Some nights you have twenty minutes and no patience. This is the dinner for those nights.
Hot Honey shrimp. One pan. Ten minutes. It tastes like a restaurant and cooks like a weeknight.
HOT HONEY SHRIMP
You will need:
- One pound of shrimp, peeled and deveined
- Spice Witch Hot Honey
- Olive oil or butter
- A clove of garlic, minced
- Salt
- A lemon
What you do:
Pat the shrimp dry. This matters. Wet shrimp steam instead of sear.
Heat a tablespoon of oil or butter in a wide pan over medium high.
Add the shrimp in a single layer. Salt them. Let them cook ninety seconds without touching them.
Flip. Add the garlic. Cook another minute.
Turn off the heat. Drizzle in a generous tablespoon of Hot Honey and toss. The residual heat will turn it into a glaze that clings to every piece.
Squeeze lemon over the top.
Serve over rice, over greens, in a tortilla, or straight out of the pan while standing at the counter. I will not judge.
WHY HOT HONEY AND SHRIMP BELONG TOGETHER
Shrimp is sweet and delicate. It can take a little heat and a little sweet without getting bullied. Hot Honey caramelizes the second it hits the warm pan and wraps each piece in a glaze that is sweet, then spicy, then gone. The lemon keeps it bright.
This is the kind of dinner that makes people think you can cook. You can. You just also happen to have the right jar.
Ten minutes. One pan. Put it on the list for this week.
Make it with
Spice Witch Hot Honey
Real honey with slow-building chili heat. Small batch, made in Asheville, NC.
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