Hot Honey Shrimp is a recipe I found through the NY Times Cooking newsletter about a year ago, and since then it has become one of my favorites. It’s easy, healthy, and most importantly, delicious. While the jalepeño peppers and cayenne make this dish spicy, the lime zest and juice cools it down just enough, and the honey adds notes of sweetness. For a less spicy version, you can leave the jalepeño peppers out, but even some of the pickiest eaters I know, like my boyfriend (he does not eat ANY fruits or vegetables), enjoy this dish and are able to tolerate the spice.
I think this dish is especially perfect for after work or school, when you’re short on time. It takes about 30 minutes to prepare, but if you chop the ingredients ahead of time, it can be done in under 10 minutes. Additionally, I usually pair this dish with a side of brown rice and some sort of green vegetable (my favorites are Brussel Sprouts or Asparagus) and a salad (for me, usually arugula with a simple lemon vinaigrette). All of these sides are simple enough, and can easily be prepared quickly or even ahead of time.
- 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
- Mayonnaise, for serving (optional)
- Preheat oven to 500 degrees.
- Combine honey, cayenne, lime zest, ginger, garlic, salt and pepper and mix with shrimp in a large plastic bag.
- Lie shrimp flat on a baking sheet and dot with butter. Pour any extra marinade over the shrimp.
- Cook at 500 degrees (F) for about five minutes (enough time for the shrimp to become pink, but before the edges curl up).
- Sprinkle the shrimp with freshly squeezed lime juice and toss with jalapeños and scallions, if desired.
Recipe courtesy of the NY Times.