A quick and flavorful seafood dish with shrimp cooked in a sweet and savory honey garlic butter sauce, perfect for any night of the week.

1 lb shrimp, peeled and deveined

2 tablespoons butter

3 cloves garlic, minced

3 tablespoons honey

2 tablespoons soy sauce

1 teaspoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the honey, soy sauce, and lemon juice. Bring the mixture to a simmer, stirring occasionally, for about 3 minutes or until the sauce thickens slightly.
Add the shrimp to the skillet, season with salt and pepper, and cook for 3-4 minutes per side, until the shrimp turn pink and opaque.
Remove the skillet from the heat and garnish with freshly chopped parsley before serving.

For a spicy kick, add red pepper flakes or a diced chili pepper to the sauce while simmering.

Increase lemon juice or add lemon zest for a more citrusy flavor.

You can add vegetables like bell peppers, broccoli, or snap peas to make it a more substantial meal.

Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.

Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much.