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Garlic Butter Honey Lemon Shrimp
A quick, pan‑fried shrimp dish with a buttery garlic‑honey‑lemon sauce. The shrimp is minced for a tender bite, coated with a light cornstarch slurry, then fried until golden. Finished with a glossy sauce that balances sweet, salty, and citrus flavors.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot oil can cause severe burns – keep a lid nearby and never leave unattended.
- • Garlic can burn quickly; keep heat low and stir constantly.
- • Use tongs or a slotted spoon to handle hot shrimp.
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