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Seared honey butter shrimp in a cast iron skillet with lemon and fresh parsley
Mary Johnson

Honey Butter Shrimp Skillet

Large shrimp seared fast in a cast iron skillet, then tossed in a glossy sauce of butter, garlic, honey, lemon and a pinch of red pepper flakes. About 20 minutes from start to finish, and best with crusty bread for the sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1½ lb large shrimp 21/25 count, peeled and deveined, tails on (680 g)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
Honey butter sauce
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • ½ lemon thinly sliced, seeds removed
  • ¼ teaspoon red pepper flakes or to taste
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped
  • crusty bread for serving, optional

Equipment

  • 12-inch cast iron skillet
  • Tongs
  • Paper towels
  • Plate

Method
 

  1. Pat the shrimp very dry with paper towels. Toss with the salt, pepper and smoked paprika.
  2. Heat a 12-inch cast iron skillet over medium-high heat for about 2 minutes. Add the olive oil and 1 tablespoon of the butter.
  3. When the butter foams, add the shrimp in a single layer. Cook 1 to 1½ minutes per side, until pink outside but still slightly translucent in the center. Move them to a plate. Work in two batches if they do not fit without overlapping.
  4. Lower the heat to medium-low. Add the remaining 3 tablespoons butter, the lemon slices and the garlic. Cook, stirring, for 30 to 45 seconds, until the garlic smells fragrant but has not browned.
  5. Stir in the red pepper flakes, honey and lemon juice. Simmer about 1 minute, until the sauce is bubbling, glossy and slightly thickened.
  6. Return the shrimp and any juices from the plate. Toss in the sauce for about 1 minute, just until the shrimp are opaque and curled into a C shape (145°F / 63°C).
  7. Take the skillet off the heat, scatter with parsley and serve right away with crusty bread or rice for the sauce.

Notes

  • Frozen shrimp: thaw overnight in the refrigerator, or seal in a bag and submerge in cold water for 20 to 30 minutes. Dry well before searing.
  • Do not crowd the pan. Overlapping shrimp steam instead of searing.
  • Keep the heat at medium-low once the honey goes in, or the butter can scorch and the honey can turn bitter.
  • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat just until warm.
  • Nutrition is an estimate per serving (one quarter of the skillet, without bread), calculated from USDA FoodData Central values for the listed ingredients.