Ingredients
Method
- Pat shrimp completely dry with paper towels. Season with salt and pepper. Drying the shrimp is essential — wet shrimp will steam instead of sear.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add shrimp in a single layer — do not crowd the pan. Sear for 2 minutes per side until golden and pink. Remove shrimp to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic and cook for 30 seconds until fragrant.
- Add honey, soy sauce, lemon juice, and red pepper flakes. Stir to combine. Let the sauce simmer for 1–2 minutes until it thickens slightly and becomes glossy.
- Return the shrimp to the skillet. Toss to coat every piece in the sticky honey garlic butter sauce. Cook for 30 seconds until everything is heated through and well coated.
- Remove from heat. Garnish with fresh parsley, a squeeze of lemon, sesame seeds, and green onions. Serve immediately over rice, pasta, or with crusty bread.
Notes
Pat the shrimp dry — this is the single most important step. Wet shrimp steam instead of sear.
Don't overcook. Shrimp are done when they turn pink and curl into a C-shape. Overcooked shrimp become rubbery.
Use large shrimp (21/25 count). They're easier to handle and more forgiving of slight overcooking.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Storage: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet — do not microwave on high.