by Alyssa RiversSticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!
You can’t go wrong with shrimp recipes that are quick and easy to make! Creamy Garlic Shrimp Alfredo Pasta, Lemon Garlic Shrimp Scampi Recipe or Cajun Garlic Shrimp and Grits are a few of our favorite family meals.
Sticky Honey Garlic Butter Shrimp
Since the New Year has started I made a goal to make dinner at home more. The holidays were crazy and it is so nice to settle down a bit. I love cooking at home and eating together at night is just so much better.
We started our week off with this amazing Honey Garlic Butter Shrimp. I am not even the biggest fan of shrimp… the hubby is… and this is one of the best meals that I have ever had!!
Honey, garlic, soy sauce, and butter. Seriously my favorite flavors in one. I use them in so many recipes because it is just so dang good!! It is easy to make and the flavor is incredible. It coats the shrimp perfectly and creates such a flavorful and sticky sauce!
But my favorite part is that this meal was ready in under 30 minutes. You can have amazing meals for your family at night that require little effort but are restaurant quality. You are going to love the sticky sauce on this shrimp and this will be a meal that you want to make again and again!
How do you make Honey Garlic Butter Shrimp?
- n a [url:1]small bowl[/url] whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
- In a [url:2]medium sized skillet[/url] add the butter.
- Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
- Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.
What is the best shrimp to use?
There most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe. Make sure to select a jumbo-sized shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.
Jumbo size also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.
How long do you cook the shrimp?
When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.
Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.
Can you overcook shrimp?
The exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. If it is too bright white in color, then the shrimp may be overcooked.
Looking for more Shrimp recipes?! Here are some!
- Shrimp and Asparagus Skillet
- Copycat Bang Bang Shrimp
- Sweet and Sour Shrimp
- Easy Shrimp Tacos
- Fiery Shrimp Diablo
Sticky Honey Garlic Butter Shrimp
Ingredients
- 1/2 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic minced
- juice of one small lemon
- 1 pound large shrimp peeled and deveined
- 2 Tablespoons butter
- green onions for garnish
Instructions
In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.
I love, love love this easy recipe ! I have also used it for a marinade for boneless chicken breast overnight and then grilled the chicken and it was delicious! I love that it is easy and tasty and it is definitely a crown pleaser.
I love your recipes
I’ve gotten several easy, restaurant quality, family friendly recipes from your website. Thank you for taking the time to share these. They are inexpensive, easy & quick to make & even the kids like them. Two thumbs up!!
So easy to follow even for a beginner chef like myself. We absolutely loved it!
How much lemon juice if I use it from a container
Hi Cindy!
Thanks for the great question. I would use 2 to 3 tablespoons of lemon juice to make it roughly the same amount! Let me know how it turns out. Thanks so following along with me!
Hey well I solved the sauce puzzle. You just need to cook it down with out the shrimp. I also add 3/4 s cup of honey. If you do this you’ll get that wonderful color that the picture has. Great recipe I will make it again thanks
Definitely need to cook down the sauce without the shrimp. Shrimp will be cooked after those 2-minutes each side. Any more and the shrimp toughens up.
I currently don’t have jumbo shrimp but two bags of small shrimp. Should I use both bags with the same amount of ingredients??
Yes, you can do that. That will work great.
I am allergic to lemon, well citrus fruits of all kind, do you have to use the lemon? If I don’t will it be as good as yours?
You can leave out the lemon.
Do you think this recipe would go good with alfredo
Oh yes! That sounds great!Enjoy your meal.
These super delicious Shrimp are easy to prep ahead and so quick to cook. You can’t go wrong with shrimp recipes that are quick and easy to make.