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Ingredients
Scale
- 1 lb. raw jumbo shrimp, peeled and deveined
- kosher salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons salted butter, divided
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 ½ teaspoons dijon mustard
- 1 ½ teaspoons white vinegar
- 1 tablespoon chopped fresh chives (or 1 teaspoon dried)
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- optional garnish: lemon wedges; extra herbs
Instructions
- Pat the shrimp dry with paper towels and lightly season with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Transfer the shrimp to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon of butter and minced garlic to the skillet. Cook for about 30 seconds until fragrant. Whisk in lemon juice, honey, Dijon mustard, and vinegar. Simmer for 1-2 minutes until warmed through and slightly thickened.
- Return the shrimp to the skillet and toss to coat with the sauce. Stir in chives and basil, then taste and adjust seasoning as needed.
- Garnish with lemon wedges or additional herbs and serve immediately over rice, pasta, mashed potatoes, or with warm bread.
Notes
For a bit of heat, consider adding red pepper flakes to the sauce.
If fresh herbs are not available, dried herbs work perfectly as substitutes.
This dish is versatile and pairs well with various sides like vegetables or grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 200mg