I am all about easy make ahead dinners. When my little guy is asleep I try to do whatever I can to get dinner prepared. Yesterday, I decided to make a honey lime shrimp marinade for dinner. It was delicious. I only had enough time to let it marinade for 30 minutes before I cooked it but that was all it really needed because it tasted great. Today, I had a little bit of time this afternoon so I decided to make it again. It only takes about 5 minutes to get the marinade put together and then you just let it sit in the refrigerator until you are ready to cook it and it only takes a few minutes to cook. What could be easier?
I originally wanted to cook the shrimp on the grill but I was too anxious to eat it that I just dumped the whole bag of shrimp with the marinade into the pan to cook. It was delicious. I followed the recipe and just used 1/2 lb of shrimp but it was not really enough for two people. We each got about 7 pieces of shrimp. I would suggest doubling the recipe for two people.
I got the recipe from
The Dough Will Rise Again
Ingredients:
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T 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
Directions:
1.) 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.
2.) 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.
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 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.)
4.) 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!
I served our shrimp with a ceasar salad and green bean casserole. It was a great meal that took little preparation. I love those kind of dinners!
