Kitchen notes · a little help before you start
Honey Lime Shrimp
Honey and lime give these shrimp a bright, glossy coating, with garlic underneath the sweet tang. They're especially inviting with a little sauce spooned over the top. Enjoy them warm, adding the suggested rice if you'd like something to catch those buttery juices.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Tex-Mex · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk honey and lime first
Combine honey and lime juice before heating the skillet so the sauce is ready when shrimp go in.
2. Give garlic a brief start
Saute minced garlic in melted butter briefly before adding the shrimp, seasoning and honey-lime mixture.
3. Spread shrimp in one layer
Arrange the shrimp evenly in the skillet so you can watch their first side turn pink and opaque before flipping.
Get to know the ingredients
Dry raw shrimp
Use peeled, deveined raw shrimp and dab them dry with paper towels before they go into the butter.
Juice and zest have separate jobs
Whisk lime juice with honey for cooking, keeping zest to sprinkle over the finished shrimp.
Minced garlic
Mince the large clove for its short saute in butter before the shrimp and honey mixture are added.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Honey Lime Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish with zest and sauce
Sprinkle lime zest over the cooked shrimp and serve warm over optional rice, spooning sauce over the shrimp.
A little more help as you go
Turn once the bottom changes color
Flip when the first side is pink and opaque, then continue until the shrimp are cooked through.
Cilantro is an optional finish
You can use minced cilantro after cooking if you'd like a fresh herb topping on the shrimp.
A few questions you might have
Does the honey mixture cook separately?
Whisk it in a bowl first, then pour it over the shrimp in the skillet for their cooking stage.
Can I serve them with rice?
Yes, the serving direction includes rice as an option, with sauce spooned over the warm shrimp.
When do I season with salt and pepper?
Season the shrimp as they go into the garlic butter, before pouring in the honey-lime mixture.
Is lime zest cooked into the butter?
Keep zest for sprinkling over the shrimp after cooking; lime juice is what goes into the honey mixture.
What shrimp size is specified?
Large or extra-large raw shrimp are listed, peeled, deveined and dried before cooking on both sides.
Any more cooking tips?
Optionally top shrimp with 2 Tbsp minced cilantro after cooking for more flavor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.