Honey Garlic Butter Shrimp Skillet Recipe
A go-to, 5-ingredient shrimp recipe for Honey Garlic Butter Shrimp Skillet. It is dinner made easy, ready in only 15 minutes, and also is mess-free because it uses only one pan. Plus, it's gluten-free, dairy-free, and pescatarian! Serve this shrimp recipe either as an appetizer or a main dish.
Cost $ 2.50 per person
- 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.
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
Calories: 347kcal | Carbohydrates: 19g | Protein: 37g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 459mg | Sodium: 2079mg | Potassium: 188mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 258mg | Iron: 4mg
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