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Quick and Easy Honey Lime Shrimp Recipe

Quick and Easy Honey Lime Shrimp Recipe

Large shrimp are quickly seared and coated in a sweet, tangy, garlicky honey-lime sauce with savory soy sauce and a hint of spice. This simple skillet dinner serves four and is ready in about 15 to 20 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp and Sauce
  • 1 lb Raw shrimp, peeled and deveined
  • 2 tablespoons Fresh lime juice
  • 2 tablespoons Honey
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon, plus more for the pan if needed Olive oil
  • 2 cloves Garlic, minced
  • 1/4 teaspoon, or more to taste Red-pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Garnish
  • 2 tablespoons Fresh cilantro, chopped
  • As needed for serving Lime wedges

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels. In a bowl, whisk together the lime juice, honey, soy sauce, olive oil, minced garlic, red-pepper flakes, kosher salt, and black pepper.
  2. Toss the shrimp with about half of the sauce and let them stand for 5 to 10 minutes while the skillet heats. Avoid marinating longer because the fresh lime juice can begin to change the texture of the shrimp.
  3. Heat a large skillet over medium-high heat. Add a small amount of additional oil if the pan looks dry, then arrange the shrimp in a single layer.
  4. Cook the shrimp for about 2 minutes on the first side and 1 to 2 minutes on the second side, turning once. They are ready when pink, opaque, and curled into a loose C shape.
  5. Reduce the heat to medium-low and add the remaining sauce. Toss for 30 to 60 seconds, just until the sauce is glossy and heated through, without aggressively boiling it.
  6. Transfer the shrimp to a serving dish and garnish with chopped cilantro. Serve immediately with lime wedges and your favorite side dish.

Notes

Use fresh lime juice for the brightest flavor. Cook in batches if needed so the shrimp sear instead of steam. For food safety, shrimp should reach about 145°F internally and should be fully opaque. Refrigerate leftovers promptly and reheat gently to avoid toughening the shrimp.