Honey Garlic Butter Shrimp Food

HONEY GARLIC BUTTER SHRIMP

Steps:

• Get your ingredients ready, and then place a large nonstick skillet over low-medium heat.
• Add in the butter and minced garlic and sauté for 2-3 minutes until fragrant but not browning.
• Add in the soy sauce, lemon juice and honey, stirring until dissolved.
• Raise heat to medium-high. Add shrimp to the pan, leaving space in between to help sear.
• Sauté about 2 minutes per side until no longer opaque and firm to the touch, using tongs to flip the shrimp The sauce should also be thickening enough to coat (see note).
• Correct salt, garnish with optional green onion. Serve with rice and veg and enjoy!

BUTTERY HONEY GARLIC SHRIMP

Steps:

• Melt butter in a non stick pan or skillet over medium-high heat. Add the honey, lemon juice and garlic; 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 honey garlic butter from the pan, leaving 2 tablespoons in the pan; reserve the rest for later.
• Add 2 teaspoons of the oil into the same pan and sear half of the shrimp 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 repeat with remaining oil and shrimp.
• Throw the cooked shrimp back into the pan and pour in the remaining honey garlic butter sauce, stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

20 MINUTE HONEY GARLIC BUTTER SHRIMP IN COCONUT MILK.

Steps:

• 1. Pat the shrimp dry and season with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, if using, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. 3. Add the coconut milk, soy sauce, and the honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.4. To make the salsa. Combine all ingredients in a bowl. Season with salt. 5. Serve the shrimp and sauce over rice. Top with salsa. Enjoy!

STICKY HONEY GARLIC BUTTER SHRIMP

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
• In a medium sized skillet add the butter. Add the shrimp and save marinade. Season with salt and pepper.
• Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
• Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEY-GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt and crushed red pepper; cook, stirring, until hot, about 1 minute. Add shrimp and cook, stirring often, until opaque and just cooked through, 3 to 4 minutes. Sprinkle with parsley (or cilantro) and serve with lemon wedges, if desired.