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Roasted Shrimp with Honey-Ginger-Soy Marinade

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Serves four.

  • by from Fine Cooking
    Issue 29

These shrimp go well with rice and sautéed snow peas or broccoli.

  • 1/4 cup soy sauce  
  • 1 small clove garlic, roughly chopped 
  • 1-1/2 Tbs. vegetable oil
  • 1 Tbs. honey
  • 1-1/2 tsp. dry mustard
  • 1-1/2 tsp. roughly chopped fresh ginger
  • 1-1/2 lb. jumbo shrimp (or 1-3/4 lb. large) in the shell or about 50 frozen, cleaned large shrimp, defrosted
  • Salt and freshly ground pepper to taste
  • Thinly sliced scallions for garnish

In a food processor or blender, process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes. (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.) Set the marinade aside

Position the oven rack to the top level and heat the oven to 500°F. If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels.

Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice. After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes. (use the shorter cooking time if using a thin pan or smaller shrimp); cut one in half to check. Sprinkle with scallions and serve immediately.

Make Ahead Tips

The marinade can be covered and refrigerated for several weeks.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1; Protein (g): protein g 42; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1350; Cholesterol (mg): cholesterol mg 385; Fiber (g): fiber g 0;

Photo: Mark Ferri

easy weeknight meal and very tasty!

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