Description
Sweet, sticky honey combines with aromatic garlic in this quick and easy shrimp recipe that tastes like restaurant-quality dining. Ready in just 15 minutes, these glazed shrimp are perfect over rice, with vegetables, or served as an appetizer.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined (tails on or off)
- 3 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- ⅓ cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prep the shrimp: Pat shrimp completely dry with paper towels. This is crucial for getting a nice sear. Season lightly with salt and pepper on both sides.
- Make the sauce: In a small bowl, whisk together honey, soy sauce, and lemon juice until well combined. Set aside.
- Sear the shrimp: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until it starts to foam. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes on the first side without moving them—this creates a beautiful golden color.
- Flip and continue cooking: Flip the shrimp and cook for another 1-2 minutes until they’re pink and just cooked through. Remove shrimp to a plate and set aside.
- Build the glaze: Reduce heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the sauce: Pour in the honey-soy mixture and stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy.
- Combine and coat: Return the cooked shrimp to the skillet and toss to coat completely in the glaze. Cook for another 1-2 minutes, stirring frequently, until the shrimp are heated through and beautifully coated in the sticky sauce.
- Finish and serve: Remove from heat and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges on the side and your choice of accompaniments.
Notes
- Don’t overcook the shrimp: Shrimp cook very quickly and become rubbery if overdone. They’re done when they turn pink and form a “C” shape. If they curl into a tight “O” shape, they’ve gone too far.
- Sauce consistency: If your sauce is too thick, add a tablespoon of water or chicken broth to thin it. If it’s too thin, let it simmer a bit longer.
- Make it spicier: Add more red pepper flakes, a dash of sriracha, or some freshly grated ginger to the sauce for extra heat and flavor.
- Larger batch: This recipe doubles or triples easily for entertaining. Just be sure to cook the shrimp in batches to avoid overcrowding the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: About 6 ounces (approximately 6-8 shrimp with sauce)
- Calories: 285
- Sugar: 18g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 295mg