Are you like me and you are on a mission to make easy and scrumptious
week night meals? I don't like repeating meals very often. I like mixing it
up and I'm always rotating recipes. I get bored with repetition. There are
very few dishes, I love more than sweet and savory and this meal is just that.
Honey Lime Shrimp
2 pounds frozen, uncooked peeled and deveined shrimp, thawed
2 limes, juiced and the zest of one lime
4 tablespoons of honey
3 garlic cloves, minced
4 tablespoons honey
1/2 teaspoon crushed red pepper flakes
1 teaspoon each salt and pepper
1/2 cup olive oil
1) Place all ingredients in a large ziplock back and mix well and place in the
refrigerator for one hour. Rotating the bag after 30 minutes.
2) Heat a large skillet on medium high heat and pour all of the ingredients
in the skillet and cook until shrimp is pink and cooked through.
1 ( 14 ounce ) can coconut milk
1 1/4 cups water
3 teaspoons sugar
1 teaspoon salt
1 1/2 cups uncooked jasmine rice
1) In a saucepan, combine coconut milk, water, sugar and salt. Stir until
sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover,
reduce heat, and simmer 20 to 22 minutes or until done.
Note - make the rice while the shrimp is marinating -
I also like to toast some sweetened coconut and sprinkle it on top.
It just makes it so much more delicious - don't skip that part.
The shrimp is delicious on it's own or even with pasta.
Serve with fresh lime wedges.