This is a crowd pleaser - make extra! This recipe can be on your table in only 15 minutes. Serve over fried, white or brown rice with a veggie of your choosing. I promise the whole family with love this shrimp!
Makes 3 servings
1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
¼ teaspoon ground ginger
3 dashes Texas Pete
1 Tablespoon minced garlic
1 lb medium uncooked shrimp, peeled & deveined
2 teaspoons olive oil
optional: chopped green onion for garnish
*I served mine over brown rice (from a packet) with steamed broccoli
Whisk the honey, soy sauce, ginger, and hot sauce together in a medium bowl.
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 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade. *(Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp and garlic in the skillet - try to avoid getting used marinade in the pan. Cook shrimp on one side until pink– about 2 minutes, then flip shrimp over.
Once shrimp is finished cooking, move to serving dish and drizzle the extra marinade over the shrimp.
Nutrition Info: Calories: 215, Protein 23g, Fat: 4.6g, Saturated Fat: 0.83g, Carbohydrates: 21g Sodium: Varies greatly with different types of soy sauce
*This does not include the nutrition information for the broccoli and rice.