Salta el pedido: haz camarones con miel y ajo de 20 minutos
Puedes tener estas gambas sirias con miel y ajo en tu mesa en menos de 20 minutos, pero su sabor es como si hubieras tardado mucho más. Si buscas una receta rápida, saludable y llena de sabor, esta es para ti.
- 1 1/4 libras de camarones grandes ((26–40 por libra), pelados y desvenados (con o sin cola))
- 1/2 cucharadita de comino molido
- 1/2 cucharadita de cilantro molido
- 1/2 cucharadita de pimienta de Alepo (o sustituir por pimentón o pimiento rojo triturado)
- Sal
- 1 cucharada de aceite de oliva virgen extra
- Perejil fresco picado (opcional)
- Cilantro fresco (picado (opcional))
- 4 dientes de ajo (picados)
- 3 cucharadas de jugo de limón (de 1 a 2 limones)
- 1/4 taza de miel
- 1 cucharada de aceite de oliva virgen extra
- Sazona los camarones. En un tazón, mezcla los camarones con comino, cilantro, pimienta de Alepo y una pizca generosa de sal.
- Prepara la salsa de miel y ajo. En un tazón pequeño, bate el ajo, el jugo de limón, la miel y el aceite de oliva.
- Marina los camarones. Agrega aproximadamente 3 cucharadas de la salsa a los camarones sazonados y revuelve para cubrirlos bien. Deja marinar a temperatura ambiente durante 15 minutos o refrigera hasta por 12 horas para un sabor más intenso.
- Cocina los camarones. Calienta 1 cucharada de aceite de oliva en una sartén grande a fuego medio-alto. Coloca los camarones en una sola capa y cocínalos sin moverlos durante unos 45 segundos, hasta que estén rosados por un lado.
- Dale la vuelta a los camarones y añade la salsa. Voltea los camarones, vierte el resto de la salsa y revuelve para que se impregnen bien. Cocina de 1 a 2 minutos más, hasta que la salsa espese ligeramente y los camarones estén opacos y en forma de "C".
- Termina de preparar y sirve. Retira del fuego y espolvorea con cilantro y perejil picados. Sirve inmediatamente.
You can have this Syrian Honey Garlic Shrimp on your table in under 20 minutes, but it tastes like it took much longer. If you’re looking for a quick, healthy recipe that doesn’t skimp on flavor, this one’s for you.
Why This Honey Garlic Shrimp Recipe Works.
It’s full of flavor: The spices were inspired by a recipe called Sayadieh, a roasted white fish and rice dish, common in Syrian homes like mine. They go perfectly with honey and garlic.
It’s fast: Shrimp already cook quickly, and even adding spices, a sauce, and time to marinate, this one only takes about 20 minutes max.
Affordable: Shrimp is a high-protein, low cost seafood option that is available almost everywhere.
Shrimp is my go-to when I want something fast but satisfying; it takes just minutes to cook and soaks up whatever flavors I throw at it. I had the idea to season it with a warm spice mix that’s typically used in Syrian seafood recipes, then marinate it briefly in a sweet and savory sauce with honey, garlic, lemon, and olive oil.
This isn’t a traditional Syrian dish, but the flavor profile will feel right at home if you grew up with the cuisine. The combination of flavors turns out to be a simple shrimp dinner worth repeating. It’s warm, zippy, and bold, and the sauce thickens into a glossy, sweet-savory glaze that clings to each shrimp.
Key Ingredients
Shrimp: I use large shrimp (26 a 40 per pound), already peeled and deveined. Fresh or frozen shrimp both work. If using frozen, make sure they’re fully thawed. You can leave the tails on or take them off, whatever you prefer.
Spices: The combination of ground cumin, coriander, and Aleppo pepper (or substitute paprika or crushed red pepper) is the seasoning for these honey garlic shrimp. I got the idea to use this spice mix because it’s very similar to what my family uses for Sayadieh, a roasted white fish and rice dish. Marinating the shrimp in the spices and sauce ensures the flavors are fully absorbed.
Garlic: There’s no substitute for pungent fresh garlic here. Smash and mince it so its flavor disperses throughout the dish.
Honey: Use a delicate, all-natural honey. I tested this recipe using organic orange blossom honey. This brings out the natural sweetness of shrimp, balances the warm spices and punchy garlic, and helps the sauce glaze the shrimp beautifully.
How to Make Honey Garlic Shrimp
Season the Shrimp. In a bowl, toss 1 1/4 pound large (26 to 40 per pound) peeled and deveined shrimp with 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon Aleppo pepper, and a good pinch of salt.
Make the Sauce. In a small bowl, whisk together 2 minced garlic cloves, 3 tablespoons lemon juice, 1/4 cup honey, and 1 tablespoon extra virgin olive oil.
Cook the Shrimp. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook without moving for about 45 seconds, until pink on one side.
Finish and serve. Remove from heat and sprinkle with chopped fresh cilantro and parsley. Serve immediately.
Tips for Cooking Shrimp
Don’t walk away! Shrimp cook quickly and go from perfect to rubbery fast.
Flip them when they turn pink on one side.
Watch for the thickest part to turn opaque; they’ll finish cooking off the heat.
Aim for a gentle “C” shape, if they curl into tight “O”s, they’re likely overcooked.
The texture should be firm but still tender, never chewy.
Make it a Meal
Round out this healthy shrimp dinner with vibrant, flavor-packed sides and drinks that make it feel like a meal by the sea.
A warm Wilted Spinach Salad adds freshness and a savory-sweet bite thanks to creamy white beans, pickled onions, and a tangy vinaigrette. Serve next to quick cooking bulgur or quinoa if you’re gluten-free.
Serve it alongside a Mediterranean Vegetable Medley, a colorful mix of zucchini, peppers, and mushrooms roasted until tender and caramelized.
For drinks, keep things refreshing with a tall glass of Mint Lemonade, or go festive with a bubbly Limoncello Spritz for a citrusy nod to the dish’s bright flavors.
