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Honey Garlic Shrimp Ribbons

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Imagine sweet natural honey, zesty lime, fresh garlic and just the right amount of seasoning to turn a pound of shrimp and a couple of small zucchini into an amazingly mouthwatering dish! The best part about this Honey Garlic Shrimp is that it only takes about 10 minutes at the stove.

Honey Garlic Shrimp Ribbons

Folks… a word about the shrimp… please don’t leave the tails on them, peel them completely, there is nothing more frustrating than a lazy cook who won’t finish preparing the seafood prior to cooking it!!

If you want to make this keto-friendly, omit the regular honey and use 2 Tablespoons of Nature’s Hollow sugar free honey substitute.

Honey Garlic Shrimp Recipe

You’ll Need:
1 pound medium shrimp, deveined & shelled (30-32 shrimp)
1/4 c. soy sauce
1/4 cup honey
¼ teaspoon cumin
1 tablespoon minced garlic
3 tablespoons lime juice
2 tablespoons cilantro, chopped
1/4 tsp candied ginger, minced

2 Medium Zucchini, spiralized into ribbons

** if you’re not familiar with the spiralizer, it’s a great little kitchen gadget that allows you to turn zucchini, squash and other veggies into “noodles” quickly and easily.


In a small bowl whisk the honey, soy sauce, garlic, lime juice, cumin, and ginger (if using) together.

Place shrimp in a sealable bag or container and pour 1/2 of the marinade mixture over the shrimp. Seal the container and give it all a shake, then place in the fridge for about 30 minutes.

While the shrimp is marinating, slice the zucchini into ribbons using a spiralizer. We use the Padermo, it only takes a minute!

Heat 1 Tbs of sesame oil in a skillet over medium-high heat. Add the Zucchini ribbons, cook until hot and slightly softened.

Heat 2 tsp sesame oil in another skillet, Place shrimp in the hot skillet. (Discard used marinade.)

Cook shrimp on one side until no longer pink– then flip shrimp over. Transfer cooked shrimp onto hot zucchini ribbons.

Pour in remaining marinade and cook it all reduced and thickened, about 1 minute more. Pour the thickened sauce over the zucchini and shrimp, toss lightly and top with 1 tablespoon of freshly chopped cilantro.


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