I LOVE shrimp and need to start cooking them more. They are healthy, tasty and cook really fast! I saw this recipe that I had been wanting to try: Honey Lime Shrimp | The Dough Will Rise Again. I obviously found it on Pinterest and let me tell you, the shrimpies were delicious! So easy too! I served them with brown rice, salad and the crab cakes that I posted the other day.
Thanks to The Dough Will Rise Again, for the recipe below:
Honey Lime Shrimp
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
**I used 3/4 of a pound shrimp because I knew that Nick and I would inhale them; I could have had more! Also used a splash of chile oil instead of red pepper flakes…just the right amount of spice!
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
Check out the blog where this came from (I follow it!)
The Dough Will Rise Again | A Yankee Baker and a Southern Belle …