Best Honey Ginger Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE



Grilled Shrimp With Honey-Ginger Barbecue Sauce image

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

Provided by Alexis Touchet

Categories     Shellfish     Fourth of July     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

Sauce:
Honey-Ginger Barbecue Sauce
Shrimp:
4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Cooks' Notes)
4 tablespoons vegetable oil
1 teaspoon salt
Special Equipment
18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Steps:

  • For the Shrimp:
  • If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
  • Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
  • Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

HONEY GINGER SHRIMP STIR-FRY



Honey Ginger Shrimp Stir-fry image

This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating.

Provided by FlemishMinx

Categories     Chinese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

500 g shrimp, peeled and deveined
3 tablespoons peanut oil, divided
2 tablespoons liquid honey
4 tablespoons dry sherry
2 tablespoons dark soy sauce
1/2 teaspoon Chinese five spice powder
2 cloves garlic, finely chopped
2 1/2 cm fresh ginger, peeled and grated
2 tablespoons water

Steps:

  • Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
  • Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
  • Remove the shrimp from the marinade, reserving the marinade.
  • Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
  • Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
  • Pour in the reserved marinade and the water.
  • Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
  • Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
  • Serve sauce over the shrimps.

Nutrition Facts : Calories 460.1, Fat 22.8, SaturatedFat 3.7, Cholesterol 315, Sodium 2423.7, Carbohydrate 22.4, Fiber 0.2, Sugar 17.8, Protein 36.2

HONEY-GINGER SHRIMP AND VEGETABLES



Honey-Ginger Shrimp and Vegetables image

I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired.

Provided by Liz Hoffman

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
3 cloves garlic, minced
½ onion, chopped
1 ½ teaspoons ground ginger
2 teaspoons red pepper flakes
1 red bell pepper, chopped
½ zucchini, halved lengthwise and sliced
3 cups fresh mushrooms, coarsely chopped
2 tablespoons cornstarch
½ cup honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
  • Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 369 calories, Carbohydrate 48.3 g, Cholesterol 172.5 mg, Fat 9.3 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 177.6 mg, Sugar 38.5 g

COCONUT SHRIMP WITH HONEY GINGER SAUCE



Coconut Shrimp With Honey Ginger Sauce image

Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.

Provided by R. Warren Meddoff

Categories     Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups sweetened flaked coconut (10oz)
1 cup all-purpose flour
1/4 cup beer (anything but dark)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 large egg
6 cups canola oil (for frying)
1 1/2 lbs size 10-15 shrimp (peeled and deveined with tail on)
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons freshly peeled and grated gingerroot

Steps:

  • 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
  • 2. take half of the coconut and place in pie plate.
  • 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
  • 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
  • 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
  • 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.

Nutrition Facts : Calories 3853.9, Fat 376.7, SaturatedFat 55.4, Cholesterol 394.4, Sodium 1333.7, Carbohydrate 88, Fiber 5.3, Sugar 51.7, Protein 43.7

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY



MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY image

Categories     Shellfish     Appetizer     Marinate     Quick & Easy

Yield 6-8 Appetizer servings

Number Of Ingredients 7

2 pounds of large cooked shrimp, tails removed
Juice of 2 limes
1 tablespoon Dijon mustard
1 teaspoon fresh ginger, grated fine
1 tablespoon honey
¼ cup Cilantro, chopped
1 scallion, white part, chopped

Steps:

  • Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

SHRIMP HONEY GINGER STIR-FRY RECIPE



SHRIMP HONEY GINGER STIR-FRY Recipe image

Provided by á-1976

Number Of Ingredients 11

1 cup jasmine rice
1 cup sugar snap peas
6 baby red and yellow bell peppers
One 1-inch piece ginger
3 cloves garlic
2 tablespoons honey
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
¼ teaspoon crushed red pepper flakes
1 pound extra-large peeled and deveined shrimp (16/20 count)
Oil, for stir fry

Steps:

  • Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer rice to a small saucepan and add 1 ½ cups water. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low, cover and cook until rice is tender and liquid is absorbed, 20 minutes. Remove from heat and let stand, covered. While the rice cooks, prep the stir-fry ingredients: Trim and remove the strings from the sugar snap peas, seed and thinly slice the bell peppers, peel and finely grate enough ginger to measure 1 ½ teaspoons, and mince the garlic. In a small bowl, whisk together honey, soy sauce, sesame oil and red pepper flakes. In a large nonstick skillet, warm 1 tablespoon oil over medium-high heat. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes. Add the shrimp and cook just until pink, about 2 minutes, stirring occasionally. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir in the sauce mixture and remove from heat. Serve with the rice.

PANKO CRUSTED HONEY GINGER SHRIMP



PANKO CRUSTED HONEY GINGER SHRIMP image

Categories     Fish

Yield 2 people

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 small clove garlic, minced
1/2 teaspoon ginger, freshly grated
1/2 teaspoon honey
1/2 pound medium shrimp, shelled and deveined
1/4 cup flour
1 egg, lightly beaten
1/2 cup Panko bread crumbs
Extra virgin olive oil
Sea salt

Steps:

  • In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour. Remove shrimp from the refrigerator. Set up a breading assembly line with the flour, beaten egg, and Panko bread crumbs. Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded. Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat. Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels. While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with your favorite dipping sauce.

SPICY HONEY GINGER SHRIMP



Spicy Honey Ginger Shrimp image

Only a few ingredients needed for a sweet & spicy dinner. Cooking time includes marinating time of 30 minutes.

Provided by Clarely

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon dry sherry
1 teaspoon sesame oil
1/2 teaspoon ginger powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dry mustard
1 lb shrimp
1 (16 ounce) bag frozen stir fry vegetables (Walmart has a surprisingly good selection!)
1 teaspoon cornstarch

Steps:

  • Combine first 7 ingredients in a microwave safe bowl big enough to fit the shrimp in as well. Microwave the sauce for about 30 seconds just to melt the honey.
  • Stir well, add shrimp and toss to coat them.
  • Marinate for 30 min to an hour, stirring once. (This could also be done in a ziplock bag).
  • Stir fry the veggies in a large skillet or a wok.
  • When veggies are thawed but not fully cooked, add the shrimp and marinade.
  • Stir fry for 2-4 min until shrimp are done.
  • Add cornstarch and stir until sauce thickens.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 175, Fat 3.2, SaturatedFat 0.5, Cholesterol 172.8, Sodium 420.6, Carbohydrate 11, Fiber 0.1, Sugar 8.8, Protein 23.7

Related Topics