2 tablespoons unsalted butter, divided
1 pound uncooked medium shrimp, peeled, and cleaned
3 cloves garlic, grated
1/2 teaspoon kosher salt
8 ounces snow peas, cut in half
1 tablespoon honey
1 tablespoon fresh lemon juice or rice vinegar
1/4 teaspoon red pepper flakes
Snipped scallions and torn cilantro leaves, for topping
Steamed rice or cooked quinoa, for serving
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the shrimp in an even layer and cook undisturbed until pink on the bottom, about 1 minute. Flip the shrimp and add remaining the butter, garlic, and salt. Cook, stir occasionally, until the shrimp are opaque, 1 to 2 minutes more.
Add the snow peas and honey. Continue to cook, stirring frequently, until the snow peas have softened and the shrimp just begins to lightly brown. Add the lemon juice or vinegar and cook, stirring, for 30 seconds more. Remove from the heat and stir in the pepper flakes. Serve immediately over rice or quinoa.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.