Hot Honey Shrimp

I doubled the garlic and skipped the jalepeño and mayo, for simplicity and it was perfect. The only hitch was not reading through to the end and realizing the lime juice needed to go over the shrimp not in my gin and tonic. Thankfully, I had spares.

Here is a question. Why leave the tail and last segment of the shrimp shell on? If you are going to the trouble of shelling the shrimp why not do it then rather than make your diner do it awkwardly with knife and fork. I could see if you were going to eat them with your hands you might want a little handle. Even then I would rather just not have a little tail disposal problem. In a dish which you eat with knife and fork there is no reason I can see to do this. Is it habit?

Hey, folks: you don't discard your shells, do you? If so, big mistake: 6 minutes in a little water in a microwave on high produces something akin to a shrimp syrup with more flavor than the shrimp themselves. Just sayin'.

We have really enjoyed the recipe and have made it a couple of times. However we thought it lacked the punch the ingredients had before we tossed precooking. Our tweak was to simply cook the shrimp with only the butter and then we tossed them with the rest right after removing them from the oven and off the grill.

If you are ok with significant more flavor and zing and of course sticky fingers then give it a try. - Cheers to all

This looks great, but DEVEIN the shrimp/

Conventional wisdom has it that the practice of leaving the tail on was foisted on us by restaurateurs. The tail can be hard to remove without sometimes ripping off the end of the shrimp. If you are eating cold shrimp and are in a setting where using your hands is acceptable, the tail shell is convenient. But if I'm serving hot shrimp that will be eaten with a knife and fork, I remove the tail shell before cooking. Otherwise, a diner likely has to leave part of the shrimp uneaten.

Great simple recipe as written. I roasted shrimp for five minutes in a 450 degree convection oven and it was perfect. Served it with warm French bread and an arugula salad with a cider/sugar vinaigrette. A big hit and FAST.

This was delicious! It was too hot to turn on our oven, so we cooked the shrimp in a cast iron skillet on the grill (grill thermometer approx 550).

I used the ingredients as written, but did change up the method. Doubled the marinade, even though I had only half pound of shrimp. After measuring the honey into a bowl, zap it in the microwave for a few seconds... warmed, it will be more liquified, and will coat the shrimp evenly. I’m leery of baking shrimp, overdone too easily, so I tossed the butter into a hot pan, and cooked the shrimp stovetop. I could quickly tell when they were done & the honey caramelized nicely. Over rice, delicious!

Recommend a piece of foil on the baking sheet since any recipe with honey in a hot oven creates a hard-to-clean black glob. Also, can just lay the shrimp down and put a dot of sauce and then butter on each piece. Extra lime zest (whole small lime) also delicious!

Used tofu instead of shrimp. I cut the tofu into dominos and weighted them to drain. Put a little of the paste on one side of each piece and broiled them in the oven. When golden brown on edges I flipped and smeared the paste on the other side and broiled again. I sprinkled lime juice, jalapeño, sliced grape tomatoes and chives. A definite winner. I loved the taste of the paste. It would be good on many different proteins, I'd like to try it with pork tenderloin next.

Are these proportions correct - 1 tablespoon of honey for 1 lb. of shrimp??

During this pandemic I have found cooking to be cathartic. I have been alone since 3/13/2020. I have cooked through most of your recipes. Corn bread and more. I just made your hot honey shrimp tonight for the 5th time. I miss my children. I miss hugs. Cooking helps. Thank you

We've made this a few times and have had fun experimenting with it. Our new favorite is grilling the shrimp on a stove-top cast-iron grill-pan and then layering the shrimp in a baguette with some thinly-sliced cucumbers and carrots, crushed peanuts, and cilantro. We quadruple the sauce amount and add three or four parts canola oil to the single part honey to thin the sauce out and make it easier to work with. The cukes are particularly nice as they balance out the shrimp's heat.

Shrimp have two 'alimentary canals' one at the top and one at the bottom. Why are they considered "de-veined" when only the top duct is removed? Am I unnecessarily removing both?