It's only been in the last year that I've added shrimp to my regular cooking routine. As it turns out, my daughter likes it, so it really expands our protein options at dinner time. Plus, shrimp is SO easy to cook--first, because it cooks fast, and second, because buying it frozen means it's easy to have on-hand (and you might as well buy it frozen, because, unless you live seaside, it has been frozen before it gets to you whether you find it in the freezer section or not).
Anyway, I've been experimenting with many different shrimp recipes and have had lots of luck. I'm certain I will share more in the future, but this one was so good when I made it last week, that it inspired me to share it with you right away.
The flavors of honey, lime and shrimp just go together…like they were meant to be. So this dish is absolutely delicious. And it is SO EASY! (You know that's my favorite--delicious AND easy!) Especially when you make it on the stove top--there is so little prep time involved…the rice you make to go with it will take longer to prepare that this shrimp (it was delish served atop Jasmati rice). And the flavor profile is just right for the warmer weather that it upon us.
So crack open a Corona and get your shrimp on!
Honey Lime Shrimp
1 lb shrimp, peeled and deveined (I buy the already peeled and deveined frozen shrimp and simply dump them into a bowl and run cold water over them to thaw them right before I use them.)
1/2 c. olive oil
4 tbsp honey
Juice of 1 lg or 2 sm limes
Zest of 1 lg or 2 sm limes
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flake (more if you want more heat)
One of the nice things about this recipe is that you can prepare it two ways, depending on your mood…on the stove top or on the grill. I did the stove top because it was still pre-grilling weather here when I made this, but I would imagine that grilling the shrimp will be delicious as well. Either way you make it, the ingredients are the same. So here you go…
Prepare sauce by combining all ingredients except shrimp in small bowl. Heat a large skillet over medium-high heat then add shrimp and sauce to the pan. Cook until sauce is warmed through and shrimp are done. Serve shrimp and sauce over rice with a veggie side of your choice (we did steamed green beans).
Prepare marinade by mixing together all ingredients except the shrimp in a small bowl. Skewer the shrimp, then place the skewers and the marinade into a large Ziploc bag--making sure it's sealed tightly. Move the marinade around to make sure it coats all of the shrimp and place in the refrigerator for 1 hour. Turn the bag a few times throughout the marinating time to make sure all of the shrimp are getting coated. Remove the shrimp from the refrigerator and let sit at room temperature for about ten minutes, then grill and serve.
Recipe can easily be halved or doubled depending on the amount of shrimp you need to feed your crowd.
Until next time…
recipe adapted from thedoughwillriseagain.wordpress.com