Recipe Background
20-Minute Honey Garlic Butter Shrimp tells a captivating and delicious story right in its name! It only takes 20 minutes to make, making it a tasty weeknight option for hectic days. The honey garlic butter speaks to the tangy, aromatic, and sweet sauce. And the shrimp is... well, shrimp — mild, sweet, and juicy! 20-Minute Honey Garlic Butter Shrimp, with its seared honey-coated edges, will quickly become a new favorite. It even comes with a homemade mango salsa!
20-Minute Honey Garlic Butter Shrimp tells a captivating and delicious story right in its name! It only takes 20 minutes to make, making it a tasty weeknight option for hectic days. The honey garlic butter speaks to the tangy, aromatic, and sweet sauce. And the shrimp is... well, shrimp — mild, sweet, and juicy! 20-Minute Honey Garlic Butter Shrimp, with its seared honey-coated edges, will quickly become a new favorite. It even comes with a homemade mango salsa!
Ingredients
For the shrimp:
- 1 1/2 pounds raw jumbo shrimp peeled and deveined
- kosher salt to taste
- black pepper to taste
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic finely chopped or grated
- 1 teaspoon dried ginger
- 1/4 teaspoon cayenne pepper optional
- 2 jalapeños seeded and chopped
- 4 tablespoons salted butter
- 3/4 cup coconut milk
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 1 lime zested and juiced
- 1/4 cup fresh cilantro chopped
For the salsa:
- 1 mango chopped
- 1 jalapeño seeded and chopped
- 2 tablespoons extra-virgin olive oil
- 1 lime juiced
- 1/2 cup fresh cilantro roughly chopped
Directions
- Pat the shrimp dry and season with the salt and the pepper.
- Heat 1/4 cup the extra-virgin 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, the ginger, the cayenne, 2 of the diced jalapeños, and the butter.
- Continue to cook the shrimp in the garlic-butter mixture until the garlic begins to caramelize and turn light golden-brown, about 1-2 minutes.
- Add the coconut milk, the soy sauce, and the honey, stirring to combine.
- Bring the honey mixture to a simmer and cook until warmed through, about 2-3 minutes.
- Remove the skillet from the heat and stir in the lime zest and the juice from 1 of the limes.
- Add 1/4 cup of the cilantro.
- In a bowl, combine the mangoes, the remaining jalapenos, the remaining extra-virgin olive oil, the remaining lime juice, and the remaining cilantro.
- Serve the honey garlic butter shrimp topped with the salsa.
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