Thai Crème Honey is built on lemongrass, kaffir lime, and a whisper of chili — everything a proper Thai glaze wants to be, already assembled. These shrimp come together in under fifteen minutes and carry the weight of something that took all afternoon.
Ingredients
- 1½ lbs large shrimp (16/20 count), peeled and deveined, tails on
- 3 tbsp Black Barn Apiary Thai Crème Honey, divided
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 garlic cloves, minced
- 1 tbsp neutral oil
- Fresh cilantro, sliced scallions, and lime wedges to serve
For the Coconut Rice
- 1½ cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ tsp salt
- 1 tsp sugar
Method
- Make the coconut rice: combine rice, coconut milk, water, salt, and sugar in a saucepan. Bring to a boil, stir once, then reduce to the lowest heat. Cover and cook 15 minutes. Remove from heat and rest covered 10 minutes — no peeking.
- In a bowl, whisk together 2 tbsp Thai Crème Honey, fish sauce, lime juice, and garlic. Toss shrimp in this marinade and let sit 10 minutes.
- Heat oil in a large skillet or wok over high heat until smoking. Add shrimp in a single layer — cook in batches if necessary to avoid crowding.
- Cook 1½ minutes per side until pink and slightly charred at the edges.
- Add the remaining 1 tbsp Thai Crème Honey directly to the pan. Toss to coat and let the glaze caramelize, about 30 seconds.
- Serve immediately over coconut rice. Finish with cilantro, scallions, and lime wedges.
Chef's Notes
A very hot pan and shrimp in a single layer — those are the two rules. Crowding drops the temperature and steams rather than sears. Thai Crème Honey also works as a dipping sauce on its own: warm it gently with a splash of fish sauce and a squeeze of lime, and serve alongside spring rolls or grilled corn.
