I love cooking shrimp any day of the week, but this mid-week recipe is so easy and delicious and ready quicker than you can get take-out!
I have to say, I haven't had a dish that tasted so authentic to Chinese flavors since the last time I was able to eat Chinese take out (some 8ish years ago). I have a soybean and sesame allergy which keeps Chinese take-out off limits for me and I must say, this was the closest dish I've had that tasted like it came straight out of a takeout box, but 10x better!
Ready in 20 minutes, this healthy dinner will join your regular dinner rotation. Serve with brown rice and vegetables or serve over a bed of greens!
The combination of honey and garlic with a touch of heat (you can totally omit if you aren't into it) is sure to please everyone’s tastebuds, but you know what’s even better than that? I love doing seafood during the week because it's SO FAST! The shrimp takes an easy 5 minutes to cook on the stove, while the marinating takes another 15.
I like adding extra marinade for the shrimp to have some extra sauce to serve over your side of veggies and rice, but you don't need to use as much sauce if you plan on eating this over a salad. Why not do both? Make a larger batch and serve warm with rice and veggies one night, then add the shrimp to a cold salad of butter lettuce and cabbage the next!
In the marinade, you have familiar favorites with a healthy twist swapping soy sauce for coconut aminos. You can add some more flavor with minced fresh ginger and heat things up with red pepper flakes, but that's optional. But the honey + ginger + garlic is absolutely dynamite!
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Ingredients:
Directions:
Whisk the honey, coconut aminos, garlic, ginger + red pepper flakes (if using) together in a medium bowl.
Place shrimp in a large Ziplock bag or container you can seal with a lid. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
Heat a large skillet over medium-high heat and add oil (if not using non-stick). Place shrimp in the skillet. Discard used marinade. Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over.
Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. If you are making this a one-pan dinner with veggies such as snow peas, broccoli or green beans, add the veggies to the pan with the remaining marinade and cover so the veggies can steam, about 1-2 more minutes. Serve shrimp with cooked marinade sauce and a garnish of scallion.
Serve shrimp with cooked marinade sauce and a garnish of scallion. This dish with extra sauce is delicious served with jasmine or brown rice , cauliflower rice for a grain-free dish and veggies on the side.
xoxo,
- Brooke
Ingredients
Directions
Whisk the honey, coconut aminos, garlic, ginger + red pepper flakes (if using) together in a medium bowl.
Place shrimp in a large Ziplock bag or container you can seal with a lid. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
Heat a large skillet over medium-high heat and add oil (if not using non-stick). Place shrimp in the skillet. Discard used marinade. Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over.
Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. If you are making this a one-pan dinner with veggies such as snow peas, broccoli or green beans, add the veggies to the pan with the remaining marinade and cover so the veggies can steam, about 1-2 more minutes. Serve shrimp with cooked marinade sauce and a garnish of scallion.
Serve shrimp with cooked marinade sauce and a garnish of scallion. This dish with extra sauce is delicious served with jasmine or brown rice , cauliflower rice for a grain-free dish and veggies on the side.
