Browned Butter Honey Lime Shrimp

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  4 tbsp Unsalted Butter
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  4 tbsp Honey
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  1 tbsp Lime Juice, Fresh
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  1 tbsp Soy Sauce, Low Sodium
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  3 Garlic(9g)
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  1 tsp Red pepper flakes
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  21 oz Shrimp
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  1 1 pinch salt (to taste)
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  4 Lime(268g)
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  1 Parsley, Fresh

Instructions

1. 1Melt the butter in a large nonstick skillet over medium-high heat, swirling 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 and pour off about half of the browned butter sauce into a separate bowl, reserving it for finishing; leave approximately 2 tablespoons of the mixture in the pan.
4. 4Pat the shrimp dry, add half to the pan, and season lightly with salt. Sear over medium-high heat for 2–3 minutes per side until the shrimp turn opaque and curl slightly with no translucent areas remaining, then transfer to a plate.
5. 5Wipe the pan with a paper towel, add 2 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 to the pan.
6. 6Pour the remaining reserved browned butter sauce into the pan and toss all the shrimp gently to coat 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 lime wedge.
8. 8Cool to room temperature, seal, and refrigerate for up to 3 days; reheat gently in a skillet over low heat or in the microwave at 50% power for 1–2 minutes until warmed through.