1 May, 2017
Honey Garlic Shrimp – Quick and Easy – 20 Minutes – Gluten Free
This Honey Garlic Shrimp recipe is real good and real simple to make. For a busy weeknight, it is perfect.
Our veggies tonight were potatoes, asparagus and onions with some rosemary all sautéed together in a large skillet.
For the shrimp, first whisk together the honey, garlic and balsamic vinegar. Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving.
Stir the shrimp in the marinade and then let it rest while you get the veggies going.
Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into about 1/8″ slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.
Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated.
Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter.
Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side – about 1 minute – turn them over and pour the rest of the marinade all over them.
Cook until they are pink on both sides and opaque in the middle – about another 1 and 1/2 minutes.
Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything.
The marinade from the skillet also goes along great with rice with broccoli which is an alternate to these veggies as is our risotto with peas recipe.
We had a real nice California Chardonnay with our honey garlic shrimp.