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by Donya Mullins 8 Comments This post may contain affiliate links.
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Easy-to-make Garlic Honey Lime Shrimp is sticky, sweet, and spicy, with a burst of fresh citrus flavor! This versatile shrimp recipe is great as an appetizer and will quickly become a favorite main dish at suppertime.
For a full flavor-packed dinner, serve this honey lime shrimp with Instant Pot Coconut Lime Rice and Fresh Pineapple Salsa!
5-Star Reader Comment
DELICIOUS !!!!! A yummy, light, easy, low cal summer fix !!! Cannot wait to have it again !!!
Lee
Whether I’m cooking for a house full of people or just me and my main squeeze, having an easy, foolproof recipe is a must. Honey garlic citrus-infused shrimp is just that! I love it because I can make it in less than 20 minutes. This healthy shrimp recipe makes a great appetizer yet is a main dish worthy of a weeknight meal.
Ingredients For Garlic Honey Lime Shrimp
- Shrimp – Peeled and deveined shrimp, fresh or frozen, work great. This is the type of shrimp that is NOT cooked.
- The Marinade – To pack in all the flavor, you’ll need olive oil (or avocado oil) as a base, garlic, red chili flakes, and salt.
- Honey & Lime – I add these at the end so that the honey makes a super sticky and finger-licking good sauce. By adding lime juice at the end, it retains all of its flavor rather than burning off as the dish cooks.
Variations And Additions For Garlic-Lime Shrimp
- For a different type of heat, you can use fresh diced peppers like jalapenos or fresno chilies instead of red pepper flakes.
- To save time, you can use tail-removed shrimp when making this recipe as a main dish.
Step By Step Instructions
- Marinate the shrimp for 5 minutes in the fridge while the cast iron skillet heats up.
- Cook the shrimp for 2 minutes, then add the honey and lime. Cook another 2-3 minutes. Don’t overcook, or the shrimp will become rubbery!
- Remove from heat, taste, and adjust seasoning. Garnish with chopped parsley and serve immediately.
Donya’s Success Tips
- To thaw the frozen shrimp, place it in the refrigerator overnight or run under cool water for 5 minutes until defrosted.
- Dry the shrimp before using it so that the seasoning will stick. I lay the shrimp on a cutting board and pat dry using paper towels.
- Use extra large shrimp for this recipe. Look for 26/30-count shrimp at the grocery store.
- Use a cast-iron skillet or heavy bottom pan. Heat the pan on high to get a good sear on the shrimp.
- For serving as an appetizer, I use tail-on shrimp. For a wonderful presentation, I cook and serve the shrimp right in the cast iron skillet.
Frequently Asked Questions With Answers
Can this recipe be made ahead of time?
This is one of those recipes that does not lend itself to making ahead of time. It’s so simple and requires very little prep time that it is not needed.
How do I make juicy, tender shrimp?
It is SO important not to overcook shrimp. That is the key to succulent shrimp. Shrimp should only be cooked 2-3 minutes on each side and should just turn pink but still be soft when you touch it. If you poke the shrimp with your finger and it starts to feel solid and more like pressing a bouncy ball, then it’s overcooked.
More Ways To Serve This Quick Shrimp Dish
This shrimp dish has such delicious flavors that it’s delicious alongside so many other recipes. For dinner, it’s great with Instant Pot Garlic and Herb Rice, Skillet Green Beans, and Instant Pot Garlic Parmesan Noodles. As an appetizer, you can pair it with Smoked Gouda Cheese Grits or Broccoli Pasta Salad for a full spread!
Looking For More? Try These Shrimp Recipes
Cajun Garlic Shrimp Recipe
Layered Shrimp Dip
Shrimp Scampi With Pasta
If you tried thisGarlic Honey Lime Shrimp Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!
5 from 5 votes
Garlic Honey LIme Shrimp
Author: Donya Mullins
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Marinating Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 servings
Calories: 176kcal
Print Pin Rate
Equipment
Ingredients
- 1 pound peeled, deveined shrimp – thawed and patted dry
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup honey
- 1 lime, juiced
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- 2 tablespoon parsley, chopped – optional
Instructions
To a medium-size bowl, add shrimp, 1 tablespoon olive oil, garlic, salt, and red chili flakes. Toss together and place in the refrigerator to marinate for 5 minutes.
Heat cast-iron skillet on high. Add 2 tablespoons of olive oil. Add shrimp and cook for 2 minutes. Turn shrimp, add honey, and lime juice. Toss to coat. Continue to cook for 2 to 3 minutes until shrimp are done and sauce is thickened.
Remove from heat, taste, and adjust seasoning. Sprinkle with chopped parsley and serve immediately.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 14g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 287mg | Potassium: 235mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
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Reader Interactions
Comments
pauline JarvisA yummy,easy way to fix shrimp. Thank you so much ,will make this again soon.
Reply
- lee
DELICIOUS !!!!! A yummy, light, easy, low cal summer fix !!! Cannot wait to have it again !!!Reply
- Donya Mullins
Thanks so much, Lee! And I appreciate the outstanding rating.
~DonyaReply
- Kasie
Loved this recipe! Simple, easy, and packed full of flavor. Both my husband and kids loved it, so that’s a win! It’s now in the week night dinner rotation.Reply
- Donya
Hey there Kasie!
Wow! I am so happy to hear that this recipe was a dinnertime winner, it can be challenging to find dishes that every family member enjoys so I’m glad this recipe worked for y’all! Thank you so much for your kind words of support and your fantastic rating, if you ever have any questions about a recipe, please don’t hesitate to reach out and ask!
~DonyaReply
- Jackie B.
Lovely, flavorful, and light for dinner, Donya, with the herbed rice as you suggested. I also sauteed some spinach in the pan drippings, which imparted a lovely flavor to the greens. We love your food! 🍤Reply
- Donya Mullins
THANK YOU! Jackie, you are so kind. I’m thrilled you liked the herbed rice recipe and I so appreciate your 5-star rating. I’ve got more good food coming your way!
~DonyaReply
- Elisa Eddy
Thank you Recipes Helpful. Food is Great 2032
Reply
5 from 5 votes (2 ratings without comment)
