Honey Mustard Soy Shrimp Recipes

HONEY SOY SHRIMP

Honey Soy Shrimp image

Honey Soy Shrimp - This incredible sweet and salty shrimp is ready in just under 15 minutes. A delicious appetizer that's sure to impress your guests!

Provided by Joanna Cismaru

Time 13m

Number Of Ingredients 7

Ingredients

⅓ cup soy sauce (low sodium)
2 tablespoon honey
3 cloves garlic minced
1 teaspoon ginger (minced)
1 teaspoon sriracha sauce
1 pound jumbo shrimp (tail on (about 10 to 12 shrimp))
2 tablespoon fresh parsley (chopped)

Steps:

Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce.
Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.

Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 11 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1623 mg, Fiber 1 g, Sugar 9 g

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

Place shrimp in a sealable bag or medium bowl.
In a small bowl or measuring cup, mix marinade ingredients.
Pour half of the marinade on the shrimp. Save the other half for later.
Let the shrimp marinate in the refrigerator for at least 15 minutes.
In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
Serve the shrimp with sauce and garnish with green onion.
Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

HOT MUSTARD AND HONEY GLAZED CHICKEN

Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY-MUSTARD SHRIMP MARINADE

Honey-Mustard Shrimp Marinade image

Use this recipe to marinate raw, deveined shrimp that you intend to prepare on the grill. The recipe comes from Singleton Seafood.

Provided by Bone Man

Categories Savory

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Dijon mustard
1/3 cup honey, plus
1 tablespoon honey
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons scallions, finely chopped
2 teaspoons dried tarragon
1/2 teaspoon black peppercorns, freshly milled
1 lb shrimp, raw, deveined

Steps:

Blend all ingredients.
Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.

Nutrition Facts : Calories 332.7, Fat 10.8, SaturatedFat 1.4, Cholesterol 172.8, Sodium 1373.4, Carbohydrate 34.7, Fiber 2.3, Sugar 29.5, Protein 26.9

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