Honey Lime Shrimp is a delicious sweet and tangy shrimp that will be on your table in just 30 minutes! Simple and flavorful!

Shrimp is a favorite in our home! If you love a quick and easy one skillet shrimp dinner try this Sticky Honey Garlic Butter Shrimp, Brown Butter Spicy Garlic Shrimp, Sticky Sesame Garlic Shrimp or Cajun Garlic Butter Shrimp.

Honey Lime Shrimp

School is almost here and I need meals that are quick, simple, loads of flavor and one that will keep my older boys full and satisfied! That is a lot to ask in one meal but I know this Honey Lime Shrimp can do the trick!

So simple to make and easy prepping beforehand. I love that shrimp only take a few minutes to cook on each side. We like to add white rice, pasta or mashed potatoes to go along with this to make this a complete meal.

This Honey Lime Shrimp doesn’t look like much but it has all the flavor your tastebuds will love, light seafood feel in your belly but filling to make you satisfied after a nice dinner together. Don’t underestimate this quick and simple meal!

How to make honey lime shrimp

1. Add: Shrimp and all marinade ingredients into a large ziplock bag. Press as much air out of the bag as possible.
2. Refrigerate: Chill in the refrigerator for 25 minutes. Flipping the bag once or twice during that time.
3. Cook: Shrimp can be cooked over medium-high heat in a large pan. Flip the shrimp as they turn pink. Cook about 4 to 5 minutes total.
4. Serve: You can serve this with rice, pasta or mashed potatoes.

What you need to make honey lime shrimp

•  Shrimp: a pound of large shrimp that is peeled and deveined.

To make the marinade:

• Extra virgin olive oil
• Honey
• Limes: the juice of the lime
• Garlic
• Salt
• Cracked black pepper
• Chili powder
• White rice: optional

How long does it take to cook shrimp?

When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.

Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.

What is the best shrimp to use?

The most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe.

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

Make sure to select a large shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Large size shrimp also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat.

Can you use frozen shrimp?

Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.

Can you marinate the shrimp longer

Yes! The longer it marinades the more flavor the shrimp will have. I would recommend up to 24 hours though. Any longer will eventually ruin your shrimp.

Can you make this ahead of time?

Yes! I love this recipe and making this ahead of time for those busy weeknight meals. It is also great for meal prep. Simply make the marinade and put the shrimp in the marinade. When ready to cook place the shrimp in a skillet and cook each shrimp 2-3 minutes on each side.

Need more shrimp recipes?! Try these!

Source link

Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

---

Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

Print

Popular Recipe Shrimp Tomato & Avocado Salad Stacks

---

Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

---

For the sauce

For the rest

---

1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

---

Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

Source link