Honey-Brined Grilled Shrimp

Rating: 4 stars

• 1 Rating

• 1 Review

This is a dish that impresses, one you want your guests to see and taste. We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we drizzle it over the finished dish for depth.

By Adam Hickman

Recipe by Cooking Light August 2016

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CREDIT: HECTOR MANUEL SANCHEZ

Recipe Summary

Total:

47 mins

Yield:

Serves 4 (serving size: about 6 shrimp)

Nutrition Info

Ingredients

Ingredient Checklist

• 1 ½ pounds unpeeled large shrimp

• 1 cup boiling water

• 2 tablespoons kosher salt

• 5 tablespoons wildflower honey, divided

• 2 cups ice cubes

• 3 tablespoons red wine vinegar

• ¼ cup extra-virgin olive oil

• ¼ cup finely chopped fresh flat-leaf parsley

• 3 tablespoons finely chopped white onion 

• 2 tablespoons finely chopped fresh oregano

• 2 garlic cloves, minced

• 1 small red Fresno chile, thinly sliced

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Directions

Instructions Checklist

• Step 1

  Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.

• Step 2

  Preheat grill to medium-high heat.

• Step 3

  Place red wine vinegar and remaining 2 tablespoons honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.

• Step 4

  Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.

Nutrition Facts

Per Serving:

 

304 calories; fat 16g; saturated fat 2.2g; mono fat 11.1g; poly fat 1.5g; protein 24g; carbohydrates 15g; cholesterol 214mg; iron 1mg; sodium 544mg; calcium 113mg.