Hot Honey retro craft bear badgehot honey.THE ART OF SWEET HEAT

Seafood

Hot Honey Shrimp

Sear peeled shrimp, then toss with hot honey, lemon, and butter for a glossy skillet finish. Dry shrimp and a hot pan help prevent a watery sauce.

By Honey & Heat Kitchen · Last updated

Prep
10 min
Cook
6 min
Total
16 min
Serves
4
Heat
Medium

Quick sear · Lemon butter · Glossy finish

Pink seared shrimp glazed with hot honey and lemon wedges in a light skillet
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 4

Quantities for 4 servings

0 of 8 ingredients prepped

Tap to mark prepped · 0/8

Prep timer

10:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Thaw frozen shrimp fully in the refrigerator, then pat dry. Season with salt and paprika.

  2. 02

    Heat olive oil in a large skillet over medium-high heat. Add shrimp in one layer, working in batches if necessary.

  3. 03

    Cook for 2–3 minutes per side, depending on size, until flesh is pearly and opaque and the center reaches 145°F (63°C). Continue cooking if needed.

    Step timer

    02:00

    Ready

  4. 04

    Reduce heat to low and add butter, hot honey, and lemon juice. Toss for 30 seconds, scatter with parsley, and serve immediately.

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Instant-read thermometer

Check doneness instead of relying on cooking time alone.

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Silicone basting brush

An even coat of glaze without the mess.

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Cast-iron skillet

A hot surface for quick shrimp dinners and savory sears.

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