Shrimp is one of those ingredients I usually try to keep on hand in the freezer. It’s easy and quick to defrost and usually I can whip up a quick meal with a limited amount of ingredients. I think this dish would have been better if done on the grill, but it tasted great. I also would have added some cornstarch to thicken the sauce, that’s a personal preference as I like a thicker sauce.

Garlic Honey Lime Shrimp
(Adapted from Rasa Malaysia)

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1 lb. shelled and deveined shrimp
1 tablespoon olive oil
1 tablespoon melted unsalted butter
4 cloves garlic minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1/4 teaspoon salt
3 dashes cayenne pepper
chopped parsley

Rinse the shrimp with cold water. Drained and set aside.

Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and sauté until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper.

Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

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