Stuff You Need
- 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, tails left on
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 tablespoon honey
- 6 garlic cloves minced to paste
- ½ –¾ teaspoon red pepper flakes
Stuff to Know Before Cooking
Use untreated shrimp for the best results. If your shrimp are treated with salt or additives like sodium tripolyphosphate, skip the salting in Step 1.
This recipe was developed using Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use slightly less than ½ teaspoon.
A rasp-style grater quickly turns garlic into a paste.
For a simpler flavor (ideal for serving with cocktail sauce or adding to salads or pasta), omit the garlic and red pepper flakes.
Salt the Shrimp
Toss the shrimp with ⅜ teaspoon kosher salt in a bowl. Let sit for 15 to 30 minutes.
Make the Garlic-Honey Butter
In a small bowl, combine the butter and honey. Cover and microwave until melted, 30 to 60 seconds.
Stir in the garlic paste and red pepper flakes. Let the mixture cool slightly, about 5 minutes.
Prep the Oven and Pan
While the butter mixture cools, adjust the oven rack to 4 inches from the broiler element and preheat the broiler.
Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
Coat the Shrimp
Spread the shrimp on a large plate or cutting board and pat dry with paper towels.
Return to the bowl and pour the butter mixture over them, tossing to coat evenly, including the deveined splits. It’s fine if the butter starts to solidify.
Broil
Arrange the shrimp in a single layer on the prepared rack.
Broil until opaque throughout and lightly charred in spots, about 3 to 5 minutes.
Serve
Transfer the shrimp to a serving platter. Serve with lemon wedges on the side.
Honey Garlic Broiled Shrimp
Ingredients
- 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, tails left on
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 tablespoon honey
- 6 garlic cloves minced to paste
- ½ –¾ teaspoon red pepper flakes
Instructions
- Toss shrimp with ⅜ teaspoon kosher salt. Let sit for 15 to 30 minutes.
- In a small bowl, combine butter and honey. Microwave until melted, 30 to 60 seconds.
- Stir in garlic paste and red pepper flakes. Let cool slightly, about 5 minutes.
- Adjust oven rack to 4 inches below broiler and preheat broiler. Line a rimmed baking sheet with foil and place a wire rack inside.
- Pat shrimp dry and return to the bowl. Toss with butter mixture to coat evenly.
- Arrange shrimp in a single layer on the rack.
- Broil until opaque and lightly charred, about 3 to 5 minutes.
- Transfer to a platter and serve with lemon wedges.
