Servings:4 as a main dish; 6 to 8 as an appetizer
These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.
亚搏手机版官方
- 1/2 cup mild honey (such as clover)
- 1/2 cup sake
- 3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
- 1 Tbs. minced garlic
- 1 Tbs. minced fresh ginger
- 2 tsp. hot sauce (such as Cholula)
- Kosher salt
- 24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
- 1 Tbs. coarsely chopped fresh cilantro
Nutritional Information
- Calories (kcal) : 190
- Fat Calories (kcal): 15
- Fat (g): 1.5
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 145
- Sodium (mg): 310
- Carbohydrates (g): 20
- Fiber (g): 0
- Protein (g): 19
Preparation
- In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
- Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.
Serve overwhite ricefor a main dish, or with toasted bread as an appetizer.
Ingredient Spotlight
-
-
IN THIS RECIPESake
-
IN THIS RECIPELimes
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (9 reviews)
-
Nanpet| 11/20/2020One of my favorite go-to recipes. Have used for an appetizer as well as a main dish with saffron rice. Everyone raves when I serve it. It has a burst of vibrant flavors with just a tinge of sweet heat. I will continue to make it again and again!
-
butta211| 04/29/2020
Didn't love this. I think the honey was an odd flavor and didn't balance the flavors well.
-
penelopeplantlady| 07/11/2013
We just finished eating and I wanted to get right to a review. My husband and I both loved the flavors. Found that I only had 1/4 cup of honey, so halved everything -- except the ginger and garlic. Had no saki, so used the 'Chinese cooking wine' I had in my pantry. It, as well as excess garlic & ginger was fine. I'm anxious to try it with saki, and will make the whole sauce recipe for the two of us. Also, used Shriacha for hot sauce. Yum!Note: this is what I love so much about my Fine Cooking recipe box. I had thawed shrimp for dinner, and wanted to do something interesting with it--hadn't planned ahead.
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
![]()
CollectionThe Best Culinary Mashups
![]()
CollectionChopped Salads, Summer's Perfect Meal
![]()
CollectionOur 12 Best Summer Watermelon Recipes
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Write a Review