If you’re anything like the folks at the Honey House, you love your seafood and eat your fair share during the summer. Shrimp is a perennial favorite because they’re quick to prepare and versatile. This Honey Lime Shrimp recipe is also suitable for you! Shrimp are loaded with protein and are low in calories, and snow peas and cherry tomatoes are packed with vitamins and minerals.
If you’re tired of your local grocery store’s bland and starchy snow peas, try getting them fresh! You’ll be amazed at their sweetness when sourced locally- plus, it’s a great way to reduce waste and bills. With some dedication in the garden, you can even grow these delicious treats yourself with an easy planting guide as your trusty companion. We find this planting guide a helpful tool when out in the garden.
Imagine a succulent plate of shrimp cooked on the grill, drizzled in our Eastern Shore Honey glaze. The sweetness from the honey balances out when heated and adds an extra layer to your dish with its delicious sugariness. One bite will transport you away as smoky goodness combines harmoniously for a unique flavor that will leave a lasting impression!
How to make Honey Lime Shrimp
While the complete set of instructions is below, here we share the steps at a glance.
Prepare the Marinade
- Mix honey, lime juice, and raw minced garlic in a large bowl.
Prepare the Shrimp
- Clean, peel and devein shrimp. Cover with marinade coating completely. Add Salt and pepper to taste.
Cook the dish
- In a large skillet, heat the oil to cook shrimp evenly on both sides until they are pink and opaque- signifying that dinner is almost ready! The secret ingredient for an extra something special? Two tablespoons of honey. As it caramelizes in the pan, coating each shrimp with its sweet glaze, your kitchen transforms into a fragrant oasis filled with tantalizing aromas. Don’t forget about veggies – toss them together in olive oil accompanied by garlic, Salt & pepper before adding them back to the skillet heated enough so your vegetables retain their crispness while absorbing all those delicious flavors from earlier. Now add those succulent shrimps again and stir everything around once more as you turn off the stove – there’s nothing quite like this savory meal that comes straight out of one single pan!.
- Serve hot over rice.
Adapting our Honey Lime Shrimp
Make this recipe yours. If you are feeling creative or prefer to use a different protein or vegetable that may currently be more readily available at your farmers market, we say GO FOR IT. Play with your food. Change up this recipe based on your tastes. Here are some ideas:
- Add a mix of your favorite vegetables to this recipe
- Squeeze in lemon juice instead of lime
- Try scallops or chicken instead of shrimp
Honey Lime Shrimp
- 1 lb raw shrimp peeled and deveined
- 1 lb asparagus sliced in 2 inch segments
- 1 c cherry tomatoes cut into halves
- 1/3 c plus two tbsp. Waxing Kara Honey
- 2 tbsp. garlic minced
- 1 lime juiced
- 1 tbsp. olive oil
- salt and pepper to taste
- For the marinade: In a large bowl, mix 1/3 cup honey, lime juice, one tablespoon raw minced garlic.
- Clean, peel and devein shrimp. Cover with marinade coating completely.
- Add Salt and pepper to taste.
- Heat oil in large skillet over medium heat, add shrimp and cook evenly on both sides (about 2-3 minutes per side). When shrimp are pink and opaque, they are fully cooked.
- Add remaining 2 tablespoons of honey and allow to caramelize (brown) shrimp. Remove shrimp from skillet.
- Toss vegetables with a little olive oil, salt, pepper, and remaining garlic. Add back to skillet and cook for several minutes. Turn off the heat and add the shrimp back to the pan, stirring to mix with vegetables.
- Serve hot over rice.