If you’re anything like the folks at the Honey House, you love your seafood and you eat your fair share during the summer. Shrimp are a perennial favorite because they’re really quick to cook up, and can be prepared in lots of ways without much hassle. This Honey Lime Shrimp recipe is also good for you! Shrimp are loaded with protein and are low in calories, and the snow peas and cherry tomatoes are packed with vitamins and minerals.
If you aren’t a fan of snow peas, you need to try them fresh from a local source: they’re sweet and crisp, unlike starchy store bought peas. Always buy fresh and local! You’ll be amazed at the difference in the produce when compared to what is sold in the grocery store. If you go through a lot of produce, consider growing some at home to help reduce your grocery bill. Visit The Old Farmer’s Almanac to learn what and when you should plant in your garden.
Our Eastern Shore Honey makes a fantastic glaze for seafood. The sweetness mellows out while cooking, and the sugars in the honey will give a great glaze to the shrimp. If you decide to make the shrimp on the grill, the smokiness of the cooking process will really add dimension to your meal.
Adapting our Honey Lime Shrimp
Make this recipe yours. If you are feeling creative or you prefer to use a different protein or a different 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
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
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.