Honeymustardsoyshrimp Food

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HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

HONEY AND SESAME SHRIMPS



Honey and Sesame Shrimps image

Make and share this Honey and Sesame Shrimps recipe from Food.com.

Provided by Boomette

Categories     Onions

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

1 red onion, finely chopped
3 tablespoons butter
1 garlic clove, finely chopped
1/4 cup honey
1 lime, juice of
1 tablespoon soy sauce
chili pepper flakes, to the taste
1 1/2 lbs raw shrimp, shelled (with or without tail)
1 tablespoon sesame seeds
2 teaspoons fresh chives, finely chopped
salt and pepper

Steps:

  • In a frying pan, brown the onion in butter. Add garlic, honey, lime juice, soy sauce and peppers flakes. Let reduce until the mixture is caramelized. Pour half of this mixture in a bowl.
  • Add half the shrimps and sesame seeds in the frying pan. Salt and pepper.
  • Cook 2 minutes at high high without stirring.
  • Stir and keep on cooking 1 to 2 minutes at high heat. Add chives. Set aside at a place that is hot to keep it hot.
  • Wash the frying pan. Heat the remaining mixture of onions (you did first) at high heat. Add the remaining shrimps and repeat the same steps for the cooking method.
  • You can adjust the seasonning. Serve on rice.

HONEY MUSTARD SOY SHRIMP



Honey Mustard Soy Shrimp image

This was today's 'Healthy recipe of the day' on "My Yahoo". Sounds simple, healthy, quick, and delicious...my favorite combo!!

Provided by MackinacBride

Categories     Broil/Grill

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

squeeze fresh lemon
2 tablespoons low sodium soy sauce
2 tablespoons honey mustard
2 teaspoons canola oil
1/4 teaspoon ground ginger
10 ounces large shrimp, peeled and deveined

Steps:

  • Stir together squeeze of fresh lemon, soy sauce, honey mustard, canola oil, and ginger in a meduim bowl.
  • Add shrimp; toss to coat evenly.
  • Cover and let stand at room temperature for 10 minutes, stirring once or twice.
  • Preheat the broiler.
  • Remove the shrimp from the marinade. Discard the marinade.
  • Place shrimp in a single layer on the broiler pan, spaced about 1/2 inch apart.
  • Broil the shrimp until done.

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup shelled walnut halves or large pieces (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
2 tablespoons pineapple juice, such as Dole's 100% Pineapple Juice
1 tablespoon honey
2 teaspoons white distilled vinegar
Kosher salt
1 pound very large (U 16-20) shrimp, peeled and deveined
2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
Canola oil, for frying (about 3 cups)
1/3 cup sugar
1/4 cup cornstarch

Steps:

  • Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
  • Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
  • Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
  • Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
  • Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
  • While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
  • Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
  • Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
  • Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
  • Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
  • Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

HONEY CHILE SHRIMP



Honey Chile Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 limes, 2 zested and juiced and 1 halved
3 green onions, chopped, whites and greens separated
1 mounded tablespoon chile garlic paste
2 tablespoons honey

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
  • Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

HONEY-GARLIC SHRIMP



Honey-Garlic Shrimp image

While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 2

Number Of Ingredients 8

1 pound large raw shrimp (16-20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce, or more to taste
1 teaspoon Asian fish sauce, or to taste
2 teaspoons vegetable oil
1 cup thinly sliced green onion, or to taste

Steps:

  • Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
  • Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
  • Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
  • Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
  • Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g

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