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Recipe

Honey-Lime-Sake Shrimp

Scott Phillips

Servings: 4 as a main dish; 6 to 8 as an appetizer

These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

Ingredients

  • 1/2 cup mild honey (such as clover)
  • 1/2 cup sake
  • 3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 2 tsp. hot sauce (such as Cholula)
  • Kosher salt
  • 24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
  • 1 Tbs. coarsely chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 15
      Fat (g): 1.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 145
      Sodium (mg): 310
      Carbohydrates (g): 20
      Fiber (g): 0
      Protein (g): 19

Preparation

  • In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
  • Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

Serve over white rice for a main dish, or with toasted bread as an appetizer.

Reviews

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Reviews

  • penelopeplantlady | 07/11/2013

    We just finished eating and I wanted to get right to a review. My husband and I both loved the flavors. Found that I only had 1/4 cup of honey, so halved everything -- except the ginger and garlic. Had no saki, so used the 'Chinese cooking wine' I had in my pantry. It, as well as excess garlic & ginger was fine. I'm anxious to try it with saki, and will make the whole sauce recipe for the two of us. Also, used Shriacha for hot sauce. Yum!Note: this is what I love so much about my Fine Cooking recipe box. I had thawed shrimp for dinner, and wanted to do something interesting with it--hadn't planned ahead.

  • Fonia | 02/02/2013

    Really enjoyed the flavors in this recipe. It's a keeper! Served it over jasmine rice and it was fabulous!

  • User avater
    joyfulleah | 11/28/2012

    Delicious! Served as a thanksgiving appetizer with bean sprouts and large lettuce leaves as wraps to keep it light before the big meal!

  • rlwolnisty | 09/04/2012

    Love this! Full of flavor, easy to make, hardly any work to it! I used a dry Sake, and I chose to use a smaller shrimp than the receipe called for. Will definitely make it again!

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