Easy Garlic Shrimp (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds jumbo shrimp, deveined, shells off, tails optional
02 -
3 tablespoons soy sauce (go gluten-free if needed)
03 -
4 tablespoons honey or sugar-free maple syrup for a keto-friendly option
04 -
4 garlic cloves, finely chopped
05 -
4 tablespoons unsalted butter
→ Optional Garnishes
06 -
1-2 teaspoons sesame seeds
07 -
1 lime, juiced freshly
08 -
⅛ teaspoon chili flakes or a dash of hot sauce for heat
09 -
1-2 tablespoons diced green onions
# Instructions:
01 -
Put a cast-iron skillet on medium-high heat. Toss in half the butter and let it completely melt as it heats up.
02 -
Into the melted butter, stir in garlic, soy sauce, and honey. Let it simmer for 1 or 2 minutes, stirring gently as it thickens slightly. Scoop it into a small dish.
03 -
Place half the shrimp in the skillet and cook for 2 minutes. Flip them over, cook another minute or two until pink and shaped like the letter C. Scoop them off and onto a plate.
04 -
Melt the last bit of butter in the pan, cook the remaining shrimp just like before. Add the earlier batch back into the skillet and mix in the prepared sauce until everything is evenly coated.
05 -
For a fresh kick, squeeze lime on the shrimp and sprinkle sesame seeds or green onions on top. Dish it out while hot.
# Notes:
01 -
Serve it as a starter leaving tails on, or as a main course with tails removed.
02 -
This works great alongside rice, veggie rice, pasta, noodles, steamed veggies, bread, or even tortillas.
03 -
Use a honey substitute or sugar-free syrup for a keto/low-carb option.
04 -
Refrigerates for 3 days or freezes well up to 2 months.