Crispy Honey-Lime Shrimp

THAT SAUCE.

I've been making a lot of seafood since we started getting our CSA boxes. Mostly we've been eating solely vegetable-based meals, but when some non-vegetable protein is required, it seems like the best way to honor the amazing vegetables is to pair them with some really fresh seafood. For this meal, I knew I would be making green beans, and I was thinking of Asian-style sticky green beans, so crispy Asian-style shrimp was a good balance to the texture of the green beans.

I like this recipe because it's baked, not fried, and because the sauce is SO delicious. How can one go wrong with honey and butter and soy sauce?

I followed the recipe exactly, except that I halved the quantities and slightly increased the amount of panko (because it wasn't enough to cover all of the shrimp). I also simplified the corn starch step and it worked out just fine.

The Recipe (serves 3): (from Creme de la Crumb)

3/4 lb shrimp, peeled and deveined

1 egg

3 tb soy sauce

1 tb rice vinegar

1/3 c panko

baking spray

1 tb butter
3 tb honey
3 tb soy sauce
1 garlic clove, minced
1/2 lime, juiced and zested
1/2 tsp sriracha sauce
1 tb water
1/2 tb corn starch

Whisk together egg, 3 tb soy sauce, and rice vinegar. Mix in the shrimp and marinate in the refrigerator for 15 minutes.
Dip the marinated shrimp in the panko and arrange in a single layer on a baking sheet.
Lightly spray the breaded shrimp with baking spray.
Bake shrimp at 400 for 10-15 minutes.
While shrimp is baking, melt butter in sauce pan. Add honey, soy sauce, garlic, lime, and sriracha. Mix well and bring to boil.
Add water and corn starch and stir for about a minute until thickened, then remove from heat.
Pour sauce over shrimp and top with lime zest.

The Verdict:

Overall grade: A-

Overall reason: A bit labor-intensive, but not terribly so. Absolutely delicious.

Time to prepare: 40 minutes

Husband quote: "I smell butter."

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