Ingredients
Scale
- 1 lb (450g) extra-large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- In a small bowl, whisk together honey, soy sauce, garlic, lemon juice, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and slightly golden.
- Pour sauce over shrimp and cook 1–2 minutes more, stirring often, until glossy and thickened.
- Garnish with parsley and serve over quinoa, rice, or steamed veggies.
Notes
- For extra texture, add a sprinkle of sesame seeds or sliced green onions.
- Store leftovers in an airtight container up to 3 days.
- Do not overcook shrimp—they curl and turn rubbery quickly!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, High-Protein, Dairy-Free
Nutrition
- Serving Size: 1/4 recipe (about 4 oz shrimp + 1/2 cup quinoa)
- Calories: 240 Kcal
- Sugar: 12g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 185mg
