Honey

Honey-Glazed Shrimp

by:
September 17, 2012

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Honey-Glazed Shrimp

I feel sad to admit this, even though I was never fooling anyone, but sometimes I have featured recipes here that take more than an hour to prepare. 

Shop the Story

For some of you, this may have felt like a passive aggressive act –- “Oh Jenny says you can make this during the week but during the week I wish only to cook things that take 30 minutes and now she is making me feel badly because this won’t work for me at all, and who does she think she is and also why doesn’t someone tell her to stop parting her hair on the side?”

But I am making it up to you now with this delicious, interesting and truly 15-minute meal, 10 if you’re the sort of person who thinks that a key reason you get married is to have someone to devein shrimp. 

This Honey-Glazed Shrimp is apparently based on a very ancient recipe, or so sayeth [email protected], who blogs about history and food here. (Yes I said sayeth for effect. Did it work?)

My fish guy has lovely Texas brown shrimp right now, which are nice and firm with a slightly sweet, slightly saline taste. All you are doing here is getting those bad boys cleaned up while you make a delectable sauce of oil, fish sauce, and honey on the stove. Cook up the shrimp, reduce the sauce while you wash the oregano that probably survived in your garden, then salt and pepper the whole thing up and serve it, preferably with some rice and a cold glass of beer. 

One recipe. One sentence. Who’s your buddy? 

Honey-Glazed Shrimp by [email protected]

Serves 4 for a main, 8 for an appetizer

1 pound shrimp, shelled
2 tablespoons olive oil
1/4 cup fish sauce
2 tablespoons honey
1 tablespoon fresh oregano or marjoram, chopped
1 teaspoon black pepper, ground

See the full recipe (and save it and print it) here.

Photo by James Ransom

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

13 Comments

Manhattan T. November 2, 2012
Re: comment below: I used two pounds of shrimp to 3 Tbs. fish sauce. Sorry!
 
Manhattan T. November 2, 2012
Re: comment below: I used two pounds of shrimp to 3 Tbs. fish sauce. Sorry!
 
Manhattan T. November 2, 2012
We so wanted to love this. Sadly, it was not just "a bit too salty," but OVERWHELMINGLY salty. I've got experience w/ fish sauce and so was judicious in my application (maybe even a bit stingy? I used 3 Tbs. instead of 4), but it was still sodium overload -- and that was using 2#. Maybe I'll try it again with even more shrimp and honey and even less fish sauce (1 Tbs?), because the concept seems so delicious.
 
SMSF September 24, 2012
Made this Friday night -- quick and easy. I had all of the ingredients on hand except fresh oregano or marjoram, so I subbed fresh basil. The flavors worked well together, but I think I must have over-reduced the sauce because it was WAY too sweet and salty for me. <br /> <br />If you like the flavors, try using fresh basil while it's still available.
 
mcs3000 September 20, 2012
made tonite. deeeelicious!
 
Author Comment
Jestei September 22, 2012
hope you liked!
 
witloof September 19, 2012
What brand of fish sauce do you recommend?
 
Author Comment
Jestei September 22, 2012
sai tan is the only kind i have ever owned
 
Susannajs September 17, 2012
Is your fish guy in NW DC?
 
Susannajs September 17, 2012
Is your fish guy in NW DC?
 
Author Comment
Jestei September 18, 2012
yes i go to vern at the bethesda farmer's market (rockville on sat)
 
Midge September 17, 2012
Ha, I too am grateful my husband doesn't mind deveining shrimp. I'm not big on one-task gadgets, but a shrimp knife is pretty handy (or so he tells me;). Can't wait to try this.
 
Author Comment
Jestei September 22, 2012
yes those are cool things