Honey Garlic Shrimp

Name: Honey Garlic Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup honey; 1/3 cup balsamic vinegar; 3 cloves garlic (chopped); 12 large or jumbo shrimp; 4 tablespoons olive oil (divided 1/2 for veggies 1/2 for shrimp); 2 red potatoes (or one russet or Idaho cut into 1/8" slices); 10-12 asparagus spears (cut into 4 pieces each); 1 small onion (cut into wide strips); 4 sprigs fresh rosemary leaves ( or 1 tablespoon dried); salt and black pepper; 1 tablespoon butter

prep time 10 minutes – cook time 15 minutes – total time 25 minutes

This Honey Garlic Shrimp recipe is real good and real simple to make. For a busy weeknight, it is perfect.

Ingredients

for 2 servings

1/2 cup Honey
1/3 cup Balsamic vinegar
3 cloves garlic
12 large or jumbo shrimp – peeled and deveined
4 tablespoons olive oil
2 medium small or 1 large potato – we used red for a little color
10-12 asparagus spears
1 small onion
2 tablespoons rosemary leaves – or parsley – or basil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter

How to easily whip up your Honey Garlic Shrimp

First for the shrimp, 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.

Stir the shrimp in the marinade and then let it rest while you get the veggies going.

Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom.

Cut the asparagus stalks into 4 pieces, the onion 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 bottom 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 – 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 and broccoli which is an alternate to these veggies as is our risotto with peas recipe.