Honey Lime Shrimp and Vegetables - Karyl's Kulinary Krusade
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Honey Lime Shrimp and Vegetables

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 2 People


  • 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

Marinade for shrimp

  • 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