This shrimp recipe reminds me a lot of barbecue shrimp. Whereas bbq shrimp has a lot of
Butter Honey Garlic Shrimp
These shrimp are so flavorful and rich. You can serve them as an appetizer or main meal. If you decide to serve as a main, you’ll definitely want a lighter side. I recommend serving my Steakhouse Wedge Salad, Napa Cabbage Slaw, or Cobb Salad with Buttermilk Garlic Dressing.
Ingredients for Honey Garlic Shrimp
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Shrimp. I prefer medium to large shrimp as indicated in the photos.
- Butter. You can use salted or unsalted. If you use salted, you may want to use less salt listed below.
- Honey. More info below
- Garlic. Fresh garlic cloves.
- Tamari. More info below
- Freshly ground black pepper
As well, you may want to reacquaint yourself with my post, How to brown butter.
Substitutions and Tips
The last time I bought shrimp for Creamy Barbecue Shrimp I got home and didn’t have some of the ingredients. Therefore, I’m listing common substitutions below for you.
Substitutions for tamari
- Liquid aminos or coconut aminos
- Teriyaki sauce
- Worcestershire sauce
Substitutions for honey
- coconut sugar
- brown sugar
- date syrup
- maple syrup
Storing and Reheating
If you have any leftover shrimp, you can store them in the air-tight container, in the refrigerator. I don’t like reheated leftover shrimp because the texture changes regardless of how you reheat them. Therefore, I recommend not cooking too many.
With that being said, you can reheat shrimp them in a sauce pan. Bring it to temperature, melt a little
I do not recommend reheating shrimp in the microwave. They become rubbery and tough.
Browned Butter Honey Garlic Shrimp
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- 3-4 pounds shrimp shelled, tail on or off
- ½ cup butter salted or unsalted
- ½ cup honey agave or coconut sugar
- 3 whole lemons juiced
- 2 cloves garlic
- ¼ cup Tamari liquid aminos or lite soy
- ½ teaspoon salt more or less to taste
- 1 teaspoon freshly ground black pepper
- Melt butter in a saucepan on medium to low heat and whisk constantly. When it turns light brown remove the pan from the heat.
- Add the honey, lemon juice, garlic, and tamari to the butter and stir to combine. Cook for about 30 seconds or until the garlic is fragrant. Remove from heat.
- Remove and reserve all except 4 tablespoons of the butter sauce from the pan.
- To the 4 tablespoons of butter sauce left in the pan, add half of the shrimp. Sear for 2 minutes on each side or until just cooked through and no longer opaque. Remove the shrimp from the pan. Now add a little more butter to the pan and the other 1/2 of the shrimp. Sear for 2 minutes on both sides.
- Add all the shrimp back to the pan and pour all the butter mixture over them. Gently stir so the butter sauce covers all the shrimp.
- Season with salt and pepper and serve hot.