Hot Honey Shrimp
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. The shrimp are also excellent tucked into a baguette for a shrimp sandwich. If you happen to have a jar of hot honey (chile-spiced honey), you can use that instead of combining the honey and cayenne. Just be sure to use a light hand with the lime juice at the very end; hot honey also contains vinegar, so taste as you go. If you'd like to double the recipe, you can. Just use two baking pans so as not to crowd the shrimp.
- Serves: 2 persons
- 1tablespoon honey
- ⅛teaspoon ground cayenne
- ¼teaspoon grated lime zest
- ¼teaspoon freshly grated ginger
- 1garlic clove, grated on a Microplane or finely minced
- ¼teaspoon kosher salt
- ¼teaspoon black pepper
- 1pound cleaned extra-large shrimp, patted very dry with paper towels
- 1tablespoon very cold butter, cubed
- Lime wedges, for serving
- 1jalapeño, halved, seeded and very thinly sliced, for serving
- 1tablespoon chives or scallion greens, finely chopped, for serving
- Mayonnaise, for serving (optional)
Step 1Heat oven to 500 degrees.
Step 2In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
Step 3Spread 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. Serve with mayonnaise if you like.