Sep 06 2026
Restaurants›Nino's Cucina Italiana›Honey Roasted Shrimp Recipe

Honey Roasted Shrimp Recipe

Inspired by Nino's Cucina Italiana
Time40m
Serves4

Battered shrimp tossed in a honey garlic glaze over a bed of fresh spinach

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Ingredients

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Battered Shrimp

Honey Garlic Glaze

Salad Bed & Garnish

Method

Battered Shrimp

  1. 1

    Prepare shrimp

    Pat shrimp dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Leave tails on or off per preference.

  2. 2

    Make batter

    In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder and remaining 1/2 teaspoon salt. In a separate small bowl lightly beat 1 egg, then stir in 3/4 cup cold club soda (or sparkling water). Pour wet into dry and whisk just until combined; a few small lumps are fine. Keep batter cold by placing bowl in an ice bath if desired.

  3. 3

    Heat oil

    Pour 2 cups vegetable oil into a large heavy skillet or deep pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30–45 seconds.

  4. 4

    Fry shrimp

    Working in batches to avoid crowding, dip each shrimp into the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry 1–2 minutes per side until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if desired while you finish remaining batches.

Honey Garlic Glaze

  1. 5

    Make glaze

    In a medium nonstick skillet over medium heat combine 2 tablespoons unsalted butter and 1 teaspoon olive oil. When butter melts and starts to foam, add 3 teaspoons minced garlic and sauté until fragrant, about 30–40 seconds, stirring so garlic doesn't brown.

  2. 6

    Combine sauce ingredients

    Reduce heat to medium-low and stir in 1/4 cup honey, 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon fresh lemon juice and 1/4 teaspoon red pepper flakes. Let the mixture simmer gently for 1–2 minutes to meld flavors.

  3. 7

    Thicken glaze

    Mix 1/2 teaspoon cornstarch with 1/2 teaspoon cold water to make a slurry. Stir slurry into the simmering honey mixture and continue to cook for 30–60 seconds until sauce thickens slightly to a glossy glaze. Remove from heat.

  4. 8

    Toss shrimp in glaze

    Add the fried shrimp to the skillet and toss gently with a spatula or tongs until each piece is evenly coated in the honey garlic glaze, about 30–45 seconds. Work quickly so the batter remains crisp but the coating adheres.

Salad Bed & Garnish

  1. 9

    Dress spinach

    In a large bowl toss 5 cups baby spinach with 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest and 1/4 teaspoon sea salt until evenly coated.

  2. 10

    Assemble

    Arrange the dressed spinach on a serving platter or individual plates. Pile the honey-roasted glazed shrimp over the bed of spinach.

  3. 11

    Finish and serve

    Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallions over the top. Serve immediately so shrimp remain crisp. Offer lemon wedges on the side if desired.

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