Say "10-minute dinner" and we're all ears, especially if the dinner involves a few of our favorite ingredients: honey, cayenne and shrimp. This incredibly easy recipe for Hot Honey Shrimp from New York Times food columnist Melissa Clark couldn't be faster or more perfect for our weeknight instant-dinner fantasies. Except it's not an instant dinner because you're making it, from scratch. But you'll have it ready well before any (greasy and sad) takeout meal even has a chance to darken your doorstep.
All you do is: Preheat your oven to 500 degrees, and mix together honey, cayenne, lime zest, salt, pepper, grated ginger and garlic, then add in the shrimp to coat. Roast the shrimp (dotted with butter) in the oven for about five minutes. Squeeze lime juice on top and add halved jalapenos or chopped scallions, and serve. Done. You can also cook the shrimp in a butter-or-oil-coated pan on the stovetop, or on the grill.
A smart tip is to whip up a DIY batch of spicy honey to use in peanut butter sandwiches or yogurt, as Melissa suggests. That also saves you a step in the recipe (just leave out the cayenne). Or buy a jar of pre-made spicy honey: We like this kind, but you can find versions at your nearest well-stocked food store.
To watch Melissa make the shrimp, check out this video. Like her, we'll use the few minutes while the shrimp is roasting to bang out some poses.
The Feast is Bravo’s home for the biggest, boldest, and most crave-worthy eating experiences. Want more? Then Like us on Facebook to stay connected to our daily updates.
The Feast is Bravo’s digital destination serving culinary inspiration and essential food news. Like us on Facebook and visit daily for diet and wellness trends, kitchen hacks and tools — and the buzziest celebrity, chef, and restaurant happenings you need to know about right now.