Chili Honey Glazed Shrimp

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Photography by Allyson Regan

Sometimes you just need a simple recipe to help spice up your weekday dinner meals.  This recipe is just that!  And it uses ingredients that you probably have in your pantry and freezer!

shrimp_HoneyChiliGlazed_tostada-8
Photography by Allyson Regan

I like to keep shrimp in my freezer for those days when I just don’t have time to run to the store or when I want to spend less time cooking and more time with my handsome husband.  For this post, I featured the shrimp in two forms, a tostada and tacos.  Both are super simple and are a great way to get some practice at cooking shrimp.

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Photography by Allyson Regan

Chili Honey Glazed Shrimp

1 pound of shrimp, deveined

2 Tbsp butter, unsalted

1/2 cup honey

1 1/2 Tbsp red pepper flakes

1/4 cup soy sauce

salt and pepper

Begin with thawed shrimp.  Heat the butter over medium high heat.  Add the shrimp and saute until they turn pink.  Remove from the pan, keeping the heat on.  Add the soy sauce first to deglaze, then add in the remaining ingredients.  Cook this mixture down until it becomes thick and saucy.  Add in the shrimp and toss to coat.  Taste the sauce before serving, especially with the shrimp and adjust the seasoning or spice to your taste.

shrimp_HoneyChiliGlazed_tostada-6
Photography by Allyson Regan

For these tostadas, begin by toasting a flour tortilla in the oven until crisp.  I just used an asian sesame salad mix as my base.  Then I added shaved red cabbage and a sauce made from greek yogurt and sriracha.  I love this shrimp paired with the creaminess of fresh avocado, cilantro, and lime.

shrimp_HoneyChiliGlazed_tacos-10
Photography by Allyson Regan

The tacos are pretty similar to the tostadas, except I didn’t use the salad kit, just red cabbage, sriracha sauce, avocado, cilantro, lime and shrimp!  This shrimp would also be great on pasta or in a rice bowl.  Let me know how you enjoyed it in the comments below!

 

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