Shrimp are one of my favorite foods. I could eat them daily and not get sick of them. So, when I found this recipe, I knew that it was for me. I'm not the biggest fan of honey, It's really a hit or miss with me, but in this recipe, it's a hit. The taste of this dish is so perfect. You get the lime bits and the honey bits. Shrimp are good that way, they absorb the flavors you put around them. This recipe went into the books right after I took my first bite. I paired this dish with rice and broccoli. So tasty!
1/2 pound Large Shrimp, Peeled & De-veined
1/4 cup Olive Oil
2 Tbsp Honey
2-3 Tbsp Juice of Small Lime
2 Cloves Garlic, minced
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes
In a large ziploc bag, combine all the ingredients, except for the shrimp. I folded the edges down to so the honey and oil were completely at the bottom.
When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up.
Place the bag in the fridge.
Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
Then, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
Remove from the pan, and serve immediately!