This my go-to, 5-ingredient shrimp recipe for Honey Garlic Butter Shrimp Skillet. It’s dinner made easy in only 15 minutes. Plus, it’s mess-free because it uses only one pan. It’s also gluten-free, dairy-free, low carb, and pescatarian! It is as delish as our shrimp in coconut sauce!
Don’t you just love a good, mess-free 5-INGREDIENT MEAL, especially after a long day of work?
This Garlic Butter Shrimp recipe is all that and more. It is ready in only 15 minutes and is made with staple ingredients such as butter, garlic, honey, soy sauce and shrimp… using one single skillet.
You may serve with rice, noodles, bread, tortillas, or a steamed veggie, making a complete meal.
It is an easy peasy dish that has A TON of flavor without the hassle.
5 Ingredients for Honey Garlic Shrimp
- Unsalted Butter — Although you cna use salted butter, I prefer unsalted because you cna control better the amount of salt. Remember we are already adding soy sauce which has a high amount fo sodium.
- Garlic Cloves — if you don’t have garlic at home, you may use shallots instead or even onions although the flavor won’t be the same.
- Soy Sauce — for a gluten-free recipe, make sure to use the type that is gluten free. If you use one that it is low sodium, you may need to add a dash of salt to this recipe.
- Honey — if you don’t have it at home, you may replace with real maple syrup. For a ket recipe, use a keto honey.
- Shrimp — this is our main ingredient! If you are making this dish to serve as an appetizer, leave the tail on. But if you are serving them as a main dish for dinner, leave the tail off.
How to Make Honey Garlic Butter Shrimp (4 Quick Steps)
- MELT BUTTER: Heat a large cast-iron skillet over medium-high heat. Add half of the butter and let it melt (SEE PIC. 1).
- MAKE THE SAUCE: Add garlic, soy sauce, and honey, swirling the pan every now and then until sauce has slightly thickened, about 1-2 minutes. Transfer to a small bowl.
- COOK SHRIMP: Add half of the shrimp, cook for about 2 minutes (SEE PIC. 2), flip them, and cook for more 1-2 minutes or until they turn pink and curl into a C-shape (SEE PIC. 3). Transfer garlic butter shrimp to a plate. Melt the other half of the butter and cook remaining shrimp until cooked through. Add the other cooked shrimp back to the pan and stir in sauce until combined.
- GARNISH: If you wish, squeeze the juice of one juicy lemon on top and sprinkle chopped green onions and/or sesame seeds on top. Serve garlic shrimp right away!
Shrimp Tails On or Off?
It depends on what course you are serving this dish. If you are serving it as an appetizer, it makes more sense to leave the tail on so everyone can grab the shrimp by the tail easily. It will function like a handle! But if you are serving our honey garlic shrimp as a main dish, it is better to remove the tail. It will be much easier to eat with a fork over a pasta, sticky rice, cauliflower rice, grits, creamy polenta, and so on.
How do I prepare and cook frozen shrimp?
- Thaw shrimp in the fridge overnight (either in the package or in a covered bowl).
- Place thawed shrimp in a colander and rinse under cold water.
- Pull off the legs, then pull back the shells in order to remove them, and also take off the tail if the recipe calls for it.
- Cut down the back of the shrimp and remove the black vein by sliding the tip of a pairing knife or toothpick underneath and then pulling it out.
- Rinse once again and pat dry the shrimp.
- Cook according to the recipe instructions. If raw, it can take from 2-4 minutes, depending on the size of the shrimp, or cook until they turn pink and curl into a C-shape, just like our honey shrimp recipe.
How do you cook fresh shrimp?
- First, soak the shrimp in salt water for 10-15 minutes to revive their freshness.
- Then clean the shrimp by pulling off the legs, the shells, and their tail if needed.
- Cut down the back of the shrimp and remove the black vein.
- Rinse in a colander under cold running water and pat dry.
- Follow the recipe cooking directions. If raw, it can take from 2-4 minutes, depending on the size of the shrimp, or cook until they turn pink and curl into a C-shape, just like this garlic butter shrimp.
Should you rinse cooked shrimp?
Only rinse cooked shrimp if you wish to. Most of the cooked shrimp that is sold frozen or refrigerated comes deveined, with the shell on or off. The purpose of rinsing shrimp is to remove any loose shell or gunk from the inside of the shrimp.
How long does it take to cook shrimp in the oven at 350°F?
It takes longer to cook shrimp in the oven than on the stovetop because the oven is a source of indirect heat. In a preheated 350°F oven, it takes about 6-8 minutes for shrimp to cook, depending on the size of the shrimp, or cook just until the shrimp turns pink and curls into a C-shape. In contrast, on the stovetop shrimp usually takes 2-4 minutes to cook over medium heat, depending on the size.
How do you know when shrimp is done?
