Honey and Sake Glazed Shrimp

I recently went to the closing of a local bookstore and picked up a copy of Jim Tarantino’s Marinades, Rubs, Brines, Cures & Glazes.  It is a great book, but near the end in the Asian section he had a great recipe for Honey and Sake Glazed Shrimp. This sounded amazing to me.  So I went to the store and picked up some sweet sake and wildflower honey.  I figured, the best ingredients could only make this better.  After making this recipe, I determined that this was one of the best shrimp dishes that I have ever made.

Honey and Sake Glazed Shrimp – (Adapted from Marinades, Rubs, Brines, Cures & Glazes)

  • 2/3 cup Sake
  • 1/3 cup Soy Sauce
  • 1/2 cup Mirin
  • 1/4 cup Honey
  • 1 small shallot finely diced
  • 1 clove garlic finely diced
  • 1 lb medium size uncooked shrimp

Creating the Glaze

Honey and Sake the perfect combo

In a small nonreactive saucepan, bring the sake and honey to a boil.  When the honey dissolves, add the Soy Sauce and Mirin.

Reduce to half

Reduce heat and simmer for 20-30 minutes, or until the glaze reduces by half.  Roughly 3/4 to 1 cup of glaze.

Grilling the Shrimp

Remove the heads and shells from the shrimp.  If you wish you can de-vein the shrimp.  Next skewer the shrimp with metal skewers or bamboo skewers that have been soaking for at least 20 minutes.  If you are not using wide skewers, I would recommend using two skewers per shrimp to prevent rotation.

Skewer the shrimp

Preheat the grill to medium/high heat.  Then place the shrimp on the grill and cook for about 1 minute on the first side.

Grill the shrimp

Then flip and cook for 1 minute.  While the second side is cooking brush the glaze onto the shrimp.  Flip and repeat. Grilling for about 1 minute on each side.  After about 2-3 flips the shrimp will be perfectly glazed and fully cooked.

Glaze and Grill

Remove from the grill and serve over rice.

Sake and Honey Glazed Shrimp

I would recommend making a double batch of the glaze for dipping.

Sake and Honey Glazed Shrimp

The glaze will keep in an airtight container in the refrigerator for about 2 weeks.

This was my favorite dish of March.  The glaze was amazing and really added to the shrimp.  Actually I could have just eaten the glaze alone.  You have to try this one.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. I have been holding onto a similar recipe from the Barbecue Bible for the past two weeks, I just haven't found really great shrimp yet.