Fast Garlic Honey Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons of butter, unsalted
02 -
4 cloves of garlic, finely chopped
03 -
4 tablespoons of honey (or swap for sugar-free maple syrup if you’re doing keto/low carb)
04 -
3 tablespoons of soy sauce (gluten-free works if you need it)
05 -
1½ pounds of jumbo shrimp, cleaned, shells removed, tails on or off—your choice
→ Optional Garnishes
06 -
Juice of 1 lime
07 -
1-2 tablespoons of green onions, chopped small
08 -
1-2 teaspoons of sesame seeds
09 -
A dash (⅛ teaspoon) of red pepper flakes or a few drops of your favorite hot sauce
# Instructions:
01 -
Warm up a big cast-iron skillet on medium-high heat. Drop in half the butter and let it fully melt.
02 -
Mix garlic, soy sauce, and honey into the melted butter. Stir now and then until you see the sauce start to thicken, which should take 1-2 minutes. Pour it into a small dish and set it aside.
03 -
Toss half the shrimp into the skillet and cook for around 2 minutes. Flip them over, then cook another 1-2 minutes until they turn pink and curl into a ‘C.’ Move them to a plate.
04 -
Melt the rest of the butter in the pan. Now cook the other half of the shrimp until they’re done. Add the first batch back into the skillet, pour in the set-aside sauce, and mix everything until it’s coated well.
05 -
Sprinkle fresh lime juice over the shrimp if you like, add some chopped green onions or sesame seeds as garnish, and serve it piping hot.
# Notes:
01 -
This can be either a starter—keep the tails on—or a main meal if you prefer the tails off.
02 -
Try serving it with things like rice, cauliflower rice, pasta, noodles, steamed vegetables, tortillas, or bread.
03 -
If you're cutting carbs, swap regular honey for sugar-free maple syrup or a low-carb honey alternative.
04 -
Put leftovers in the fridge for up to 3 days, or keep them in the freezer for as long as 2 months.