Honey Lemon Shrimp with Chili Butter Sauce
This Honey Garlic Shrimp is the perfect quick and easy dinner for all those busy weeknights BUT it’s also delicious enough for company! It takes less than 30 minutes to make and 20 of those minutes is hands-off marinating time. All you have to do is whisk the honey lemon garlic butter sauce together and cook the shrimp! The flavorful sticky sauce doubles as the marinade so you get double the flavor without double the work. This Honey Garlic Shrimp is sweet, savory, spicy and buttery with an Asian ginger kick. I’ve included directions on how to grill this shrimp recipe or cook it on the stovetop because you are going to want to cook this juicy shrimp year round. Serve Honey Garlic Shrimp as an appetizer or as a dinner with rice and vegetables or make a shrimp salad out of it. No matter how you serve it, your family will LOVE this Honey Garlic Shrimp recipe!
Ingredients
- 1 1/2 pound Shrimp large, uncooked, peeled, deveined
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
HONEY LEMON GARLIC SAUCE/MARINADE
- 1 tablespoon garlic 1 teaspoon ground, minced
- 1 1/2 teaspoons ginger 1/2 teaspoon ground, freshly grated
- 1/2 cup honey
- 3 tablespoons lemon juice fresh
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce low sodium
- 2-4 teaspoons Asian chili paste (Sambal Oelek)**
ADD LATER for SAUCE
- 4 tablespoons butter
- 1/2 teaspoon cornstarch
Instructions
- Whisk together all of the Honey Garlic Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate at room temperature 15-30 minutes or in the refrigerator for 60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
- GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
- Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
- Add reserved Honey Garlic Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
- Brush shrimp with Honey Garlic Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
- STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
- Remove shrimp to a large plate. To the same skillet, add reserved Honey Garlic Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.
Notes
- *Total time does not include marinating shrimp as this will vary.
- **If you aren’t sure how much Asian chili paste to use, start with 2 teaspoons and add more to the Butter Sauce at the end of cooking if you want it spicier.