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."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at Pho Grand in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...

Adventures of a healthy-ish pseudo-foodie

Search This Blog