Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me?
Also maybe you want to see a video of this super healthy dinner? I just made one for you:
Guess what? We settled on a moving week! Which is super scary and stressful and awesome because (1) wow the beginning of June is very soon and (2) I have a work trip and 12837 things to do before that June week shows up. Can I be honest here? All of a sudden at age 30, I feel like an adult. Who owns a grown up home. With a kitchen renovation in the works. (Hold the phone, wait, what?) Still trying to process this. I mean at this point the new house is 50% dust, 50% moving boxes, and a bed. And it drives my anxious brain into overdrive.
Related: somehow the home we currently live in is exactly the same, but more like 50% dog hair tumbleweed, 50% moving boxes, and a bed.
But you know what makes all of this chaotic transition really worth it? Despite the mess inside, our new home is finally amazingly and blessedly feeling real. It’s about 2 hours from where we currently live (HI country life!) so we can’t visit the house on a daily basis. But the trips we take and the time we spend there is pure contentment. And it just makes me so happy that… 5 years, 2 apartments, and a teeny rental home later… feeling settled and putting down roots is right around the corner.
This whole home owning adult thing? It’s pretty cool.
Anyway. I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: I’m living in two places, the energy to cook wonderful and gorgeous meals = dwindling, and gray uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life truth.
The combination of honey and garlic is music to my tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick. The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.
In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.
I’d say the minimum marinade time is 15 minutes, but you can let the shrimp marinate all day long when you’re at work if that’s easier/if you can stomach the look of raw shrimp at 7am. The marinade serves 2 purposes. Not only will the shrimp take a soak in it, but it’ll be added to the skillet for a minute or 2 at the very end. Then you can serve it as a sauce over the shrimp/veggies/rice/whatever’s on the side. (Like what we do with the maple sesame salmon!) So not only is this dish healthy and quick with minimal ingredients, its convenience level is 10+++.
What might be my favorite of all is this little part: wonderful caramelized bits of honey and garlic stick to the pan and edges of the shrimp. Scrape it all up because YUM. ↓
Easy healthy quick dinners = my saving grace right now!!
20 Minute Honey Garlic Shrimp
Ingredients:
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined1
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
Directions:
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
- Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Recipe Notes:
- You can remove the tail or leave it on. Whatever's easiest!
- Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.
adapted from Skinny Mom
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This honey garlic ginger glazed salmon + broccoli is on the table in only 35 minutes. Same flavors as today too!
And try my 30 minute teriyaki version!
This was so amazing! My picky family loved it too! Is there anywhere that I am able to find nutritional information on this? Thanks for the recipe!
If you type it into the my fitness pal app the recipe comes up with nutrition info
I had some shrimp sitting in my freezer so I let my mom take the night off and served this with some jasmine rice. I loved the flavor and will definatly be making again. Also, considering I’m only 15 and sort of suck at cooking, this was pretty easy to make!
This was absolutely delicious! I doubled the recipe (2 teenagers – lol) and they were still fighting over the final servings! A definite keeper. 🙂
Easy quick meal. I marinated in the am so the shrimp would taste better. 15 minutes does not seem long enough. I also doubled the marinate recipe
Thank You for the recipe! My family loved it!
This was amazing!! My husband loved it! Added about a teaspoon of sriracha for some heat. Would also be great with chicken. Will make again!
This recipe looks so yummmy. I can’t wait to try it.
Would using frozen shrimp change this recipe at all?
Looks delicious and I can’t wait to try it!
I went to make these and found I was short on soy sauce so I supplemented the half portion of soy sauce with teriyaki sauce and a generous portion of white pepper and a splash of lime juice. Once I put them on the grill my attention was diverted and one side had the most beautiful char. The propane ran out after about a minute after I flipped them. But once we started eating we FLIPPED over how flavorful, succulent and delectable our big little shrimp became.
the instructions are incorrect They state ” Cook shrimp on one UNTIL NO LONGER PINK”. The correct way to cook raw/frozen uncooked shrimp (which is ‘gray’) is to “cook shrimp JUST UNTIL it turns pink”. Then simmering in sauce only 1 minute longer in remaining marinade.
This recipe is amazing, btw 🙂 definitely a keeper!
It DOES say cook on one side until pink. You’re incorrect.
Before calling her out on anything, how abut you double check yourself!
“Reading is fundamental.”
Good and easy recipe my family and I enjoyed it fantastic food
Is it really safe to reuse the marinade and add it to the dish at the end? I’ve always read in meat recipes to discard any marinade. Is shrimp different?
Omg never do that unless you’ve cooked the marinade!
make the marinade, then divide in half. put half with the shrimp and put half in a clean bowl/ tupperware in the fridge. you can use the reserved marinade, but don’t use the marinade that was with the raw shrimp
We made this recipe tonight. It was delicious and my family loved it. We did not get to marinade the shrimp for a really long time but that didn’t matter. It was a big hit with everyone. We will definitely make this again.
Made this tonight. Loved it. Thank you for the recipe
Since olive oil is not used in Oriental recipes, it would seem to me a better choice would be a flavorless vegetable oil with a bit of sesame oil.
Maybe look for an Oriental recipe to critique?
This looks delicious! What wines would you pair with this?
A nice Cabernet or red blend .
Made this a few nights ago. Was delicious! Thank you for the recipe
Super easy & definitely delicious! Healthy fast food
What do you think to change if i want to change broccoli to another veggies?
All the family loved this! Then I made it and added salmon too. Definitely a winner with rice and mixed veg
Came out great!!! Taste so good. Not hard at all and that’s what I loved about it.
This looks yummy *_*
I’ll try it over the weekend
x
http://www.lifeandash.com
I. Just love shrimp so this is the recipe for me and my family. Will be trying this soon.
I bought frozen cooked shrimp… How do you suggest I make this??
I would like to know this as well!
I would suggest thawing it by running cold water over it in a colander.
Could I baked this in the oven? If so, what temperature and tiime?
Excellent. I added a small pinch of Asian 5 spice in the marinade. I would definitely make again.
This recipe was fabulous and a great change from the typical scampi style recipe. Loved it! Thank you.
Loved it!!! Easy to make and flavorful. I used black beans & rice for side. Delish!
Amazing n simple recipe… my son loved it
I am making this now. Forgot to save half of marinade for later. Oh, well. Looks so good.