A sweet and savory sauce coats this Honey Lime Shrimp in this super fast dish that comes together in under 15 minutes. Serve the shrimp in rice bowls, tacos or salads.
It's truly spring around here with all the unpredictable weather, things blooming (oh the pollen!) and outdoor work that entails. We're planting a tiny little garden this year, and I'm doing all I can to encourage my historically brown thumb to turn green.
A few early spring greens are starting to come in, though I'm suspicious that at least half of the seeds we planted were already lost to sneaky animals / toddlers.
Honey Lime Sauce
All this time outside after school and work means that we need world's fastest dinners. As in, spend 10 minutes making this sweet, sticky sauce to simmer with shrimp. Toss it all on rice bowls (or whatever grain I have around after Sunday meal prep) with some veggies on the side and call it a night. The sauce has just a few ingredients - honey, soy sauce, garlic and lime juice. It thickens slightly as it cooks and coats the shrimp in just a couple of minutes.
After living in Thailand for nearly five years, we like a spicy pepper tossed in, but the spice is totally optional.
15 minute dinners for the win!
More Shrimp Recipes
- Lemony Garlic Butter Shrimp
- Sheet Pan Jerk Shrimp with Coconut Rice
- 30 Minute Shrimp Teriyaki Noodle Bowls
- Sweet and Spicy Grilled Shrimp with Pineapple Salsa
- Vietnamese Shrimp Noodle Bowls
- Roasted Shrimp with Feta
- Oven Barbecue Shrimp with Sweet Potato Polenta
- Thai Shrimp Salad
- Panko Shrimp Skewers with Orange Couscous
Honey Lime Shrimp
- Small Mixing Bowl
- Wok or skillet
- ¼ cup Honey
- 3 tablespoon Soy Sauce (use Tamari for gluten-free)
- 2 teaspoon Lime Juice
- 2 cloves Garlic, chopped
- 1 tablespoon Oil, canola
- 1 lb Shrimp, peeled and deveined (I like to use the smallest shrimp I can find - more surface area for sauce!)
- 1 Jalapeno, very thinly sliced (optional)
- Lime wedges, for garnish (optional)
- Cilantro, for garnish (optional)
- Combine honey, soy sauce, lime juice and garlic in a small bowl.
- Season shrimp with some salt and pepper on both sides.
- Heat a wok or skillet over medium-high heat. Add oil. When oil begins to shimmer, add shrimp. Cook shrimp on both sides just until it begins to turn pink, about 1 minute total.
- Turn the heat up to high and add sauce and jalapeño (if using). Simmer shrimp in sauce just until sauce thickens and shrimp are cooked through, 3 to 4 minutes more (it's great if the shrimp starts to caramelize on the bottom of the pan - that will build flavor, just be sure to stir it to prevent burning).
- Serve shrimp immediately with lime wedges and cilantro as garnish.
Guess which nearly-three-year-olds have been helping in the garden?
In tutus and rain boots.
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This looks delicious Jess! Definitely going to try this one. I love a spicy sweet and savory shrimp dish and oh those shrimp look perfectly cooked! Love the tutu's and rainboots! Necessary when gardening. 🙂
To this day, Karista, your bbq shrimp over cheesy grits is one of my all-time-favorite shrimp dishes! I make it all the time!!! Definitely agree - tutus and rainboots are a necessity for all *serious* gardeners. 😉
The rain boots! The tutu! Love it. Your girls are way too cute. And this recipe looks great.
Love the flavor profile here! I am sure you will have one lucky garden this summer! 🙂