Black-Pepper Honey Shrimp with Asparagus - Balanced Macros

Partake Members Only - Early Exclusive Release

If you’re craving something that’s both bold and comforting, this Black-Pepper Honey Shrimp with Asparagus will hit the spot. It’s got that irresistible Chinese-American (well, very American anyway) takeout vibe, thanks to the perfect balance of sharp black pepper, earthy turmeric, and a sweet-and-salty honey sauce that clings to every bite. I first tried Ali Slagle’s Turmeric-Black Pepper Chicken with Asparagus recipe a few years back, and it quickly became one of my favorite meals. So I adapted the recipe here to create a higher-protein, leaner, more macro-balanced version that fits in your weight-loss journey. Let’s dive in.

Takeout Fakeout

In my 100 lb weight loss journey, one of the first (and biggest) shifts I made was learning how to make my prepped meals just as droolworthy as my favorite takeout. The goal wasn’t really to eat healthy—it was 1) to know what calories and macronutrients were in my food with more certainty, and 2) to create meals that made me forget I even craved the comfort of ordering out. Once I mastered this, it was so nice to no longer wonder how much delicious oil the restaurant chef used to saute the onions, or pour onto my finished meal. By making delicious, satisfying food at home, I freed myself from the comfort-food spiral and started taking control of my health in a way that actually tasted as good as it felt.

Oh no, a 1/2 cup of honey??

I’m not going to get all scandalized over the fact that this meal includes more than 1/2 cup of honey. Some trainers and health coaches might raise an eyebrow at the sugar content, but I’m all about logic and balance, not restriction.

When you break it down, it’s about 1 tablespoon of honey per serving—about the same amount you might add to a warm cup of tea. Plus, this meal is packed with 25+ grams of protein to help moderate any potential blood sugar spikes, so it’s a well-rounded dish that supports your goals.

For my clients, fat loss that’s sustainable for life is what we’re aiming for, not stressing over sugar grams Life’s too short to get caught up in sugar shaming—it’s all about the bigger picture and making changes that you can keep up for 10, 20, 30+ years.

Why am I slicing the asparagus thinly and diagonally?

If the asparagus is cut too thick, you might be left with 1) asparagus that’s too hard and raw at the end because it didn’t cook all the way through in 3 minutes, or 2) a sauce that’s WAY too caramelized and borderline burnt because you were waiting for the thick asparagus to get cooked through.

Slicing the stalks thinly and diagonally on the bias is a simple trick that not only makes your asparagus look a little fancier but also helps them cook the right way. For this recipe, you want the asparagus to cook in just a few minutes, so the thinness is key. It’s a small detail that takes just a few extra minutes but makes a big difference in the final dish.

Make sure you do the rough chop after slicing, too! If you skip the rough chop, your pieces will be delicious but a little too big to fit in your mouth easily.

How to Make the Black-Pepper Hone7 Shrimp and Asparagus: Step-by-Step

I love to have a big-picture idea of what the recipe will require of me (before turning on any burners). So without further ado, here’s how to make this simple, balanced meal in a big-picture format:

1. PREP: Peel and devein the shrimp, slice and chop the asparagus, and beat the eggs. (I love to get the prep work out of the way all at once).

2. WHISK together honey, black pepper, water, and salt so you have the sauce ready.

3. TOSS shrimp in a beautiful mix of flour, turmeric, and salt. (You can easily swap regular flour for gluten-free measure for measure flour here if you have Celiac like me). Cook in a pan with olive oil for 1-2 minutes per side, then set aside.

4. SAUTE asparagus in the same pan, add sauce, and cook until thickened.

5. ADD shrimp back into the pan with asparagus and stir in rice wine vinegar.

6. SCRAMBLE eggs in a separate pan and mix into the shrimp and asparagus.

7. ENJOY!

Macros Mix-Up: Customize to Your Needs

This dish is extremely balanced: 29% fats, 35% protein, 36% carbs. But it’s also super flexible when it comes to adjusting your macros! You can easily tailor it to fit your specific needs:

• Need more carbs? Serve it over rice, soba noodles, or even whole grain pasta to up your carb count and make it a heartier meal.

• Want more protein? Swap the eggs for egg whites, and add another 1/2 to 1 lb of shrimp.

• Looking for a higher fat percentage? Top your dish with chopped cashews, peanuts, or almonds for a satisfying crunch. You could also drizzle it with olive oil, or even chili oil for a little extra kick.

Just keep in mind, these swaps will bump up the calorie count unless you reduce your overall meal portion.

There are lots of switch-ups you can make, and each variation brings something special to the table.

Tips for Meal Prep and Make-Ahead Options

This dish is perfect for meal prepping and can be made ahead to save time throughout the week:

Make it in Bulk: Double the recipe and store the extra in airtight containers for easy lunches or dinners. This keeps well in the fridge for up to 4 days.

Reheat Gently: When reheating, use a 1/2 power heat setting on the in the microwave to avoid overcooking the shrimp or eggs. Add a splash of water if the sauce has thickened too much.

Keep Components Separate: If you plan on keeping things fresh longer, consider making the meal without the scrambled eggs, then when you’re ready to eat your meal, scramble one egg for your serving.

