Honey Lemon Shrimp with Chili Butter Sauce

Grill or Stove top sweet and tangy Asian Honey Lemon Shrimp is crazy easy and crazy delicious and the marinade doubles as an out of this world chili butter sauce! 

Shrimp never ceases to amaze me at just how easy it is to make, let alone quick to cook!  If only it were as inexpensive as chicken, and if only my husband wasn’t allergic to it, I would eat shrimp every day.   But for all those NOT allergic to shrimp and ready for either a crowd pleasing meal or super easy family pleasing meal, I bring you Asian Honey Lemon Shrimp!

I adapted this plate licking sauce from my Honey Lemon Ginger Chicken and added Asian Chili Paste to balance out the spices not used from the chicken breading.  So we have sweet honey, tangy lemon, grounded soy, spicy Asian chili paste all seasoned with a kick of ginger and garlic AKA we have otherwordly deliciousness.

This sauce not only serves as the marinade, but doubles as the incredible Honey Lemon Chili BUTTER Sauce!  Because I figure, if we are going to make shrimp, we might as well splurge and make it the best shrimp ever.  And nothing says best shrimp ever than Honey Lemon  Butter Sauce.

You make the sauce simply by melting butter with your reserved Honey Lemon marinade and just 1/2 teaspoon cornstarch. Simmer away to let it thicken slightly.  If you want spicier shrimp, simply add more Asian chili paste to the butter sauce or to your own portion of butter sauce – and then everyone is happy.  And everyone is blissfully happy with one bite of these buttery, juicy, tender, sweet and tangy morsels.

I like blissfully happy.

Want to try this Grill or Stovetop Asian Honey Lemon Shrimp?

Pin it to your GRILL, or SEAFOOD Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Honey Lemon Shrimp with Chili Butter Sauce

Votes: 0
Rating: 0

Rate this recipe!

Prep Time

15 minutes

Cook Time

4 minutes

Servings

-8 servings

Ingredients

• 1 1/2 pound uncooked large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

HONEY LEMON CHILI SAUCE/MARINADE

• 1 tablespoon minced garlic (1 teaspoon ground)
• 1 1/2 teaspoons freshly grated ginger (1/2 teaspoon ground)
• 1/2 cup honey
• 3 tablespoons fresh lemon juice
• 1 tablespoon rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 2-4 teaspoons Asian chili paste (Sambal Oelek)**
• ADD LATER for Butter Sauce
• 1/2 teaspoon cornstarch
• 4 tablespoons butter

Prep Time 15 minutes Cook Time 4 minutes Servings -8 servings Ingredients 1 1/2 pound uncooked large shrimp, peeled and deveined 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper HONEY LEMON CHILI SAUCE/MARINADE 1 tablespoon minced garlic (1 teaspoon ground) 1 1/2 teaspoons freshly grated ginger (1/2 teaspoon ground) 1/2 cup honey 3 tablespoons fresh lemon juice 1 tablespoon rice wine vinegar 2 tablespoons low sodium soy sauce 2-4 teaspoons Asian chili paste (Sambal Oelek)** ADD LATER for Butter Sauce 1/2 teaspoon cornstarch 4 tablespoons butter

Votes: 0 Rating: 0 Rate this recipe!

Instructions

1. Whisk together all of the Honey Lemon Chili Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator 30-60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
2. GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
3. Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
4. Add reserved Honey Lemon Chili Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
5. Brush shrimp with Honey Lemon Chili Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
6. STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
7. Remove shrimp to a large plate. To the same skillet, add reserved Honey Lemon Chili Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.

Recipe Notes

*Total time does not include marinating shrimp as this will vary.
**If you aren’t sure how much Asian chili paste to use, start with 2 teaspoons and add more to the Butter Sauce at the end of cooking if you want it spicier.

©Carlsbad Cravings Original

 Never miss a Carlsbad Cravings Creation:

Facebook /  Google+ / Instagram /  Pinterest / Twitter  

CRAVE MORE RECIPES HERE

You might also like:

Honey Lemon Ginger Chicken

Coconut Honey Lime Shrimp

Sun-Dried Tomato Basil Shrimp Pasta (20 Minutes)

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Best Barbecue Chicken Kebabs

Slow Cooker Salsa Verde Honey Lime Chicken

Follow Carlsbad Cravings (Jen)’s board Carlsbad Cravings Recipes on Pinterest.