Honey Garlic Shrimp

• Shrimp – I used large shrimp (31/40), but any size will work. Peel and devein it if it isn’t already, but I do recommend leaving the tails on if you can. Shrimp turns out more flavorful when cooked with the tails. But, I’ll admit that makes it messier to eat, so feel free to remove them if you don’t want the fuss.
• Coconut Aminos – My favorite soy sauce replacement, because it’s gluten-free and naturally sweeter, which is perfect for this sauce. You can use low-sodium soy sauce, though.
• Honey – Obviously a key ingredient in honey garlic shrimp! I actually prefer to use Wholesome Yum Sugar Free Honey here, which gets you that natural honey flavor and sweetness without the sugar, but regular works fine.
• Olive Oil – For searing the shrimp. Avocado oil is great, too.
• Aromatics – Fresh minced garlic and fresh grated ginger add a wonderful zing to this dish. If you need a shortcut, though, you can swap in 1/2 tablespoon of jarred garlic and 1/2 teaspoon of ground ginger.
• Crushed Red Pepper Flakes – A bit of heat balances the sweetness of the honey. Feel free to adjust the amount based on your spice preference, or omit them if you prefer a milder flavor. You can also use a drizzle of sriracha instead, for a flavor a bit similar to my honey sriracha chicken.
• Sea Salt
• Green Onions – These are optional, but I always garnish my honey garlic shrimp with them for a pop of color and a fresh, zesty finish. Fresh cilantro can be a nice alternative here.

1. Make the marinade and sauce. Pat the shrimp dry with paper towels. In a small bowl, whisk together the coconut aminos, honey, olive oil, garlic, ginger, salt, and crushed red pepper flakes.
2. Marinate the shrimp. Pour in half of the marinade and mix to coat. (Reserve the other half of the marinade for later as a sauce!) Let the shrimp marinate for a bit.

3. Cook the shrimp. Heat a large skillet over medium-high heat. Add the shrimp in a single layer, and cook for about a minute.
4. Simmer it in sauce. Quickly flip and pour the reserved marinade into the pan right after. Simmer until the sauce thickens and the honey garlic shrimp is cooked through. Sprinkle with sliced green onions if you like!

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can make the marinade a few days ahead and store it in the fridge. Just marinate and cook the shrimp when you’re ready for a quick meal.
• Reheat: Shrimp overcooks easily when reheated, but I find that this honey garlic shrimp reheats pretty well compared to other shrimp recipes. Just toss it in a skillet over medium heat for a minute or two. Sometimes I stir fry vegetables first and then toss in the cooked shrimp in the last couple of minutes, kind of like a shrimp stir fry.
• Freeze: It won’t be as good as fresh, but you can freeze this recipe for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Ideas

I love serving this as a quick bowl meal with broccoli (I used air fryer broccoli this time) over cooked frozen cauliflower rice, as shown above. The sauce will coat your base a little and taste so good!

You can also use fresh cauliflower rice, plain white or brown rice, my easy fried rice, or even serve over zucchini noodles or spaghetti squash.

For other quick veggies, try my smashed cucumber salad, Asian salad, or roasted bok choy.

More Flavorful Shrimp Recipes

Love saucy shrimp recipes? Check out my other easy ones:

Bacon Wrapped Shrimp

Greek Shrimp

Coconut Shrimp

Easy Shrimp Scampi