Honey Lime Marinade For Shrimp Food

GRILLED HONEY LIME SHRIMP

Steps:

• To make the marinade, whisk together all ingredients except shrimp.
• Marinate shrimp in half of the dressing for 30 minutes.
• Thread shrimp onto kabob skewers.
• Grill the shrimp over high heat for about 10 minutes, flipping halfway through. Small shrimp will cook faster (about 5-7 minutes), so adjust the cooking time based on the size of your shrimp. Use the remaining dressing to baste the shrimp while they cook.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEY-LIME-SAKE SHRIMP

Steps:

• In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
• Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

HONEY -LIME MARINADE FOR SHRIMP

Steps:

• Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
• You can also just whisk all ingredients together until well combined.
• Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
• Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
• Prep time includes marinade time.

CILANTRO-LIME HONEY GARLIC SHRIMP

Steps:

• In a large skillet, heat olive oil and butter. Add shrimp and minced garlic and cook for 5 minutes, occasionally turning shrimp over, until shrimp is cooked.
• In a small bowl, combine honey, lime juice, soy sauce, and chopped cilantro. Mix to combine.
• Add the mixture to the skillet with shrimp. Bring to high heat, coat the shrimp with the mixture, and cook for about 1-2 minutes until the sauce reduces just a touch. Remove from heat. Let it stand for sauce to thicken.

BROWNED BUTTER HONEY LIME SHRIMP

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
• Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
• Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
• Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
• Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
• Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
• Serve with steamed vegetables; over rice or with a salad

HONEY CILANTRO LIME SHRIMP

Steps:

• Whisk together butter, soy sauce, lime juice, honey, and garlic.
• Add shrimp to a large skillet over medium-high heat. Stir in garlic sauce.
• Bring sauce to a boil, stirring shrimp occasionally, until shrimp is fully cooked and sauce has thickened, about 6-8 minutes.
• Stir in cilantro and serve immediately.

AIR FRYER SHRIMP (HONEY LIME)

Steps:

• Marinade - In a large bowl, stir together the olive oil, lime juice, honey, garlic and salt. Add the shrimp and marinate for 20-30 minutes.
• Cook - Heat the air fryer to 390°F/200°C.Shake excess marinade off the shrimp and put the whole batch in the air fryer. Cook for 2 minutes, give the basket a good shake, and return to the air fryer. Cook for another 2-3 minutes, or until shrimp are pink and cooked through.
• Serve - with lime wedges and cilantro.

HONEY LIME SHRIMP

Steps:

• Combine honey, soy sauce, lime juice and garlic in a small bowl.
• Season shrimp with some salt and pepper on both sides.
• Heat a wok or skillet over medium-high heat. Add oil. When oil begins to shimmer, add shrimp. Cook shrimp on both sides just until it begins to turn pink, about 1 minute total.
• Turn the heat up to high and add sauce and jalapeño (if using). Simmer shrimp in sauce just until sauce thickens and shrimp are cooked through, 3 to 4 minutes more (it's great if the shrimp starts to caramelize on the bottom of the pan - that will build flavor, just be sure to stir it to prevent burning).
• Serve shrimp immediately with lime wedges and cilantro as garnish.

GARLIC HONEY LIME SHRIMP RECIPE

Steps:

• Rinse the shrimp with cold water. Drained and set aside.
• Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

GARLIC CILANTRO LIME SHRIMP MARINADE

Steps:

• Whisk together olive oil, lime juice, cilantro, garlic, salt, soy sauce, and crushed red pepper flakes. Pour mixture into a large resealable bag.
• Add shrimp to the bag, press the excess air out, and seal. Chill for 15 minutes.
• GRILL shrimp on skewers or on a grill pan over medium heat, 3-4 minutes on each side until pink and cooked through. Or BAKE shrimp in a single layer on a greased sheet pan at 400 degrees for 10-12 minutes until pink and cooked through.
• Garnish with extra lime juice and cilantro if desired and serve.

CHILI LIME GARLIC GRILLED SHRIMP MARINADE

Steps:

• Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.
• Add the shrimp to the marinade and toss to coat.
• Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.
• Grill the shrimp for 3 minutes per side.
• Heat a grill over medium-high heat, approximately 450°F.
• Use tongs to remove the shrimp from the marinade and place the shrimp directly on the grill.
• Cook for 2-3 minutes on each side, or until the shrimp starts to turn opaque white with some pink highlights.
• Place a grill pan, or cast iron skillet, on the stove top over medium high heat.
• When the pan or skillet is hot, use tongs to remove the shrimp from the marinade and place it in the skillet, making sure not to crowd the skillet.
• Cook the shrimp for 2-3 minutes on each side, adding or removing 1-2 minutes if the shrimp are smaller or larger in size.

