Simple shrimp recipe…reminds me something you’d find at a Chinese restaurant – I usually eat it with a side of broccoli over some cauliflower rice. To see how to make the cauliflower rice, look for my post “cauliflower rice.”
recipe from: sallysbakingaddiction.com
- 1 lb medium uncooked shrimp (peeled and deveined)
- 1/3 cup honey
- 1/4 cup coconut aminos (or soy sauce for all you non-paleo folks)
- 1 tbsp minced garlic (or garlic powder)
- 2 tsp olive oil
- Whisk the (1/3 cup) honey, (1/4 cup) coconut aminos and (1 tbsp minced) garlic together in a medium bowl.
- Place shrimp in a large tupperware (you can use a ziplock bag but in the spirit of saving the environment and the turtles, PLEASE USE A TUPPERWARE CONTAINER).
- Pour 1/2 the marinade from step one into the tupperware and shake/stir to allow all shrimp to be covered. Let marinate in the refrigerator for 15 minute or up to 8-12 hours. Cover the rest of the marinade for later.
**Good time to make your cauliflower rice and broccoli.**
- When shrimp is done, heat olive oil in a skillet over medium-high heat. Place shrimp in skillet (discard used marinade; you most likely do not want to add it at the end because it was touching the raw shrimp). Cook shrimp until one side is no longer pink and then flip the shrimp over.
- Pour in a 1/2 of the remaining marinade and cook until all the shrimp is cooked through or continue to cook until the marinade has caramelized onto the shrimp.
- Serve shrimp with cooked marinade sauce over your choice of greens/carb. The last marinade sauce can be saved to put over future meals or veggies.