let marinate for 5 minutes.
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3Heat olive oil in a large skillet over medium-high heat. Add the shrimp with marinade in a single layer.
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4Cook shrimp for 2-3 minutes on each side until pink and cooked through. The sauce will thicken slightly.
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5Remove from heat, garnish with fresh parsley if desired, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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