Scroll down for the recipe. It’s not that far.
Of course, I wanted to share my vacation experience with my husband, so I tried to cook it at home. My attempt didn’t turn out as delicious as hers…
…until my husband got involved.
He’s the cook in the household — and he’s damn good. I fiddle around with one-pot, one-pan, Instant Pot kind of dinners (and bagged salads).
We sat down to my version of Garlic Honey Lime Shrimp — to which I added lime zest, fancy — and a side of roast asparagus with lemon, zest and fresh-grated Parmesan cheese.
The kind with the stamped rind.
The shrimp were missing something. Not enough butter? Not enough lime? No. The flavor was right, but the texture was all wrong.
My husband sautéed the sauce in the pan for maybe five more minutes and came back to the table with liquid gold.
It’s the other way around when we cook my favorite shrimp recipe (here it is) — something like a Kung Pao Shrimp. He does all the shrimp-cooking, and I do all the sauce-making.
Spicy Shrimp + Rice
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. soy sauce or coconut aminos
- 1 Tbs. honey
- 1 Tbs. garlic chile sauce
- 1/2 tsp. sesame oil
- 1/4 cup of cornstarch
- Enough oil to cover the bottom of your skillet (I think we used canola. Maybe olive oil once. Pick one. Vegetable oil works, too. Ghee. Butter not so much.)
- 1 lb. peeled, deveined shrimp (raw or cooked, which will affect how long you cook)
Rinse and dry the shrimp. Room temperature shrimp cook best. (I don’t know if that’s health code appropriate, so… don’t sue me.)
While the shrimp dry, whisk the sauce ingredients in a large mixing bowl.
Add more honey, garlic chile or soy sauce to suit your taste buds. I use a ton of chile garlic sauce because I like spicy food — and heartburn, apparently.
Heat a cast iron or nonstick skillet on medium high heat. Cover the bottom of the skillet with oil. Make sure the pan is hot before you put the oil in — I put this in here because I get in trouble for this a lot when I’m cooking 😉
Dredge dry shrimp lightly in the cornstarch. Shake ’em off because you don’t want lumps.
Cook raw shrimp in batches until they turn opaque. If you used cooked shrimp, don’t overcook them. I can’t help you here. Either way, you want the cornstarch to be slightly golden and crisp.
Toss cooked shrimp in the sauce.
Make rice at some point during this. Small pot on the stove. Bake it in the oven. Instant Pot that ish. I don’t care how you make your rice. Or, do like I do, microwave some. From the microwavable rice section of your grocery store.
Serve with rice.
Garnish with some fancy cut green onions or julienned carrots. Obvs I don’t have that kind of time.
Mistakes I Make While Cooking Shrimp
- I undercook them.
- I overcook them
- I cook them when they’re still cold, so they basically boil from the inside out.
- I cook them when they’re still a little wet, so they basically boil from the inside out AND oil splatters attack me at will.
- I use too much salt.
- I use no salt.
- I don’t use high enough heat.
- I burn them.
Practice makes perfect 😀