Through all the recipe testing for our cookbook, I’m learning that I instantly gravitate towards any sweet-savory flavored recipe. Any combination of a honey-soy-garlic marinade is pretty much going to be a win in my book. So it comes as no surprise that this shrimp recipe received a big thumbs up in my opinion. It’s pretty easy to make too.
Start by whisking together a simple marinade of soy, honey, minced garlic, salt, pepper and olive oil.
Pour it over your shrimp in a plastic bag.
Let those flavors infuse for an hour or so in the fridge.
Preheat a saute pan to medium-high heat. Remove the shrimp from the marinade and toss them in the hot pan. Cook for about 1-2 minutes on each side until shrimp is opaque all the way through.
This shrimp is super versatile. You could toss it in some pasta or whip up some brown rice (which is what I did).
- ¼ cup extra virgin olive oil
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ teaspoon black pepper
- 3 cloves garlic
- 1 pound of uncooked, peeled, deveined shrimp
- Mix all ingredients together and pour over shrimp. Refrigerate for an hour.
- Remove shrimp and cook over medium-low heat for 2-3 minutes on each side or until shrimp is entirely pale-pink. Serve over pasta or rice.
Mix marinade all together. Freeze it in separate container than the shrimp. (If mixed before freezing, the marinade will make the shrimp mushy).
Thaw both marinade and shrimp and mix together. Let sit for an hour in the fridge and then follow cooking instructions.