Beginning in July, my job changed and became a lot more time consuming. As a result, my cooking and baking has gone down quite a lot. All I can say is thank god for the amazing food delivery options we have in New York city. In order to still eat some home-cooked meals, I’m on the lookout for recipes that are quick and don’t require a lot of energy, because even if I have time at the end of the time, I am often too tired to prepare a more elaborate dinner.
This is one of those recipes. You can prepare it in less than 10 minutes and it takes no more than 5 minutes in the oven before it’s ready to eat. The shrimp comes out juicy and incredibly fragrant from the combination of honey, chili, ginger, garlic, and lime. It’s spicy (and you can adjust the spice level to your taste) and sweet, which kind of makes it irresistible. It’s perfect with rice (which we now eat much more often since we bought this rice cooker and wonder how we ever lived without it) and perhaps a side of pickled vegetables (like these pickled carrots or pickled watermelon rind), whose acidity complements the shrimp flavors well.
Hot Honey Shrimp – Adapted from the New York Times
Makes 2 servings
1 tablespoon honey
1 tablespoon vegetable oil
⅛ teaspoon cayenne
¼ teaspoon grated lime zest
¼ teaspoon freshly grated ginger
1 garlic clove, grated on a Microplane or finely minced
1 red thai chili (bird’s eye chili), very thinly sliced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound cleaned medium or large shrimp, patted dry with paper towels
1 tablespoon chives or scallion greens, finely chopped, for serving
Heat oven to 500 degrees.
In a medium bowl, combine honey, oil, cayenne, lime zest, ginger, garlic, chili pepper, salt and pepper. Toss in shrimp to coat.
Spread shrimp on a large rimmed baking sheet. 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 chives or scallions. Serve with rice.