Honey Lime Shrimp + Weekly Menu

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You know when you’re off work for awhile and you swear that once you’re back to work, you’ll fall right into your groove again? Maybe that was just me and my plan after a week off for the Christmas holiday where I gallivanted around every Chicago suburb near and far visiting with friends and family.

I think it all began with running on Saturday. It was a great idea – no regrets, except my body is officially in “hockey shape” and not “running shape”. My thighs are killing me! Reason #1 a morning workout did not come to be yesterday morning.

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My body was also on CST, which on a Sunday night when you’re trying to force yourself to bed 3-4 hours earlier than the previous week, makes a big difference. I tossed and turned for hours. Around 2am I set my alarm back a glorious 70 minutes (reason #2 a morning workout didn’t come to be) and still managed to make it to work before 8am. Extremely exhausted and in serious need of coffee and lots of it. I think a New Years resolution should be training myself to drink my coffee black because I’d easily save 100 calories/day in coffee fixins’…

Of course I didn’t leave work when I had planned and didn’t get started on dinner until nearly 7pm. So of course an evening workout didn’t happen, either. However, in my defense, I’m still sore…

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I glanced at my Weekly Menu (which yes, is late, I’m sorry!!) and quickly decided that a speedy meal was a must. I know I’m not alone in the need for quick meals that punch LOTS of flavor. Citrus comes to mind, as does spice. This recipe…it has both.

For an even faster meal, you could make this marinade ahead of time or use it with beef or chicken which could handle an all-day marinade. Shrimp, however, tend to get rubbery and tough with too much time in a harsh citrus like lime juice. But the flavor of this marinade is heavenly and makes for a fast, simple, flavorful meal that is low in calories and carbs!

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5.0 from 1 reviews
Honey Lime Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lots of flavor in this simple shrimp recipe...perfect for a weeknight!
Ingredients
  • 1 lb raw shrimp, peeled and deveined
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 1 lime, zested and juiced
  • 2 cloves garlic, roughly chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ to ½ tsp red pepper flakes, to taste
Instructions
  1. Combine olive oil through red pepper flakes in a large ziplock bag; zip and mix well. Add shrimp and gently roll the shrimp in the marinade; refrigerate for 15-30 minutes.
  2. Heat a large nonstick skillet over medium-high heat. Drain the marinade from the shrimp and transfer the shrimp to the hot skillet. Saute the shrimp for 3-4 minutes or until no longer opaque. Serve with brown rice and vegetable, as desired.
Notes
Nutrition Information
Serving size: 4 oz shrimp Calories: 169 Fat: 5.5 Carbohydrates: 6.3 Sugar: 4.5 Sodium: 245 Fiber: 0 Protein: 23.0 Cholesterol: 150

Weekly Menu: December 29th – January 2nd

It doesn’t feel like NYE considering it’s a work day – boo.

Who has a New Year’s Resolution of getting healthier and happier? Me, me, me!

Be well,

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5 Comments

  1. Kristin
    January 3, 2014 / 7:42 am

    Made this shrimp last night and it was delicious. I used quinoa instead of rice and left in the extra marinade to toss with the quinoa. Very easy and delicious.

    • Nicole, RD
      Author
      January 3, 2014 / 9:01 am

      So glad you liked it, Kristin! I love your adaptations and will be making it that way! Yum!

  2. Jenny
    January 7, 2014 / 3:29 pm

    Looks amazing!! Do you think this would work with precooked shrimp?? I have a bunch of frozen precooked that I need to use up and this sounds delish….thoughts or adjustments? I’m thinking to make the marinade and maybe just thaw them IN the marinade in the fridge, then just cook/warm for 2-3 minutes until hot. Thoughts??

    • Nicole, RD
      Author
      January 7, 2014 / 3:57 pm

      Jenny, I’d have suggested your thoughts exactly…just be sure not to over-cook them 🙂

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