Faster Than Fast – And Easy, Too! - Page 2 of 2

As recipe creator Sally says, “The combination of honey and garlic is music to my taste buds.” I would have to agree! I also know that I could probably eat my weight in shrimp, if common sense didn’t prevail. This recipe will make a great-tasting, quick weeknight meal for your hungry horde.

If you put shrimp, garlic and honey together, you have a winning combination, most certainly. Even your picky eaters will like the sweet and savory taste of these little morsels, especially if you leave the tails on your shrimp, thereby making them a finger food. Personally, I remove the tails, but that’s just my preference.

INGREDIENTS

1/3 cup honey

1/4 cup soy sauce (I use reduced sodium)

1 Tablespoon minced garlic

1 teaspoon minced fresh ginger, optional

1 lb. medium uncooked shrimp, peeled & deveined¹

2 teaspoons olive oil

Chopped green onion for garnish, optional

DIRECTIONS

Whisk together the honey, soy sauce, garlic, and ginger (if using) in a medium bowl.

Place shrimp in a large Ziploc bag. Pour half of the marinade mixture into the bag with the shrimp and squeeze it around the shrimp to ensure all shrimp are coated. Place in the refrigerator for 15 minutes or up to 12 hours. Save and refrigerate the rest of the marinade for use in Step 3, below.

Using a heavy skillet, heat the olive oil over medium-high heat. Add the shrimp to the skillet, and discard the used marinade. Allow the shrimp to cook on one side until pink – this will only take about 45 seconds – then turn the shrimp to the other side. Pour the reserved marinade over the shrimp at this point and cook until the shrimp are cooked through, which will take about one more minute.

You can serve the shrimp over white or brown rice and steamed veggies, using the cooked marinade as a sauce. Garnish with green onion, if desired.

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Quick Tip: It is best NEVER to use marinade that has been used to marinate raw meat for any other purpose. Just discard it. Some people think that boiling this used marinade will remove any bacterial contaminants, but it is safer not to take the risk. Just prepare extra marinade if you want to use some as a sauce and then only use half of it to marinate the meat in your recipe, as was done here.

Recipe courtesy of Sally at Sally’s Baking Addiction, photo courtesy of awesomejelly.com

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