Sharing an easy weeknight dinner that feels extra special, this 20 Minute Honey Garlic Butter Shrimp is packed with bold flavor. Spicy, garlicky, gingery shrimp are quickly pan seared, then tossed with butter, coconut milk, and sweet honey for a sauce that is rich, silky, and totally crave worthy.
It has a Thai inspired vibe with just a little Italian touch, not traditional but unbelievably delicious. Serve it with rice and a fresh mango salsa and you have a one skillet dinner that is perfect for busy nights when you want something quick but still exciting.
I really wanted to kick things off with something fun and a little different. After so many pantry style meals, it just felt right to bring some color back to the table. And this shrimp does exactly that with its glossy sauce and bright, fresh flavors that make every bite feel light and vibrant.
Even though it looks and tastes fresh, this is still very much a pantry friendly recipe. Using frozen shrimp and shelf stable ingredients means you can pull it together without much planning, yet it never feels boring or heavy. It is one of those recipes that feels special enough for guests but easy enough for a random weeknight at home.
Best of all, it comes together in about 20 minutes using just one skillet. Less mess, less stress, and more time to enjoy a dinner that is quick, healthy ish, and honestly just so good you will want to make it again and again.
20 Minute Honey Garlic Butter Shrimp
Sharing an easy weeknight dinner that feels extra special, this 20 Minute Honey Garlic Butter Shrimp is packed with bold flavor. Spicy, garlicky, gingery shrimp are quickly pan seared, then tossed with butter, coconut milk, and sweet honey for a sauce that is rich, silky, and totally crave worthy.
Ingredients
- 1 1/2 pounds raw jumbo shrimp, peeled and deveined
- kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, finely chopped or grated
- 1 inch fresh grated ginger, grated (or 1 teaspoon dried ginger)
- 1/4 teaspoon cayenne pepper (optional)
- 2 jalapeños, seeded, if desired, and chopped
- 4 tablespoons salted butter
- 3/4 cup canned coconut milk
- 2 tablespoons low sodium soy sauce
- 3 tablespoons honey
- zest and juice from 1 lime
- 1/4 cup fresh cilantro or basil, chopped
Mango Salsa:
- 1 mango or 2 cups pineapple chunks
- 1 jalapeño, seeded (if desired), and chopped
- 2 tablespoons extra virgin olive oil
- juice of 1 lime
- 1/2 cup cilantro, roughly chopped
Instructions
Step-By-Step Instructions
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