Ingredients
Equipment
Method
- Ensure your shrimp are fully peeled and deveined. Pat them completely dry with paper towels. This is a crucial step for getting a nice sear on the shrimp and preventing them from steaming in the pan.1 pound large shrimp
- In a small bowl, whisk together the honey, soy sauce (or tamari), rice vinegar, grated ginger, and red pepper flakes (if using). Set this sauce aside.1/4 cup honey, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
- In another very small bowl, whisk together the cornstarch (or arrowroot powder) and the 2 tablespoons of water until it forms a smooth slurry. This will be used to thicken the sauce later.1 tablespoon cornstarch or arrowroot powder, 2 tablespoons water
- Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the dried shrimp in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough. Remove the cooked shrimp from the skillet and set them aside on a plate.1 tablespoon olive oil or avocado oil, 1 pound large shrimp
- Reduce the heat to medium. Add the minced garlic to the same skillet (add a tiny bit more oil if the pan looks dry). Sauté the garlic for about 30 seconds, until fragrant, being careful not to burn it.3 cloves garlic
- Pour the prepared honey garlic sauce mixture into the skillet with the garlic. Bring the sauce to a gentle simmer, stirring constantly.
- Once the sauce is simmering, whisk the cornstarch slurry again to ensure it's well combined. Slowly pour the slurry into the simmering sauce while continuously stirring. Continue to stir for about 1-2 minutes, until the sauce thickens and becomes glossy.
- Return the cooked shrimp to the skillet with the thickened honey garlic sauce. Toss the shrimp gently to coat them evenly with the sauce. Cook for another 30-60 seconds, just until the shrimp are heated through and thoroughly coated.1 pound large shrimp
- Remove from heat immediately. Garnish with fresh chopped parsley or cilantro. Serve your High-Protein Honey Garlic Shrimp hot over steamed rice, quinoa, or cauliflower rice, with your favorite steamed vegetables on the side.Fresh parsley or cilantro, Cooked rice, quinoa, or cauliflower rice, Steamed broccoli, asparagus, or green beans
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop for best results.
