Garlic Honey Lime Shrimp - Shrimp is seared in butter until juicy, plump, and thoroughly cooked. Then it is tossed in a sauce with spices, honey, and Lime Juice. It's quite similar to Spicy New Orleans Shrimp It will take you less than 20-minutes to make this super-easy, uncomplicated, and foolproof garlic honey lime shrimp. This recipe uses 7-ingredient and 9- if you include salt and pepper.
Garlic Honey Lime Shrimp🍤
When it comes to shrimp, I love it cooked in a sweet and spicy sauce. Any kind of sauce which is not too spicy but has everything that ticks all the right boxes is something that I look out for. Such as this Crispy Honey Shrimp or this Creamy Garlic Parmesan Shrimp.
The combination of Honey, Garlic, and Lime is simply a match made in heaven. Until now, I have tried endless recipes with this combo. Starting from Honey Garlic Chicken Wings (BAKED) to 10-minute Honey Garlic Chicken Breasts to Crispy Honey Garlic Cauliflower Bowls to Crispy Honey Garlic Tofu Topped With Toasted Sesame Seeds to Honey Garlic Salmon to Grilled Honey Lemon Basil Garlic Chicken and so many more.
These are the ingredients you'll need to make Garlic Honey Lime Shrimp.
- Jumbo Shrimps
- Olive Oil and Butter
- minced garlic
- Smoked Paprika
- Salt and freshly ground black pepper
- Lime Juice
See the recipe card for quantities. Also, check out the video for a visual 🎥
Here is how to make Garlic Honey Lime Shrimp with Step by Step Images.
Step 1: Sear Shrimps in butter
In a pan, add olive oil and melt butter. I prefer adding olive oil first so that my butter doesn't burn. Next, add minced garlic and cook for 30-seconds until garlic becomes fragrant.
Now add shrimps in batches. Never add shrimps all at once. Cook both sides until they become juicy, plump, and thoroughly cooked.
Step 2: Add Spices, Honey, and Lime Juice
Next add Smoked paprika, Salt, and Freshly ground black pepper. Toss lightly.
Pour honey and squeeze lime juice. And toss lightly until the sauce coats the shrimp. And, that's it. Your recipe is done. Wasn't that the easiest Shrimp recipe for dinner you've ever made?
Hint: Cooking shrimps with melted butter and minced garlic infuses a buttery taste and a garlicky kick into the shrimps.
- Cayenne Pepper - You can substitute Smoked Paprika with Cayenne Pepper if you want it to be spicier.
- Sriracha - Use this recipe, but, if you like it hot, then add some Sriracha hot sauce as well.
- Extra Virgin Olive Oil - Instead of regular Olive Oil you can use Extra virgin Olive Oil.
This recipe uses so few ingredients and is so basic that there are not many variations possible. It's just a simple recipe with very few ingredients.
- Marinade Shrimp - Insteading of adding raw shrimps to the skillet you can marinate shrimps with crushed red pepper flakes, salt, and freshly ground black pepper.
- Lemons - You can swap out Lime for Lemon. The flavors will be almost same, just a little tangier.
- Thaw Frozen shrimps. Refrigerate overnight or run it under water for about 5-minutes. Wait until defrosted completely.
- Pat dry shrimps before cooking. Place them on a cutting board and Pat dry using a paper towel. Pat drying shrimps helps the seasoning sticks to the shrimp. And, your shrimps won't splatter when it goes into the hot oil.
- This recipe for garlic honey lime shrimp works best with large shrimps. Look for Extra Large 26/30 size or Extra Jumbo 16/20 size in the grocerry store while buying shrimps.
- Cook Shrimps in batches.
- Make sure you do not overcrowd the pan while searing shrimps.
- Always use both olive oil and butter while searing shrimps.
- You can marinate shrimps and keep it in a ziplock bag for 2-3 hours. Refrigerate it and your Shrimps will be more flavorful.
- I have kept the shrimps with tail because it looks good on photographs. You can remove them if you don't like shrimps with tail.
🥗What Do I Serve this with?
You can serve this garlic honey lime shrimp with pasta such as garlic parmesan orzo or garlic butter spaghetti noodles or jasmine rice or Coconut Rice or Low Carb Cauliflower rice or Healthy Cilantro Lime Quinoa or Creamy Tomato Basil Parmesan Risotto
My Sauce is too runny? What Should I do?
If you want you can make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon cold water) and add it to your sauce.
Or else, you can cook the sauce separately. Simmer it for few minutes. And then add it to pan-seared shrimps.
⏲Can I Make this Ahead of time?
Well, I would not. This recipe is so easy that it takes just a couple of minutes to get it done. I see no point in making it ahead of time.
Yes, what you can do is marinate your shrimps with Smoked paprika, Salt, Pepper, and Olive Oil. Keep it in a zip-lock bag squeezing out as much air as possible. And, then refrigerate it overnight.
How to NOT overcook my Shrimps?
We all know Overcooked shrimps are rubbery. But, how do we make sure that our shrimps are NOT overcooked? I have made so many Shrimp recipes and I know that my shrimp are never overcooked. Check out Cilantro Lime Shrimp or Coconut Shrimp or Green Curry Shrimp or Thai Coconut red curried Shrimp. You'll NOT find one recipe where shrimps are overcooked. Why?
I follow a simple trick ⭐️
- I cook my shrimps for not more than 2-3 minutes.
- I know my shrimps are cooked when they turn opaque white and curl up. Also I look for few light pink or red spots around the edges.
- Cook one side for around 1-2 minute, tossing lightly. Then flip over and cook the other side for another 1-2 minutes. You can see this recipe for Blackened Shrimp and Learn how in spite of such high heat, the shrimps didn't turn rubbery.
- If you want you can keep your shrimps aside and make the sauce.
If you happen to have any leftovers then keep them in an air-tight container. Consume within 2-3 days. I don't recommend freezing this recipe.
If you make this recipe, please let me know in the comment section below. Leave a rating if you liked it. Snap it and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how it turned out.
Garlic Honey Lime Shrimp
- 1 pound Jumbo Shrimps peeled and deveined. Dab dry with paper towel
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter softened to room temperature
- 4 cloves garlic minced
- 1 teaspoon smoked Paprika can be replaced with Chili powder or Cayenne pepper
- Salt to taste
- Freshly Ground Black pepper to taste
- 2 tablespoons Honey
- juice of 2 limes
- 2 tablespoons fresh chopped parsley for garnish (OPTIONAL)
- Pour Olive Oil and melt butter in a non-stick skillet over medium heat. Add minced cloves of garlic. Sauté garlic for 30-seconds until fragrant. Add shrimps in one single layer. Sauté both sides until they are opaque white and light pink around the edges. Do not overcook shrimps.
- Add Smoked paprika, Salt, and Pepper. Toss well and cook for 1-minute on medium-low heat. Pour Honey, and Squeeze lime juice. Toss well and serve right away with freshly chopped parsley on top. Serve over warm rice if you want.
- Do not overcrowd the pan while searing shrimps.
- Always cook shrimp in batches.
- Do not overcook shrimps. Cook until they are opaque white and light pink around the edges.