Honey Mustard Soy Shrimp Recipes

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Steps:

• 1. Combine all ingredients, except the shrimp, in a blender and blend until emulsified.
• 2. Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more. *Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning.
• 3. When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.
• 4. Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

Steps:

• Stir together squeeze of fresh lemon, soy sauce, honey mustard, canola oil, and ginger in a meduim bowl.
• Add shrimp; toss to coat evenly.
• Cover and let stand at room temperature for 10 minutes, stirring once or twice.
• Preheat the broiler.
• Remove the shrimp from the marinade. Discard the marinade.
• Place shrimp in a single layer on the broiler pan, spaced about 1/2 inch apart.
• Broil the shrimp until done.

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Steps:

• Blend all ingredients.
• Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
• NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.