Hot Honey Shrimp

by cookingwithauntjuju.com

Most of you are familiar with “hot honey” and the wonderful heat and flavor it gives to a recipe. Well, this shrimp dish sure demonstrates that. You get heat and sweet from the honey and cooking it in a little butter gives the shrimp a buttery richness. Besides, it is quick to make, just cooking a few minutes in butter and tossing with the sauce, jalapeno slices and green onion slivers.

This is a Melissa Clark recipe from the New York Times. I only changed the cooking method…

Wonderful flavor – served it on its own…

Hot Honey Shrimp

  • 1 tbsp. Mike’s hot honey (or you can use 1 tbsp. honey plus 1/8 tsp. ground cayenne)
  • 1/4 tsp. lime zest, grated
  • 1 garlic clove, finely minced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 lb. extra large shrimp, patted very dry with paper towels
  • 1 tbsp. cold butter
  • lime wedges for serving and freshly squeezed lime juice to finish
  • 1 jalapeno, halved, seeded and very thinly sliced
  • scallion slivers (green part) or chives

Combine the hot honey, lime zest, garlic, ginger, salt and pepper; set aside.

I chose to cook the shrimp on top of the stove; the author roasted them in the oven.

Melt 1 tbsp. or so butter in a large skillet; add the shrimp and cook until the shrimp are pink and opaque, just a few minutes. Sprinkle with lime juice and toss with jalapenos and scallions. The author suggested you could serve them with mayonnaise – not for me!

Serve these delectable shrimp as an appetizer, in shrimp tacos, or a sandwich. I served them on their own along with a green salad.

Recipe by cookingwithauntjuju.com

Good hot honey choice!

13 thoughts on “Hot Honey Shrimp”

Leave a Reply