Saffron Honey-Glazed Shrimp (Printable Version)

Succulent shrimp cooked in saffron honey glaze with smoky paprika and lemon zest, finished with fresh parsley.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Marinade

02 - 2 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/4 tsp ground black pepper
05 - 1/2 tsp sea salt
06 - 1 garlic clove, finely minced
07 - Juice of 1/2 lemon

→ Saffron Honey Glaze

08 - 1/4 tsp saffron threads
09 - 2 tbsp hot water
10 - 2 tbsp honey
11 - 1 tbsp unsalted butter
12 - 1/2 tsp smoked paprika
13 - Zest of 1 lemon

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges, for serving

# How to Make It:

01 - Steep saffron threads in 2 tablespoons of hot water for 5 minutes to release color and flavor.
02 - Combine shrimp with olive oil, smoked paprika, black pepper, sea salt, minced garlic, and lemon juice. Toss to coat and let marinate for 10 minutes.
03 - Heat butter in a skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side until pink and opaque.
04 - Reduce heat to medium. Pour in saffron water (with threads), honey, remaining smoked paprika, and lemon zest. Stir gently to coat shrimp and simmer until glaze thickens, about 2 minutes.
05 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Ready in under 30 minutes but tastes like you've been cooking all day.
  • The saffron gives it an understated luxury that feels restaurant-quality in your own kitchen.
  • Naturally gluten-free and works beautifully for pescatarian dinners without feeling restricted.
02 -
  • Don't let the saffron steep in water hotter than a simmer or its delicate flavor turns bitter—patience here actually pays off.
  • If your glaze doesn't thicken noticeably in those final 2 minutes, your heat might be too low; crank it slightly and watch it tighten immediately.
  • Overcrowding the skillet lowers the temperature and makes shrimp steam instead of sauté, so work in batches if you're doubling the recipe.
03 -
  • Buy saffron from a spice shop where you can see and smell it rather than from a grocery shelf; the difference in potency is real and worth seeking out.
  • If you're nervous about saffron's cost, this recipe uses so little that even premium saffron makes it affordable per serving, and the result justifies every penny.

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