This Honey Lemon Garlic Shrimp recipe is my gem. 15 minutes, delicious, healthy, UNREAL. My I’m-lazy-but-I-can-still-cook-delicious-food kinda meal. It makes my life easy, my stomach happy, and my husband’s stomach’s even happier.
I feel the need to explain the beauty that oozes out from this simple dish. The shrimp is succulent and drizzled with a sticky sauce that is a simple combination of honey, fresh lemon juice, fresh garlic and cilantro. Then we toast some French bread, and dip them into the sauce because:
1) Wasting good sauce is a crime so let’s soak that baby up
2) bread + yum sauce is a sweet, sweet gift that keeps on giving
Let’s rock this thing, shall we?
Start by grabbing a large skillet, or in my case, my 12-inch cast iron skillet. If you are not using a non-stick skillet, make sure to grease your skillet more to prevent shrimp from sticking to it.
We are also working with raw shrimp here, so keep that in mind and do not buy cooked ones. I grew up on an island with an abundance of seafood. From my experience, the trick to a good seafood dish is truly the quality of the actual seafood itself. Sauce and spices can enhance the dish, but it is always hard to cover up the lack of freshness in the seafood.
With that being said, invest in good quality shrimp. I typically like to buy fresh from the seafood counter, however, recently I discovered that Target carries a pretty decent frozen raw jumbo shrimp (they have tail-on and tail-off options, both works). I do not know if the quality varies based on the Target locations, but I was impressed with the ones I got.
Add vegetable oil to the skillet, bring to medium high heat, and when the skillet is hot, add shrimp to it. Do not overlap.
Another note about the raw shrimp – make sure to defrost completely and pat dry before cooking. The access water or ice on the shrimp will create a pool of water on the skillet, and the shrimp will be swimming in water, instead of being seared by hot oil.
Sprinkle salt and pepper, flip shrimp over after cooking for ~2 minutes, and sprinkle with more salt and pepper on the other side of the shrimp. Cook for another ~2 minutes, or until shrimp is done. Cooked shrimp turn pink-dish/red-ish, will not longer be transparent, and will curl. Avoid overcooking shrimp.
Remove shrimp promptly from skillet once it is cook.
Next, add honey, freshly squeezed lemon juice, minced garlic and some water to the skillet. Scrap the bottom of the skillet to remove the juices and other good stuff from searing the shrimp so that it gives additional flavor to the sauce.
Bring sauce to boil, and once it is boiled, bring to medium low heat and let it cook for another minute or so, or until the sauce reaches your desired thickness. It will not thicken a lot, but the longer you cook it the thicker the sauce will be.
Bring the cooked shrimp back into the skillet, stir it around so they are coated with sauce, then remove from heat promptly. This process should take a few seconds. Since the shrimp is already cooked, we don’t really need to cook it further here, just trying to coat it with sauce.
Prior to serving, sprinkle with cilantro. It gives the dish a whole new meaning of YUM.
One of my favorite thing about this dish is the sauce. The sweet and tangy sauce is the perfect addition to these delicious shrimp. Then you bite into the cilantro, and it produces this flavor of freshness only cilantro can bring. LOVE LOVE LOVE.
The sauce is so good I started dipping toasted bread in it so that I don’t let it go to waste. That’s when I decided that is indeed how this dish should be served – with bread. It truly takes the uniqueness up a few notches. So, don’t forget to serve this with toasted French bread, ciabatta bread, or rolls!
This dish also goes really well with rice or orzo. And if you are feeling fancy, or have a party, or both, make it as an appetizer to kick off your main course!
Feel free to double or triple the sauce if you are serving with lots of bread and want to take that dipping business to the extreme. I will be here cheering you on as you dip your heart out.
So good, and so easy, you need to make this one happen! Then tell me all about it in the comment boxes below! 🙂
If you are looking for other shrimp recipes, check out my other favorite – Shrimp and Snow Pea Stir Fry with Savory Sweet Sauce!
Honey Lemon Garlic Shrimp
Skillet shrimp coated in a sticky Honey Lemon Garlic glaze, garnish with lots of cilantro. The secret is in the sauce! Enjoy it with the shrimp then dip toasted French bread into the sauce to get the most out of it! YUM.
- 3/4 lbs large/jumbo raw shrimp
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp honey
- 1 tbsp minced garlic
- 2 tbsp water
- vegetable oil
- 1-2 tsp chopped cilantro
- A few slices French bread
Completely defrost shrimp and pat dry.
In a large skillet, add vegetable oil and heat skillet under medium high heat.
Once skillet is heated up, add shrimp to skillet. Do not overlap. Lightly sprinkle salt and pepper onto shrimp. Sear shrimp for ~2 minutes, then flip over. Lightly sprinkle salt and pepper again, and sear for another ~2 minutes, or until shrimp is done.
Remove shrimp from skillet and set aside.
Add freshly squeezed lemon juice, honey, minced garlic and water onto skillet. Lightly scrap the bottom of the skillet to incorporate the juices from searing the shrimp into the sauce.
Bring to boil, then bring to medium low heat. Continue cooking sauce for a minute or so, or until the desired thickness.
Bring cooked shrimp back into skillet. Stir to coat shrimp with sauce. Remove from heat promptly.
Toast French Bread and serve with dish. Enjoy!
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