Browned Butter Honey Garlic Shrimp

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  4 tbsp Unsalted Butter
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  4 tbsp Honey
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  1 tbsp Lemon Juice, Fresh
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  1 tbsp Soy Sauce, Low Sodium
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  3 Garlic(9g)
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  21 oz Shrimp
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  1 1 pinch salt (to season)
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  3 Lemon
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  1 Parsley, Fresh(1g)

Instructions

1. 1Mince the garlic and juice the lemon. Pat the shrimp dry with paper towels.
2. 2Heat the butter in a non-stick skillet over medium-high heat, swirling and stirring occasionally for 3–4 minutes, until the foam settles and the butter turns golden brown with a nutty aroma.
3. 3Add the honey, lemon juice, soy sauce, and minced garlic to the browned butter; stir well and cook for 30 seconds over medium-high heat until fragrant. Remove from heat and divide the sauce in half, reserving one portion separately.
4. 4Return the skillet to medium-high heat with one portion of sauce. Add half the shrimp and sear for 2 minutes per side, until opaque and cooked through. Transfer to a clean plate.
5. 5Wipe the pan with a paper towel, add the second portion of sauce, and sear the remaining shrimp over medium-high heat for 2 minutes per side, until opaque and cooked through.
6. 6Return the first batch of shrimp to the pan, pour in the reserved sauce, and toss to coat evenly over medium heat for 30 seconds.
7. 7Divide the shrimp and sauce evenly into 4 airtight containers while hot. Garnish each with fresh parsley and a squeeze of lemon.
8. 8Store sealed containers in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, and serve over rice, with steamed vegetables, or on a salad.