Ingredients
▢ 3 tbsp. unsalted butter
▢ 1 tsp. grated garlic (from 2 medium garlic cloves)
▢ 1/4 cup NPA Honey
▢ 1 tbsp. soy sauce
▢ 1 tbsp. fresh lemon juice (from 1 lemon)
▢ 1/4 tsp. kosher salt
▢ 1 lb. large peeled, deveined raw shrimp, tail-on
▢ Chopped fresh flat-leaf parsley
▢ Lemon wedges
▢ Cooked rice and broccoli, for serving
Instructions
1. Make honey-garlic sauce: Melt butter in a large nonstick skillet over medium-high. Add garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add honey and soy sauce. Cook, stirring constantly, until sauce is very foamy and thick enough to coat the back of a spoon, about 1 minute. Stir in lemon juice and salt. Pour half of the honey mixture into a small bowl; reserve for serving. Transfer remaining honey mixture to a separate small bowl for glazing shrimp. Do not wipe skillet clean.2. Cook shrimp: Add half of the shrimp to skillet in an even layer. Cook over medium-high just until shrimp are pink on both sides but still translucent in centers, about 1 minute per side. Transfer cooked shrimp to a plate. Repeat process with remaining shrimp.
3. Cook shrimp in honey mixture: Return shrimp to skillet, and add honey mixture reserved for glazing. Cook, stirring constantly, about 1 minute.
4. Garnish and serve: Transfer mixture to a platter, and garnish with parsley. Serve with lemon wedges, hot cooked rice and broccoli, and reserved sauce.