Sauted Shrimp with Buttery Balsamic Vinegar Sauce
Elevate your weeknight dinner with this irresistible Sautéed Shrimp with Buttery Balsamic Vinegar Sauce—a dish that combines simplicity with gourmet flavors. Succulent shrimp are pan-seared to perfection and smothered in a rich, glossy sauce made of tangy balsamic vinegar, sweet honey, and velvety butter. A quick garlic sauté adds depth, while a sprinkle of fresh parsley and the zing of lemon wedges brighten every bite. With just 25 minutes from prep to plate, this versatile recipe is ideal for busy weeknights yet sophisticated enough to impress dinner guests. Serve with crusty bread, fluffy rice, or al dente pasta, and watch the buttery balsamic sauce become the star of the meal. Simple, savory, and utterly satisfying, this shrimp dish is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Red pepper flakes (optional)
- 2 pieces Lemon wedges
Instructions
Rinse the shrimp under cold water, then pat them dry with paper towels. Season the shrimp with salt and black pepper.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat until the butter melts and begins to bubble slightly.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to brown it.
Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until the shrimp are pink, opaque, and cooked through. Remove the shrimp from the skillet and set aside on a plate.
Reduce the heat to medium. To the same skillet, add 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, and the optional red pepper flakes if using. Stir well, scraping up any browned bits from the bottom of the pan.
Allow the balsamic mixture to simmer for 1-2 minutes until slightly thickened, then whisk in the remaining 2 tablespoons of butter until the sauce is glossy and smooth.
Return the shrimp to the skillet and gently toss to coat them evenly in the buttery balsamic sauce. Cook for 1-2 more minutes to heat through.
Sprinkle the dish with chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Pair with crusty bread, rice, or pasta to soak up the delicious sauce.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 24.9 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
