Honey Dijon Shrimp Recipes

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

Ingredients

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

HONEY-DIJON SHRIMP

Honey-Dijon Shrimp image

Scramble fan Annie Canby suggested this simple preparation for shrimp. If you prefer, grill the shrimp on skewers or broil them on a baking sheet, flipping them once.

Provided by Jessica Braider

Time 30m

Number Of Ingredients 7

Ingredients

1 lb. fresh or frozen large shrimp (peeled and deveined, preferably US or Canadian farmed or wild shrimp)
1/4 cup Dijon mustard (use wheat/gluten-free if needed)
1 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (or use any variety)
1/4 tsp. black pepper
1 1/2 cups white or quick-cooking brown rice

Steps:

If you are not marinating the shrimp, prepare the rice according to the package directions now.
Thaw the shrimp (if using frozen) by soaking them in several changes of cold water for 5 minutes. Drain the shrimp thoroughly in a colander and pat them dry with a clean dishcloth.
In a measuring cup, mix together the mustard, oil, honey, soy sauce, and pepper.
In a medium bowl, mix the shrimp and marinade together. If time allows, marinate the shrimp in the refrigerator for 30 minutes or up to 12 hours, and begin rice 25 minutes before you plan to eat. If not, proceed to the next step.
In a medium nonstick skillet over medium heat, sauté the shrimp and sauce for 3 - 5 minutes, stirring frequently, until the shrimp become pink and opaque. Serve the shrimp and sauce over the rice.

HONEY DIJON SALAD WITH SHRIMP

Honey Dijon Salad with Shrimp image

Lettuce, shrimp, mushrooms and carrots are tossed with a tangy honey-mustard dressing and topped with croutons for an enticing salad.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 bag (10 oz.) romaine lettuce
1 lb. cleaned cooked shrimp
1 pkg. (8 oz.) sliced mushrooms
2 cups sliced carrots
1/4 cup cholesterol-free egg product
2 Tbsp. corn oil
2 Tbsp. white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. honey
1 cup plain croutons

Steps:

Mix lettuce with shrimp, mushrooms and carrots in large bowl; cover. Refrigerate until ready to serve.
Mix egg product, oil, vinegar, mustard and honey in small bowl until well blended.
Pour dressing over salad; toss to coat. Sprinkle with croutons.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 150 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

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Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Honey Dijon Shrimp Recipes

HONEY-GARLIC SHRIMP

HONEY-DIJON SHRIMP

Scramble fan Annie Canby suggested this simple preparation for shrimp. If you prefer, grill the shrimp on skewers or broil them on a baking sheet, flipping them once.

HONEY DIJON SALAD WITH SHRIMP

Lettuce, shrimp, mushrooms and carrots are tossed with a tangy honey-mustard dressing and topped with croutons for an enticing salad.

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