Honey Lemon Shrimp - Heavenly Recipes

Honey Lemon Shrimp

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Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
"Amanda" : I love the creativity of flavors.
Your results really make us taste with the eyes.
Happy cooking.
"Manda" : I just tried this recipe yesterday and it was DELICIOUS! Thank you
"Patricia" : Just tried this recipe with some frozen shrimp I had and served it with some rice and simple soy sauce nappa cabbage. SO DELICIOUS!
"Lori" : Wow, this recipe is amazing! Simple and quick yet delicious. It might be the best shrimp I’ve ever made.
"Sara" : It was great flavor. I used alreasy cooked frozen shrimp because that’s what was already available. Also used broccoli as a sode vegetable. Didnt garnish with green onion but maybe next time. Only had time to marinate for 15 minutes but next time I’ll plan for longer time. Was in a rush since it was almost time for my boyfriend’s lunch break from work. He approved too. Super tasty.
"Kara" : You are the best! This recipe was amazing! Only my second time making shrimp. I let the shrimp marinate all day. Came home and dinner was ready in 3 mins!! (I had made the rice and broccoli yesterday) I can’t wait to make this again!
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Honey Lemon Shrimp
INGREDIENTS
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
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INSTRUCTIONS
In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately
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