Hot Honey Shrimp Recipe (2024)

I doubled the garlic and skipped the jalepeño and mayo, for simplicity and it was perfect. The only hitch was not reading through to the end and realizing the lime juice needed to go over the shrimp not in my gin and tonic. Thankfully, I had spares.

Here is a question. Why leave the tail and last segment of the shrimp shell on? If you are going to the trouble of shelling the shrimp why not do it then rather than make your diner do it awkwardly with knife and fork. I could see if you were going to eat them with your hands you might want a little handle. Even then I would rather just not have a little tail disposal problem. In a dish which you eat with knife and fork there is no reason I can see to do this. Is it habit?

Hey, folks: you don't discard your shells, do you? If so, big mistake: 6 minutes in a little water in a microwave on high produces something akin to a shrimp syrup with more flavor than the shrimp themselves. Just sayin'.

This looks great, but DEVEIN the shrimp/

Conventional wisdom has it that the practice of leaving the tail on was foisted on us by restaurateurs. The tail can be hard to remove without sometimes ripping off the end of the shrimp. If you are eating cold shrimp and are in a setting where using your hands is acceptable, the tail shell is convenient. But if I'm serving hot shrimp that will be eaten with a knife and fork, I remove the tail shell before cooking. Otherwise, a diner likely has to leave part of the shrimp uneaten.

Great simple recipe as written. I roasted shrimp for five minutes in a 450 degree convection oven and it was perfect. Served it with warm French bread and an arugula salad with a cider/sugar vinaigrette. A big hit and FAST.

This was delicious! It was too hot to turn on our oven, so we cooked the shrimp in a cast iron skillet on the grill (grill thermometer approx 550).

I used the ingredients as written, but did change up the method. Doubled the marinade, even though I had only half pound of shrimp. After measuring the honey into a bowl, zap it in the microwave for a few seconds... warmed, it will be more liquified, and will coat the shrimp evenly. I’m leery of baking shrimp, overdone too easily, so I tossed the butter into a hot pan, and cooked the shrimp stovetop. I could quickly tell when they were done & the honey caramelized nicely. Over rice, delicious!

Recommend a piece of foil on the baking sheet since any recipe with honey in a hot oven creates a hard-to-clean black glob. Also, can just lay the shrimp down and put a dot of sauce and then butter on each piece. Extra lime zest (whole small lime) also delicious!

Used tofu instead of shrimp. I cut the tofu into dominos and weighted them to drain. Put a little of the paste on one side of each piece and broiled them in the oven. When golden brown on edges I flipped and smeared the paste on the other side and broiled again. I sprinkled lime juice, jalapeño, sliced grape tomatoes and chives. A definite winner. I loved the taste of the paste. It would be good on many different proteins, I'd like to try it with pork tenderloin next.

Are these proportions correct - 1 tablespoon of honey for 1 lb. of shrimp??

Shrimp have two 'alimentary canals' one at the top and one at the bottom. Why are they considered "de-veined" when only the top duct is removed? Am I unnecessarily removing both?

During this pandemic I have found cooking to be cathartic. I have been alone since 3/13/2020. I have cooked through most of your recipes. Corn bread and more. I just made your hot honey shrimp tonight for the 5th time. I miss my children. I miss hugs. Cooking helps. Thank you

Is there any reason you couldn't add melted butter to the sauce to more evenly coat the shrimp?

Absolutely loved this recipe! Cooked as is. The heat from the jalapeño is moderated by the honey and mayonnaise. It is the kind of recipe that builds heat and stays with you in the most pleasant way when you finish. I would not change a thing!

The recipe was great. I let the shrimp marinade with the cubed butter that would later be broiled together. I'd substitute U.S. mayo with Kewpie mayo. And keeping the tail on is an added reminder that it is edible to some people.

We loved this, even our non-spicy daughter thought it was really good. It took the shrimp to a whole new level.

Lacking flavor and left completely disappointed. I would not make this again, after all there are so many other delicious recipes to invest my time into. I might, however, try one reader's suggestion to add the sauce to the shrimp after cooking instead of before as the recipe suggests.

Didn’t have limes, so used lemon zest instead. So good.

I have made this many times and enjoyed it, but this time I used Whiskey Barrel Colorado honey. It was even better than usual.

I forgot to add the dabs of butter to the sheet pan...was still delicious.

I also steamed cauliflower and broccoli, cooked the shrimp tossed just in oil, then tossed each item in the honey mixture and back in the oven for 1.5 minutes. Really delicious. Ate some shrimp on toasted baguette with mayo and green onions

Delicious and comes together quickly. Will definitely make this again.

Delicate flavor. I felt it lacked unami. I had to doctor with gochugang paste after baking. I wonder if adding it to the sauce prior to cooking would do the trick. Served with white jasmine rice. Parchment paper on the sheet pan.

This was a great, light supper. And, leaving the tails on "gave us permission" to pick up the shrimp. The only adjustments I made were to add more garlic (always!) and substitute aioli for the dip rather than mayo.

I was daydreaming of Lime and Shrimp and this NYT recipe inspired me to try. Two points: 500 for 5 minutes was perfect and putting the spicey honey dressing on after cooking was key. I set up a large tray with aluminum foil and a pat of butter for each shrimp - sort of like I was baking cookies. Yummy!

Too sweet. Although the dish came out great, I personally still prefer eating this dish as a snack rather than part of dinner. I add some Hungarian Paprika and it was fun!

Very good as it is, thank you.

This delicious but I didn’t see the need to turn on the oven. I added a little corn starch to the shrimp and stir fried them in butter. Easy peasy.