Hot Honey Shrimp

By Melissa Clark

Updated May 21, 2020

Hot Honey Shrimp
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
10 minutes
Rating
5(3,122)
Comments
Read comments

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
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

301 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 46 grams protein; 522 milligrams sodium

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
3,122 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'.

Grace

This is one of the best recipes on the site. Not only is it unbelievably delicious, but your house will have the aroma of all of the ingredients long after the meal has ended. I’ve made this several times, and my favorite method is to make this as a banh mi. As for the original recipe, use additive-free frozen shrimp that are defrosted in the refrigerator. Double the ingredients, minus the ginger and shrimp, soften the butter and mix everything together before putting it in the oven. After it is cooked (I find it took closer to ten minutes in a 475 degree convection oven), add the chives, lime juice and jalapeño. Toast the baguette, slather with mayonnaise, and add sliced cucumbers, carrots, mint, and cilantro. Sounds like a lot of work but it really isn’t and I promise you will be adding this to your rotation. As suggested by another commenter, using the leftover limes in a gin and tonic is a wonderful idea.

Marianne

I just made these for dinner and WOW! The lime really shines through, the butter gives a luscious and silky texture. I’ll use way more ginger next time so it too can shine. Thank you for an easy “fancy” dinner. I forgot to use the mayo dip.

Doreen

Great option after the decadence of holiday goodies. Decreased oven temp to 425 and roasted veggies simultaneously. Added lime juice to marinade before baking.

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