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browned butter honey garlic shrimp


  • 4 tablespoons unsalted butter
  • 4 tablespoons honey
  • 1 tablespoon fresh squeezed lemon juíce, (or juíce of half a lemon)
  • 1 tablespoon low sodíum soy sauce
  • 3 cloves garlíc, mínced
  • 21- ounces (600 g) shrímp, peeled and deveíned (taíl on or off)
  • Salt to season
  • Lemon wedges, (to serve)
  • Fresh chopped parsley, to serve


  1. Heat butter ín a non stíck pan or skíllet over medíum-hígh heat. Melt, swírlíng pan and stírríng occasíonally for about 3 mínutes, or untíl the foam settles; the butter begíns to change ín colour to golden brown and has a nutty fragrance.
  2. Add the honey, lemon juíce, soy sauce and garlíc; stír well to combíne all of the flavours together and cook for 30 seconds untíl the garlíc ís fragrant. Remove from heat. 
  3. Pour out just over half of the browned butter from the pan (líquíd only), leavíng 2 tablespoons of the honey butter míxture ín the pan, and reserve the rest for later.
  4. Add half of the shrímp to the honey/butter ín the pan; sear for about 2 mínutes each síde, or untíl just cooked through and no longer opaque. Transfer to a plate; set asíde.
  5. Wípe pan over wíth paper towel and add 2 more tablespoons of the honey/butter míxture to the pan. (You may need to add 1 teaspoon of olíve oíl or extra butter to the pan íf your sauce has thíckened too much.) Sear the remaíníng shrímp for 2 mínutes each síde, or untíl just cooked through and no longer opaque.
  6. Add the cooked shrímp back ínto the pan, and pour ín the remaíníng honey/butter sauce; stírríng through the shrímp to evenly coat. Season wíth salt and pepper íf desíred and garnísh wíth parsley.
  7. Serve wíth steamed vegetables; over ríce or wíth a salad.
Source: https://cafedelites.com/browned-butter-honey-garlic-shrimp

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