It’s been awhile since I have posted a recipe and today seemed like the perfect day to share a recent great find with you. It takes very few ingredients and is fast, fast, fast! I love shrimp and this was a great way to showcase them along with a side of black rice, crisp green salad, fresh veggies and bread as we had last night.
Combine the above ingredients [ 2 1/2 pounds large peeled, deveined shrimp, 1/4 cup olive oil, 2 T honey, juice of 1 small lime, zest of 1 small lime, 2 cloves garlic, smashed, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp red pepper flakes] in a ziplock bag until well mixed.
Add shrimp to the bag, and ensure all pieces are coated with the marinade. Squeeze as much air out as possible and zip bag up before placing it in the refrigerator for 30 minutes to an hour.
Take bag out of fridge 10 minutes prior to cooking to allow shrimp to come to room temperature. Heat skillet to medium high heat and place a single layer of shrimp in pan –cook on one side for a minute or until they start to curl up and become pink, flip and cook on the other side until opaque—usually about 30 seconds. No need for any oil in the pan—just put them straight in. Serve immediately!
These would be fabulous grilled on skewers also but since it was raining I just did them inside on the stovetop. Great for a main or to use in a salad . Quick, easy and tasty. My kind of recipe. Next time I plan to drain more of the marinade of than I did —I think they would get a bit crispier.