Weeknight Simple:Honey-Sesame Grilled Shrimp

September 3, 2010

Never mind that school started two weeks ago; summer is hanging on with long, hoary talons, refusing her walking papers. It’s still hella hot here, people. Miss D. is absolutely peeved, because her closet full of shiny new fall garments is sitting, untouched, taunting her with every swish of the hanger.

It’s also too steamy (and let’s face it, too beginning-of-school-hectic) to give me much motivation in the dinner department. If a dish takes more than a half hour to whip up, I’m not interested. So for us, we’re still firmly in the salad, sandwich and toss-on-the-grill camp.

If grilling’s in the cards, I usually whip out a Bobby Flay recipe. I can’t help it–I have mad love for the Flay-man. Not his looks, mind you–I’m not a “red dude” kind of female–but his cooking? Oh, baby.

I particularly love the Flay-man when he gives me a recipe that’s quick enough for a weeknight meal, and this one fits the bill.

Protein-rich shrimp, marinated in an Asian-honey glaze, then lacquered at the end and decorated with sesame seeds? Delish. And in your belly in just a little over a half an hour. I like to serve it with rice and steamed broccoli, but adorn however you like. It’s a crowd pleaser.

Honey-Sesame Grilled Shrimp
recipe courtesy of Bobby Flay
serves 6

2 1/4 pounds uncooked jumbo shrimp, peeled and deveined

For the Marinade/Glaze:

3 tablespoons Asian sesame oil
1/4 cup rice wine or dry sherry
1/4 cup soy sauce
2 tablespoons honey
2 cloves garlic, crushed with the side of a cleaver
2 1/4-inch-thick piece of fresh ginger, sliced and flattened with the side of a cleaver
2 trimmed scallions, the white part flattened with the side of a cleaver and the green part finely chopped
1 tablespoon sesame seeds, plus 1 tablespoon for serving, toasted in a 325 degree oven until light brown
1-2 teaspoons of your favorite hot sauce
1/2 teaspoon Chinese five-spice powder (optional)

Combine marinade ingredients in a large bowl; whisk until honey dissolves. Stir in shrimp. Marinate 30 minutes.

Preheat grill or broiler to high. Drain shrimp in a strainer over a saucepan. Boil marinade until thick and syrupy, about 4 minutes. Thread shrimp on skewers and place on the grill (or under broiler) until cooked through, about 2 minutes per side, basting with marinade.

Transfer shrimp to a platter. Sprinkle with scallion greens and sesame seeds. Serve at once.

{ 52 comments… read them below or add one }

SuziCate September 3, 2010 at 6:27 am

I love the Flay Man recipes, too. Somehow, missed this one…can’t wait to try it! Thanks.


Evan @swEEts September 3, 2010 at 6:56 am

Damn Bobby Flay.. I am not a fan of him as a person, but geez his recipes are always so good! This looks great..we’re always looking for quick and easy recipes to make when we get home from work late.. I’m passing this through to the Mountain man!


bryan September 3, 2010 at 6:59 am

Sounds wondeful! I love shrimp and I am kind of fond of the Flay man’s cooking myself.


elizabeth September 3, 2010 at 7:02 am

Ooooo. Must try this. By the way–we had the ginger-peach cooler on M’s birthday and it was outstanding. :-)


gigi September 3, 2010 at 7:21 am

Mm. this sounds tasty. I’ve got all the sauce products on hand, too. just need to grab the produce and shrimp. May try this Monday!

BTW…my daughter has been trying to get me to let her wear a sweater and boots every day this week.


Lanita September 3, 2010 at 8:00 am

I, too, love the Flay man. Oh, now I’m hungry!


Christie @ Fresh Local and Best September 3, 2010 at 8:03 am

I must confess I have an unfair bias against the red haired grill boy. My in-laws love love love his restaurants, and unfortunately my memories of those meals are more or less overshadowed by the poor company. I know it’s lame on my part. With that being said, I really like the looks of this recipe, and I like it even more that it can be whipped up very quickly. The shrimp looks enticing draped with that velvety sauce.


tasteofbeirut September 3, 2010 at 8:11 am

Shrimps are so delicious; made with this sauce, wonderful.


Jennifer September 3, 2010 at 8:14 am

This sounds super tasty. I LOVE shrimp. And it is pretty too so that’s a bonus.


