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Honey-Lime-Sake Shrimp

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Serves 4 as a main dish; 6 to 8 as an appetizer

  • by Ronne Day from Fine Cooking
    Issue 117

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.

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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.

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

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

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!

Good, not great. Lot of work for not much flavor. I have a great recipe from another site for marinated shrimp which far surpasses this in ease of prep and flavor. This is more work than should be for this flavor. Won't make again.

We really enjoyed the flavors in this dish, but honestly the shrimp were too big. Next time we'll use smaller, more tender shrimp.

This dish was excellent! I didn't have enough Saki, so Tequila was the sub....delicious. I am going to make this into a stir fry and serve over brown rice the next time I make this.

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