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Honey Garlic Shrimp

This is a crowd pleaser - make extra! This recipe can be on your table in only 15 minutes. Serve over fried, white or brown rice with a veggie of your choosing. I promise the whole family with love this shrimp!

Makes 3 servings


1/3 cup honey

1/4 cup soy sauce (I use reduced sodium)

¼ teaspoon ground ginger

3 dashes Texas Pete

1 Tablespoon minced garlic

1 lb medium uncooked shrimp, peeled & deveined

2 teaspoons olive oil

optional: chopped green onion for garnish

*I served mine over brown rice (from a packet)  with steamed broccoli


Whisk the honey, soy sauce, ginger, and hot sauce together in a medium bowl.

Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade. *(Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)

Heat olive oil in a skillet over medium-high heat. Place shrimp and garlic in the skillet - try to avoid getting used marinade in the pan. Cook shrimp on one side until pink– about 2 minutes, then flip shrimp over. 

Once shrimp is finished cooking, move to serving dish and drizzle the extra marinade over the shrimp. 

Nutrition Info: Calories: 215, Protein 23g, Fat: 4.6g, Saturated Fat: 0.83g, Carbohydrates: 21g Sodium: Varies greatly with different types of soy sauce

*This does not include the nutrition information for the broccoli and rice.


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