By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
223 cal · 15 min
Honey-Garlic Butter Shrimp
Recipe GLPR9b21c1d633602f
Succulent shrimp pan-seared in a luscious honey-garlic butter sauce with bright lemon juice and a hint of heat. This quick and elegant dish comes together in under 15 minutes and is perfect served over pasta, rice, or with crusty bread.
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Ingredients
3 tablespoons unsalted butter
3 tablespoons honey
4 large cloves garlic, minced
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon crushed red pepper
1 pound raw shrimp (16-20 count), peeled and deveined
Chopped fresh parsley or cilantro for garnish
Lemon wedges for serving
Directions
Place a large skillet over medium-high heat. Once hot, add the unsalted butter and let it melt completely, about 1 minute.
Add the minced garlic to the melted butter and sauté for 30 seconds to 1 minute, stirring frequently, until fragrant.
Pour in the honey and stir to combine with the butter and garlic, creating a smooth sauce. Let cook for about 30 seconds.
Add the peeled and deveined shrimp to the skillet in a single layer. Season with salt and crushed red pepper, tossing to coat evenly in the honey-garlic butter sauce.
Cook the shrimp for 2 to 3 minutes on the first side without moving them, allowing them to develop color. Stir and cook for an additional 1 to 2 minutes on the other side until the shrimp reach an internal temperature of 145°F and turn opaque and pink throughout.
Remove the skillet from heat and drizzle the lemon juice over the shrimp, stirring gently to combine.
Transfer the shrimp and sauce to a serving platter. Garnish with chopped fresh parsley or cilantro and serve immediately with lemon wedges on the side.
Comments
This is a straight win for Charlotte: North Carolina's coast supplies fresh shrimp reliably at every major chain, and the pantry staples (butter, honey, garlic, lemon) are available everywhere and cheap. The 15-minute claim is honest—you're mincing garlic, melting butter, and searing shrimp, which genuinely takes 12–14 minutes active time. It reheats adequately in a skillet and feeds four as a weeknight protein, though you'll want to serve it over rice or with bread to stretch the sauce and fill plates. The only real friction is that quality shrimp pricing varies wildly (wild-caught Gulf runs $12–14 a pound, farmed Atlantic half that), and the dish's success depends entirely on not overcooking them, which requires attention and a hot pan.
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