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!
How Many Calories per Serving?
This recipe is only 351 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Honey Lime Shrimp Recipe
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.
Ingredients
- 1 lb. 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
Directions
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1Rinse the shrimp with cold water. Drained and set aside.
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2
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.
-
3
Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.
Recipe Video
Roxie
We loved this! I also cooked the sauce first and then added the shrimp. Definitely will make this again!
Jazz
Excellent and easy! Because I was worried about overcooking the shrimp, I added them LAST. This was a huge hit with my family. Thank you!!!
Cynthia
Great idea!
Jenny
Would this be just as good with chicken or is it best to stick with the shrimp? Thanks!!
calisa
I make it with chicken because my husband doesn’t like shrimp and it’s really good!
Debi
Delicious recipe! I too cooked the shrimp and sauce separately then combined. Thank you for sharing!
Heather
Love this recipe! I’m thinking of making the sauce first and letting it simmer down a little bit before cooking shrimp because it either is too runny when the shrimp is cooked properly or the shrimp is too tough on the sauce is perfect. Wolf leave a picture but don’t know how… everyone loves this in our house!
Rasa Malaysia
Awesome, you can do it whichever way you prefer. :)
Betty Huang
How hot should I be cooking the sauce? I’m worried the shrimp will overcook and become rubbery trying to wait for the sauce to tighten.
Connie EWING
As soon as the shrimp is cooked, about 2-3 minutes minutes, I remove the shrimp. Cook the sauce s directed and then add the shrimp at the last minute. I’ve learned that the shrimp does not get overcooked that way.
Joni Bovill
Delish!
Hubby who’s not big on shrimp commented several times how good it was. A funny thing happened. I kept stirring waiting for the sauce to thicken, which I didn’t feel it ever did. When we went back for seconds, I realized I had forgotten to turn the stove off and it was still cooking. Voila! The sauce had thickened and browned ( wasn’t using my cast iron) and was even more flavorful. So next time, I’ll let it cook longer the first time. We liked it a lot. Just hate that I didn’t buy more shrimp that was on sale this past week. :-) But it’s not too expensive anyway, so we’ll be happy. Thank you for sharing this.
Rasa Malaysia
Hi Joni, awesome! Please try more recipes on my site, they are all so very good and easy to make! :)
Andrea
Was very simple and easy to make! very delicious. will be making again
Heather
Yum! That’s all I’ve got. Took a picture but don’t see a place to post it.
Rasa Malaysia
Thanks Heather. Sorry you can’t post pictures on my site!
Carole Willoughby
The sauce never thickened and I did not want to continue to cook the shrimp in fear of over cooking. Overcooked shrimp is rubbery!