We are big fans of shrimp at our house. It's delicious, it's packed with tons of protein and it's so quick to make. We ate this shrimp plain with a side of roasted broccoli but you can definitely put this over rice or quinoa.
- 4 tbsp butter
- 4 tbsp honey
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp low sodium soy sauce/tamari
- 3 cloves garlic, minced
- 1.5 lbs shrimp, shelled and deveined
- salt and pepper to taste
- fresh chopped parsley and lemon wedges to serve
Pre-measure all of your ingredients before you begin. The butter browns quickly and you want to be able to add the ingredients before the butter burns.
Heat your butter in a skillet over medium-high heat. Melt, swirling the butter around for about 3 minutes. Continue moving it around so it doesn't burn. Once the foam settles, add the honey, lemon juice, soy sauce and garlic. Heat for about 30 seconds. Pour half of the honey butter mixture into a bowl, leaving half in the pan.
Add half of your shrimp to the pan, cooking for 2 minutes on each side or until they are pink and cooked through. Remove from the pan and place on a plate or bowl. Wipe the pan with a paper towel. You don't need to remove all of the sauce but you want to make sure the garlic and other bits don't get burned in the pan.
Add 2 tbsp of reserved butter mixture to the pan, heat and add the remaining half of your shrimp, cooking for 2 minutes each side. Add the cooked shrimp from your plate back to the pan and pour in the remaining butter mixture, stirring to coat. Add salt and pepper to taste.
Plate and serve with chopped parsley and lemon wedges.
Recipe by Cafe Delites