Browned Butter Honey Garlic Shrimp
User Reviews
5
Browned Butter Honey Garlic Shrimp
Description
This recipe begins by melting butter over medium-high heat and cooking it until it foams and turns golden brown with a nutty aroma. Honey, lemon juice, soy sauce, and minced garlic are then added to the browned butter, creating a fragrant sauce that cooks briefly to meld the flavors. Half of the sauce is reserved for later use.
Half the shrimp are seared in the honey-butter sauce for about two minutes per side until just cooked and no longer opaque. The pan is wiped clean, and the remaining sauce is combined with the remaining shrimp, which are seared similarly. This technique gives each batch a fresh layer of sear and flavor, avoiding overcrowding.
The finished shrimp are brightened with fresh lemon wedges when served and sprinkled with chopped parsley for color and a herbaceous accent. The dish showcases tender shrimp with a golden honey garlic glaze enhanced by the complexity of browned butter and a subtle soy note.
Care should be taken not to overcook the shrimp to prevent them from turning chewy. The sauce’s consistency may be adjusted with olive oil or extra butter if it becomes too thick during cooking.
Ingredients
- 4 tablespoons butter unsalted
- 4 tablespoons honey
- 1 tablespoon lemon juice fresh squeezed, or juice of half a lemon
- 1 tablespoon soy sauce low sodium
- 3 cloves garlic minced
- 21 ounces Shrimp peeled and deveined, tail on or off
- 1 pinch salt to season
- 3 lemon to serve, wedges
- 1 pinch parsley chopped, to serve, fresh
Instructions
- 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
Notes
- Avoid overcooking shrimp to maintain tenderness.
- If sauce thickens excessively, add a teaspoon of olive oil or extra butter to loosen it.
- Use fresh lemon wedges and parsley to bring brightness to the dish when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 270mg | 90% |
| Sodium | 334mg | 14% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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