There’s something irresistibly satisfying about the combination of sweet honey and spicy chili heat, especially when it coats plump, succulent shrimp. This hot honey shrimp recipe balances the natural sweetness of fresh shrimp with a bold, warming kick that tingles on your tongue. It’s a dish that comes together in minutes but delivers complex layers of flavor that taste like they took much longer to develop. Perfect for a quick weeknight dinner or an impressive appetizer for guests, this traditional preparation lets the quality ingredients speak for themselves.
Hot Honey Shrimp Recipe
4
portions10
minutes5
minutes286
kcal15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
680 g 1 1/2 lb large shrimp
3 cuillères à soupe 3 cuillères à soupe huile d'olive
4 4 gousses d'ail
1/2 cuillère à café 1/2 cuillère à café flocons de piment rouge
1/4 cuillère à café 1/4 cuillère à café poivre de Cayenne
3 cuillères à soupe 3 cuillères à soupe miel
1 cuillères à soupe 1 cuillères à soupe jus de citron frais
2 cuillères à soupe 2 cuillères à soupe beurre non salé
1/2 cuillère à café 1/2 cuillère à café sel
1/4 cuillère à café 1/4 cuillère à café poivre noir
2 cuillères à soupe 2 cuillères à soupe persil frais
Lemon wedges, for serving
Equipement
Grande poêle- Bol à mélanger
- pinces
- Planche à découper et couteau
Directions
- Pat the shrimp dry with paper towels to remove excess moisture, which ensures better searing.
- Season shrimp with salt and black pepper, tossing to coat evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp to the hot pan in a single layer, being careful not to overcrowd (cook in batches if necessary).
- Cook for 2 minutes on the first side until pink and starting to curl.
- Flip the shrimp and cook for 1 more minute until just opaque throughout. Remove to a plate.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the same pan.
- Add the minced garlic, red pepper flakes, and cayenne pepper, stirring constantly for 30 seconds until fragrant.
- Pour in the honey and lemon juice, stirring to combine as it bubbles.
- Add the butter and stir until melted and sauce is slightly thickened, about 1 minute.
- Return the shrimp to the pan and toss to coat thoroughly in the hot honey sauce.
- Cook for an additional 30 seconds to reheat the shrimp and allow flavors to meld.
- Remove from heat and sprinkle with fresh parsley.
Notes
- For the best texture, avoid overcooking the shrimp. They’re done as soon as they turn opaque and form a “C” shape. Overcooked shrimp will curl into a tight “O” shape and become rubbery.
