Craving shrimp but just not sure what to do with it? Give this Honey Lime Shrimp and Vegetables a try. There is so much flavor infused into one bowl of goodness.
Shrimp has always been one of my favorite types of seafood. It’s healthy, cooks quickly, and is very versatile. Shrimp is also high in iron, so I eat a lot of shrimp when I’m preparing to donate platelets.
I grew up on the East coast, and had access to fresh seafood all the time. So when I moved to Oklahoma in ’07, I refused to eat seafood for the first year. Then I began buying frozen shrimp and salmon from Sam’s Club, and now I always have both on hand. A couple of years ago I also discovered Bodean Seafood Market in Tulsa. It’s one of only a handful of places in Oklahoma that flies in fresh seafood daily. As a matter of fact, Bodean flies theirs in twice a day. When I visit Tulsa I usually stop at Bodean on the way home to pick up fresh seafood. It’s pricey, but there’s no comparison in the taste.
Some of my favorite shrimp recipes are:
Shrimp comes in a wide variety of sizes, based on the number of shrimp per pound. The sizes run from small (61-70) to extra colossal (U 10). I almost always buy large or jumbo, but will occasionally buy medium. The larger shrimp work so well in all of the dishes that I make, and I just prefer the bite. I’ve never bought the really small shrimp, and honestly am not a fan. Each one is barely a bite.
A couple of years ago I discovered a recipe for Honey Lime Shrimp. I figured there was no point in eating just a bowl of shrimp, so I added rice and vegetables to create Honey Lime Shrimp and Vegetables.
I’m such a huge fan of Honey Lime Shrimp and Vegetables. I love the flavors and mix of textures, and it’s a pretty healthy meal. Marinating time aside, it can be on the table in less than 30 minutes.
MARINADE FOR HONEY LIME SHRIMP AND VEGETABLES
The marinade for the shrimp couldn’t be easier:
- Raw Honey: I used regular honey exclusively until about 3 years ago, when I tasted raw honey at a farmer’s market. Raw honey tastes better, and doesn’t have an aftertaste. I didn’t even realize there was one with regular honey, until I tasted the raw. Yes, it’s a little more expensive, but it is well worth it. The great thing is, you can find raw honey at most major grocery stores.
- Garlic: I have used both raw and roasted garlic for this marinade, but I prefer raw. Don’t be shy about the garlic, if you love it as much as I do!
- Lime Juice: I squeeze fresh limes for my lime juice, because fresh is always better. But if you don’t have fresh limes, you can substitute Bottled Lime Juice
- Avocado Oil or Olive Oil: I use the oil to balance out the acid from the lime juice. A little goes a long way
When I plan ahead, I’ll marinate the shrimp for about 4 hours. When I need a quick dish, I’ll marinate the shrimp for about 30 minutes. At the short end of marinating time, I’ll use less oil; when I marinate for 4 hours, I’ll use equal parts lime juice and oil. The oil is important to balance the acidity of the lime juice; otherwise, the lime juice will begin to cook the shrimp.
The first time I made Honey Lime Shrimp and Vegetables I made the marinade per the original recipe instructions. It was delicious, but didn’t yield enough sauce for my tastes. The next time I doubled the sauce, then cooked it down in the skillet of vegetables for the last few minutes. The vegetables absorb the beautiful flavors, and it brings the entire dish together.
MIX UP THE VEGETABLES!
One of my favorite things about Honey Lime Shrimp and Vegetables is the versatility. The sky’s the limit with vegetables, and I’ve tried lots of combinations. I always begin with the trinity of carrots, celery, onion, and allow them to cook slow and low until soft. Next I’ll use asparagus and green beans, over higher heat, and saute them until tender-crisp. If I don’t have one or the other in the fridge, I’ll double what I do have. Other great vegetables include mushrooms, zucchini, snow peas, and snap peas. It just really depends on what I have in my fridge. Any vegetable that stands up well to the saute will work well in this dish.
It’s no secret that I’m a carb fiend. And I’m not even shy about it. I don’t eat a ton of rice, but I do love it in this Honey Lime Shrimp and Vegetables. I think it just creates an entire meal, and the rice also absorbs that wonderful sauce as you eat. Skip the rice for a low carb dish, or try it with orzo for a twist.
I really need to keep Honey Lime Shrimp and Vegetables higher on my meal plan list. I hope you try it, and your family enjoys it as much as I do.
Adapted from The Dough Will Rise Again
- 1/2 cup dry long-grain white rice
- 3/4 pound large or jumbo shrimp
- 1 Tablespoon butter or margarine
- 1/4 cup diced or thin sliced celery
- 1/4 cup diced or thin sliced carrots
- 1/4 cup diced onions
- 2 cloves raw garlic, minced
- Salt and freshly ground pepper
- 1/2 cup green beans, cut into bite-sized pieces
- 10 spears raw asparagus, cut into bite-sized pieces
- 1/2 cup baby portobello mushrooms, quartered
- 1/2 cup zucchini, cut into bite-sized pieces
- 1/4 cup olive oil or avocado oil
- 2 Tablespoons honey
- 1 lime
- 4 cloves garlic, smashed
Cook rice, according to package directions
Peel, devein, and remove tails from shrimp. Season with salt and pepper
Combine olive oil, honey, lime juice and smashed garlic into a marinade. Pour over shrimp and marinate in fridge for at least 30 minutes, up to 4 hours.
Remove shrimp from fridge, and let sit for 10 minutes
In large skillet over medium-low heat, melt butter or margarine
Add onions to skillet and cook, stirring occasionally, for about 5 minutes, until onions are translucent. Add garlic and cook for about 1 minute
Add marinade to small saucepan and cook over medium-low heat until marinade reduces by about half. Remove from heat
Turn skillet heat to medium. Add carrots and celery and saute for 5 minutes
Add asparagus and green beans, and saute for 5 minutes. Add marinade and remaining vegetables to skillet, and saute for 3-5 minutes
Move vegetables to edge of skillet
Add shrimp, cook 1-2 minutes per side, until shrimp is pink and begins to curl
Combine shrimp and vegetables
Serve shrimp and vegetables over rice
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For more delicious seafood recipes, click on the photos below!