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 season lightly with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer, cooking for 1-2 minutes per side until pink and opaque. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon of butter and 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 shrimp to the skillet and toss to coat in the sauce. Stir in chives and basil. Taste and adjust seasoning if needed.
- Garnish with lemon wedges or extra herbs. Serve immediately over rice, pasta, mashed potatoes, or with warm bread.
Notes
For added spice, consider a pinch of red pepper flakes in the sauce.
Fresh herbs provide the best flavor, but dried herbs can be used if needed.
Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 200mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.