Honey Lime Shrimp

22 Nov

Recipe from: The Dough Will Rise Again

  • 1/2 pound large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 tablespoons 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


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.

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.

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.)

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!

 

So, I’m Jewish right? I went all out and kept kosher for about a year. I cut shrimp out of my diet just to prove to myself that I could do it, but after a year, I was dying for a little fishy treat. I absolutely love shrimp! I think I’m actually trying to eat the shrimp my mom can’t eat (she’s allergic to shell fish).

I came across this recipe on Pinterest and it was just too easy not to make! I’m a huge fan of any recipe that requires a meat to marinade. You just know it’s going to be full of flavor! So, I made the marinade, didn’t let it sit for long enough and then managed not to let my shrimp cook long enough to get crispy. I was just too hungry after my yoga class to wait for the perfect shrimp.

Although I failed to follow my own directions, I’m going to complain anyways. I thought the marinade was good, but not great. It lacked something that I just could not put my finger on. I think next time I’ll doctor it up a bit more with some more spices and maybe a tad bit more honey for that crispy honey shrimp flavor. If you find a spice that really dresses this recipe up, let me know if the comments below!

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