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Garlic Honey Lime Shrimp - garlicky, sweet, sticky skillet shrimp with fresh lime. This recipe is so good and easy, takes only 15 mins to make.
I never run out of shrimp in my freezer.
I always have a pack or two frozen shrimp that I can quickly whip up for dinner.
Shrimp is so versatile and delicious, and this garlic honey lime shrimp recipe is no exception.
Shrimp is really not that expensive when they are on sale.
For 1 lb bag of shrimp, you can get it for $6-$7 or cheaper. They are shelled, deveined, and ready for cooking.
You can use whole peeled shrimp (no tail-on) and they are cheaper.
When you have good shrimp, all you need are some basic ingredients: garlic, honey, salt, cayenne pepper and squirts of fresh lime juice.
Serve this garlic honey lime shrimp with pasta, noodles, or cilantro lime rice.
I served it with my creamy garlic Parmesan fettuccine and dinner was delicious!
Frequently Asked Questions
This recipe is only 351 calories per serving.
What To Serve With Garlic Honey Lime Shrimp
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Garlic Honey Lime Shrimp Recipe
Ingredients
- 1 lb (500g) shelled and deveined shrimp
- 1 tablespoon olive oil
- 1 tablespoon melted unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1 1/2 tablespoons lime juice
- 1/4 teaspoon salt
- 3 dashes cayenne pepper
- chopped parsley
Instructions
- Rinse the shrimp with cold water. Drained and set aside.
- Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper.
- Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and simple. I’m thinking about adding scallions and a bit of real Chile pepper next time! Can’t wait!!!
So so delicious and yummy flavor. . I didn’t have cayenne pepper so I substituted crushed red pepper and served over broccoli. The sauce thickened nicely!! It was an easy meal to add to my week nite repertoire FYI I’ve never reviewed a recipe before :)
Hi Ilene thanks for trying my recipe. I am so glad you love this garlic honey lime shrimp. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hey from the French alps…… I cooked the prawns and the garlic pasta omg it was amazing thank you for the recipe.
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Thanks Nige!
We are going to make this next week. Could you tell me how to increase the amount of sauce this recipe produces. I am reluctant to simply double or triple the sauce as that does not always produce desired results. We like enough sauce to put over noodles or rice. Thank you.
Just double the sauce is fine.
Cooked this tonight with white rice was pretty good and my 7 year old son liked it a lot!
Awesome.
“cook the shrimp until the honey sauce thickens”.. Is this going to take a long time? Coz i thought we cannot cook the shrimp for too long
It takes a short time, when the shrimp is fully cooked, the sauce also thickens.
Thank u ?
Thanks for the 5 stars rating. :)
U’re welcome :)
Thanks for the awesome recipe, this was unlike anything we’ve tried before! We used the reduction to make a sauce for pasta – we added some sage and mushroom and finished it off with a little parmesan cheese. There will not be leftovers.
Thanks please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I made this but I think my heat was too high and burned my shrimp :(
Oh no, so sorry to hear that. Try lower heat next time!
Could this recipe work for precooked shrimp
Yes, but please use raw shrimp if you can. Pre-cooked shrimp don’t have much flavors.
Tried this recipe tonight and the sauce never thickened? Is there a specific heat I should be cooking it at that would cause it to get thicker? Should I have taken off the heat and let it sit for a bit? You never mentioned if they should be cooked on high/med/low. Thanks!
Hi Debora, I always cook my shrimp in high heat. Did you pat dry the shrimp? Some shrimp has more watery contents. If the sauce doesn’t get thicken and you don’t want to overcook the shrimp, remove the shrimp and reduce the sauce, then put the shrimp back in for a few quick stirs.
Thank you so much! :-) How long would you recommend microwaving?
Just reheat. I don’t know maybe 45 seconds?