Spicy, garlicky, sweet, sticky skillet shrimp with fresh lime and baby Basil. This recipe is so good and easy, and takes only 10 mins to make.
I never run out of shrimp in my freezer. I always have a pack of them so that I can quickly whip up a quick dinner like this one or for when we are having “tapas”. Shrimp is so versatile and delicious, and super quick. A mayor plus is that just about everybody loves Shrimp and they’re virtually fat free.
This recipe is for two as a main course, simply double as needed. Serve with plenty of french bread to mop up the juices.
The tiny basil I happened to find at the market, it looked so cute and it is really sweet (and pretty). So if you can find it, great. But if not regular basil is fine too.
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
- 1 lb. shrimp (I leave the shell on)*
- 2 tbsp. olive oil
- 4 cloves garlic, peeled and thinly sliced
- 1 – 1 1/2 tsp. sambal oelek
- 1 tbsp. honey
- juice of half a lime
- a sprinkle of salt
- 1/ 2 glass dry white wine
- 2 tbsp. cold unsalted butter, cut into small cubes
- a small handful of baby basil
(above: pink color starting to come thru)
Rinse the shrimp with cold water. Pat dry with kitchen paper and set aside.
Heat up a skillet (cast-iron preferred), add the olive oil. When very hot add the shrimp and leave for two minutes without moving until you see the pink color coming thru (see picture above)
Now turn them over and add the garlic slices and the sambal. Leave for a minute and then toss the shrimp around by shaking the pan and flipping the shrimp if you can otherwise use a spoon.
Add the honey and then the lime juice and white wine and stir around to cover. Finely add the sweet tiny basil and add the cold butter to bind the sauce.
Garnish with more baby basil and serve immediately.
*I leave the shell on because I love eating with my hands and peeling them at the table, but if you prefer peeled shrimp, that’s fine too.