Sweet and Spicy Shrimp

(4 ratings)
Total Time
Number Of

Tender shrimp sautéed in a spicy sauce of honey, balsamic vinegar, mustard and red pepper

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  • 1/2 cup Parkay® Original-stick (1/2 cup = 1 stick)
  • 1-1/2 tablespoons honey
  • 1 tablespoon balsamic vinegar on sale
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    Colavita Aged Balsamic Vinegar Sweet Vinegar of Modena
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  • 1 tablespoon Gulden's® Spicy Brown Mustard on sale
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    Guldens Mustard Zesty Honey

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    Harvest Foods

  • 1 teaspoon crushed red pepper flakes
  • 1 pound large (21/30 count) raw shrimp, peeled and deveined on sale
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    Shrimp Cooked
    medium, 51-60 per lb
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  1. Melt Parkay in large skillet over medium heat 3 to 5 minutes or until Parkay just starts to turn golden brown, stirring occasionally. Remove from heat. Add honey, vinegar, mustard and pepper flakes; stir with wire whisk until well blended.
  2. Return skillet to heat. Add shrimp; stir to coat evenly. Cook 4 minutes or just until shrimp turn pink, stirring occasionally.
  3. Spoon shrimp onto serving plate; top with mustard sauce.
Cook's Tips

Serve shrimp with angel hair pasta, if desired.

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Nutrition Information
Calories: 276 View complete nutrition information
Reviews (3)

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LadyK August 26, 2012

I really like this recipe,after reading the other reviews I decided to use sea salt, adobo seasoning, and some parsley on the shrimp before I put the them in with the liquid mixture to bring out more flavor and I doubled the amount on each ingredient and it came out really good.

barefoot July 31, 2012

It tasted ok....needs some kick1

Nugget March 12, 2011

this recipe wasn't all that great. It tasted ok but it's not something that I would cook again. The sauce didn't taste bad but the dish tasted plain and it lacked flavor.