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!
Shrimp
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.
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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!
Shrimp Recipe
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.
Some tips:
- 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!
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- 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
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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.
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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.
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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.
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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.
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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.
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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.
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Serve with steamed vegetables; over rice or with a salad
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Karina says
Yeah, that sounds great! You are welcome to alter any recipe to make your own. I can’t wait to hear how they turn out! XO
Lisa Seymour says
Hi I want to try this for dinner tonight,is it possible to put scallops with it,cooked the same way?I like to give me family variety with the shrimp when I cook it,and this sounds so good!9cant wait til tonight!
Karina says
Yes, of course!
Nancy says
May I use frozen cooked shrimp? I have 2lb bag of 16/20 shrimp and would LOVE to use some of them with this amazing recipe!
Monica says
Made this for dinner Sunday. OMG! This is a definite keeper. My boyfriend could not get enough of it. I made rice to go with it and it was a complete meal just like that. I will definitely be making this one again and again. It’s so easy, a quick meal for during the week after work.
Karina says
I suggest using a REALLY WELL SEASONED SKILLET which will add that seared flavor 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. Hope that helps answer your question and you have peace of mind when making this shrimp. Thanks so much for following along with me!
Deb B says
You’re searing the shrimp in a butter honey mixture. Doesn’t the honey and /our butter burn during sear? I thought searing temp was 450 – 500 degrees
Crab Dynasty says
Looking awesome. Can’t wait to try this. Thanks for sharing
Karina says
I like myfitnesspal.com to find any nutritional facts. Hope that helps with the keto diet too. Proud of you, keep up the great work!
Ann Johnson says
I’m on the Keto diet plan and I was wondering exactly how big is one serving? Thank for your help on this. Also, is there no Dietary Fiber?
Sherry says
We enjoyed this very much. We also only use Coconut Aminos. I’ve used as a substitution for years. I followed all other directions to the letter but mine didn’t thicken. Thoughts?
I have never done brown butter and was glad to learn😀
hinh nen says
I am so excited to try these recipes. I have wrote down a bunch and bookmarked your page just incase I lose the pages!! It all looks so good.
Karina says
Hi Brandie! Thank you so much for your awesome review! I’m so happy to hear you liked it! And I love the substitution, thank you for mentioning it 🙂
Brandie says
HOLY SH*T!!! There is no other words to describe this recipe!!!!!! It was AMAZING and the entire family loved it! It Has a very impressive taste and couldn’t be easier and faster of a weeknight meal! The only substitution I made was I used coconut aminos instead of soy sauce because we don’t eat soy. I don’t think there is different taste from soy sauce and coconut aminos so I don’t think it would’ve changed this recipes flavor from the original. This is my absolute new favorite recipe!!!! (Btw I never write reviews!) this deserves 10 stars
ayyyyyyy says
Super easy and delicious when served with rice!
Lee Thayer says
Kelvin, lime juice works just as well.
Chris Waghorn says
This looks so mouth-wateringly good! And do simple! Love it.
Kelvin says
All of your recipes call for fresh lemon. I live in Vietnam and other parts of SE Asia, and lemon is very rare to find, and when you do, very expensive, in Vietnam it is impossible to find. What can I use instead?