Browned Butter Honey Garlic Shrimp
Browned Butter Honey Garlic Shrimp feels like a gourmet shrimp meal, with half of the effort, maximum taste and all in less than 15 minutes! No marinading required. AN ORIGINAL RECIPE BY KARINA, CAFE DELITES
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 tbsp unsalted butter
- 4 tbsp honey
- 1 tbsp lemon juice (fresh squeezed, or juice of half a lemon)
- 1 tbsp low sodium soy sauce
- 3 clove garlic (minced)
- 21 oz shrimp (peeled and deveined, tail on or off)
- 1 pinch salt (to season)
- 3 lemon wedges (to serve)
- 1 pinch fresh parsley (chopped, to serve)
Instructions
- 1
Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- 2
Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.
- 3
Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.
- 4
Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.
- 5
Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
- 6
Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.
- 7
Serve with steamed vegetables; over rice or with a salad