When cooked properly, the white and grayish exterior turns pink, with a reddish color of the tails and a C shape, like in our butter shrimp recipe. When shrimp is undercooked, it has more of a straight or open shape. But when it is overcooked, it curls into a tight O and turns rubbery.
Do you season shrimp before or after cooking?
If you are marinating the shrimp before cooking, you are already seasoning or infusing flavor in it. But if you are cooking it straight, you should season with at least salt and pepper before cooking in oil and/or butter, and then adjust the seasoning after cooking. The heat will help the seasonings to penetrate and flavor the shrimp while cooking.
Is shrimp healthy?
Shrimp is a rich source of lean protein, is high in several vitamins and minerals, and is a rich source of protein. Because it contains omega-3 fatty acids and the antioxidant astaxanthin, it may also be good for heart and brain health. Shrimp can also help lower bad cholesterol and has less than 1 gram of carbs in 16 ounces . That means it’s great for a keto and low carb diet, and it is also gluten-free, dairy-free, Whole30, and Paleo.
Why did my Honey Garlic Shrimp turn out rubbery?
Shrimp only turns out rubbery when overcooked. It is undercooked when straight, properly cooked when curled into a C-shape like our garlic butter shrimp, and overcooked when twisted into an O-shape.
Is there a low carb/keto substitute for honey?
For this honey garlic butter shrimp recipe, you may substitute sugar-free maple syrup or sugar-free honey substitute for honey. For other low carb recipes, you may use monkey fruit, stevia, yacon syrup, erythritol, and xylitol.
What Goes Well with this Shrimp Skillet Recipe?
Here are some dishes that pair well with this shrimp skillet:
- Pasta, noodles, or zoodles
- Vegetables (such as asparagus, broccoli, and green beans)
- Quinoa Pilaf Salad
- Vegan Raw Salad
- Sticky Rice or Cauliflower Rice
- Fall Salad
How to Store and Reheat Garlic Butter Shrimp
Store in an airtight container in the fridge for up to 3 days, or freeze the shrimp for up to 2 months. Thaw in the fridge and then reheat over low heat just until hot. Shrimp does not reheat well in the microwave.
More Shrimp Recipes to Try:
- Shrimp Nachos
- Brazilian Shrimp Stew
- Shrimp Bobo
- Shrimp Coconut Fried Rice
- Creamy Shrimp Scampi
- Shrimp Gratin
- Shrimp Scampi Pasta
- Texas Caviar Recipe (with shrimp and avocado)
- Shrimp Fajitas
- Shrimp Street Tacos
- Cajun Dirty Rice
PIN & ENJOY!
Honey Garlic Butter Shrimp Skillet Recipe
- 4 tbsp unsalted butter
- 4 garlic cloves minced
- 4 tbsp honey FOR KETO/LOW CARB: Use sugar-free maple syrup or sugar-free honey substitute
- 3 tbsp soy sauce Use a gluten-free one to make this meal GF.
- 1 1/2 pounds jumbo shrimp deveined, sheff off, and tail on or off (thawed)
- MELT BUTTER: Heat a large cast-iron skillet over medium-high heat. Add half of the butter and let it melt.
- MAKE THE SAUCE: Add garlic, soy sauce, and honey, swirling the pan every now and then until sauce has slightly thickened, about 1-2 minutes. Transfer to a small bowl. If you enjoy spicy food, stir in 1/8 tsp of red pepper flakes or a few drops of hot sauce to the sauce.
- COOK SHRIMP: Add half of the shrimp, cook for about 2 minute, flip them, and cook for an additional 1-2 minutes or until they turn pink and curl into a C-shape. Transfer to a plate. Melt the other half of the butter and cook remaining shrimp until cooked through. Add the other cooked shrimp back to the pan and stir in sauce until combined.
- GARNISH: If you’d like to, squeeze the juice of 1 juicy lime on top and sprinkle 1-2 TBSP chopped green onions and/or 1-2 tsp sesame seeds on top. Serve Garlic Butter Shrimp right away!
- NET CARBS: 18 (If using a sugar-free maple syrup, net carb decreases to 7 g only, and calories per portion to 308)
- WW FREESTYLE SMART POINTS: 11 ( (If using a sugar-free maple syrup, it would be 9 points)
- RECIPE COST PER PERSON: U$ 2.50
- If you'd like to serve garlic butter shrimp as an appetizer, leave the tail on to work like a handle. But if you are serving as a main dish, it's be better to remove the tail to make it easy to eat.
- SUGGESTED SIDES: rice, cauliflower rice, noodles, pasta, steamed veggies, bread, or tortillas.
- STORAGE: Store in an airtight container in the fridge for up to 3 days, or freeze the shrimp for up to 2 months. Thaw in the fridge and then reheat over low heat just until hot. Shrimp does not reheat well in the microwave.
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