Best 4 Honey Glazed Shrimp Recipes

HONEY-TEQUILA GLAZED SHRIMP

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

Steps:

• In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
• Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
• Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.

TAMARIND-GLAZED HONEY SHRIMP

Steps:

• In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
• Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
• About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
• Just before the oil starts smoking, add the shrimp and marinade to the pan.
• Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
• Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
• Serve warm with basmatti rice with chives.

GRILLED HONEY GLAZED SHRIMP

Steps:

• 1. Place orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.