Honey Lime Shrimp Skewers Food

HONEY LIME SHRIMP SKEWERS RECIPE

Steps:

• In a ziplock bag mix together the juice from one of the limes, olive oil, honey, and garlic. Add the shrimp to the bag and put in the fridge for 15 minutes.
• Slice the other lime in very thin slices. Save the larger pieces at the end for the end of the recipe.
• Preheat the grill to high.
• Take the shrimp out of the bag and skewer them... alternating between shrimp and lime. Sprinkle the shrimp with salt and pepper.
• Grill the shrimp 2-3 minutes on each side until they just turn opaque and start to curl. Do not overcook!
• Squeeze any extra lime on the shrimp and serve!

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!

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

HONEY-GARLIC SHRIMP SKEWERS

Steps:

• Heat a grill pan over medium-high heat and a large skillet over medium heat.
• For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
• Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
• For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
• Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

UNDER 300-CALORIE HONEY LIME SHRIMP RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
• Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
• In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
• When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
• Serve immediately.
• Enjoy!

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY

Steps:

• Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
• In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
• Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
• Pull the shrimp off the skewers. Slice corn off the cob.
• Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
• Enjoy!

HONEY - LIME DIPPING SAUCE

Steps:

• 1. Blend all ingredients together well.
• 2. Store in refrigerator in sealed container until ready to use.

LIME-ROSEMARY SHRIMP SKEWERS

Steps:

• In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.