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Keto Honey Garlic Shrimp - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons avocado oil or light olive oil
  • 4 cloves garlic, finely minced
  • 1/4 cup coconut aminos or tamari (choose tamari for a less sweet, more savory profile)
  • 2 tablespoons keto-friendly syrup (allulose or monk fruit-based “honey” alternative)
  • 1 tablespoon granulated erythritol or allulose (optional, for extra sweetness)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • Salt and black pepper, to taste
  • Sesame seeds and sliced green onions, for garnish
  • Lime wedges, for serving (optional)

Method
 

  1. Pat shrimp dry: Use paper towels to remove excess moisture. Season lightly with salt and pepper. Dry shrimp sear better and won’t steam in the pan.
  2. Mix the sauce: In a small bowl, whisk coconut aminos or tamari, keto syrup, erythritol or allulose (if using), vinegar, sesame oil, red pepper flakes, and ginger. Taste and adjust sweetness or salt.
  3. Pre-thicken if desired: If you like a glossy, clingy sauce, sprinkle the xanthan gum very lightly over the sauce while whisking. Start with a tiny pinch; it thickens fast.
  4. Heat the pan: Set a large skillet over medium-high heat. Add avocado oil and let it shimmer.
  5. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, until pink and just opaque. Do this in batches if needed to avoid crowding. Transfer cooked shrimp to a plate.
  6. Sauté the garlic: Lower heat to medium. Add minced garlic to the pan with a splash of oil if dry. Cook 20–30 seconds until fragrant, not browned.
  7. Glaze it up: Pour in the sauce. Simmer 30–60 seconds, stirring, until slightly thick and glossy. If you skipped xanthan gum, reduce 1–2 minutes to concentrate.
  8. Coat the shrimp: Return shrimp and any juices to the pan. Toss to coat for 30–60 seconds, just to warm through. Do not overcook.
  9. Finish and serve: Sprinkle sesame seeds and green onions. Add a squeeze of lime if you like brightness. Serve over cauliflower rice, zoodles, or stir-fried cabbage.