Hibachi seasoning mix can be found in the Asian section of most grocery stores, and makes quick work of this easy main dish. If you can’t find it, feel free to seasoning your shrimp with salt and pepper instead. Both seasoning options will yield delicious results. This recipe is quick, simple, and so good it rivals even the best Chinese take-out, but you’ll have it hot in your table in less than 15 minutes!
- ½ cup (1 stick) Challenge Butter
- 1 Tablespoon grated fresh ginger
- 3 cloves garlic, finely chopped
- 1½ pounds large raw peeled shrimp
- 1 teaspoon Hibachi Seasoning (or Salt and fresh-ground pepper to taste)
- ¼ cuphoney
- ¾ teaspoonred pepper flakes
- 2 Tablespoons minced fresh chives
Heat a wok or large skillet over medium-high heat. Melt butter until sizzling then add ginger and garlic, stirring with a wooden spoon until the garlic is softened and the ginger is aromatic. Toss shrimp, hibachi seasoning, honey, and red pepper flakes into butter and cook just until the shrimp begins to turn pink all the way through. Remove shrimp with a slotted spoon, transfer to a serving platter. With a wooden spoon, quickly stir the honey butter mixture remaining in the pan until bubbling. This will caramelize it slightly. Drizzle thickened honey butter mixture over shrimp. Garnish with fresh chives. Serve immediately and enjoy![wpurp-searchable-recipe]Spicy Honey Butter Shrimp – – – [/wpurp-searchable-recipe]
