Browned Butter Honey Lime Shrimp

• •
  Unsalted Butter(60g)
• •
  Honey(60g)
• •
  Lime Juice, Fresh(15g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Garlic(180g)
• •
  Red pepper flakes(5g)
• •
  Shrimp(595g)
• •
  1 pinch salt (to taste)
• •
  Lime
• •
  Parsley, Fresh

Instructions

1. 1Melt the butter in a large nonstick skillet over medium-high heat, swirling and stirring occasionally for 3–4 minutes until the foam subsides, the butter turns golden brown, and it develops a nutty aroma.
2. 2Add the honey, lime juice, soy sauce, minced garlic, and red pepper flakes to the browned butter; stir well and cook for 30 seconds over medium-high heat until the garlic becomes fragrant.
3. 3Remove the pan from heat. Pour off and reserve about half of the browned butter sauce (keeping the liquid portion), leaving approximately 2 tablespoons of the mixture in the pan.
4. 4Pat the shrimp dry and add half to the pan; season lightly with salt and pepper. Sear over medium-high heat for 2–3 minutes per side until the shrimp turn opaque and curl slightly, with no translucent areas remaining. Transfer to a plate.
5. 5Wipe the pan with a paper towel, add 2 more tablespoons of the reserved browned butter sauce, and sear the remaining shrimp over medium-high heat for 2–3 minutes per side until opaque and cooked through. Return the first batch of shrimp to the pan.
6. 6Pour the reserved browned butter sauce into the pan and toss all the shrimp gently to coat evenly over medium heat for 30 seconds.
7. 7Divide the shrimp and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley and a pinch of red pepper flakes if desired.
8. 8Serve with steamed vegetables, rice, or salad; reheat gently in a skillet over low heat or in the microwave at 50% power for 1–2 minutes.