Ingredients
4tbspunsalted butter
4tbsphoney
1tbspfresh squeezed lime juice
1tbsplow sodium soy sauce
3clovesgarlicminced
1tspground red chili flakesadd more to your taste
21ozshrimppeeled and deveined, tail on or off
Salt to season
Lime wedgesto serve
Fresh chopped parsleyto serve
Preparation
Heat butter in a non-stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles, the butter begins to change in color to golden-brown, and has a nutty fragrance.
Add the honey, lime juice, soy sauce, garlic, and chili flakes.
Stir well to combine all of the flavors together and cook for 30 seconds, or until the garlic is fragrant.
Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan. Reserve the rest for later.
Add half of the shrimp to the lime/butter in the pan, season with salt and pepper.
Sear for about 2 minutes on each side, or until just cooked through and no longer opaque. Transfer to a plate and set aside.
Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. If the sauce is too thick, add 1 teaspoon of olive oil or extra butter to the pan.
Season and sear the remaining shrimp for 2 minutes on each side, or until just cooked through and no longer opaque.
Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce, stirring through the shrimp to evenly coat.
Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
Serve with steamed vegetables; over rice or with a salad
