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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 or bowl.
Let those flavors infuse for 20-30 minutes 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).
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- 1/4 cup extra virgin olive oil
- 1/3 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 pound of raw, peeled, deveined shrimp
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Make It Now:
- To a medium-sized mixing bowl (or gallon-sized freezer bag), mix together the oil, soy sauce, honey, pepper, and garlic. (Freezing instructions begin here.)
- Add the shrimp to the marinade and toss to coat. Cover/seal and refrigerate for 20-30 minutes.
- In a large skillet, heat 1-2 teaspoons of oil over medium-high heat until it’s shimmery.
- Remove shrimp from the marinade* using tongs or a slotted spoon and add them to the skillet in a single layer. Cook for 1-2 minutes on each side or until shrimp is opaque/pink.
Freeze For Later: In a gallon-sized freezer bag, mix together the oil, soy sauce, honey, pepper, and garlic. Freeze it alongside the bag of shrimp. (Do not add the shrimp to the marinade because it will make the shrimp mushy).
Prepare From Frozen: Thaw the marinade and shrimp overnight in the refrigerator. Drain the shrimp in a colander over the sink and pat dry. Follow Steps 2-4.
*What To Do With the Marinade: Either discard the used marinade OR boil it in a small pot for a few minutes. After boiling the marinade is safe to use as a sauce and is delicious over shrimp, rice, and stir-fried veggies.