Shrimp with Honey Jalapeño Sauce

Growing up I always took seafood for granted. It sounds odd that I could do that, but when your grandpa and uncle were fishermen, it’s much easier than you think. My grandpa and uncle would go out months at a time to sea to catch fish, shrimp and anything that was available in the Gulf Coast. When their “harvest” was complete, they would come back and of course, our family would get the first pick of all the goodies and most of the time it was free! So there was never a shortage of seafood in my home and I actually grew up thinking that seafood was “cheap” but good food. Once I left home for school, I then realized seafood was much more of a luxury than I ever thought.

Anyways, my favorite fish has always been red snapper. It happens to be a pretty expensive fish out here, and I recently read they were being caught so much there was actually a shortage. But no worries, fishermen were aware of this and took a break from catching so many that they are now abundant in the sea again. Yay! Now if it would only drop in price.

My other fave treat from the sea is shrimp. Ben and I could eat shrimp all the time, but I make sure not to cook it too often, so it remains a treat. I should also mention I never fry anything really, so that’s a treat too. But because we’ve been working so hard on our home, I thought it was time to double up on the yumminess of dinner. And that’s when my Shrimp with Honey Jalapeño Sauce created. It’s a lightly battered tempura shrimp that is paired with a drizzle of honey that has been infused with garlic, onion and spicy jalapeños. Sweet, spicy, delightful.

Shrimp with Honey Jalapeño Sauce

Cook Time: 45 minutes

Yield: Serves 4

Ingredients

  • 1 qt vegetable oil
  • 1 cup tempura batter mix
  • 3/4 cup water, ice cold
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp yellow onion, minced
  • 1 clove garlic, minced
  • 1/3 cup water
  • 2/3 cup honey
  • 1 large jalapeño, thinly sliced

Instructions

  1. In a medium pot, heat the oil on medium. (The oil is ready when you place a chopstick in the bottom of the pot and when tilting the chopstick, bubbles float to the surface.)
  2. Whisk together the tempura batter mix and water in a bowl. Coat 4-6 shrimps in the batter at a time and fry until golden brown in the oil. Do not overcrowd the pot, and when done, place the shrimp on a plate that is lined with paper towels.
  3. Using a small sauce pot, combine the onion, garlic, water, honey and jalapeno and heat on medium-high until it comes to a boil and continue to boil for 1-2 minutes.
  4. Serve the tempura shrimp with a drizzle of the sauce.
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Comments

  1. Dianna says

    Oh wow, does this look good!! I can’t wait to try it! Your photo is outstanding and the recipe sounds so simple to do. I don’t have much good luck in frying things but I’m definitely going to try this. All I have to do now is find some jalapenos that are hot; fortunately, now that it is close to summer, this shouldn’t be a problem.

    • Joanna says

      Thanks so much! This definitely is an easy recipe and while it took a couple of tries to get the shrimp going, I think you’ll find the batter to be quite simple to fry. If by chance the shrimp doesn’t seem to be holding the batter, try adding more tempura mix to create a thicker batter, but not too much…it should still be light. Good luck and I hope you like it!

  2. says

    I have grown up on the mississippi gulf coast and we are so blessed we can get fresh shrimp. As a matter of fact shrimp season starts here Saturday. Love the recipe, I can’t wait to try this.

    • Joanna says

      I’m sure you’ll love it. It makes such a great meal and brings back memories of home for me. Enjoy!

    • Joanna says

      Thanks so much! You’ll definitely have to try it out. Thanks for stopping by and please do come back. :)

  3. says

    Your recipe is great! I used your recipe for the Honey Jalapeno drizzle (adding a few of my own touches of course) and it turned out great!! Delicious and I will definitely make this again. Thank you for posting.

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