Description
This Honey Garlic Butter Shrimp is quick, easy, and absolutely delicious! Tender shrimp are sautéed until golden and coated in a sweet, savory, buttery sauce that’s irresistibly good. Ready in just 15 minutes—perfect for busy weeknights or special dinners!
Ingredients
Scale
For the Shrimp:
- 1½ lbs large shrimp (16-20 count), peeled and deveined
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Honey Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- ⅓ cup honey
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional)
- ¼ teaspoon red pepper flakes (optional, adjust to taste)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
- Extra red pepper flakes (if desired)
Instructions
- Prep the Shrimp: Pat shrimp completely dry with paper towels—this is crucial for proper searing! Season both sides with a pinch of salt and black pepper. Set aside while you prepare the sauce ingredients.
- Mix the Sauce: In a small bowl, whisk together honey, soy sauce, lemon juice, and lemon zest if using. Set aside. Having everything ready before you start cooking is essential since this dish cooks so quickly!
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat until shimmering and hot. Add the shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2 minutes without moving them—let them develop a nice golden sear on one side. Flip and cook another 1-2 minutes until pink, opaque, and just cooked through. Don’t overcook or they’ll be rubbery! Transfer cooked shrimp to a plate.
- Make the Sauce: In the same skillet, reduce heat to medium. Add butter and let it melt completely. Add minced garlic and red pepper flakes if using. Sauté for about 1 minute until fragrant and golden, stirring constantly to prevent burning. The garlic should smell amazing but not brown.
- Add Honey Mixture: Pour the honey-soy-lemon mixture into the skillet with the garlic butter. Stir well to combine. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. The sauce will bubble and reduce, creating a beautiful caramelized glaze.
- Combine and Finish: Return the cooked shrimp to the skillet along with any accumulated juices. Toss the shrimp in the sauce for 1-2 minutes until they’re completely coated and heated through. The sauce should cling to the shrimp beautifully.
- Serve: Remove from heat immediately. Transfer to a serving platter or individual plates. Garnish with freshly chopped parsley and serve with lemon wedges on the side. Enjoy immediately while hot!
Notes
- Dry Shrimp are Key: Moisture prevents proper searing. Pat shrimp very dry before cooking for best caramelization.
- Don’t Overcook: Shrimp cook incredibly fast! They’re done when they turn pink and opaque—usually just 3-4 minutes total. Overcooked shrimp are rubbery.
- Size Matters: Large shrimp are ideal—they’re easier to cook perfectly and have better texture. Smaller shrimp overcook too quickly.
- Sauce Consistency: If sauce is too thick, add a splash of water or chicken broth. If too thin, simmer for another minute to reduce.
- Make it Gluten-Free: Use tamari instead of soy sauce.
- Spice Level: Adjust red pepper flakes to your preference or omit entirely for mild version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Dinner
- Method: Stovetop / Sauté
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: Approximately 6-7 shrimp with sauce
- Calories: 295
- Sugar: 18g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 265mg