Browned Butter Honey Lime Shrimp

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. 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 it’s browned, throw in the rest of your ingredients and give it 30 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.