Hot Honey Shrimp

By Melissa Clark

Updated May 21, 2020

  • Hot honey shrimp is shown on a ceramic plate with lime wedges.
    Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
10 minutes
Rating
5(3,140)
Comments
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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.

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Ingredients

Yield:2 servings

  • 1 tablespoon honey

  • ⅛ teaspoon ground 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 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)

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 384 milligrams cholesterol; 344 calories; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 1 gram fiber; 558 milligrams sodium; 46 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 500 degrees.

  2. Step 2

    In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.

  3. Step 3

    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. Serve with mayonnaise if you like.

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Ratings

5 out of 5
3,140 user ratings
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Comments

Meredith

I doubled the garlic and skipped the jalepeño and mayo, for simplicity and it was perfect. The only hitch was not reading through to the end and realizing the lime juice needed to go over the shrimp not in my gin and tonic. Thankfully, I had spares.

Richard Delaney

Here is a question. Why leave the tail and last segment of the shrimp shell on? If you are going to the trouble of shelling the shrimp why not do it then rather than make your diner do it awkwardly with knife and fork. I could see if you were going to eat them with your hands you might want a little handle. Even then I would rather just not have a little tail disposal problem. In a dish which you eat with knife and fork there is no reason I can see to do this. Is it habit?

Roger Downey

Hey, folks: you don't discard your shells, do you? If so, big mistake: 6 minutes in a little water in a microwave on high produces something akin to a shrimp syrup with more flavor than the shrimp themselves. Just sayin'.

Donna C.

Quick and scrumptious. My husband and I licked our chops. I didn’t have fresh ginger so substituted the same amount of dry. Served with rice and peas cooked in chicken broth. A super tasty meal on the table in half an hour.

cooleddie

I love Melissa Clark’s recipes. I cooked this one because the reviews were so

cooleddie

I was trying to say that I just made this, exactly as written, and it blew my mind! I wanted to devour the whole pound of shrimp. Only variation, tartar sauce, because I had some. That worked, too.

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