Adapted from New York Times Cooking by Amina Harris, Queen Bee
Hot Honey . . . It’s all the rage these days. People love the blend of sweet, salt and HEAT! Follow this simple recipe to make your own hot honey, a great marinade for shrimp and fish.
Our wild Mexican Mango Honey offers the perfect flavor profile for this recipe. The candy, fruity mango honey blends perfectly with a touch of cayenne to make a simple hot honey marinade you can use in so many ways.
Once I realized what a simple recipe this was, I made another batch of the hot honey, marinated a piece of fresh salmon and fried it quickly – 3 minutes to a side. The honey caramelizing on the salmon. So good. Mmmmmm.
We hope you’ll enjoy as much as we have!
INGREDIENTS
Combine the following ingredients in a bowl to make Hot Mango Honey:
- 1 tablespoon Mexican Mango Honey
- 1/8 teaspoon cayenne
- ¼ teaspoon lime zest
- ½ teaspoon fresh juice
- ½ teaspoon grated fresh ginger
- 1 clove minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Honey Mango Shrimp:
- 1lb large shrimp cleaned, de-veined and shelled (leave the tails on).
- 1 tablespoon of cold butter cut into small cubes
- For serving: Lime wedges, thinly sliced jalapeño and scallions
DIRECTIONS
- Heat the oven to 500 degrees.
- Make the Hot Mango Honey by following the instructions above.
- Add the shrimp to the Hot Mango Honey. Stir until well coated.
- Spread the shrimp on a rimmed baking dish and dot with the butter.
- Roast the shrimp for about 5 minutes until they are pink and firm, but not dried out!
To Serve
Place the cooked shrimp on a platter, sprinkle with additional lime juice or serve with lime wedges. Top with jalapenos and scallions. A side of rice seasoned with lime juice and cilantro pairs perfectly.
A Sweet Tip: Measuring Honey
Honey can be quite sticky! Coat a measuring cup or spoon with non-stick cooking spray or vegetable oil to help honey slide out more easily.
