Honey Ginger ShrimpApril 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…
- Combine all the ingredients (except for the shrimp) in a measuring cup. Mix well.
- Pour the marinade into a large plastic zip-top bag.
- Add the shrimp and toss to coat. Squeeze out the extra air and seal the bag.
- Refrigerate the shrimp with the marinade for an hour. Toss the shrimp a few times during the hour to ensure they are evenly covered.
- Allow the shrimp to warm up on the counter for 10 minutes.
- Heat a large non-stick skillet over medium-high heat (no oil needed since you have oil in the marinade).
- 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.
- Flip them over and allow them to cook another 30 seconds or so until they are opaque and cooked through.
- Remove from pan and serve hot!