Honey Garlic Shrimp

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • Optional: 1 teaspoon minced fresh ginger
  • 1lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

Directions:

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware. 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 or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saver tip: while shrimp is marinating, I steamed steamed the broccoli and made the rice.)
  3. Heat olive oli in a skillet over medium-high heat. Place shrimp on 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.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

~Recipe adapted from Sally’s Baking Addiction

Basil Shrimp

Serves: 9
Prep time: 25 minutes
Cook time: 5 minutes
Ready in: 1 hour 30 minutes

Ingredients:

  • 2 1/2 Tablespoons olive oil
  • 1/4 cup butter, melted
  • 1 1/2 lemon, juiced
  • 3 Tablespoons Dijon mustard
  • 1/2 cup minced fresh basil leaves
  • 3 cloves garlic, minced
  • salt, to taste
  • white pepper, to taste
  • 3 pounds fresh shrimp, peeled and deveined
  • skewers

Directions:

  1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turn once, or until opaque.

*I had cut the recipe in half when I made it (as shown in picture).~Recipe from allrecipe.com

Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

  • For Shrimp Marinade:
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/7 teaspoon cayenne pepper
    • 2 Tablespoons lemon juice
    • 1 lb extra-large shrimp, peeled and deveined
  • For the sauce:
    • 1 Tablespoon vegetable oil
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 Tablespoon minced fresh ginger
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon salt or to taste
    • 1/2 teaspoon turmeric
    • 2 teaspoons ground coriander
    • 1 teaspoon curry powder
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 can (5.5 oz) coconut milk
    • fresh cilantro or parsley for garnish
    • cooked rice for serving

Directions:

  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com