Time: 20 minutes
Yield: 4 servings
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 if desired and chopped • 4 tablespoons salted butter • 3/4 cup coconut milk • 2 tablespoons low sodium soy sauce • 3 tablespoons honey • zest and juice from 1 lime • 1/4 cup fresh cilantro, chopped For the salsa: • 1 mango, peeled, pitted, and chopped • 1 jalapeño, seeded if desired and chopped • 2 tablespoons extra virgin olive oil • juice of 1 lime • 1/2 cup cilantro, roughly choppedDirections
Pat the shrimp dry and season with salt and pepper.
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, jalapeños, and butter.
Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about 1-2 minutes.
Add the coconut milk, soy sauce, and the honey, stirring to combine.
Bring the mixture to a simmer and cook until warmed throughout, about 2-3 minutes.
Remove the skillet from the heat and stir in the lime juice and zest.
Add the cilantro.
Combine the mango, jalapeno, olive oil, lime juice, and cilantro in a bowl to make the salsa.
Serve the shrimp topped with the salsa.
