Sweet honey and bright lemon coat tender shrimp in a glossy, slightly sticky sauce. Garlic and parsley add savory depth while a hint of chili lifts the finish. The shrimp remain juicy with a slight caramelized edge from a quick sauté. Serve hot over rice or fresh pasta for a fast weeknight dinner or casual weekend meal.
Ingredients
- Large shrimp, peeled and deveined (1 lb / 450 g)
- Honey (2 tbsp)
- Fresh lemon juice (2 tbsp)
- Lemon zest (1 tsp)
- Red pepper flakes (1/4 tsp) or to taste
- Fresh parsley, chopped (2 tbsp)
- Fresh parsley, chopped (2 tbsp)
- Cooked rice or pasta, for serving (as needed)
Instructions
- Pat the shrimp dry and season both sides with salt and black pepper.
- In a small bowl, whisk together honey, lemon juice, lemon zest, red pepper flakes, and soy sauce if using; set the sauce aside.
- Heat a large skillet over medium-high heat and add the olive oil and butter until the butter melts and foams.
- Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes until the underside is pink and slightly browned.
- Flip the shrimp and add the minced garlic; cook another 30–45 seconds until fragrant but not burned.
- Pour the honey-lemon sauce over the shrimp and toss quickly to coat; cook 30–60 seconds more until the sauce thickens to a glossy glaze.
- Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning with a pinch more salt, pepper, or lemon if needed.
- Serve immediately over warm rice or pasta, spooning extra sauce from the pan over the top.
- Leftovers keep in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking.
Tips or Variations
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- For a lighter option, skip the butter and use 2 tbsp olive oil; add a splash of white wine to the pan for brightness.
- Swap shrimp for scallops or thin chicken cutlets and adjust cooking time until just cooked through.