SPICY HONEY LIME SHRIMP RECIPE

Steps:

• Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
• Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
• Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
• Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
• Serve with lime wedges and minced cilantro if desired.

HONEY LIME SHRIMP

Steps:

• In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
• Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
• When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
• Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.).
• Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
• Let them cook on one side for about a minute, until they curl up and start to turn pink.
• Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
• Remove from the pan, and serve immediately!

GRILLED HONEY LIME SHRIMP TACOS

Steps:

• In a medium bowl combine the honey, lime juice, tequila, salt, cumin, chili powder and garlic powder. Add the shrimp to the marinade then cover and refrigerate for 15 to 30 minutes.
• Preheat grill or griddle pan to high heat. Thread the shrimp onto the soaked skewers. Grill the shrimp until they are just cooked through and pink with grill marks on both sides, about 2 minutes each side. Remove from the heat and let them cool. Remove tails if desired and cover to keep warm.
• In a small bowl whisk together the sour cream, mayonnaise, hot sauce, chili powder and cayenne together until completely combined. Refrigerate until ready to serve.
• Warm the tortillas on the grill or griddle. Place a small handful of the red and green cabbage on each tortilla then top each with shrimp, avocado, creamy hot sauce and cilantro, dividing evenly. Serve the tacos with lime wedges on the side.

HONEY, GINGER, LIME, AND RUM GLAZED SHRIMP RECIPE

Steps:

• Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
• Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
• Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
• Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
• If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
• Cook the kebabs for 2 to 3 minutes on each side.
• Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
• Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
• Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.

HONEY LIME MARINATED SHRIMP

Steps:

• Place the cleaned shrimp in a large non reactive bowl. In a separate bowl mix shallots, lime juice, cilantro, honey, red chili and peanut oil until evenly combined.
• Pour liquid mixture over shrimp and cover with plastic wrap. Place bowl in the refrigerator to marinate for 30 minutes to 1 hour maximum.
• Remove bowl from refrigerator and discard plastic wrap. Season the shrimp with salt and pepper.
• Place a large skillet over high heat. Add vegetable oil and allow to heat for 30 seconds. The oil should be hot but not smoking.
• Add the shrimp & the marinade to the pan. Cook shrimp for approximately 1 minute per side or until shrimp are bright pink. Flip and continue to cook until cooked through.
• Remove shrimp from hot pan and place on a serving platter. Garnish with cilantro sprigs if desired and serve hot.
• Wine Pairing
• Description: Unoaked means that the wine has been fermented and/or aged in stainless steel tanks, allowing the pure fruit flavours of the grapes to come through. This unoaked Chardonnay has crisp fruit flavours of peach, apple, and pear. It is medium in body and has refreshing, tangy acidity.
• Pairing: This dish has many flavours sweet honey, tangy lime, and a bit of spice from chili. The wine matches perfectly because it has enough body to stand up to all of these flavours and the texture of the shrimp. The fruity flavours complement the sweet honey and cool the heat of the chili, and the acidity balances the citrusy lime flavour.
• Wine Suggestion: Try an Unoaked Chardonnay from Australia or Canada

HONEY LIME SHRIMP

Steps:

• Melt 6 tablespoons butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chili powder and paprika. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in vegetable or chicken stock, honey, lime juice and lime zest, scraping any browned bits from the bottom of the skillet. Remove from heat; stir in cilantro and remaining 2 tablespoons butter until melted. Serve immediately.

GARLIC LIME SHRIMP RECIPE

Steps:

• Combine garlic, honey, lime juice, salt, and cayenne pepper in a small bowl.
• Heat up a non-stick pan or skillet over medium heat, add the olive oil and butter. Sear the shrimp on both sides for about 4 minutes total, then add the garlic honey lime sauce.
• Cook the shrimp, flipping each side from time to time until the garlic honey lime sauce starts to caramelize.
• Garnish the garlic-lime shrimp with chopped cilantro and serve immediately with steamed vegetables, over rice, or in a salad. Enjoy!