Description

A meal-prep friendly shrimp recipe featuring a sticky honey garlic glaze and cornstarch coating that keeps the shrimp tender and flavorful for up to four days.

Ingredients

Scale

1.5 lbs jumbo or extra-large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons neutral oil (avocado or vegetable)
1 tablespoon fresh minced garlic (4–5 cloves)
1 teaspoon fresh grated ginger
1/4 cup honey
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 tablespoon sesame seeds
2 stalks green onions, chopped

Instructions

Pat the shrimp dry with paper towels and toss with cornstarch until lightly coated.
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
Sear shrimp in a single layer for 1-2 minutes per side until pink and opaque. Remove from pan and set aside.
Reduce heat to medium and pour the sauce mixture into the same pan. Stir constantly for 1-2 minutes until thickened into a syrupy glaze.
Return shrimp to the pan and toss for 30 seconds to coat evenly. Remove from heat immediately.
Garnish with sesame seeds and chopped green onions. Serve over rice, cauliflower rice, or noodles.

Notes

Pat shrimp dry thoroughly to ensure a good sear. Do not overcrowd the pan. Remove shrimp from heat when just barely pink as they will continue to cook in the hot sauce. Sauce can be made ahead and stored in the fridge for up to a week.

Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 24
Sodium: 800
Fat: 12
Saturated Fat: 1
Carbohydrates: 28
Fiber: 1
Protein: 30

Keywords: honey garlic shrimp, meal prep, shrimp bowls, easy dinner, high protein, low carb, gluten-free option