Shrimp that tastes like something straight out of a restaurant, this Honey Lime Shrimp feels gourmet with half the effort and maximum flavor. Juicy shrimp are quickly cooked in nutty brown butter, then coated in a glossy honey and fresh lime sauce that hits sweet, savory, and tangy all at once. The best part? This honey lime shrimp recipe is on your table in under 15 minutes, with absolutely no marinating required.
This recipe is a fresh, citrusy twist on the Browned Butter Honey Garlic Salmon you already love. If that dish was a favorite, you will absolutely fall for this version. It delivers the same rich brown butter shrimp base, balanced with bright lime for a lighter, punchy finish that keeps every bite exciting.
- What Makes This Recipe So Good
- What Goes Into Honey Lime Shrimp
- How To Make Honey Lime Shrimp
- Tips For Making Honey Lime Shrimp
- Recipe FAQ’s
- Browned Butter Honey Lime Shrimp Recipe
What Makes This Recipe So Good
This Honey Lime Shrimp is all about big flavor with minimal effort. Cooking the shrimp in browned butter instantly adds a rich, nutty backbone that makes the dish taste far more indulgent than it actually is. The honey melts into the butter and lightly caramelizes around the shrimp, creating a glossy coating that clings to every bite without turning sticky or heavy.
What really sets this honey lime shrimp recipe apart is the balance. A generous squeeze of fresh lime at the end brightens the brown butter shrimp and cuts through the sweetness, giving you shrimp with lime that tastes fresh, bold, and perfectly rounded. It is fast, unfussy, and delivers restaurant level results using simple ingredients you likely already have on hand.
What Goes Into Honey Lime Shrimp
This Honey Lime Shrimp comes together with simple pantry staples, but a few key ingredients do the heavy lifting to create that rich, glossy sauce and bold flavor.
- Unsalted Butter: Browning the butter creates a nutty, almost caramel-like base that instantly elevates the shrimp and gives the sauce a restaurant-quality richness.
- Honey: Honey balances the savory elements and lightly caramelizes as it cooks, helping the sauce cling beautifully to each piece of shrimp without becoming overly sweet.
- Fresh Lime Juice: Freshly squeezed lime juice is essential here. It cuts through the richness of the brown butter shrimp and keeps the flavors bright, clean, and vibrant.
- Shrimp: Large, peeled and deveined shrimp cook quickly and soak up the honey lime sauce perfectly, staying juicy and tender while delivering big flavor in every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Honey Lime Shrimp
- Brown the Butter: Heat the butter in a non stick pan over medium high heat, swirling the pan and stirring for about 3 minutes until the foam settles and the butter turns golden brown.
- Build the Sauce: Add the honey, fresh lime juice, soy sauce, garlic, and chili flakes, stirring well to combine. Cook for about 30 seconds, just until the garlic is fragrant, then remove from heat.
- Reserve the Butter Sauce: Carefully pour out just over half of the browned butter mixture, keeping only the liquid, and reserve it for later. Leave about 2 tablespoons of the lime butter mixture in the pan.
- Sear the First Batch: Add half of the shrimp to the pan, season lightly with salt and pepper, and sear for about 2 minutes per side until just cooked through and no longer opaque. Transfer to a plate and set aside.
- Refresh Pan: Wipe pan clean with a paper towel, then add 2 more tablespoons of the reserved lime butter mixture. If the sauce has thickened too much, add 1 teaspoon of olive oil.
- Cook the Remaining Shrimp: Season and sear the remaining shrimp for about 2 minutes per side, until fully cooked and opaque, taking care not to overcook them.
- Combine and Coat: Return the first batch of shrimp to the pan and pour in the remaining lime butter sauce, stirring gently to coat all of the shrimp evenly.
- Finish and Serve: Taste and season with extra salt if needed, garnish with chopped parsley and additional chili flakes if desired, and serve immediately.
For a well balanced meal, pair this Honey Lime Shrimp with a rich pork dish and a savory beef option to anchor the bright, citrusy flavors. Sticky Chinese Barbecue Pork Belly (Char Siu) brings deep, caramelized richness that contrasts beautifully with the sweet tang of the brown butter shrimp. Alongside it, Mongolian Beef And Broccoli adds a familiar, saucy element that complements the honey lime sauce without competing with it.
To finish on a lighter note, choose a dessert that keeps things fresh and clean. Lemon Bars are a natural fit, echoing the citrus notes from the shrimp with lime while offering just enough sweetness to round out the meal without weighing it down.
Tips For Making Honey Lime Shrimp
- Keep an eye on the butter: Browned butter is magic, but it can turn on you fast. I stay right by the stove here. The moment it smells nutty and turns golden, I move on so it stays rich and not bitter.
- Cook the shrimp in batches: It is tempting to throw everything in at once, but trust me, crowded shrimp do not brown well. Two quick batches give you better color and juicier shrimp every time.
- Use lime wisely: The lime in the sauce builds flavor, but I always finish with a little extra squeeze at the end. That fresh hit makes the shrimp taste brighter and more alive.
- Pull shrimp early, not late: Shrimp keep cooking after they leave the pan. I take them off as soon as they turn opaque and curl slightly. That is the sweet spot for tender, juicy shrimp.
Shrimp are done when they turn opaque and curl into a loose C shape. If they curl tightly, they are overcooked and will be rubbery.
Absolutely. Reduce the honey slightly or add an extra squeeze of lime juice at the end to balance the sweetness.
Cooking in batches prevents overcrowding, which helps the shrimp brown evenly and keeps them juicy rather than watery.
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IngredientsUSMetric1x2x3x
- ▢ 4 tablespoons unsalted butter
- ▢ 4 tablespoons honey
- ▢ 1 tablespoon lime juice fresh squeezed
- ▢ 1 tablespoon low sodium soy sauce
- ▢ 3 cloves garlic minced
- ▢ 1 teaspoon ground red chili flakes add more to your taste
- ▢ 21 oz shrimp peeled and deveined, tail on or off
- ▢ 1 pinch salt to taste
- ▢ 4 lime wedges to serve
- ▢ 1 pinch fresh parsley chopped, to serve
Instructions
- Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
- Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
- Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
- Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
- Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
- Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
- Serve with steamed vegetables; over rice or with a salad
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Browned Butter Honey Lime Shrimp
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 1 tablespoon lime juice fresh squeezed
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic minced
- 1 teaspoon ground red chili flakes add more to your taste
- 21 oz shrimp peeled and deveined, tail on or off
- 1 pinch salt to taste
- 4 lime wedges to serve
- 1 pinch fresh parsley chopped, to serve
Instructions
- Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
- Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
- Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
- Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
- Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
- Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
- Serve with steamed vegetables; over rice or with a salad
Notes
Nutrition
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