Hot honey shrimp from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • JoanN on April 08, 2025

    I thought this was excellent. Made shrimp as written, although may have been a little heavy handed on cayenne, garlic, and ginger. Honey mixture was too thick to coat shrimp so I warmed it up a little and it worked perfectly. Might double the sauce if I were going to serve the shrimp over rice, but thought proportions were otherwise fine. I decided to serve them with the optional mayonnaise, but added some lime juice and little wasabi paste, because that's how I roll. It was good, but the shrimp would have been fine without it. Love this for a quick and super tasty supper. Curious to see if it's as good chilled. If so, would be a great cocktail dish.

  • stockholm28 on March 07, 2019

    Very easy and fast recipe. I used half the amount of shrimp to make the recipe for one, but kept the same amount of honey mixture.

  • mfto on December 17, 2016

    At first I followed the recipe but quickly saw that there was not enough honey mixture to cover 1 lb of shrimp. So I followed readers' suggestions to double honey and ginger amounts but did not increase cayenne. I modified other suggestions and put about 1 1/2 tbs butter in no-stick skillet over medium heat just to melt butter and then turned off heat; added shrimp and honey mixture. When all was combined, poured onto parchment lined baking sheet. Put in 475 degree oven for 6 iminutes. I did not have scallions or chilies and forgot to add lime juice before serving but they would be a plus. I served with lime wedges and needed more. Needs lots of lime juice IMHO. I would add more ginger and more garlic next time but that is personal taste. With these changes, this is a very easy, fast recipe for two.

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