Pan Fried Honey Garlic Shrimp
Low carb pan fried shrimp dinner with Chinese flare made right at home in under 30 minutes. Flavors of honey, soy, garlic and red pepper flakes bring flare and flavor to this amazing dish.
In a pan over medium heat melt 4 tbsp butter, add garlic and cook until fragrant. Add honey and soy sauce, lime juice, black pepper powder, salt, and chili flakes. Stir and cook until the sauce becomes sticky; once done remove the sauce from the pan.
Reserve half of the sauce for serving and the rest for cooking with the shrimp.
In the same pan over medium heat melt 1 tablespoon of butter, add the shrimps in a single layer, and cook for 2-3 minutes on each side.
Once the shrimps turn pink and curled slightly, add half of the sauce and cook for another 1 minute so that the shrimps are well coated in the sauce (do not overcook)
Serve hot garnished with chopped scallions, rice, steamed broccoli, and the reserved sauce.
- You can store the leftover honey garlic shrimps in an airtight container for 3-4 days in the refrigerator. To reheat, just pop them in the microwave for a minute or two or until warmed. Do not overheat, as the shrimps might dry out.
- Freezing is not recommended.
- You can remove the tail of the shrimp if you want or not. Using fresh shrimps will give the best results.
- You can add 1 tsp of chopped ginger along with garlic in the sauce for an added flavor.
- Keep a close eye while cooking the shrimps as overcooking would dry the shrimps out and make them rubbery.
- You can cut the red chili flakes entirely or reduce the quantity to half if you want it less spicy.
- to make this keto friendly, omit the honey or instead use 1 tbsp. granulated erythritrol / sweetener for a touch of sweetness
Calories: 341kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1248mg | Potassium: 382mg | Fiber: 1g | Sugar: 35g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg