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Golden-pink honey garlic butter shrimp coated in a glossy herbs glaze in a white bowl.

Honey Garlic Butter Shrimp

Succulent jumbo shrimp seared to perfection and tossed in a sweet, savory, and sticky garlic-butter honey glaze with extra virgin olive oil and fresh lemon.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Shrimp:
  • - 1 lb 450g large or jumbo shrimp, peeled and deveined
  • - 1 tbsp Extra Virgin Olive Oil
  • - Salt and freshly ground black pepper to taste
For the Sauce & Finish:
  • - 3 tbsp unsalted butter divided
  • - 4 cloves garlic minced
  • - 1/3 cup raw honey
  • - 2 tbsp low-sodium soy sauce or tamari for gluten-free
  • - 1 tbsp fresh lemon juice
  • - 1/2 tsp red pepper flakes optional
  • - 1 tbsp fresh parsley or oregano finely chopped (for garnish)

Method
 

Season the Shrimp:
  1. Pat the shrimp completely dry with paper towels. Season both sides lightly with salt and black pepper.
Sear the Shrimp:
  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes until the bottoms turn pink, then flip.
Add the Aromatics:
  1. Reduce heat to medium. Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Cook for about 1 minute until fragrant without burning the garlic.
Glaze and Simmer:
  1. Pour in the raw honey, soy sauce, fresh lemon juice, and red pepper flakes. Gently toss the shrimp to coat. Cook for 2 to 3 minutes until the sauce simmers into a shiny, sticky glaze and the shrimp are cooked through.
Garnish & Serve:
  1. Remove from heat immediately to preserve tenderness. Garnish with chopped fresh parsley or oregano and serve hot.

Notes

- To keep this dish strictly gluten-free, substitute low-sodium soy sauce with tamari or coconut aminos.
- Do not overcook shrimp; remove from heat as soon as they form a loose 'C' shape.