Skip to content

HONEY GARLIC SHRIMP IN BROWN BUTTER

Ingredients

  • 1 pound peeled and deveined shrimp
  • 4 tablespoons butter
  • 1/2 cup AR's Hot Southern Honey
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 5 garlic cloves, minced
  • juice of 1/2 lemon
  • kosher salt/pepper
  • fresh chopped parsley
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

Here is the shrimp version of my Honey Garlic Scallops in Brown Butter! I met Ames Russell, founder of AR’s Hot Southern Honey a few weeks ago at a food show. He was sampling his amazing hot honey! As promised, he sent me a bundle of his products to try. I decided I would create a few recipes using his hot honey with scallops and shrimp. Both are amazing, and so super quick and easy! Check out his website to purchase online, or find a retailer near you! Honestly, it’s a toss up for me. These Honey Garlic Shrimp in Brown Butter are fabulous. However, so are the scallops.

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab a pound, or so of fresh NC shrimp (I like the peeled and deveined with tail-on). Or, you can grab a few dozen, U10-12, dry-packed scallops. If you do not have a cast iron pan. Get yourself one, or two now. Click here.

a pan of honey garlic shrimp in brown butter

HOW TO MAKE HONEY GARLIC SHRIMP IN BROWN BUTTER

Melt the butter in a cast iron pan on medium-high. Season the shrimp with kosher salt and black pepper. Add the shrimp to the pan and sear on both sides. This will only take a few minutes. Do NOT overcook the shrimp. Remove from pan and reserve as soon as the shrimp are no longer translucent, and turn pink.

As the shrimp are searing, in a bowl, whisk to combine the garlic, honey, soy sauce, sesame oil and lemon juice. After you remove the shrimp from the pan, add in the sauce and whisk briskly. The bits at the bottom will be released and the sauce will simmer and start to thicken. Allow the sauce to cook for about two to three minutes.

Lower heat. Add the shrimp back to the pan. Spoon the sauce over the top of the shrimp. Garnish with fresh chopped parsley. Serve alone, or on top of rice, pasta, or spinach! ENJOY!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

creamy pumpkin pie cobbler displayed on autumn towels

Creamy Pumpkin Pie Cobbler

The start of Fall brings about everything pumpkin and pumpkin spice! This Creamy Pumpkin Pie Cobbler recipe is my deconstructed version of

A brown plate filled with Paccheri Pasta Alfredo garnished with parsley and crushed red pepper

Paccheri Pasta Alfredo

My Alfredo sauce is a rich and creamy white sauce, made with nutty Parmesan, tangy and spicy Pecorino Romano, a touch of

a creamy chicken broccoli pie baked and opened with a gold spoon to show the filling sitting on a piece of crumbled parchment paper

Creamy Chicken Broccoli Pie

It’s Fall, and I could not be more excited! So, when I was approached to enter a blogger recipe challenge for Wick’s

4 Comments

  1. […] I met Ames Russell, founder of AR’s Hot Southern Honey a few weeks ago at a food show…he was sampling his amazing hot honey! As promised, he sent me a few of his products to try. Last night, I decided I would create a recipe using his hot honey with scallops…it was amazing and so super quick and easy! Check out his website to purchase online or find a retailer near you then make these amazing Honey Garlic Scallops with Brown Butter. Also check out this recipe using shrimp. Click here! […]


Comments are closed for this article!