Gale @ TDT September 3, 2010 at 9:01 am

Lordy this looks good. Here in the Midwest grilling weather lasts all the way through Sept. Will definitely be trying this one out. Thanks for the recipe!!


Leslie September 3, 2010 at 9:15 am

Yep, I’m putting this on the menu. a)because it’s still hot here, too and b)because at the moment, our outdoor kitchen (read: grill) is in better shape than the one inside. More home renovation recipes, please!


Allison September 3, 2010 at 9:47 am

I’m drooling. This looks amazing.


Justine September 3, 2010 at 10:06 am

My daughter likes shrimp, so this looks like a winner for our house. I am not a Flay fan (looks & TV personality) but I’ve tried a couple of his recipes and been to his restaurant and I have to admit – the man is no hack. A celebrity chef who actually knows his stuff. Huh. Imagine that.


Mrs. Mayhem September 3, 2010 at 10:21 am

I’m a vegetarian, so I won’t be trying this recipe no matter how yummy it looks or smells, but my family would be in heaven with such a dinner. We’ll give this a try next week when the kiddos head back to school.


rebecca @ altared spaces September 3, 2010 at 11:28 am

You and I have a psychic link. I tried to get to you this morning and my internet bonked. My question: “How do I make something super fast that involves the color green?” Here you come to save the day!!!

I don’t know what’s going on with me lately. My food doesn’t taste good anymore. Last night my kids emptied 1/2 their plates into the disposal. And I don’t blame them. My spice shaker is empty.

I used to be good at this. People came to my home because the food was delicious. But I’m lost something.

I’m bored.

20+ years of cooking might do that to a person. It might not. I suffer because I identify with being mom. And mom feeds her family. Except that I’m not doing this very well lately. I have to drag myself into the kitchen. I’ve lost the zest.

I want it back.

I find myself needing you and a relationship with you and your gorgeous food because when I have a real live person and not a book (or a show or whatever)…somehow I can face it again.

Thank you for feeding me so I can feed the hungry in my home. It’s a big deal.


TheKitchenWitch September 4, 2010 at 10:38 am

Readers: you absolutely can substitute chicken; however, my only advice would be to increase the marinating time, since chicken is a lot less porous than shrimp.

Rebecca: I hate the burned-out and bored feeling when it comes to food! I get it, too. I think that’s why I own so many freaking cookbooks–I’m always looking for inspiration. Glad some things on here are helping a little–thanks for the kind words.


Samantha Angela @ Bikini Birthday September 3, 2010 at 11:56 am

I don’t think I’ve ever tried a Bobby Flay recipe before. I should get on that.
He always wins on Iron Chef and usually on Throwdown too, so he must be good!


Ink September 3, 2010 at 12:39 pm

You had me at “summer is hanging on with long, hoary talons, refusing her walking papers.”

Wow. That’s a poem in itself.


Cheryl @ Mommypants September 3, 2010 at 1:50 pm

This looks DELISH! We’re making it tonite! Only we’re using chicken. Too scared to try shrimp w/ our peanut/treenut allergic kid.


Sandra September 3, 2010 at 2:09 pm

thank you for taking into consideration my low-carb diet before posting your recipes (ok ok I know I’m full of caca!)
But seriously, I can eat this! I can totally eat this!
Now please, do not post any recipes requiring chocolate chips until end of March. Thank you. :)


Jane September 3, 2010 at 2:20 pm

I’m assuming I can substitute chicken – for alas, my husband doesn’t do shrimp. (Boy, I’m being mighty difficult lately with your wonderful recipes – me not liking the taste of Green Tea, husband not eating shrimp. Please don’t drop me as a blog buddy! Pretty please?)


Contemporary Troubadour September 3, 2010 at 2:39 pm

Shrimp — and most seafood — are our go-to quick-meal protein here. It beats any other kind of meat for cooking time! If only the shrimp here weren’t so wickedly expensive. What say you on the frozen stuff? Passable?


Maria September 3, 2010 at 2:45 pm

Man, that picture is pure food porn…Shrimp is one of my faves, and you know what kind of Asian kick I am in…I heart you, Kitch!


Belinda Munoz + The Halfway Point September 3, 2010 at 3:57 pm

I LOVE shrimp but I never ever make it. Too slippery and peeling and deveining give me the creeps. (I eat it up if it’s served to me, though.) I’m sad that there’s so much talk of how they’re supposedly really bad for the environment.


