Garlic Butter Honey Lemon Shrimp

Ingredients

• 300 g Raw shrimp, peeled and deveined (Fresh or frozen, thawed)
• 1 large Egg white (Separated from yolk)
• 0.5 tsp Salt (Fine sea salt)
• 0.25 tsp Black pepper (Freshly ground)
• 1 tbsp Dry white wine (Use a cooking‑grade wine)
• 2 tbsp Low‑sodium chicken stock (Can use store‑bought or homemade)
• 2 tbsp Cornstarch (For light coating)
• 500 ml Neutral cooking oil (vegetable or canola) (Enough for deep‑frying)
• 40 g Unsalted butter (Cut into small pieces)
• 50 g Garlic, minced (Approximately 10 cloves, finely minced)
• 2 tbsp Honey (Prefer mild-flavored honey)
• 1 tsp Granulated sugar
• 1 tbsp Lemon juice (Freshly squeezed)
• 1 pinch Pinch of salt

Instructions

1. Mince the shrimp

   Place the peeled shrimp on the cutting board and roughly crush them with the flat side of the knife, then mince with a sharp chef's knife until you have a coarse, slightly chunky texture.

   Time: PT5M

2. Combine shrimp with egg white and seasonings

   Transfer the minced shrimp to a mixing bowl. Add the egg white, 0.5 tsp salt, and a pinch of freshly ground black pepper. Mix gently with a whisk or fork in one direction until just combined.

   Time: PT3M

3. Add liquid and cornstarch slurry

   Stir in 1 tbsp white wine, 2 tbsp low‑sodium chicken stock, and 2 tbsp cornstarch. Continue stirring in a single direction for 2 minutes to create a smooth coating.

   Time: PT2M

4. Load the mixture into a piping bag

   Fit a piping bag with a small round tip (or cut a corner off a zip‑top bag). Spoon the shrimp mixture into the bag, tapping gently to remove air bubbles.

   Time: PT1M

5. Heat oil for frying

   Pour 500 ml neutral oil into a deep skillet or wok. Heat over medium heat until the oil reaches about 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the shrimp nuggets

   Squeeze small portions of the shrimp mixture into the hot oil, forming bite‑size nuggets. Fry on low‑medium heat, turning once when the first side is golden brown (about 2‑3 minutes per side).

   Time: PT5M

   Temperature: medium heat

7. Drain and cut

   Using a slotted spoon, transfer the fried nuggets to a paper‑towel‑lined plate. Once cooled enough to handle, cut each nugget into bite‑sized pieces.

   Time: PT2M

8. Prepare the butter‑garlic sauce

   In a small saucepan, melt 40 g unsalted butter over low heat.

   Time: PT2M

   Temperature: low

9. Sauté garlic

   Add the 50 g minced garlic to the melted butter. Cook over low heat, stirring constantly, until fragrant (about 1‑2 minutes). Do not let the garlic brown.

   Time: PT2M

   Temperature: low

10. Finish the sauce

    Stir in 2 tbsp honey, 1 tsp sugar, a pinch of salt, and 1 tbsp fresh lemon juice. Mix until the honey dissolves and the sauce becomes glossy.

    Time: PT2M

11. Combine shrimp with sauce

    Add the fried shrimp pieces to the saucepan. Toss gently to coat each piece evenly with the butter‑garlic‑honey‑lemon sauce.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Raw shrimp, peeled and deveined: Pre‑cooked shrimp (texture will differ), Peeled crab meat
• Instead of Egg white: Aquafaba (chickpea water), Egg white substitute powder
• Instead of Salt: Kosher salt
• Instead of Black pepper: White pepper
• Instead of Dry white wine: Dry sherry, Apple cider vinegar (reduce amount)
• Instead of Low‑sodium chicken stock: Vegetable stock, Water with a pinch of salt
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Neutral cooking oil (vegetable or canola): Peanut oil, Sunflower oil
• Instead of Unsalted butter: Ghee, Margarine (use sparingly)
• Instead of Garlic, minced: Garlic paste, Garlic powder (1 tsp)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Granulated sugar: Brown sugar, Honey (reduce other honey amount)
• Instead of Lemon juice: Lime juice, White wine vinegar (1 tsp)
• Instead of Pinch of salt: Sea salt

Equipment Needed

• Sharp chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Piping bag (or zip‑top bag with a small tip)
• Deep skillet or wok
• Tongs or slotted spoon
• Small saucepan for sauce

Critical Steps — Do Not Skip

• Mince shrimp to a coarse texture without turning it into a paste.
• Stir the cornstarch mixture in one direction to avoid separation.
• Heat oil to the correct temperature (≈350°F) before frying.
• Do not let garlic burn while making the sauce.

Chef Tips from the Video

• For extra aroma, add a splash of fresh orange zest to the sauce.
• Serve over a bed of steamed rice or tossed with sautéed greens for a complete meal.
• If you prefer a spicier version, stir in a pinch of red pepper flakes with the garlic.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat to avoid over‑cooking the shrimp.

Freezer: Not recommended; texture of shrimp and sauce deteriorates.

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the shrimp mixture and keep it refrigerated for up to 4 hours before frying.
• The butter‑garlic sauce can be made 30 minutes ahead; reheat gently before tossing with shrimp.