The Art of Creating Hot Honey Shrimp Scampy: A Quick and Delicious Recipe

As we begin our journey to create the perfect hot honey shrimp scampy, I want to emphasize that this recipe is all about balance. We're going to hit it with some raw jalapenos to accentuate the heat, but also add some crunch and freshness. This dish may seem intimidating, but trust me, it's a game-changer.

To start, we need to create the sauce for our shrimp. I begin by grating garlic using my beloved microplane grater. There's something about the feel of the grater in my hand that makes me feel like a true cook. The scent of fresh garlic fills the air as I grate it onto the grater. Next, I add a quarter teaspoon of grated ginger, being careful not to add too much – we don't want it to be overpowering. A pinch of cayenne and a tablespoon of honey complete the sauce. But wait, there's more! I think using hot honey would elevate this dish to new heights. That'll be next week, but for now, let's move on.

The addition of salt is also crucial – I add a pinch or two, depending on personal taste. Now that we have our ingredients mixed together, I don't need to add any liquid. This allows the flavors to meld together beautifully when I toss the shrimp with it later. One of the tricks I've learned over time is not mixing the sauce too much – sometimes, you just need to let things be.

We're going to roast these shrimp in a very hot oven to bring out their natural sweetness. Before we do that, let's talk about choosing the right size of shrimp. These are big, beautiful shrimp, but feel free to use smaller ones if you prefer. Just keep an eye on the cooking time – small shrimp can go from perfectly cooked to overcooked in a matter of minutes.

Now it's time to toss these shrimp with our sauce and roast them in the oven. I mix everything together well, making sure all the garlic and ginger are evenly distributed. Next, I dot each piece of shrimp with cold butter, leaving room between them to encourage browning. This adds an extra layer of flavor and texture to the dish.

If you're feeling a bit lazy, you can also melt the butter into the sauce and toss it with the shrimp. Alternatively, drizzling olive oil over the shrimp will work beautifully too – the choice is yours! With our shrimp roasting in the oven, we have one more secret ingredient up our sleeves: mayonnaise.

Adding a dollop of mayonnaise to each piece of shrimp is purely optional, but trust me when I say it's a match made in heaven. The creaminess of the mayonnaise pairs perfectly with the tangy flavors of the dish. It's like a little secret that only we know – and now you do too.

As our shrimp come out of the oven, the aroma fills the air, and my mouth starts watering. We're done! Well, almost done – all that's left is to squeeze a bit of lime juice over the top and toss everything together one last time. And then it's time to taste...

