Recipes from the Grapevine Cottage

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Hot Honey Shrimp

Here is another recipe Linda adapted from the New York Times.... Talk about fast and easy, not to mention very good!

Serves 4


2 tablespoon honey
1/4 teaspoon ground cayenne
1/2 teaspoon grated lime zest
1/2 teaspoon freshly grated ginger
2 garlic cloves, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound cleaned, shelled extra-large shrimp, patted very dry with paper towels
1 tablespoon very cold butter, cubed
lime wedges, for serving
1 tablespoon chives or scallion greens, finely chopped, for serving


Heat oven to 500 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 chives or scallions.