Best 5 Honey Lime Marinade For Shrimp Recipes

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 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!

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.

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 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!