Did you hear? I wrote a book! In case you missed the big announcement earlier this week, the book is called Easy Dutch Oven Cooking. It’s all about celebrating the features of Dutch oven cookware with classic and contemporary recipes (all in 5 steps or less)! You can learn more about the book and pre-order a copy here.
How to Cook Shrimp in a Dutch Oven
This sweet and salty shrimp dish comes together in mere minutes in a Dutch oven because the heat is distributed so efficiently. I like to include broccoli, too, for a pop of green.
To give you a sneak peak, I’m sharing one of the fastest ways to enjoy seafood on a weeknight. It’s a simple way to cook shrimp that involves searing then braising in a flavorful liquid (just honey, garlic, and tamari).
What is tamari?
Tamari is a wheat free soy sauce that can be found in the condiment section of most grocery stores. It has a salty, savory flavor profile; I like to use it instead of salt sometimes when seasoning a dish.
While the flavors are pretty classic: garlic, honey, and scallion, you could easily work in some other ingredients to suit your tastes. For example, you could try adding a splash of rice vinegar for something tangy or add sesame seeds for a little crunch.
From my years working as a chef for people with different tastes, I definitely had some fun including all the ways you can alter a recipe throughout my new cookbook:
Make It Contemporary: Add chopped, peeled fresh ginger and red pepper flakes to the marinade, and sear the shrimp in sesame oil.From Easy Dutch Oven Cooking
More Seafood Recipes
I’m so excited for you to see just how incredibly easy this recipe is to make in your reliable cookware. If you make it, I’d love to see! Tag me @thefrayedapron on Instagram.
Honey Garlic-Glazed Shrimp and Broccoli
- 4 garlic cloves minced
- 1/4 cup honey
- 1/4 cup tamari soy sauce, shoyu, or coconut aminos are good substitutes
- 2 pounds fresh shrimp peeled and deveined
- 1 large head broccoli
- 1 tbsp refined coconut oil
- Chopped scallion for garnish (optional)
- Marinate the shrimp. In a large bowl, stir together the garlic, honey, tamari, and shrimp to coat. Set aside to marinate for 10 minutes. Meanwhile, cut the broccoli into bite-size pieces and set aside.
- Caramelize the shrimp. In a Dutch oven over medium heat, heat the coconut oil. Working in batches, using tongs, remove the shrimp from the marinade and arrange them in a single layer in the pot, reserving the marinade. Cook the shrimp for about 3 minutes total, turning them halfway through so they are pink and caramelized on both sides. Transfer the cooked shrimp to a plate, then repeat with the remaining shrimp.
- Boil the marinade and cook the broccoli. Return the cooked shrimp to the Dutch oven and add the reserved marinade and the broccoli. Braise, stirring for 1 minute, just until the broccoli is bright green and cooked.
- Serve. Serve the shrimp with the broccoli and pan sauce. Garnish with scallions (if using). Refrigerate leftovers for up to 2 days.
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