I used to love the sweet-sticky sauce of classic honey garlic shrimp—until I realized “just a little honey” was kicking me out of ketosis. After several tweaks (and a few overly sweet or bland fails), this version gets that glossy, garlicky finish without wrecking your blood sugar. Spoiler: you don’t need real honey at all.
💡 What Solves the “Sad Keto” Problem
The magic here is using sugar-free honey that doesn’t taste like diet syrup. I use Wholesome Yum’s Zero Sugar Honey (I’ve also tested Nature’s Hollow, but it’s thinner and a little more processed). That plus coconut aminos gives you that savory-sweet punch without actual sugar—and without that weird fake aftertaste some sweeteners bring.
🧾 What Packs Flavor Without the Carbs
- Shrimp (1 lb, large 31/40 count) – High protein, zero carb. I leave the tails on for flavor (but they’re optional if you hate mess).
- Coconut Aminos (1/3 cup) – Lower sodium, naturally a little sweet. Great soy sauce replacement for keto.
- Sugar-Free Honey (2 tbsp) – Keeps net carbs down and mimics the sticky-sweet glaze. I’ve tested this with real honey—tastes great but nearly doubles the net carbs.
- Olive Oil (1 tbsp) – Fat carrier for better mouthfeel and cooking.
- Fresh Garlic (3 cloves) – Essential aromatic. Don’t sub garlic powder—it won’t bring the same punch.
- Fresh Ginger (1/2 tbsp grated) – Adds zip. Ground ginger works in a pinch, but fresh has better bite.
- Sea Salt (1/4 tsp) – Balances the sweetness.
- Crushed Red Pepper Flakes (1/4 tsp) – Optional, but I highly recommend a little heat to balance the sweet.
- Green Onions (optional, for garnish) – Adds brightness and crunch. Cilantro works too.
🔁 Keto Swaps That Actually Work
| Swap | Why It Works | What to Expect |
|---|---|---|
| Soy sauce instead of coconut aminos | Cheaper, umami-rich | Slightly saltier—reduce added salt |
| Real honey instead of sugar-free | Authentic flavor | Increases net carbs by 5-6g per serving |
| Avocado oil instead of olive | Higher smoke point | Slightly milder flavor |
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Overcooked shrimp | They cook FAST and tighten up quick | Only cook 1 min per side, then sauce-simmer |
| Too sweet | Even keto honey can overdo it | Add lime or lemon juice to balance |
| Sauce too thin | Not reducing long enough | Use cast iron or let it bubble longer |
👩🍳 How to Make It (Step-by-Step)
- Marinate it: Mix coconut aminos, sugar-free honey, olive oil, garlic, ginger, red pepper, and salt. Pour half over shrimp and marinate for 10 min. Reserve the rest as sauce.
- Sear it: Heat skillet (cast iron works best) to medium-high. Add shrimp in a single layer. Cook 1 minute.
- Sauce it: Flip shrimp and immediately pour in reserved marinade. Let it simmer and thicken for 2-3 minutes.
- Finish it: Sauce should coat shrimp like a glaze. Garnish with green onions if you’re feeling fancy.
🧠 Macro hack: I divide the whole skillet into 4 equal servings so I’m not guessing carbs.
🧠 Tricks That Made This Work Better
- I always pat shrimp very dry—extra moisture waters down the sauce.
- I pre-mix the marinade (minus garlic) and keep it in the fridge for fast meals.
- Let the sauce reduce until glossy—if it’s still watery, keep going another 30-60 seconds.
🧊 Freezing + Reheating Without Ruining It
- Fridge: Lasts 3–4 days sealed tight.
- Freezer: Up to 3 months, but reheat gently to avoid rubbery shrimp.
- Reheat: Skillet over medium with a splash of water or coconut aminos.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
| Question | Answer |
|---|---|
| Is sugar-free honey really keto? | Yep—Wholesome Yum’s version has 0g net carbs per serving, made with monk fruit + allulose. Just watch portions. |
| Can I meal prep this? | Totally. Just store the shrimp and sauce separate from your cauli rice or veggies. |
| Will it spike blood sugar? | Not for me—but if you’re highly sensitive, skip even the keto honey and just go savory. |
Nutrition Facts
Serving Size: ~6–8 shrimp (1/4 of recipe)
| Amount Per Serving | |
|---|---|
| Calories | 163 |
| Total Fat | 6.2g |
| – Saturated Fat | 0.9g |
| – Monounsaturated Fat | 4.4g |
| – Polyunsaturated Fat | 0.7g |
| Cholesterol | 142mg |
| Sodium | 564mg |
| Total Carbohydrates | 4.2g |
| – Dietary Fiber | 0.3g |
| – Sugars | 0.8g |
| – Sugar Alcohols (from keto honey) | 2.5g |
| Net Carbs | 1.4g |
| Protein | 21.8g |
Check out More Recipes:
- Low Carb Keto Shrimp Caesar Salad
- Low Carb Keto Creamy Garlic Chicken
- Low Carb Keto Spinach Stuffed Chicken Breast
- Low Carb Keto Creamy Lemon Chicken
Low Carb Keto Honey Garlic Shrimp
Description
Juicy shrimp in a sweet, garlicky, keto-friendly glaze—ready in 20 minutes with low carbs, no sugar, and big flavor.
Ingredients
Instructions
- In a small bowl, whisk coconut aminos, sugar-free honey, olive oil, garlic, ginger, salt, and red pepper flakes.
- Pat shrimp dry and place in bowl. Add half the marinade. Let sit 10 minutes.
- Heat a large skillet to medium-high. Cook shrimp in a single layer 1 min.
- Flip shrimp. Pour in reserved marinade. Simmer 2–3 min until thick and shrimp are opaque.
- Garnish and serve over cauliflower rice or your fave keto veggie base.
Notes
- Use raw, thawed shrimp for best texture—pre-cooked shrimp will overcook and turn rubbery. The sauce thickens fast, so have everything prepped before cooking.
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