Spicy Honey Lemon Shrimp

I wanted to name this recipe “Bring on the Baby, Spicy Honey Lemon Shrimp!”

With the kick from the Siracha and the sweet tang from the lemon I thought maybe we had a chance to get things in motion. Wouldn’t that have been the best blog post ever?

To bad it didn’t happen. Still waiting for our little man.

I really came up with this recipe because I was craving the lemon shrimp they have at Wegman’s buffet and salad bar (a monster grocery store here in Virginia). Nick and I used to go there to just to get that shrimp.

Actually … cute story … Nick first said “I heart you” while we were eating lemon shrimp for lunch at Wegman’s.

We didn’t drop “L-bombs” for a few weeks after that but I remember the “I heart you” made my stomach flutter with butterflies. Maybe that’s why this lemon shrimp makes me so happy!

They haven’t been putting out the lemon shrimp lately though at Wegman’s and I was forced to try and make it myself.

My version is a little lighter than theirs and definitely worth a try. You won’t be sorry. You will “heart” it.

Spicy Honey Lemon Shrimp (Serves 2-4 people as an appetizer)
1/2 cup Cornstarch
1/2 cup Panko bread crumbs
1 Tablespoon Salt
1 Tablespoon Garlic powder
1 Teaspoon pepper
15 Uncooked jumbo shrimp, peeled and deveined (I bought this bag from Trader Joes)
1/2 Cup Coconut or canola oil
1 Tablespoon chives or green onion (optional)

3/4 cup Orange juice
Zest of 2 lemons
Juice of 1 lemon
1 Tablespoon cornstarch
1/4 Cup Sugar
1 Teaspoon Siracha (or more if you like a lot of heat)
2 Tablespoons Honey

1. If your shrimp is frozen put them in a large bowl of cold water and defrost.

2. In a large bowl mix your cornstarch, panko, salt and pepper and garlic powder. Toss your shrimp, a few at a time, in the bowl of panko and constarch until evenly coated.

3. Heat your oil until simmering (not smoking) and then fry about 5 shrimp at a time until they are golden brown on each side (about 2-3 minutes on each side). Set shrimp aside on a plate with paper towel to absorb the left over oil.

4.  In a medium sauce pan add your orange juice, lemon juice, zest of just one of your lemons, sugar and cornstarch. Turn on medium to high heat and whisk frequently until combined and comes to a boil. When it starts to bubble and thicken turn off your heat and whisk in your honey and Siracha.

5. Cut the tails off your shrimp and then pour or coat your shrimp with the sauce. Zest the shrimp with your second lemon. Top with chives or green onion for some color (optional) and serve!

8 Responses to “Spicy Honey Lemon Shrimp”

  1. Made in Sonoma posted on May 28, 2013 at 4:03 am (#)

    Looks like you found your good lighting at your new house!

  2. Sean Marie posted on May 28, 2013 at 4:40 am (#)

    Oh gawd, I’m all teary eyed from this post. Who knew shrimp could make me cry? That’s so sweet. 🙂

  3. pretty little things posted on May 28, 2013 at 5:54 pm (#)

    these look aaaamazing! pining this now! xo


  4. Meeling posted on May 29, 2013 at 1:56 am (#)

    Sounds delicious!

  5. Regina Maddock posted on May 29, 2013 at 3:23 pm (#)

    Yum! This looks fantastic! Hang in there Michelle, it’s gotta be soon for you and the little guy…

  6. bartenders411 posted on May 30, 2013 at 8:06 pm (#)

    Great partner with beer!

    Team Bartenders411.com

  7. Ammie posted on May 31, 2013 at 4:02 am (#)

    We lived in upstate NY when we were newlyweds. I don’t miss the winters there but I have missed Wegman’s every single day!! We loved their sesame chicken and often wish we could find a place here that could replicate it. Thanks for sharing such a beautiful memory and for reminding me of our time as newlyweds and waiting for our first born to arrive. Our first born just graduated from high school yesterday…it goes by fast! xo

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