Honey Garlic Shrimp
Shrimp sautéed in honey, garlic and balsamic vinegar.
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
Instructions
- 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 their 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.
- Add the shrimp to the veggies and toss everything together. Then serve it up!!
Nutrition
Calories: 778.8kcalCarbohydrates: 118.8gProtein: 7gFat: 34.1gSaturated Fat: 7.6gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 21.9gTrans Fat: 0.2gCholesterol: 15.1mgSodium: 100.9mgPotassium: 1294.9mgFiber: 6.2gSugar: 81.7gVitamin A: 801.6IUVitamin C: 27.3mgCalcium: 75.9mgIron: 4.2mg
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