Honey Lime Shrimp and Vegetables

This post may contain affiliate links. Please read my privacy policy.

Honey Lime Shrimp & Vegetables is a delicious meal in a bowl. The easy marinade adds great flavor, and you can add in your favorite vegetables. Once marinated, the

This post and recipe card updated August 5, 2020

When I moved to Oklahoma in 2007, I refused to eat any seafood for the first year. Having grown up in Maryland, I couldn’t bring myself to eat seafood in a landlocked state.

Now I buy frozen seafood from Costco and Sam’s Club, and I discovered 2 seafood markets in Tulsa that fly in fresh product daily.

I eat shrimp more than any other type of seafood because it cooks fast, and works well in many different dishes. I use the shells to make a delicious stock for my Spicy Garlic Shrimp Pasta and Easy Shrimp Scampi. And my Avocado Shrimp Ceviche is a huge hit with friends.

A couple of years ago I discovered a recipe for honey lime shrimp. Rather than eat a bowl of just shrimp, I created a full meal with Honey Lime Shrimp and Vegetables.

WHY THIS RECIPE WORKS

• You can mix it up with your favorite vegetables
• The marinade adds great flavor to the shrimp, and cooks down with the vegetables
• Skip the rice for a low-carb meal

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.

TIPS ON BUYING SHRIMP

Frozen shrimp is almost always fresher than shrimp at the seafood counter. Why?

• When fishermen return to the dock, they immediately put the shrimp into ice and freeze them. The shrimp remains frozen until you’re ready to thaw it
• Almost all fresh shrimp at the seafood counter was previously frozen, and you have no way of knowing when it was thawed
• NOTE: If you have a fishmonger that gets daily deliveries, or you’re lucky enough to live near a market that sells product off the dock, then absolutely buy fresh! 

Shrimp size is determined by the number of shrimp per pound. For example, a label of 31/35 means there are 31-35 of these shrimp per pound. Ignore the size name (like large/XL/jumbo) because brands can name sizes differently.

TO THAW SHRIMP: Place frozen shrimp in an airtight container in the fridge. The larger the shrimp, the longer it takes to thaw. In a pinch, place the shrimp in a bowl of cold water for 30 minutes; drain the water, and pat the shrimp dry.

INGREDIENT TIPS FOR HONEY LIME SHRIMP AND VEGETABLES

I like to use 21/25 shrimp because it’s a large size that stands up well to the vegetables. Of course, you can use your favorite size.

The marinade for the shrimp couldn’t be easier and has only 4 ingredients: Raw Honey, garlic, fresh-squeezed lime juice, and Avocado Oil.

I prefer to use raw garlic, but you could use roasted garlic if you prefer.

Fresh is always best with lime juice. They’re plentiful, and with a Citrus Juicer they’re done in seconds.

How long do you marinate the shrimp? At least 1 hour, up to 4 hours. In a pinch, you can marinate for 15-30 minutes, but you won’t get nearly as much flavor.

Honey Lime Shrimp and Vegetables is a great way to get your daily dose of veggies. I always start with carrots, celery, and onion. And then I add asparagus, green beans, mushrooms, and zucchini.

What other veggies can you use? Broccoli, bok choy, snow peas, and snap peas. Any vegetable that stands up well to the saute will work well in this dish.

STEP BY STEP INSTRUCTIONS

Prepare marinade ingredients (honey, oil, lime juice and garlic) and add them to a bowl and combine.

Season shrimp with salt and pepper, and add to marinade. Transfer the bowl to the fridge for 1-4 hours.

Remove shrimp from the fridge so it comes to temperature while you prepare the vegetables.

Melt butter in a large skillet. Add onion and cook for 4 minutes, until translucent. Add garlic and cook for 1 minute. Next, add carrots and celery, and cook for 5 minutes.

Add asparagus and green beans, and cook for 5 minutes. Pour in about half of marinade and cook for 3 minutes.

Add the mushrooms and zucchini, and cook for 3 minutes.

Push vegetables to the side of the skillet. Add the shrimp and cook for 1 minute per side. Toss everything together and cook for 2 more minutes.

To serve: Add rice to a serving bowl, and top with shrimp and vegetables.

SERVINGS AND LEFTOVERS

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.  

What can I use instead of white rice? Try it with brown rice, quinoa, or orzo. Or skip all of them for a low carb meal.

How about leftovers? I’m personally not a fan of reheated shrimp, because I think it gets too rubbery. If you know you’re going to eat more the next day, you could marinate another batch of shrimp and cook it just before serving.

MORE DELICIOUS SEAFOOD RECIPES

• Shrimp Fried Rice
• Blackened Salmon BLT Salad
• Chimichurri Shrimp Vegetable Bowl
• Tuna Pasta Salad
• Clams & Mussels in Garlic Butter Wine Sauce
• Open Faced Skinny Tuna Melt

DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE

FOLLOW ME ON INSTAGRAM AND PINTEREST FOR MORE RECIPES! 

Adapted from The Dough Will Rise Again