Honey Lime Marinated Shrimp Recipes

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!

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

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

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.

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.

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.

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-LIME GRILLED SHRIMP

Steps:

• Combine olive oil, vinegar, honey, lime juice, salt, pepper and garlic together to make marinade. Marinate shrimp for about 30 minutes or more if desired, then drain marinade into a cup and save to make glaze after cooking shrimp.
• Heat grill pan to medium, grill shrimp for a total of 3 minutes, turning over once. Remove shrimp from pan and cover to keep warm.
• Blend butter and flour together and add to juices in pan. Add saved marinade to pan also and heat till thickened stirring to prevent lumps, about a minute or two. Cover shrimp with glaze or serve separately over white rice.
• Makes two servings.

GRILLED STICKY HONEY LIME SHRIMP

Steps:

• Heat the grill to medium high heat.
• In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
• Rub a little oil all over the shrimp then mix the seasonings together in a small bowl and rub all over the shrimp.
• Skewer the shrimp onto wooden skewers.
• Place on the grill for 2-3 minutes, flip over and begin to baste with the sauce mixture. Allow to cook for another 2 minutes, or until pale and pink.
• Flip the shrimp and baste the other side right before removing from the grill, and allow to cook for another second.
• Take the shrimp off of the grill and place in a bowl, and drizzle each skewer with the remaining sauce then serve.

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.

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.

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.

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY

Steps:

• Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

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.