Browned Butter Honey Garlic Shrimp
Within 15 minutes, NO MARINATING NECESSARY, you can serve a gourmet shrimp meal, pretty to look at and rich in flavor. Here pictured over Fried Brown Rice (see recipe).
Equipment
- wok or skillet
Ingredients
- 4 tablespoon unsalted butter
- 4 tablespoon honey
- 1 tablespoon lemon juice - ½ lemon fresh squeezed
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic - minced
- 21 oz medium shrimp - peeled and deveined (tail on or off), pictured off.
- salt - to season
- lemon wedges - to serve
- parsley - freshly chopped
Instructions
- Heat butter in a nonstick pan, skillet or wok 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 color to golden brown and has a nutty fragrance. (The milk solids in the butter cook and turn brown.)
- Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavors 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 (shown with fried brown rice, see recipe) or with a salad