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:
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.
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