Welcome to paradise! This week I bring to you a recipe inspired by my hometown, Hawai’i. This recipe came about after I became tired of the standard shoyu based dishes. For those of you unfamiliar with the unique vernacular in Hawai’i, we say shoyu instead of soy sauce. You pronounce it in two syllables, shoy which rhymes with boy, and u. You serve this shrimp over rice, the main staple on a local’s dinner plate!
Honey Island Shrimp
1 lb. raw shrimp, large size
2 tsp olive oil
1/3 cup honey
1/4 cup soy sauce
1 bunch green onion
1 tbsp minced garlic (jar version is fine)
1 tsp minced ginger (jar version is fine)
Large frying pan
Marinating container or sealable bag
Peel and devein your shrimp, removing tails. Make sure to rinse shrimp in a colander after cleaning to remove any bits of shell that might remain.
Combine honey, soy sauce, garlic, and ginger in a bowl. Whisk briskly until honey is completely diluted.
Chop between 3-5 of your green onions, leaving a few to add as garnish at the end of the dish.
Place shrimp in plastic bag or container, pour sauce mixture over it, then add green onions.
Seal the container, coat the shrimp completely, then place in refrigerator for 15 minutes. This is when I prepare my rice.
In a large frying pan, heat olive oil over medium-high heat.
Pour shrimp and marinade into pan, making sure the shrimp are laying flat in a single layer.
Cook shrimp until pink, about 1 minute, then flip. Cook about one more minute, until shrimp has no grey left.
Serve shrimp over a bed of rice and garnish with remaining green onion.
Superhero Tip: I like to marinate my shrimp for several hours or overnight. This allows the garlic, ginger, and green onion flavors to really take hold and stand out.
Second Superhero Tip: My favorite side dish is a leafy green salad with a sweet dressing on top. A fruit vinaigrette goes very well with the shrimp flavors!
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