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Honey Lime Shrimp

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Shrimp:
  • 600 g large raw shrimp peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon neutral oil
  • Honey Lime Glaze:
  • 3 tablespoons honey
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 4 garlic cloves minced
  • 1 tablespoon soy sauce
  • ½ teaspoon chili flakes or a small squeeze of sriracha
  • 1 tablespoon unsalted butter for finishing
  • Serving:
  • Steamed rice noodles, or warm tortillas
  • Fresh cilantro roughly chopped
  • Lime wedges
  • Thinly sliced spring onions
  • Sesame seeds optional
  • Sliced avocado or mango salsa optional

Instructions
 

  • Thaw shrimp completely if frozen. Pat completely dry with paper towels.
  • Whisk honey, lime juice, lime zest, garlic, soy sauce, and chili flakes together in a small bowl until honey dissolves. Set aside.
  • Season shrimp on both sides with salt, pepper, smoked paprika, and garlic powder.
  • Heat oil in a large skillet over high heat until shimmering and just beginning to smoke.
  • Add shrimp in a single layer. Do not crowd. Cook in batches if needed.
  • Cook 1–2 minutes without moving until undersides are pink and golden at the edges.
  • Flip every shrimp. Cook 60–90 seconds until pink all over and curled into a loose C shape.
  • Reduce heat to medium. Pour glaze over the shrimp. Toss for 30–60 seconds until coated and glaze reduces slightly.
  • Add butter. Toss once more until glaze is glossy. Remove from heat immediately.
  • Serve immediately over rice, noodles, or in tortillas. Top with cilantro, spring onions, lime wedge, and sesame seeds.

Notes

  • Always start with completely dry shrimp — moisture prevents searing and causes steaming
  • The pan must be very hot before shrimp go in — high heat produces golden edges, not a warm pan
  • Never crowd the pan — cook in two batches if needed for proper searing
  • Watch the curl, not the clock — a loose C shape is perfect, a tight O shape is overcooked
  • Reduce heat to medium before adding the glaze — honey burns fast at high heat
  • Add butter at the very end off the heat for a glossy, rich finish
  • Do not marinate shrimp in the glaze longer than 15–20 minutes — lime juice toughens them
  • Make the glaze up to 3 days ahead and store in the fridge
  • Reheat leftovers in a skillet with a splash of water — never microwave shrimp
  • Serve immediately — shrimp continue cooking from residual heat and lose tenderness quickly