Try making this hot honey shrimp recipe from The New York Times for a quick and easy meal. Not only is it spicy and sweet, but the butter adds a level of richness. The recipe from The New York Times suggest cooking the shrimp at 500 degrees, but I did it at 350 degrees to ensure the shrimp didn’t get overcooked. Add some mayonnaise, if you like, for an additional creamy element.
Yield 2-3 servings
Time 10 minutes
- 1 tablespoon honey
- ⅛ teaspoon cayenne
- ¼ teaspoon grated lime zest
- ¼ teaspoon freshly grated ginger
- 1 garlic clove, grated on a Microplane or finely minced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound cleaned extra-large shrimp, patted very dry with paper towels
- 1 tablespoon very cold butter, cubed
- Lime wedges, for serving
- 1 jalapeño, halved, seeded and very thinly sliced, for serving
- 1 tablespoon chives or scallion greens, finely chopped, for serving
- Heat oven to 350 degrees.
- In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
- Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions.