Honey garlic butter shrimp is quick and easy and a guaranteed hit!
A delicious sticky sauce that coats the shrimp beautifully. Comes together in 20 minutes, which makes it the perfect weeknight meal, but yet delicious enough for company.
You only need a few ingredients for this recipe that you probably already have in your pantry. Honestly, this is one easy recipe.
Remove the tails or not?
I like to cook shrimp with the tail on, especially the large or jumbo shrimp. Not only does it add more flavor, but the shrimp doesn’t curl up as much which gives it a prettier finished look.
Tips for making honey butter garlic shrimp
- I like to use jumbo 16/20 size shrimp for this recipe, but you could use any size really.
- I leave the tails on when I make shrimp adds extra flavor and looks pretty when cooked.
- I buy frozen shrimp already deveined.
- I use fresh broccoli, but you can use frozen. Just make sure to that it first and pat it dry before cooking.
- Cut the broccoli into bite size pieces so they cook evenly.
Items I use to make honey butter garlic shrimp:
More quick and easy shrimp recipes:
- Cajun Shrimp Avocado Tostadas
- Spicy Shrimp Ramen Bowls
- Crispy Shrimp Tacos
- Shrimp with Hot Garlic Sauce
- Spicy Cajun Shrimp Fajitas
- Sweet Chili Shrimp Stirfry
- Crispy Fried Coconut Shrimp
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 teaspoon fresh grated ginger
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cornstarch
- 1 pound large shrimp, peeled, deveined and tails removed if desired
- 2 tablespoon butter
- 2 cups chopped broccoli
- 1 teaspoon olive oil
- salt pepper
- In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
- Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade 30 minutes.
- Whisk in the cornstarch to the reserved marinade and set aside.
- Heat a cast iron skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
- Add the butter to the skillet and add shrimp discarding and marinade. Cook until the shrimp turns pink about 2 minutes each side.
- Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
- Serve with white rice or pasta.
I leave the shrimp tails on. It adds more flavor and looks prettier. But you can remove them if you want.
Serving Size3 Servings
Amount Per Serving Calories 436 Saturated Fat 5g Cholesterol 401mg Sodium 2346mg Carbohydrates 52g Fiber 2g Sugar 48g Protein 35g