We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean, peel and devein the shrimp, leaving the tails on if desired for presentation.
Pat the shrimp dry with paper towels.
Season with salt, black pepper, paprika, garlic powder, onion powder, chili flakes, and fresh thyme.
Mix well and allow the shrimp to sit for approximately 10 minutes.
In a bowl, combine honey, soy sauce, lime juice, Dijon mustard, and grated ginger.
Mix well and set aside.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Cook the shrimp in batches to avoid overcrowding the pan.
Sear for approximately 1–2 minutes per side until the shrimp begin to turn pink and develop a light golden colour.
Remove the shrimp from the pan and set aside. The shrimp will finish cooking later in the sauce.
Reduce the heat to medium.
Add the butter to the pan.
Once melted, add the minced garlic and fresh thyme.
Sauté gently for approximately 30–60 seconds until fragrant.
Pour in the gin carefully and allow it to simmer for 1–2 minutes, reducing slightly.
Add the prepared honey mixture.
Stir well and allow the sauce to simmer gently for approximately 3–5 minutes until it begins to thicken into a glossy glaze.
Taste and adjust with additional honey, lime juice, black pepper or chili flakes if necessary.
Return the cooked shrimp to the pan.
Toss gently in the honey garlic gin glaze until every shrimp is evenly coated.
Cook for an additional 1–2 minutes only, being careful not to overcook the shrimp.
Finish with fresh parsley, optional sliced scallions, and sesame seeds.
Want to keep this recipe for later? We can email it to you!
The gin should not dominate the dish. Its purpose is to add subtle botanical complexity to the sauce. Allow it to reduce before adding the honey mixture so the alcohol cooks down and the flavours become concentrated.
For an even richer flavour, you can add 2–3 tablespoons of garlic confit to the sauce along with the fresh garlic.
The key to perfect shrimp is quick cooking—once they turn pink, opaque and slightly curled, they are ready. Overcooked shrimp can quickly become tough and rubbery.
Can I use a different type of alcohol instead of gin?
Yes, you can substitute gin with white wine or omit it entirely if you prefer.
How can I tell when the shrimp are cooked?
The shrimp are cooked when they turn pink, opaque, and slightly curled.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days.
What can I serve with this dish?
This dish pairs well with steamed jasmine rice, coconut rice, roasted vegetables, or Asian-style noodles.
Is it necessary to use fresh herbs?
Fresh herbs add a vibrant flavour, but you can use dried herbs if fresh ones are not available.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
...
