Now this recipe was something I couldn't help but try. I love shrimp, I love honey & I love lime. What could be better? (Serves 2 people but could easily be doubled!)
Ingredients:
-1/2 pound raw shrimp (peeled and deveined)
-1/4 cup olive oil
-2 T honey
-juice of one small lime
-zest of one small lime
-2 cloves garlic, smashed
-1/2 tsp. kosher salt
-1/4 tsp. black pepper
-1/4 tsp. red pepper flakes
Directions:
1) In a large ziploc bag, combine all marinade ingredients. When everything is well combined, add the shrimp, squeeze as much air out of the bag, and close it up. Place in the fridge.
2) Let the shrimp marinade 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 grease the skillet before hand, as the marinade has enough oil in it to keep the shrimp from sticking to the pan.
4) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in one or more batch. Let them cook on one side for about a minute, until they curl up and turn pink. Flip them over, letting them cook for another 30 seconds, until the shrimp are opaque. Remove from the pan and serve immediately.
This is wonderful served over white rice! Such a quick and easy meal!
Some tips: When it says large shrimp, they mean large. I had no clue how much they shrunk! I also think it would be nice to double this recipe. They were so addicting! Next time I will be trying the marinade on chicken!
-1/2 pound raw shrimp (peeled and deveined)
-1/4 cup olive oil
-2 T honey
-juice of one small lime
-zest of one small lime
-2 cloves garlic, smashed
-1/2 tsp. kosher salt
-1/4 tsp. black pepper
-1/4 tsp. red pepper flakes
Directions:
1) In a large ziploc bag, combine all marinade ingredients. When everything is well combined, add the shrimp, squeeze as much air out of the bag, and close it up. Place in the fridge.
2) Let the shrimp marinade 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 grease the skillet before hand, as the marinade has enough oil in it to keep the shrimp from sticking to the pan.
4) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in one or more batch. Let them cook on one side for about a minute, until they curl up and turn pink. Flip them over, letting them cook for another 30 seconds, until the shrimp are opaque. Remove from the pan and serve immediately.
This is wonderful served over white rice! Such a quick and easy meal!
Some tips: When it says large shrimp, they mean large. I had no clue how much they shrunk! I also think it would be nice to double this recipe. They were so addicting! Next time I will be trying the marinade on chicken!
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