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!
BEST SHRIMP RECIPE
This Browned Butter Honey Garlic Shrimp has been on my mind since I first published that salmon recipe nearly FIVE 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!
HOW TO COOK SHRIMP
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 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.
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.
MORE SHRIMP RECIPES:
WATCH US MAKE SHRIMP HERE!
Browned Butter Honey Garlic Shrimp
- 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 g) 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