Charred Lemon & Honey-Shrimp Skillet
For all its quick-cooking ease, shrimp always feels a little bit special. This skillet is no exception: with its brick red glaze, slivers of green onion, and wheels of charred lemon, it has a gourmet rusticity that’s extremely appealing. And the shrimp taste amazing — they may displace buffalo wings in the happy hour section of our hearts.
It’s the charred lemons that make this dish such a standout, and while they may seem like a fancy, chef-y sort of ingredient, making them is as simple as sliding halved lemons under the broiler for 10 to 15 minutes. That little bit of concentrated heat imparts so much depth and sweet complexity — it’s one of our favorite kitchen hacks. (Try it in a cocktail, like our smoky charred lemonade with mezcal.)
Once the juice from the charred lemons meets up with this recipe’s other ingredients, great things happen. The honey and sambal oelek, brightened by the citrus notes, make a sweet-savory glaze that clings to the shrimp and creates a delightfully crunchy caramelized exterior.
There really is no place this dish wouldn’t be a hit. It makes a gorgeous appetizer, and it’ll pair with cocktails, beer, or wine. Carry it along to a picnic at the beach, and it’ll add a touch of elegance to the salty, sandy day. Or add a quick and crunchy slaw and a side of rice, and you’ve got yourself a satisfying dinner that’s ready in a flash.
Our tips: The sturdy glaze helps the shrimp hold up well for day-after bowls, salads, and tacos. Slice those leftover lemons into julienned strips and use them to add a bit of extra punch to your leftovers.
Servings: 4 to 6
1 ½ lb Gelson’s jumbo shrimp, peeled and deveined
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
¼ cup unsalted butter
¼ cup honey
3 charred lemons, divided
1 tsp low-sodium soy sauce
4 garlic cloves, grated
2 tsp sambal oelek
1 tsp grapeseed oil
2 Tbsp minced green onion, plus more sliced, for garnish
Optional: cooked rice and your favorite vegetable, for serving
Pat the shrimp dry with paper towels. Season lightly with kosher salt and black pepper.
In a large skillet, melt the butter over medium-high heat, stirring frequently, until it turns golden brown, foams, and smells nutty, 5 to 7 minutes.
Reduce the heat to medium. Add the honey, juice of ½ charred lemon, soy sauce, garlic, and sambal oelek. Stir well and cook until the garlic is fragrant, about 30 seconds.
Pour all but 2 tablespoons of the sauce out of the pan and into a container. Set aside.
Add ½ of the shrimp to the pan in one even layer. Sear until browned and no longer translucent, about 2 minutes on each side.
Transfer the shrimp to a plate and wipe out the pan. Heat 1 teaspoon of grapeseed oil, add 2 tablespoons of sauce, and repeat step 5 with the remaining shrimp.
Add the first batch of shrimp, the remaining sauce, and the minced green onions. Cook until the sauce has thickened slightly, about 2 minutes. Season with kosher salt, as needed.
Serve over rice and your favorite vegetable. Garnish with thinly sliced green onions and the remaining charred lemon halves.