How Else Can I Support My Weight Loss Goal?

I’m very glad you asked. My name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

Final Thoughts: Enjoying Food and Achieving Your Weight Loss Goals

This Black-Pepper Honey Shrimp with Asparagus is the perfect balance of savory, sweet, and earthy, offering a satisfying meal that’s both quick and delicious. Whether you're meal prepping for the week or just craving a takeout-inspired dish you can make at home, this recipe checks all the boxes—flavor, ease, and nutrition. Plus, with the ability to adjust macros based on your needs, it’s a versatile option for anyone looking to stay on track with their goals.

Remember, you can embrace more accuracy with your macronutrients and your health journey by learning these cooking skills. Recreate that satisfying, flavorful experience right in your kitchen—no delivery necessary! Enjoy the process and make this dish your own.

Print

With ImageWithout Image

Black-Pepper Honey Shrimp with Asparagus

Yield: 6

Author: Megan Gaul from Partake Meal Planning

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

This really reminds me of a Chinese-American (well let's face it, VERY American) takeout meal, because of the black-pepper honey sauce that drenches everything. It’s the most perfect balance of black-pepper sharpness, earthiness from the turmeric, and sweet/salty goodness from the mix of honey and kosher salt. I’m drooling right now thinking about it. Plus, it's got a beautifully even macro-nutrient breakdown. Enjoy!

Cook modePrevent screen from turning off

Ingredients

For the sauce

• 1/4 cup + 2 tbsp (120-130 g) honey
• 2 tsp fresh ground black pepper
• 1 tsp kosher salt
• 1/2 cup water

For the shrimp

• 2 lbs EZ peel shrimp, peeled and deveined, patted dry
• 1/4 cup (30 g) all-purpose flour or GF 1-to-1 flour blend
• 2 tsp kosher salt
• 3 tsp ground turmeric
• 2 tsp (8 g) olive oil

For the asparagus

• 2 tsp (8 g) olive oil
• 2 bunches (24 oz, or 1.5 lbs) asparagus, woody ends removed, sliced thinly on the bias and roughly chopped
• 2 tbsp (30 ml) rice wine vinegar

To finish

• 2 tsp (8 g) olive oil
• 6 large eggs, beaten

Instructions

Prep the ingredients

1. Peel and devein the shrimp, then pat dry with paper towels.
2. Snap off the woody ends of the asparagus, slice thinly, and roughly chop into bite-size pieces.
3. Beat the eggs.

Mix the sauce

1. In a medium bowl, whisk together the honey, black pepper, water, and 1 tsp kosher salt. Set aside.

Cook the shrimp and asparagus

1. In a large bowl, mix the flour, turmeric, and 2 tsp kosher salt. Toss the shrimp in the flour mixture until evenly coated.*
2. Heat 2 tsp olive oil in a large nonstick pan over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and pink. Remove from the pan and set aside.
3. In the same pan, add the remaining 2 tsp olive oil and the asparagus. Season with a pinch of kosher salt, and sauté for 3-5 minutes until crisp-tender.
4. Pour the honey-black pepper sauce over the asparagus and cook for another 2-3 minutes, allowing the sauce to thicken.**
5. A dd the shrimp back into the pan, tossing everything together to coat in the sauce. Cook for a couple of minutes until heated through and the sauce is glossy. Turn off the heat, add the rice wine vinegar, and stir to combine.

Finish and serve

1. I n a separate nonstick pan, heat the remaining 2 tsp olive oil over medium heat. Scramble the eggs until cooked to your liking, then add them to the shrimp and asparagus mixture, stirring to combine.
2. Divide the shrimp and asparagus mixture into 6 servings. Let cool completely before storing in meal prep containers. You could also serve hot over rice, soba noodles, or your favorite grain-base for dinner.

Notes

*Even coating for shrimp: When tossing the shrimp in the flour mixture, make sure they’re evenly coated. Shake off any excess flour to avoid clumps in the pan, which could lead to an uneven cook.

**Sauce consistency: The sauce should be glossy and slightly thickened when everything is combined. If the sauce is too thin, let it simmer a little longer to thicken up. If it’s too thick, you can add a splash of water to loosen it up.

Macro Breakdown

(See Nutrition Information Disclaimer Below)

We got around 26 g of carbs, just below 10 g fat, and almost 26 g of protein. So this is a really nicely balanced meal across the board, with 29% of calories coming from fats and 35-36% calories coming from each protein and carbs.

I NEED MORE CARBS: Serving this with rice or noodles would be delightful. 
I NEED MORE PROTEIN: Swap the eggs for egg whites, and split this into 4 servings instead of 6.
I NEED MORE FATS: If you're fine with increasing the calories, add some chopped cashews, peanuts, or almonds on top. You could also drizzle chili oil over this. If you want to keep calories similar, I might split this into 7 or 8 servings before adding the fats.

Nutrition Facts

Calories

292

Fat

9.7 g

Sat. Fat

2.3 g

Carbs

26.6 g

Fiber

.8 g

Net carbs

25.8 g

Sugar

20.7 g

Protein

25.9 g

Sodium

2063 mg

Cholesterol

205.5 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.