• 1 lb. peeled and deveined shrimp
  • 4 TBLS butter
  • 1/2 C AR's Hot Southern Honey
  • 1/4 C soy sauce
  • 1 TBLS sesame oil
  • 5 garlic cloves, minced
  • juice of 1/2 lemon
  • kosher salt/pepper
  • fresh chopped parsley
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Here is a 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 few 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!

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/deveined with tail-on) or a few dozen, U10-12, dry-packed scallops and let’s get our honey on! If you do not have a cast iron pan…get yourself one or two now…click here to shop my Amazon finds…you will find the exact pan I use in this recipe!

Melt the butter in a cast iron pan on medium-high. Season the shrimp with kosher salt and pepper. Add the shrimp to the pan and sear on both sides…this will only take a few minutes…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 2 to 3 minutes.

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

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