"WEBVTTKind: captionsLanguage: endid you get it kind of damn it okay I think I think it's fun hi I'm Melissa Clark from nyt cooking and remember when I said that shrimp scampy was the fastest dish that you could make with shrimp I am making shrimp scampy so fast and so easy everybody who loves shrimp should know how to make this dish because that means you can have dinner in 10 minutes I had forgotten about my hot honey shrimp which is actually even faster so I came up with the hot honey shrimp recipe as a way to use hot honey I love it it's amazing on pretty much everything where you want a little sweetness and a little heat and it's really really good on shrimp but in this recipe instead of using purchased hot honey I'm making my own with honey and some cayenne and then I'm amping up the heat by adding ginger garlic which isn't really hot but it's more of a pungent flavor and then some lime zest which just adds this lovely floral citrus note and then at the very end I'm going to hit it with some raw jalapenos so I'm going to accentuate the heat but I'm also going to add some Crunch and some freshness and whereas shrimp scampy takes 10 minutes this only takes five so first thing you want to do is you want to create the sauce for the shrimp so I have garlic you can do this in any order just all these things need to go in the bowl so I have my garlic on my beloved grater I love my microplan I'm going to use the same one you don't have to wash it in between and I'm just going to grate Ginger right on it I'm looking for about a/4 teaspoon of Ginger not too much you don't want it to be too gingery but enough so that you can taste it maybe a little more and then lime zest again no need to wash The Grater just do it all 1 two 3 in succession between A4 and a half a teaspoon or just eyeball it you know that much so I'm going to add a pinch of cayenne and then a tablespoon of honey you know what would also be good I'm thinking as I'm cooking candy ginger right like use a little less honey and then use some candy ginger so that would make it hot honey ginger shrimp oh my God I might have to do that that'll be next week you can just cut out the part where I'm looking at my fingers right and then you need a pinch of salt maybe two pinches and now I'm not adding any liquid and I'm not even going to mix that together because it's not going to mix well with the honey I mean you could mix it up but when I add the shrimp the shrimp are going to exude a little bit of liquid and then I'm going to toss it really well and that is going to make the honey liquefy and all the ingredients come together you can use any size shrimp here these are big beautiful shrimp but if you have smaller ones that's fine too you just want to watch the cooking time you're going to roast these in a really hot oven I'm preheating the oven right now to 500 you know the trick is done not to overcook them if you have small shrimp really start checking them after 3 minutes so I'm I'm mixing these a lot because I want to make sure that all of the garlic and the ginger and everything is evenly mixed on the shrimp okay and then just right and you just want to spread them out on the pan you could actually easily fit two pounds on this pan and now I'm going to dot the shrimp with butter and you want to use cold butter only because it's just easier to get it off your fingers if it's warm it will stick to your fingers and then a little bit harder so you see I'm leaving room in between the shrimp and that's going to encourage Browning so if you find um dropping little pieces of cold butter on your shrimp annoying um you can also just melt the butter and mix it into the sauce and toss it with the shrimp that will work too sometimes I don't like dirtying another pan to melt the butter but you just need a little bit of fat you can also just drizzle this with olive oil that will work perfectly well too although the butter is nice the butter just adds a little extra butteriness all right I have one little piece of butter on each piece of shrimp okay maybe it would actually be easier to melt the butter and with the sauce you know when you do a recipe and then you do it again you just keep refining it making it better taking in suggestions from the outside world that is all good makes you a better cook makes me a better cook all right into the oven this goes those are big shrimp so I think that's going to need a full five minutes maybe even six oh I forgot to show you my mayonnaise this is a a little secret ingredient that comes in at the end okay are they doneo all right well they should be done they look done they look perfect look at that so that was um exactly 5 minutes oh my God this smells so so good hot hot honey hot so I'm just going to squeeze a little lime juice on I'm just using the lime that I zested cuz why not jalapeno ches now I guess I should mix it around a little bit the best part of the video is when I get to eat it so I like to dunk these in a little bit of mayonnaise purely optional but shrimp and mayonnaise it's like it's the best combination especially if you have really good Tangy mayonnaise this is such a good recipe it's so easy and it's so tasty and it's so fast oh sorry scampy hot honey shrimp might just be a little bit betterdid you get it kind of damn it okay I think I think it's fun hi I'm Melissa Clark from nyt cooking and remember when I said that shrimp scampy was the fastest dish that you could make with shrimp I am making shrimp scampy so fast and so easy everybody who loves shrimp should know how to make this dish because that means you can have dinner in 10 minutes I had forgotten about my hot honey shrimp which is actually even faster so I came up with the hot honey shrimp recipe as a way to use hot honey I love it it's amazing on pretty much everything where you want a little sweetness and a little heat and it's really really good on shrimp but in this recipe instead of using purchased hot honey I'm making my own with honey and some cayenne and then I'm amping up the heat by adding ginger garlic which isn't really hot but it's more of a pungent flavor and then some lime zest which just adds this lovely floral citrus note and then at the very end I'm going to hit it with some raw jalapenos so I'm going to accentuate the heat but I'm also going to add some Crunch and some freshness and whereas shrimp scampy takes 10 minutes this only takes five so first thing you want to do is you want to create the sauce for the shrimp so I have garlic you can do this in any order just all these things need to go in the bowl so I have my garlic on my beloved grater I love my microplan I'm going to use the same one you don't have to wash it in between and I'm just going to grate Ginger right on it I'm looking for about a/4 teaspoon of Ginger not too much you don't want it to be too gingery but enough so that you can taste it maybe a little more and then lime zest again no need to wash The Grater just do it all 1 two 3 in succession between A4 and a half a teaspoon or just eyeball it you know that much so I'm going to add a pinch of cayenne and then a tablespoon of honey you know what would also be good I'm thinking as I'm cooking candy ginger right like use a little less honey and then use some candy ginger so that would make it hot honey ginger shrimp oh my God I might have to do that that'll be next week you can just cut out the part where I'm looking at my fingers right and then you need a pinch of salt maybe two pinches and now I'm not adding any liquid and I'm not even going to mix that together because it's not going to mix well with the honey I mean you could mix it up but when I add the shrimp the shrimp are going to exude a little bit of liquid and then I'm going to toss it really well and that is going to make the honey liquefy and all the ingredients come together you can use any size shrimp here these are big beautiful shrimp but if you have smaller ones that's fine too you just want to watch the cooking time you're going to roast these in a really hot oven I'm preheating the oven right now to 500 you know the trick is done not to overcook them if you have small shrimp really start checking them after 3 minutes so I'm I'm mixing these a lot because I want to make sure that all of the garlic and the ginger and everything is evenly mixed on the shrimp okay and then just right and you just want to spread them out on the pan you could actually easily fit two pounds on this pan and now I'm going to dot the shrimp with butter and you want to use cold butter only because it's just easier to get it off your fingers if it's warm it will stick to your fingers and then a little bit harder so you see I'm leaving room in between the shrimp and that's going to encourage Browning so if you find um dropping little pieces of cold butter on your shrimp annoying um you can also just melt the butter and mix it into the sauce and toss it with the shrimp that will work too sometimes I don't like dirtying another pan to melt the butter but you just need a little bit of fat you can also just drizzle this with olive oil that will work perfectly well too although the butter is nice the butter just adds a little extra butteriness all right I have one little piece of butter on each piece of shrimp okay maybe it would actually be easier to melt the butter and with the sauce you know when you do a recipe and then you do it again you just keep refining it making it better taking in suggestions from the outside world that is all good makes you a better cook makes me a better cook all right into the oven this goes those are big shrimp so I think that's going to need a full five minutes maybe even six oh I forgot to show you my mayonnaise this is a a little secret ingredient that comes in at the end okay are they doneo all right well they should be done they look done they look perfect look at that so that was um exactly 5 minutes oh my God this smells so so good hot hot honey hot so I'm just going to squeeze a little lime juice on I'm just using the lime that I zested cuz why not jalapeno ches now I guess I should mix it around a little bit the best part of the video is when I get to eat it so I like to dunk these in a little bit of mayonnaise purely optional but shrimp and mayonnaise it's like it's the best combination especially if you have really good Tangy mayonnaise this is such a good recipe it's so easy and it's so tasty and it's so fast oh sorry scampy hot honey shrimp might just be a little bit better\n"