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BY Karina | 10 Comments
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Browned Butter Honey Lime Shrimp with a subtle hint of Chili will become your new favourite shrimp recipe!
Shrimp that tastes like something straight out of a restaurant, this Browned Butter Honey Lime Shrimp feels gourmet with half of the effort and maximum taste! The bonus? It’s on your table in less than 15minutes! No marinating required.
A revamped version of this Browned Butter Honey Garlic Salmon! If you loved that recipe, you will absolutely fall in love with this version.
Browned Butter Honey Lime Shrimp
Crispy, sticky and full of amazing flavour,it feels like yesterday I was browning butter, mixing it with honey and garlic, and blowing my mind with the mixture of flavours coming out of my skillet. This browned butter shrimp recipe is just as good as the original I posted last year!
It all starts with the most amazing sauce!
Browned Butter Sauce
With this recipe, I used the same ingredients I did for my original salmon and shrimp recipes, swapping out lemon for lime juice and adding a touch of soy sauce for a bit of saltiness and flavour. Searing them in batches ensures a nice and even sear with charred, sticky edges on juicy shrimp!
Your 5 ingredients away from the best tasting shrimp!
- Butter — use unsalted better control the amount of salt being added
- Honey
- Garlic
- Lime juice — freshly squeezed tastes better than bottled
- Soy sauce — low sodium
I added a kick of red chili flakes for subtle heat but you can leave it out if you wish.
Skillet Or Non Stick Pans
I suggest using a REALLY WELL SEASONED SKILLET which will add that seared flavour to your shrimp OR a good quality non-stick pan. If you have a skillet and don’t trust it, don’t use it. The honey will stick to a non-seasoned skillet and you’ll be peeling shrimp off of the pan.
How To Make Browned Butter Shrimp
First, you’ll be browning your butter. Once the foam subsides and the colour begins to turn a beautiful golden brown colour, a nutty aroma will fill your kitchen, and you’ll be pretty proud of yourself if you’ve never done this before. As soon as its browned, throw in the rest of your ingredientsand give it30 seconds to infuse all of those flavours together. It’s magic, people. And guaranteed you’ll be browning your butter in every other recipe you have.
Looking for more shrimp recipes? Try these!
Garlic Butter Shrimp Scampi| Creamy Garlic Butter Shrimp Piccata| Creamy Garlic Butter Tuscan Shrimp
Browned Butter Honey Lime Shrimp with a subtle hint of chili will become your new favourite shrimp recipe! Shrimp that tastes like something straight out of a restaurant and feels gourmet with half of the effort and maximum taste! On your table in less than 15minutes with no marinating!
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Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Serves: 4 people
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic minced
- 1 teaspoon ground red chili flakes (add more to your taste)
- 21 oz (600 grams) shrimp peeled and deveined (tail on or off)
- Salt to season
- Lime wedges (to serve)
- Fresh chopped parsley to serve
Instructions
Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
Serve with steamed vegetables; over rice or with a salad
Nutrition
Calories: 320kcal | Carbohydrates: 18g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 305mg | Sodium: 820mg | Potassium: 148mg | Sugar: 17g | Vitamin A: 500IU | Vitamin C: 7.9mg | Calcium: 223mg | Iron: 3.4mg
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Reader Interactions
Comments
Kaladevee Permasivam says
HI Karina, will I be able to use Maple syrup instead of honey? I am just checking, Will it taste equally the same?
Reply
Lynne says
I am taking the time this morning to comment on various recipes I’ve been using for a while as i never seem to have time and it is unfair.We enjoy everything about this recipe it’s delicious and easy to put together from store cupboard & freezer and it’s always a hit.
Thank you!
Reply
Shanique says
How would you cook this recipe if you are using pre-cooked store bought shrimp?
Reply
Karina says
It would be best to adjust the time by less since they are already precooked. Enjoy! Let me know how it turns out! XO
Reply
Deb says
I’d really like to give this recipe a try however I need a low carb version (without honey). What would you suggest I use instead? Thanks!
Reply
Karina says
You are welcome to substitute anything you feel best with the honey to make it low carb. You will love these shrimp!
Reply
Nads says
Just made this… wow delish!!!!Reply
Joan Choice says
Made this wonderful dish last night. Yummy, yummy, yummy. And it was so easy to make on a busy weeknight. I used just a pinch of red pepper flakes instead of the chili flakes and it was perfect. We don’t care for very hot or spicy meals so this was a perfect touch. Sweet and a little tangy. Served it over rice but next time I might serve it over Hibachi noodles. Thank you. I enjoy most of your recipes and make at least two or three of them every week. This is my first comment. They’re all good and yummy.Reply
Beebee says
Hello, would like to substitute the chilly as most children (at least mine) do not like spicy ingredients. Any recommendations?
Thank you !Reply
Karina says
You are welcome to leave out any ingredients that you are needing to, to make the chili not so spicy. Hope that helps! Thank for following along with me!
Reply
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