Emily Z September 3, 2010 at 4:12 pm

Mmmm, this looks SO. GOOD. I love shrimp but I have never actually cooked it on my own before. I don’t know why!


Tiffany September 3, 2010 at 4:36 pm

I wish my peeps would eat shrimp. Can I come over for dinner?


Aging Mommy September 3, 2010 at 5:53 pm

I love all things Asian style when it comes to food except sushi. These shrimp sound divine. Can I come over for dinner too as my daughter only eats pasta, pizza and chicken :-)


Paula September 3, 2010 at 7:49 pm

Your picture makes this look very appetizing. Question: Did you use the 5-spice powder? Is it worth buying just for this recipe?


TheKitchenWitch September 4, 2010 at 10:47 am

Paula-definitely buy the 5-spice powder! It’s good in so many other things! I toss it into stir-fries and anything Asian that I marinate. It’s also delicious when mixed with a little butter and sugar, tossed with nuts, and then toasted in the oven–great cocktail snack!


Chiara September 4, 2010 at 2:35 am

I really don’t know why they make school start so early! I always started the first or second week in September and that was plenty early!! The recipe looks and sounds really appetizing though, and I haven’t made shrimp in a long time, so it looked even better to me!


~Laura September 4, 2010 at 4:26 am

I am still laughing at the “I’m not a red dude…” comment! Hilarious. I love the flay man also. His rubs are excellent. This sounds great. Did you use the Chinese 5 spice in yours or not? I have some and don’t use it very often. Just curious.


Annie September 4, 2010 at 6:19 am

Yum, these look awesome! I will have to try them.


Foodiewife September 4, 2010 at 8:33 am

The photo is totally drool worthy. I absolutely, positively have to make this recipe.


The Nervous Cook September 4, 2010 at 6:11 pm

Holy cow, now *that* is a good-lookin’ dish! (I jogged past Bobby Flay the other day. He gave me a kind of sweet little smile!)


grace September 5, 2010 at 5:07 am

things i love: bobby flay food, sweet honey, crunchy sesame seeds.
things i don’t love: shrimp. that’s okay, though, chicken’d work out just fine, yes? :)


Pam September 5, 2010 at 6:11 am

This looks great, love Flay’s cooking also. This is a must try for sure! Thanks!


Christine LaRocque September 5, 2010 at 8:58 am

Making this TONIGHT…but with chicken. It’ll work right? So so yummy. And to be perfectly honest I’m a HUGE Bobby Flay fan. (Well maybe not as huge as I am a fan of you :-)


faemom September 5, 2010 at 1:17 pm

This desperately makes me with that my husband didn’t desperately dispise shrimp.


girlichef September 5, 2010 at 2:46 pm

YUM! Crowd-pleaser. girli-pleaser… ;)


Liz @ Peace, Love & Guacamole September 5, 2010 at 7:31 pm

So excited to try this–I’ve been on a shrimp craze lately!


Camilla September 6, 2010 at 2:28 am

Enjoy the tail end of summer before we get it over here ;)
I remember as a little girl dying to wear my new jeans, but we lived in the tropics and it never got under 90, so I always had to wait until we went South or put them on for 5 minutes and sweat to death…… I feel Miss D’s pain x


The Curious Cat September 6, 2010 at 6:57 am

What are Scallions? This looks delicious…I may have to make this! xxx


Heather September 6, 2010 at 1:10 pm

I’m going into the end of summer kicking and screaming!!! Thanks for a delightful, drool worthy recipe to help me grasp onto summer just a little tighter :)


Sarah September 6, 2010 at 3:32 pm

My so would love me forever if I made this dish. Perhaps I Should get over myself and actually go to the trouble of making a real dinner this week. Buh–I feel like such a deadweight when I come here.


Phoo-d September 7, 2010 at 6:36 am

This recipe looks perfect for a weeknight dinner! We are still using the grill a lot and have been so busy that I could really use a 30 min. recipe.


ck September 8, 2010 at 9:48 am

I love how you title it, “Weeknight Simple,” but then have Asian Sesame Oil in the recipe. WHAT? Where do I get that? Because it looks so good I’ll make a special trip to the store.


Kevin (BBQ Smoker Site) July 24, 2011 at 4:06 pm

The Five Spice powder makes this, IMO. We’ve just started to use it, as I spotted it in a local Asian Food shop that just opened up near us here in Central FL.


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