We all have different things that make up who we are. The Founder of Foxhound, Adam Hickman , was at one point a professional recipe developer for many of the major food brands. Southern Living, Food & Wine, All Recipes, and about a dozen more brands have recipes credited to Adam.
Adam is a trained chef and spent about 10 years in the recipe development world. It's not often that two worlds cross, but long ago, Adam did a feature for Cooking Light with a variety of recipes with honey and a photo shoot with his bees.
Introduction
This is more than a summer crowd-pleaser—it’s a celebration of what honey can do when it’s invited into savory territory. Whether you're serving guests or treating yourself, this shrimp dish impresses both visually and flavor-wise. The secret? Honey plays three roles here: it sweetens the brine, encourages perfect caramelization on the grill, and finishes the dish with depth and complexity.
Pro Tip: Want to learn more about the role of honey in enhancing your favorite dishes? Check out our whole honey spread feature Recipe Here for tips, tricks, and delicious honey-focused recipes!
Honey-Brined Grilled Shrimp
47
4
Main Course
Ingredients:
- 1 1⁄2 lb. unpeeled large shrimp
1 cup boiling water
2 Tbsp. kosher salt
5 Tbsp. wildflower honey, divided
2 cups ice cubes
3 Tbsp. red wine vinegar
1⁄4 cup extra-virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
3 Tbsp. finely chopped white onion
2 Tbsp. finely chopped fresh oregano
2 garlic cloves, minced
Cooking spray
1 small red Fresno chile, thinly sliced
Instructions:
- Devein shrimp and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 21 ⁄2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate for 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1 ⁄2 teaspoons honey.
- Preheat grill to medium-high heat.
- Place the red wine vinegar and the remaining 2 tablespoons of honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.
- Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 21 ⁄2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.
Enjoy your delicious Honey-brined Grilled Shrimp!
This recipe beautifully demonstrates honey's ability to balance sweetness, acidity, and umami. It’s a little sweet, a little smoky, and perfectly vibrant—just like a thriving hive. Whether you're grilling by the beach or out back near your beeyard, this one's a summer staple.
Try them out and let us know what you think! Don’t forget to pair them with your favorite sides or a cold drink to complete the experience. For more flavor-packed recipes, tips, and tricks, explore our other recipes—you might just discover your next culinary favorite. Happy cooking!
Credits
Recipe Developer: Adam Hickman
Photographer: Hector Sanchez
Source: Cooking Light
Adam Hickman owns Foxhound Bee Company and is a certified EAS Master Beekeeper. Before ever selling a box through Foxhound Bee Company, Adam wrote beekeeping blogs for education. Adam regularly teaches beekeeping classes through Foxhound Bee Co and also through his local beekeeping club.