Monday, March 25, 2013

Honey Lime Shrimp

I made this over the weekend while the seafood haters were out of town. It made just enough for the two of us that were home. It's a definite keeper! They're sweet with a little zing from the lime and red pepper flakes.

Honey Lime Shrimp
serves 2

1/2 lb. large shrimp, peeled and deveined
1/4 c olive oil
2 Tbsp honey
juice and zest of a small lime
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

In a medium ziplock bag, combine the marinade ingredients. When well combined, add the shrimp and make sure they all get covered with the marinade. Squeeze out as much air as possible and put in the fridge for 30-60 minutes, flipping every so often to make sure all the shrimp get covered in marinade.

Take the shrimp out of the fridge and let them sit out for 10 minutes. Heat a large skillet over medium-high heat (no need to add oil or butter, there's plenty to keep the shrimp from sticking in the marinade). Add the shrimp in a single layer, trying not to crowd them. Cook for a minute or so on the first side, until they are pick and the edges start to curl; flip over and cook for another 30-60 seconds (I actually had to cook mine a bit longer). Remove from the pan and serve immediately.

I found this recipe originally on The Dough Will Rise Again.