High-Protein Honey Garlic Shrimp with Cauliflower Rice

High-Protein Honey Garlic Shrimp

Large, tail-on shrimp get a quick skillet sear before being coated in a glossy honey-garlic glaze. The shrimp come out of the pan while the sauce thickens, then go back in just long enough to finish cooking. That short finish helps keep them tender rather than leaving them to simmer in the sauce.

Serve the shrimp over cauliflower rice with crisp-tender broccoli alongside and fresh green onions on top. Have the sauce and sides ready before searing: once the shrimp hit the skillet, the final steps move quickly.

Prep: 10 minutes | Cook: 12–15 minutes | Total: 22–25 minutes | Serves: 4

Ingredients for Honey Garlic Shrimp

• 1 lb raw large shrimp, peeled and deveined, tails left on (about 21–25 shrimp; 450g)
• 3 cups broccoli florets, cut into small, even pieces (270g)
• 4 cups cauliflower rice (400g)
• 3 tablespoons honey (65g)
• 2 tablespoons low-sodium soy sauce (30g)
• 3 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon water, plus a splash as needed
• 1 tablespoon neutral cooking oil, divided
• 2 green onions, thinly sliced on the diagonal
• Kosher salt and black pepper, to taste

Optional: Add a pinch of red pepper flakes to the sauce for heat, or stir in 1/2 teaspoon toasted sesame oil for a toasted aroma. Tamari or coconut aminos can replace the soy sauce; coconut aminos may make the glaze sweeter and less salty.

How to Make Honey Garlic Shrimp

1. Prepare the shrimp and sauce: Thaw the shrimp completely if frozen, then pat them thoroughly dry. Season lightly with pepper and a little salt. Whisk the honey, soy sauce, garlic, ginger, cornstarch, and 1 tablespoon water in a small bowl until smooth. Cut the broccoli and slice the green onions before heating the skillet.
2. Cook the cauliflower rice: Microwave it in a covered microwave-safe bowl until hot and tender, about 4–6 minutes, checking early. Or cook it briefly in a separate skillet over medium heat. Uncover promptly, fluff, and season lightly. Keep warm without leaving it covered to steam.
3. Cook the broccoli: Heat a 12-inch skillet over medium-high heat. Add about half the oil and the broccoli. Cook uncovered for 4–5 minutes, stirring occasionally, until vivid green and crisp-tender with a few browned edges. If needed, add a small splash of water and cover briefly to help the stems cook through. Season lightly, transfer to a plate, and let any remaining water evaporate from the skillet.
4. Sear the shrimp: Add the remaining oil to the hot skillet. Arrange the shrimp in a single layer, working in batches if they do not fit. Cook without moving for about 1–2 minutes, checking at 1 minute. Once the undersides are lightly browned and the edges turn pink, flip and cook for another 30–60 seconds. Transfer to a plate; the shrimp will finish in the glaze.
5. Thicken the glaze: Reduce the heat to medium-low or medium. Whisk the sauce again to redistribute the cornstarch, then pour it into the skillet. Stir for 1–2 minutes, until it bubbles gently, turns glossy, and coats a spoon. Lower the heat if it thickens too quickly, or add a splash of water if it becomes too thick.
6. Coat and serve: Return the shrimp to the skillet and toss briefly, just until coated and opaque through the thickest part. Spread the cauliflower rice across four plates, arrange the broccoli alongside, and pile the shrimp over the rice. Spoon on the glaze, scatter the green onions over the top, and serve promptly.

How to Keep the Shrimp Juicy

Wet or crowded shrimp release moisture and steam instead of browning. Pat them dry just before cooking and leave room between them in the skillet. There is no need to marinate them; the sauce goes on after searing.

Check doneness rather than relying only on the clock. Smaller shrimp cook faster, and a crowded pan can change the timing. The shrimp are ready when pink-orange and opaque through the thickest part, with a gentle C shape rather than a tight curl.

Getting a Glossy Glaze

Cornstarch can settle while the sauce waits, so whisk it again before adding it to the skillet. Keep the heat at medium-low to medium and stir while the sauce gently bubbles. It should cling to the shrimp but still flow easily; sustained high heat can scorch the honey and garlic.

Serving, Storing, and Reheating

Uncover the cauliflower rice as soon as it is tender so trapped steam does not make it watery. For a different serving, cooked jasmine or brown rice can replace it, though cauliflower rice is the base for this version.

Refrigerate leftovers promptly in an airtight container and use within 3–4 days; the shrimp have their best texture sooner. Store the cauliflower rice separately when practical. Reheat the shrimp and vegetables gently in a skillet over medium-low heat, adding a splash of water if the glaze is too thick. In the microwave, use short intervals and stop as soon as the shrimp are warm.

The sauce can be mixed and the broccoli cut ahead. Thaw the shrimp ahead if needed, but pat them dry just before cooking. Freezing cooked shrimp is not preferred because their texture may suffer. If necessary, freeze promptly in an airtight container, thaw overnight in the refrigerator, and reheat gently.

Nutrition

Approximate nutrition per serving, based on one-fourth of the recipe: 240 calories, 27g protein, 5g fat, and 26g carbohydrates. Per 100g: approximately 75 calories, 9g protein, 2g fat, and 8g carbohydrates. Values vary with ingredient brands, shrimp size, and how much sauce remains in the pan.