I’ve been stocking up on shrimp because my 20-month-old is a seafood fanatic. For lunch she just demolished leftover lake perch from our date night out on Friday. She’s pretty alright with salmon, but shrimp? She’s not going to be of any help in keeping grocery costs down!
She may be just like her king crab-loving mother. It’s a shame when your favorite food runs about $20 a pound!
So, I’ve been stocking up, as I said. I do believe there are 5-6 pounds of raw, frozen, peeled, and deveined shrimp in my freezer at the moment. Gotta buy it while it’s on sale!
As I’ve said before, shrimp not only defrost quickly, but they cook quickly, too. They make for a quick and easy dinner that’s ready in minutes. And especially in the summer months? I want to spend as little time inside making dinner and as much time outside playing after work. All of us are on the same page there. Shea is forever saying, “Outside! Outside!” There’s a lot more baths going on in summer months than there were in cooler months. As well as more scrapes, bumps, boo-boos, and of course, stains on our clothes.
This particular recipe was not unlike the lake perch that Shea demolished for lunch today. I was actually regretting not doubling the recipe because if this toddler decides she’s hungry and likes something…watch out!
With the sweet-salty marinade and its ginger + garlic punch, it’s perfect to serve over a simple whole grain like brown rice, or as we did, a garlic quinoa and brown rice combination. And a vegetable, of course. A quick and easy meal, ready in minutes…and packed with flavor!
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 2-3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 lb raw shrimp, peeled & deveined
- 2 tsp olive oil
- Whisk together the honey, soy sauce, garlic, and ginger in a medium bowl. Add shrimp, cover, and refrigerate for at least 15 minutes or up to 8-12 hours.
- Heat olive oil in a skillet over medium-high heat. Once hot, add shrimp (not marinade) to the skillet. Cook shrimp on one side until no longer pink, about 1 minute, then flip shrimp over and cook an additional 1 minute; remove shrimp to a plate and cover to keep hot.
- Pour the the marinade into the hot skillet and bring to a simmer; cook 2-3 minute or until slightly thickened.
- Returned shrimp to the skillet and cook 1 additional minute. Serve hot.
Weekly Menu: June 26th – 30th
- Sunday: Grilled Ginger Sesame Chicken Chopped Salad
- Monday: BLT’s with salad
- Tuesday: breakfast for dinner – eggs, toast, fruit
- Wednesday: Chicken in Coconut in Mango Verde Sauce over rice
- Thursday: leftovers