Easy Lemon Garlic Butter Shrimp recipe with a touch of basil, coconut milk and honey! It’s one of the easiest and quickest way to prepare shrimp, all ready within 20 minutes
This lemon garlic butter shrimp recipe is a perfect way to cook up shrimp in a tasty and unique way. The shrimp is cooked with four different flavors that come together extremely well: honey, garlic, lemon and basil. Sometimes adding too many flavors in one dish can result in a confusing taste going in too many directions, I don’t find this to be one of those dishes. Lemon is practically a given ingredient when eating seafood, and lemon with garlic is always welcome in my book. The savory basil is aromatic and the honey adds a sweetness and slight texture change that brings a hint of Asian flare. I like that the honey balances out the tanginess from lemon.
With the shrimp having a high protein content and quinoa added to the dish I consider this to be a great option for a shrimp protein bowl. It definitely mixes it up a bit from the more common chicken and other common protein bowls that you’ll find out there. I didn’t feel like going to the store today so I just grabbed a few other veggies that were on-hand, which included peas and corn (since I have two toddlers I always seem to have a bag of those around!).
You can enjoy this lemon garlic shrimp with rice or follow my lead with it on top of your favorite salad. Either should taste great.
- 12 pieces of extra-large shrimp
- 1 tablespoon olive oil
- 4-5 cloves garlic
- 1 ¼ tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon honey or more according to your liking
- 1 teaspoon chopped basil I used mydorot
- tablespoons Optional: 2 coconut milk full fat
- salt/pepper to taste
- Heat olive oil in a skillet over hight heat. When it begins to smoke, place shrimp in a skillet and cook for one minute without stirring
- Season shrimp with salt and pepper to taste
- Stir in garlic and chopped basil, cook for about 1 minute
- In a small mixing bowl, add lemon juice, honey and coconut milk quickly stir
- Next stir in the lemon juice, coconut milk, honey mixture and ¼ tablespoon butter
- Cook until the butter is melted, then turn the heat to low and add the remaining butter
- Keep stirring until the shrimp is well cooked, then stir in chopped parsley and turn off the heat.
- Serve with rice, salad or quinoa with veggies of your choice.