Honey-glazed shrimp

July 26, 2012
4.7 Stars
Photo by James Ransom
Author Notes

This is a recipe based on a 2500 year old document called The Banquet of Philoxenus that was translated in The Classical Cookbook by Sally Grainger. —[email protected]

  • Serves 4 for a main, 8 for 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
In This Recipe
  1. Combine the oil, fish sauce and honey
  2. Cook the shrimp in the oil, fish sauce and honey until done
  3. Remove the shrimp and reduce the sauce by half.
  4. Sprinkle on the herb and pepper and pour over the reserved shrimp
Contest Entries

See what other Food52ers are saying.

5 Reviews

Emily April 8, 2015
What is fish sauce?
Elizabeth G. September 3, 2014
The Honey Glazed Shrimp was a hit with my husband. I made it along with the Asian Garlic Green Bean dish. The two dishes went well together. Also, for the shrimp dish, I only added 1 tablespoon of Fish Oil as I didn't want the dish to be too salty. Won't add more the next time as the dish was perfect. Thanks.
Frank B. September 19, 2012
What cabbage salad, Deana?
walkie74 September 19, 2012
..oh wow. I think I just found the perfect birthday dinner for me and the hubby.
[email protected] September 17, 2012
Glad you liked the recipe... remarkably modern, isn't it. The cabbage salad is delicious too! Those greeks really knew how to eat!