Mastiha-Glazed Roasted Shrimp with Honey and Pistachio

Dive into a Mediterranean escape with my Mastiha-Glazed Roasted Shrimp with Honey and Pistachio. This dish is a true celebration of Chios, blending the piney, resinous aroma of mastiha with the golden sweetness of wildflower honey. I first discovered this combination during a sunset dinner in the Aegean, and it has since become my signature appetizer for special gatherings.

The story behind this recipe

The soul of this dish lies in Mastiha, a rare resin from the Greek island of Chios. Known as “tears of Chios,” its complex flavor—earthy, floral, and cedar-like—elevates seafood into something ethereal. By pairing it with crunchy roasted pistachios and rich honey, we create a textural masterpiece balancing sweetness with a savory finish. It is a tribute to ancient ingredients that have graced tables for centuries, bringing a touch of history to your kitchen tonight.

Ingredients

• 500g large king shrimp (peeled and deveined, tails on)
• 1 teaspoon Mastiha tears (ground into a fine powder with a pinch of salt)
• 3 tablespoons premium wildflower honey
• 1/4 cup roasted pistachios, roughly crushed
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish
• Salt and cracked black pepper to taste

Directions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Create the Glaze: In a small bowl, whisk together the ground mastiha, honey, olive oil, minced garlic, and lemon juice until the mixture is smooth and emulsified.
3. Marinate: Place the shrimp in a large bowl and pour over two-thirds of the glaze. Toss gently to ensure every shrimp is thoroughly coated.
4. Roast: Arrange the shrimp in a single layer on the prepared baking sheet. Roast for 8 to 10 minutes, or until the shrimp turn pink and opaque.
5. The Finish: Remove from the oven and immediately brush with the remaining glaze. Sprinkle the crushed pistachios over the top while the honey is still tacky.

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Serve these glistening prawns immediately while the honey glaze is warm and tacky. The vibrant green pistachios offer a stunning contrast against the shrimp, making this a showstopper centerpiece that tastes as luxurious as it looks.

Did you enjoy this taste of the Aegean? I’d love to hear how your mastiha glaze turned out! Leave a comment below or tag me in your photos. Happy cooking!

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Mastiha-Glazed Roasted Shrimp with Honey and Pistachio

A revolutionary Greek-inspired dessert where succulent shrimp are oven-roasted in a fragrant syrup of Chios Mastiha, wildflower honey, and citrus zest, served over a cloud of whipped Greek yogurt.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Mastiha Grinding 5 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dessert

Cuisine: European, Greek

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

Candied Shrimp

• 12 pieces shrimp High quality, fresh
• 0.5 cup honey Wildflower or Thyme
• 1 teaspoon Mastiha crystals Ground with a pinch of sugar
• 1 tablespoon Ouzo Greek anise liqueur
• 1 teaspoon lemon zest Freshly grated
• 1 teaspoon orange zest Freshly grated
• 0.25 teaspoon sea salt Fine grain

Pistachio Crumble

• 0.25 cup pistachios Unsalted
• 1 tablespoon brown sugar Light
• 0.125 teaspoon cinnamon Ceylon preferred

Serving Base

• 1 cup Greek yogurt 10% fat content
• 1 tablespoon powdered sugar Sifted
• 4 sprigs mint For garnish

Equipment

• Baking Sheet Lined with parchment paper
• Small Saucepan For the glaze
• Mortar and Pestle To grind the Mastiha resin
• Mixing Bowl
• Whisk

Method

 

1. Preheat your oven to 400°F (200°C) and line a shallow baking sheet with parchment paper.
2. Using a mortar and pestle, grind the Mastiha crystals with a small pinch of sugar until it becomes a fine, aromatic powder.
3. In a small saucepan over medium-low heat, combine the honey, ground Mastiha, Ouzo, lemon zest, and orange zest. Whisk gently for 3 to 4 minutes until the honey is liquid and the flavors have infused. Do not boil.
4. In a medium mixing bowl, toss the cleaned shrimp with the warm honey-Mastiha syrup and sea salt until every shrimp is thoroughly coated.
5. Arrange the shrimp on the prepared baking sheet in a single layer. Roast in the center of the oven for 8 to 10 minutes, basting once with the remaining glaze from the bowl halfway through, until the shrimp are pink, firm, and the glaze has thickened into a sticky, golden lacquer.
6. In a small bowl, mix the crushed pistachios with the brown sugar and cinnamon. Set aside.
7. In a clean bowl, whisk the Greek yogurt with the powdered sugar until light and creamy.
8. To serve, place a generous dollop of the sweetened yogurt in the center of each plate. Arrange three warm, candied shrimp over the yogurt. Sprinkle the pistachio crumble over the top and garnish with a sprig of fresh mint. Drizzle any extra warm syrup from the baking sheet over the dish.

Notes

Mastiha is a unique resin from the island of Chios; its piney, cedar-like flavor is the soul of this dish. If unavailable, a drop of vanilla and extra orange zest can be used, though the authentic Greek character will differ.