REPOST! 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 marinating required.
This Browned Butter Honey Garlic Shrimp is a reader favourite all over the world AND now on video! A revamped version of this Browned Butter Honey Garlic Salmon — seared shrimp cooked in browned butter infused with honey, garlic and lemon juice. Simple ingredients, maximum flavours and just as good with shrimp! If you loved that recipe, you will absolutely fall in love with this version.
Just read the comments section below!
This Browned Butter Honey Garlic Shrimp has been on my mind since I first published that salmon recipe nearly THREE YEARS AGO! Yet, it feels like yesterday I was browning that butter, mixing it with honey and garlic, and blowing my mind with the mixture of flavours coming out of my skillet.
I revisited that feeling over the last few months, again and again perfecting this recipe and going through pounds of shrimp (or prawns for my Aussie followers); possibly leaving a dent in my bank account to perfect this recipe for you guys!
As much as that salmon recipe was pretty easy to come up with, this one took a bit more experimenting. Mainly because of the browned butter. It’s not just a matter of throwing shrimp into a skillet and cooking it all. (Did that. Didn’t work. They simmer instead of searing and that’s no bueno in the flavour department.) With this recipe, I used the same ingredients I did for the salmon, adding a tablespoon of soy sauce for a bit of extra saltiness and added flavour, and seared them in batches to ensure a nice and even sear.
SKILLET OR NON STICK PANS
I suggest using a REALLY WELL SEASONED SKILLET which will add that seared flavour to your shrimp or a good quality non-stick pan. If you have a skillet and don’t trust it, don’t use it. The honey will stick to a non-seasoned skillet and you’ll be peeling shrimp off of the pan.
HOW TO MAKE Browned Butter Shrimp
First, you’ll be browning your butter. Once the foam subsides and the colour begins to turn a beautiful golden brown colour, a nutty aroma will fill your kitchen, and you’ll be pretty proud of yourself if you’ve never done this before. As soon as its browned, throw in the rest of your ingredients and give it 30 seconds to infuse all of those flavours together. Guaranteed you’ll be browning your butter in every other recipe you have.
Once your honey/garlic/butter mixture is ready, add in your shrimp in batches of two, allow them to sear 1-2 minutes each side to get a crisp flavour on them, and that’s IT! The most beautiful flavoured shrimp you’ve ever tried.
- Have all of your ingredients measured and ready before you start. Be careful not to let your butter burn. As soon as the foam subsides and turns a golden colour, start adding your ingredients and stir them through.
- You can use tail on or off shrimp.
- Make sure your skillet is well seasoned, or use a good quality non-stick pan.
- Use fresh garlic. I find minced garlic that comes in a tube or jar spits a lot when adding it to hot butter.
- Be careful not to over cook your shrimp! Over cooked shrimp is rubbery and hard. Another no bueno in the flavour department.
FOR MORE HONEY GARLIC RECIPES:
- Easy Honey Garlic Chicken
- Honey Garlic Butter Salmon In Foil
- Amazing Browned Butter Honey Garlic Chicken
WATCH US MAKE SHRIMP HERE!
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon)
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic , minced
- 21- ounces | 600-grams shrimp , peeled and deveined (tail on or off)
- Salt to season
- Lemon wedges (to serve)
- Fresh chopped parsley , to serve
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.
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.
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.
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.
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.
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.
Serve with steamed vegetables; over rice or with a salad
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.