Honey Garlic Lime Shrimp, Brown Rice & Green Beans

Honey Garlic Lime Shrimp, Brown Rice & Green Beans

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Honey Garlic Lime Shrimp

serves 2

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 (leave this out if you don’t want the heat)
I like to add 1-2 TB of chili paste to my marinade (depends on how spicy you like it….. leave this out if you don’t want the heat). This stuff is fabulous! It’s on the Asian isle

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!

Green Beans

fresh green beans (or frozen)
2 garlic cloves, minced
salt/pepper
olive oil
lemon juice (about 1-2 tsp)

Heat olive oil in a skillet. Add garlic and saute for about a minute (no longer or it will over cook and become bitter). Add green beans with salt and pepper and saute until your desired tenderness. I like them crunchy! Drizzle the lemon juice over them at the last minute and stir well).

 

Cook & serve Brown Rice according to package directions. I use low-sodium all-natural chicken broth to cook mine in rather than water.

Food Lion Weekly Specials (1/8/14-1/14/14): shrimp, canned green beans (if you don’t do fresh or frozen), FL frozen veggies     View here…..

Harris Teeter Weekly Specials (1/8/14-1/14/14): shrimp, rice, broth, fresh organic green beans, Birds Eye frozen steamfresh veggies, Green Giant frozen boxed veggies    View here….

View Lowes Foods Weekly Specials here

View Aldi Weekly Specials here

View Winn Dixie Weekly Specials here

View Fresh Market Weekly Specials here

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