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Honey Ginger Shrimp

April 17, 2013

This is a really easy shrimp dish that has a lot of taste. I had it with some roasted vegetables and couscous, but it would also be great with some rice or even on top of a salad. Go wild and try them as the filling of shrimp tacos!

You will need:

  • 1/2 c olive oil
  • 4 T honey
  • 2 limes, zested and juiced
  • 3 cloves garlic, minced
  • 1-inch fresh ginger, peeled and grated
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • 1/2 lb large shrimp, peeled and de-veined

Then you will…

  1. Combine all the ingredients (except for the shrimp) in a measuring cup. Mix well.
  2. Pour the marinade into a large plastic zip-top bag.
  3. Add the shrimp and toss to coat. Squeeze out the extra air and seal the bag.
  4. Refrigerate the shrimp with the marinade for an hour. Toss the shrimp a few times during the hour to ensure they are evenly covered.
  5. Allow the shrimp to warm up on the counter for 10 minutes.
  6. Heat a large non-stick skillet over medium-high heat (no oil needed since you have oil in the marinade).
  7. Place shrimp in your heated pan in a single layer. Let them cook for about a minute on one side; they will start to turn pink and curl up.
  8. Flip them over and allow them to cook another 30 seconds or so until they are opaque and cooked through.
  9. Remove from pan and serve hot!

20130401 Honey Ginger Shrimp

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