Honey Garlic Butter Shrimp Skillet Recipe
Equipment
- 1 skillet
Ingredients
- 4 tablespoons unsalted butter
- 4 garlic cloves – minced
- 4 tablespoons honey
- 3 tablespoons soy sauce – use gluten-free soy sauce if needed
- 1 ½ pounds jumbo shrimp – thawed, peeled, and deveined, with tails on or off
Instructions
- Melt the butter: Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Make the sauce: Add the minced garlic, soy sauce, and honey. Swirl the skillet occasionally and cook for 1–2 minutes, until the sauce thickens slightly. Transfer the sauce to a small bowl.
- Cook the shrimp: Add half of the shrimp to the skillet and cook for about 2 minutes. Flip and cook for another 1–2 minutes, until the shrimp turn pink and curl into a C-shape. Transfer to a plate.
- Cook the second batch: Melt the remaining 2 tablespoons of butter in the skillet. Cook the remaining shrimp until cooked through. Return the first batch to the skillet and pour in the honey garlic sauce. Stir until all the shrimp are coated.
- Garnish and serve: Squeeze the juice of 1 lime over the shrimp, if desired. Sprinkle with 1–2 tablespoons of chopped green onions, 1–2 teaspoons of sesame seeds, or both. Serve immediately.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover shrimp with the honey garlic sauce in an airtight container in the refrigerator for up to 3 days. Freezer: Freeze the cooked shrimp and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Place the shrimp and sauce in a skillet over low heat. Stir gently and heat until the leftovers reach 165°F. Avoid heating longer than necessary because shrimp can become rubbery.Nutrition
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