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Honey Garlic Shrimp

Easy to make tender Shrimp sauteed in a honey garlic sauce and ready in just 30 minutes.

Prep Time
5 mins
Cook Time
5 mins
Marinate
15 mins
Total Time
30 mins
Servings: 4
Calories: 241 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Using a Microplane grate the garlic and ginger.
  2. 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.
  3. Discard the vein in the shrimp and thoroughly wash with clean water. Pat dry with a paper towel and set aside.
  4. Next in a mixing bowl, combine honey, coconut amino liquid, grated garlic, and ginger.
  5. Add shrimps and 1/4 of the prepared sauce into a large bowl. Toss to coat with the marinade.
  6. Refrigerate and let marinate for 15-20 minutes. Store the remaining sauce in a bowl. Cover and refrigerate until ready to use.
  7. When ready to cook, remove the shrimps from the fridge and let sit at room temperature for 5 minutes.
  8. 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.
  9. Immediately pour in the remaining sauce, cook a few minutes over medium-high heat, until bubbly and thickened, about 3-4 minutes.
  10. Add in cooked shrimp and stir to coat into the sticky sauce. Garnish with chopped green onion and sesame seeds, if desire.
  11. 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 Information

Serving 1cup Calories 241kcal (12%) Carbohydrates 27g (9%) Protein 24g (48%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Sodium 1222mg (51%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 37IU (1%) Vitamin C 6mg (7%) Calcium 180mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 241

% Daily Value*

Serving 1cup
Calories 241kcal 12%
Carbohydrates 27g 9%
Protein 24g 48%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Sodium 1222mg 51%
Potassium 129mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 37IU 1%
Vitamin C 6mg 7%
Calcium 180mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.