Easy Honey Garlic Shrimp Recipe Perfect for Healthy Low Carb Dinner for Two

Name: Easy Honey Garlic Shrimp Recipe Perfect for Healthy Low Carb Dinner for Two
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 12 oz (340g) large shrimp, peeled and deveined; 2 tablespoons honey; 3 cloves garlic, minced; 3 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 2 tablespoons olive oil or avocado oil; ¼ teaspoon red pepper flakes (optional); 2 green onions, sliced; 1 teaspoon sesame seeds (optional)

Posted on February 7, 2026

Grace Allen

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The first time I whipped up this easy honey garlic shrimp, it was a hectic weeknight, and I had exactly 15 minutes before my date arrived. The kitchen smelled like a cozy little Asian bistro, with that sticky-sweet garlic aroma filling the air. Seriously, it felt like magic—fast, fresh, and totally satisfying.

I’ve made this honey garlic shrimp recipe at least a dozen times since then, always tweaking it just a bit (because I’m picky about the balance of sweet and savory). If you’re craving a healthy low carb dinner for two that feels fancy but is foolproof, you’re in the right place.

Why You’ll Love This Recipe

Okay, real talk—this recipe has completely changed my weeknight dinner game. Here’s why I keep going back to it:

Ready in under 20 minutes: From peeling shrimp to plating, it’s super quick. Perfect for those nights when you want a homemade meal without the stress.
Healthy and low carb: No pasta or rice needed here. The shrimp and sauce are so flavorful, you won’t miss the carbs at all.
Sweet and savory perfection: The honey and garlic combo hits the spot every time. I’ve even caught myself licking the pan (don’t judge).
Perfect portion for two: I hate leftovers sometimes—this recipe is just right for a cozy dinner without waste.
Minimal ingredients, maximum flavor: You probably have most of this in your pantry already, and it comes together with no fancy equipment.

This easy honey garlic shrimp isn’t just dinner; it’s the kind of meal that feels like a little celebration, even after the longest day. Trust me, once you try it, it’ll become your go-to healthy low carb dinner for two, too.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s simple, fresh, and packs a punch. Plus, you probably have most of these in your kitchen right now.

Large shrimp (12 oz / 340g), peeled and deveined — I use fresh when I can, but frozen work just fine too. Just thaw them fully and pat dry.
Honey (2 tablespoons) — The sweet backbone of this dish. I use raw local honey when possible because it adds a subtle floral note.
Garlic (3 cloves, minced) — Fresh garlic is non-negotiable here. It makes all the difference compared to pre-minced stuff in a jar.
Low sodium soy sauce (3 tablespoons) — Adds umami without overpowering. I always grab the Kikkoman brand for consistency.
Rice vinegar (1 tablespoon) — This brightens the sauce and balances the sweetness. No rice vinegar? A mild white vinegar or apple cider vinegar works in a pinch.
Olive oil or avocado oil (2 tablespoons) — For sautéing the shrimp. I prefer avocado oil because it handles heat well and has a neutral flavor.
Red pepper flakes (optional, ¼ teaspoon) — For a tiny kick. I skip this if I’m making it for my partner who’s sensitive to spice.
Green onions (2, sliced) — For garnish and a fresh, oniony pop.
Sesame seeds (1 teaspoon) — Optional, but I love the nutty crunch they add on top.

Quick tip: If you’re keeping it ultra low carb, skip any sides like rice or noodles and serve this over steamed veggies or a simple green salad.

Equipment Needed

You don’t need a fancy kitchen to make this easy honey garlic shrimp. I’ve done it in the tiniest apartment kitchens, and it still turns out great.

Large skillet or non-stick pan — I use my trusty 10-inch skillet that’s seen better days but heats evenly.
Wooden spoon or silicone spatula — For stirring without scratching your pan.
Measuring spoons — Because honey can get sticky, and eyeballing it never feels quite right.
Sharp knife and cutting board — For mincing garlic and slicing green onions.
Tongs or spatula — To flip the shrimp gently without tearing them.

Pro tip: If you have a garlic press, it saves a ton of time on mincing. But a sharp knife works just as well.

How to Make It: Step-by-Step

Prep your ingredients (5 minutes)
Peel and devein your shrimp if they’re not already prepped. Mince the garlic finely and slice the green onions. Measure out your honey, soy sauce, and rice vinegar so everything’s ready to go.
Heat the pan (2 minutes)
Place your skillet over medium-high heat and add 2 tablespoons of olive or avocado oil. Let it get hot but not smoking—this helps the shrimp sear nicely.
Cook the shrimp (3-4 minutes)
Add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes until the edges turn pink and start to curl. Flip them over and cook another 1-2 minutes until opaque. Don’t overcook or they’ll get rubbery.
Make the sauce (1 minute)
Push the shrimp to one side of the pan. Add minced garlic to the empty side and sauté for 30 seconds until fragrant but not burnt.
Add honey, soy sauce, and vinegar (1-2 minutes)
Pour in the honey, soy sauce, and rice vinegar. Stir everything together gently so the shrimp get coated in the glossy sauce. Let it bubble for about a minute to thicken slightly.
Season and finish (1 minute)
Sprinkle in red pepper flakes if using, then toss the shrimp once more to combine. Taste and add a pinch of salt if needed.
Plate and garnish
Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds. The shrimp should be sticky, shiny, and packed with that honey garlic goodness.

