Keto Honey Garlic Shrimp Cover

Keto Honey Garlic Shrimp


The other day, we were eating out at a restaurant when I came across a selection on the menu – Honey Garlic Shrimp. 

Now, I’m usually not one to be drawn to shrimp (more of a fish person), but for whatever reason, the thought of honey and garlic infused in an Asian style stir fry really sounded good!  But there was one problem…the honey, not to mention half the dish was covered in white rice. 

Keto Honey Garlic Shrimp Pin 1

Trying to stay low-carb/keto where I can, those 2 ingredients would’ve fulfilled my carbs quota for at least 2 days!  So when I got home, I was determined to make this dish Keto Honey Garlic Shrimp so I wouldn’t have FOMO (fear of missing out)!

After experimenting with a couple variations, we came up with a recipe that we both liked and will be sharing it today here on LCA! 

It’s actually quite easy to make and packed with some serious flavors!  We served it over some cauliflower rice, but it would be awesome over some vegetables as well!  Hope you guys enjoy it!

Keto Honey Garlic Shrimp Pic 2

This recipe is low-carb/keto friendly at ~2g of net carbs when served paired with cauliflower rice and brings a sweet soy shrimp profile accompanied with a hint of ginger and texture from the crushed almonds.

The special ingredients you will need for this one are Swerve/Monkfruit, Xanthan Gum (optional), Soy Sauce, Togarashi and Sesame Oil.  All these can be picked up on Amazon and/or a local supermarket.  Xanthan Gum is optional to mimic the consistency of honey.

Now, let’s get started!

Prepping Time 5M

Marinate Time 15M

Cooking Time 5M

Total Time 25M

Net Carb/Serving ~2g

Servings 1

Ingredients

Directions

1) Gather all the ingredients.

Keto Honey Shrimp Recipe (1)

2) Grind garlic with a grinder or garlic press and place into a large mixing bowl.

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3) Grind ginger with a grinder and place into the large mixing bowl.

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4) Add Soy Sauce, pinch of Togarashi and 1 tsp Sesame Oil into the large mixing bowl.

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5) In a small Teflon fry pan, add 1 tbsp of Swerve/Monkfruit, 2 tbsp water and optional Xanthan Gum, bring to boil.  Once boiling, reduce to low and let it simmer for 30 seconds.  Once 30 seconds has passed, combine honey syrup into the large mixing bowl and mix well.  Add shrimp into the large mixing bowl, toss and let it marinate for at least 15 minutes.

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6) In the meantime, finely chop green onions and set aside.

7) Optional step of you are using almonds – if you have pre-sliced or pre-crushed almonds, you can skip this step.  If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces and set aside.

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8) Prepare cauliflower rice in your preferred manner (we just heated it in the microwave for 4 minutes).  Transfer to serving plate.

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9) Once 15 minutes has passed, add 2 tsp Sesame Oil in a large Teflon fry pan and bring up to temperature on high, should take around 2 minute.  Once up to temp, add shrimp along with marinade, stir well and cook until meat is no longer transparent, around 3-5 minutes.  Note – shrimp will initially splatter, so we would recommend initially covering.

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10) Once shrimp is cooked, toss in green onions, mix for 10 seconds and transfer to serving plate with cauliflower rice.  Drizzle extra sauce on top and sprinkle optional almonds and Togarashi to taste.

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Hope you enjoy your low-carb/keto Honey Garlic Shrimp!!

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More Recipes

Keto Honey Garlic Shrimp Pin 2

 

Keto Honey Garlic Shrimp Cover

Keto Honey Garlic Shrimp

The BEST Asian Low-Carb/Keto recipe for Keto Honey Garlic Shrimp. Enjoy this delicious recipe at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian
Keyword: ketoasainshrimp, ketochineseshrimp, ketostirfryshrimp, lowcarbasianshrimp, lowcarbchineseshrimp, lowcarbstirfryshrimp
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 15 minutes
Total Time: 25 minutes
Servings: 1
Print Recipe

Ingredients

  • 3/4 lb Shrimps with Tail On
  • 1 tbsp Swerve/Monkfruit
  • 2 tbsp Water
  • 1/16 tsp Xanthan Gum (optional)
  • 2 tbsp Soy Sauce
  • 2 Cloves Garlic
  • 1/2 Inch Ginger
  • 3 tsp Sesame Oil
  • 1 Stalk Green Onion
  • 1 tbsp Almonds (optional)

Instructions

  • Gather all the ingredients.
  • Grind garlic with a grinder or garlic press and place into a large mixing bowl.
  • Grind ginger with a grinder and place into the large mixing bowl.
  • Add Soy Sauce, pinch of Togarashi and 1 tsp Sesame Oil into the large mixing bowl.
  • In a small Teflon fry pan, add 1 tbsp of Swerve/Monkfruit, 2 tbsp water and optional Xanthan Gum, bring to boil. Once boiling, reduce to low and let it simmer for 30 seconds. Once 30 seconds has passed, combine honey syrup into the large mixing bowl and mix well. Add shrimp into the large mixing bowl, toss and let it marinate for at least 15 minutes.
  • In the meantime, finely chop green onions and set aside.
  • Optional step of you are using almonds - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces and set aside.
  • Prepare cauliflower rice in your preferred manner (we just heated it in the microwave for 4 minutes). Transfer to serving plate.
  • Once 15 minutes has passed, add 2 tsp Sesame Oil in a large Teflon fry pan and bring up to temperature on high, should take around 2 minute. Once up to temp, add shrimp along with marinade, stir well and cook until meat is no longer transparent, around 3-5 minutes. Note - shrimp will initially splatter, so we would recommend initially covering.
  • Once shrimp is cooked, toss in green onions, mix for 10 seconds and transfer to serving plate with cauliflower rice. Drizzle extra sauce on top and sprinkle optional almonds and Togarashi to taste.

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2 Comments

  1. Aileen Gonzales

    Oh my word! As a fellow lowcarbing Asian, I would just like to say, THANK YOU!! I discovered this recipe after needing a low carb honey garlic sauce (I had made one prior but used actual honey and we both know it’s all carbs/sugar). I didn’t have any ginger on hand but was so excited to try the recipe I made it without it anyways and I’m sure added, it makes the sauce taste even better. I also added about another 1.5-2 tsp of Swerve since I wanted it to taste a little sweeter and the addition of Xanthum really helped with the texture of the sauce (made it kind of gooey) so for fellow cookers, I suggest you add this if you can. I’ve only recently just discovered this blog, so I’m excited to see what else I can try. Cheers!

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