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:
Guess
what? We settled on a moving week! Which is super scary and stressful
and awesome because (1) wow the beginning of June is very soon and (2) I
have a work trip and 12837 things to do before that June week shows up.
Can I be honest here? All of a sudden at age 30, I feel like an adult.
Who owns a grown up home. With a kitchen renovation in the works. (Hold
the phone, wait, what?) Still trying to process this. I mean at this
point the new house is 50% dust, 50% moving boxes, and a bed. And it
drives my anxious brain into overdrive.
Related: somehow the home we currently live
in is exactly the same, but more like 50% dog hair tumbleweed, 50%
moving boxes, and a bed.
But you know
what makes all of this chaotic transition really worth it? Despite the
mess inside, our new home is finally amazingly and blessedly feeling
real. It’s about 2 hours from where we currently live (HI country life!)
so we can’t visit the house on a daily basis. But the trips we take and
the time we spend there is pure contentment. And it just makes me so
happy that… 5 years, 2 apartments, and a teeny rental home later…
feeling settled and putting down roots is right around the corner.
This whole home owning adult thing? It’s pretty cool.
Anyway.
I wish I could tell you that I’ve been cooking up all of these
wonderful and gorgeous meals lately because I’m a food blogger by day
and food blogger by night. But my reality: I’m living in two places,
the energy to cook wonderful and gorgeous meals = dwindling, and gray
uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life
truth.
The combination of honey and garlic
is music to my tastebuds, but you know what’s even better than that? We
have a 20 minute dinner on our hands tonight. That’s why I love cooking
seafood for dinner so often: it’s quick. The shrimp takes a whopping 5
minutes to cook on the stove, while the marinating takes another 15. Ok
ok so whisking the marinade together will take an extra 12 seconds, but
whatever.
In the marinade we have 3 familiar
favorites: honey, soy sauce, and garlic. For a little extra flavor, I
added some minced fresh ginger, but that’s optional. I just reeeeeally
love honey + garlic + ginger.
20 Minute Honey Garlic Shrimp
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.
0 Response to "Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp"
Post a Comment