Heads up: If your sauce is too thin, let it simmer a bit longer, but watch it carefully so it doesn’t burn. The smell is a great indicator—once it smells thick and sweet, you’re good.

My Best Tips & Techniques

Okay, here’s where I spill the secrets from making this honey garlic shrimp way too many times.

Don’t overcrowd the pan: If you dump all the shrimp in at once, they steam instead of sear. I cook in batches if needed to keep that perfect caramelized edge.
Use fresh garlic: I’ve tried jarred garlic, and it just doesn’t give the same punch. Fresh minced garlic is non-negotiable here.
Control the heat: Too hot and the honey burns; too low and the shrimp won’t get that golden edge. Medium-high heat is your sweet spot.
Blend the sauce ingredients first: Mixing honey, soy sauce, and vinegar in a small bowl before adding them to the pan helps avoid clumps and distributes flavor evenly.
Let shrimp rest: After cooking, give the shrimp a minute to absorb the sauce off the heat. It makes a surprising difference.
Don’t skip the garnish: Green onions and sesame seeds add freshness and texture that make this feel restaurant-worthy.
Adjust sweetness: Depending on your honey and soy sauce brands, you might want to tweak the honey amount a bit. Taste as you go!

Ways to Mix It Up

Ready to switch things up? I’ve tried a bunch of variations on this easy honey garlic shrimp, and here are my favorites:

Spicy Honey Garlic Shrimp: Add ½ teaspoon chili garlic sauce or more red pepper flakes. It’s got a lovely kick that warms you up.
Lemon Garlic Twist: Squeeze fresh lemon juice over the shrimp right before serving. It brightens the whole dish and pairs beautifully with the honey.
Veggie-Packed Version: Toss in steamed broccoli or snap peas in the last 2 minutes of cooking for a complete low carb dinner.
Ginger Infusion: Add 1 teaspoon freshly grated ginger along with the garlic for a fragrant, slightly spicy flavor boost.
Sesame Crunch: Toast the sesame seeds before sprinkling for extra nuttiness, and add a drizzle of toasted sesame oil to the sauce.
Swap the Protein: Tried this with scallops and it worked beautifully, but the cooking time is shorter. Adjust accordingly!

Serving Ideas & Storage

This honey garlic shrimp shines best fresh, but here’s how I enjoy and store it:

How to serve: I love this over steamed cauliflower rice or spiralized zucchini noodles for a low carb feast. Also delicious on a bed of sautéed greens.
Meal prep magic: Make a double batch and pack leftovers in airtight containers for lunch the next day. It reheats beautifully in a skillet or microwave.
Storage: Store leftover shrimp in an airtight container in the fridge for up to 3 days. The sauce thickens when chilled, so warm gently before eating.
Freezing: I don’t usually freeze this because shrimp texture changes, but if you must, freeze cooked shrimp and sauce separately for best results.
Reheating tips: Warm over low heat on the stove with a splash of water to loosen the sauce. Avoid microwaving too long or shrimp will get rubbery.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s why this recipe feels like a win on the health front:

Nutrient	Per Serving (1/2 recipe)
Calories	280
Protein	30g
Carbohydrates	12g
Fat	10g
Fiber	1g

Highlights: This honey garlic shrimp packs a solid protein punch thanks to the shrimp, which keeps you full without the carb crash. The honey adds natural sweetness without refined sugars, and the low sodium soy sauce keeps the saltiness in check. Plus, shrimp is a great source of selenium and vitamin B12.

Heads up: If you’re watching carbs strictly, remember the honey adds some sugar, but the amounts here keep it modest. You can tweak the honey amount if you want it less sweet.

Final Thoughts

So that’s my easy honey garlic shrimp recipe—simple enough for busy weeknights but impressive enough to feel like a treat. I’ve made this countless times when I needed a healthy low carb dinner for two that didn’t feel boring or bland.

Honestly, it’s become a little ritual for me: quick prep, the comforting smell of garlic and honey filling the kitchen, and a meal that hits all the right notes. I hope it becomes a staple for you, too.

Don’t be shy about making it your own—try the spice tweaks, swap in fresh veggies, or even double the batch for leftovers (which, trust me, are just as good). If you make it, please drop a comment below or tag me on Instagram—I love hearing how you put your spin on it!

Happy cooking—and here’s to many delicious, healthy dinners ahead.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Absolutely! Just make sure to thaw them completely and pat dry before cooking. I’ve done this when fresh shrimp weren’t available, and it works great. Just don’t crowd the pan so they sear nicely.

Q: How do I know when the shrimp are perfectly cooked?

A: Shrimp cook fast—once they turn pink and opaque with a little curl, they’re done. Overcooking makes them rubbery, so watch closely. Usually 3-4 minutes total on medium-high heat does the trick.

Q: What can I substitute for rice vinegar?

A: If you don’t have rice vinegar, a mild white vinegar or apple cider vinegar works fine. Just use the same amount (1 tablespoon) and adjust to taste if needed. Avoid stronger vinegars like balsamic—they change the flavor too much.

Q: Can I make this recipe spicier?

A: For sure! I like adding red pepper flakes or a splash of sriracha to the sauce. Start small—you can always add more once you taste it. It gives a nice balance to the sweet honey.

Q: Can I prepare this ahead of time?

A: You can prep the shrimp and sauce ingredients ahead, but I recommend cooking the shrimp fresh for best texture. If you cook it all ahead, reheat gently on the stove with a splash of water to keep it from drying out.

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