Shrimp and cocktail sauce is like PB and J: they’re a dynamic duo! This sticky glazed shrimp, however, could change shrimp’s partner in crime forever. Sweetness from honey and saltiness from soy are enhanced with fresh lemon juice. When combined with melted butter, the sauce becomes a rich, luxurious glaze for the shrimp to bathe in. Oh my!
Top with sesame seeds and scallion for a quick app that tastes like you’ve spent hours slaving away to create. Add some whole wheat spaghetti to the mix for a complete meal!
Makes: an appetizer for 2 people
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
The Ingredients
12 jumbo cooked shrimp
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 lemon, juiced
4 tablespoons butter
1 clove garlic, minced
½ teaspoon sesame seeds, more for garnish
1 small bunch scallions, finely chopped
The Steps
Defrost shrimp according to instructions on the back of the bag. Pat dry and set aside.
In a bowl, add soy, honey, garlic, sesame seeds, and lemon. Whisk until combined.
In a nonstick skillet, add butter and soy mixture. Stir while mixture reduces for about 5 minutes. Over medium heat Add shrimp and tossed in mixture for 3-4 more minutes until mixture thickens to a thin syrup.
Scoop shrimp into bowls to serve, spooning glaze over shrimp. Top with more sesame seeds and scallions.
The Steps with Picture
Defrost shrimp according to instructions on the back of the bag. Pat dry and set aside.
In a bowl, add soy, honey, garlic, sesame seeds, and lemon. Whisk until combined.
In a nonstick skillet, add butter and soy mixture.
Stir while mixture reduces for about 5 minutes. Over medium heat Add shrimp and tossed in mixture for 3-4 more minutes until mixture thickens to a thin syrup.
Scoop shrimp into bowls to serve, spooning glaze over shrimp. Top with more sesame seeds and scallions.
