Whether cooking at home or ordering off a menu, shrimp are usually my go-to protein. Fresh or frozen, in a stir-fry or on a salad, shrimp are so easy to cook, and lend themselves to an overwhelming number of different meals. This recipe, which uses a quick honey-lime marinade, is one of my favorite shrimp dishes. The shrimp carmelize ever-so-slightly in the pan, and the red pepper, lime, and garlic add just enough spice to complement the sweetness of the honey. Serve the shrimp with brown rice and steamed vegetables, or over a bed of lightly dressed mixed greens.
1/2 pound frozen large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime
zest of one small lime
2 cloves garlic, smashed and roughly chopped
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1. Combine all the marinade ingredients in a large ziploc bag. Add the frozen shrimp. Squeeze the air out of the bag, close, and gently massage the bag to coat the shrimp in the marinade. Place in the fridge.
2. Let the shrimp marinade in the fridge for 30-60 minutes. Flip the bag over halfway through, to make sure the shrimp remain evenly marinated.
3. Remove the shrimp from the fridge, and let them sit at room temperature for about ten minutes. Heat a large skillet over medium-high heat. You do not need to add any oil to the pan, as the oil in the marinade will be enough to keep the shrimp from sticking.
4. Remove the shrimp from the marinade, leaving most of the liquid in the bag. Add the shrimp to the pan in a single layer, making sure they are not too crowded. Let the shrimp cook on one side for about a minute, until they curl and start to turn pink. Flip them over, and cook for another thirty seconds or so on the other side. Remove from the pan, and serve immediately.