When you were growing up was there one food that you would never think you would like? I was rather a picky eater, and seafood was on the “I-am-never-going-to-try-that” list. Much to my dismay, my parents both loved going to Red Lobster. I would usually order something involving chicken (if you know me, you also know chicken is something I LOVE) but this trip to R.L. was different. I don’t remember what inspired me to sway from my norm, but I did, and I ordered popcorn shrimp. Whoa. Battered like my beloved chicken strips this under the sea fare was actually…tasty? Yes it sure was! It was the perfect dish to start out on my little sensitive taste buds. From there I became more adventurous and now I love all kinds of delectable fish and crustaceans. For today’s post, this particular shrimp has a summery taste with a small spiciness in the background. Using lime zest and juice, honey, olive oil, garlic, and a dash of red pepper flakes makes a delish marinade for the shrimp. This would pair well with any side like rice or couscous, then add a veggie and you are left with a nice dinner for two! Enjoy!
Honey Lime Shrimp
½ pound large shrimp, peeled and deveined
¼ cup olive oil
2 tablespoons honey
juice of one small lime (2-3 tablespoons)
zest of one small lime, or half of a large lime
2 cloves garlic, smashed
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
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!
Recipe Source: The Dough Will Rise Again