Honey Garlic Shrimp

Something I find an immense amount of joy in is re-creating healthy versions of my favorite takeout dishes at home. This Honey Garlic Shrimp is definitely one you’re going to want to add to your rotation! You will find the perfect amount of sweet and salty in this dish that has quickly become a favorite of mine.

This recipe will serve four people, but I usually make something like this for meal prep to have on hand throughout the week. Cook once, eat four times - we love a time-saver around here!

Honey Garlic Shrimp:

-1-1.5 pounds peeled and deveined large shrimp

-1/4 cup coconut aminos*

-2 tbsp honey

-2 tsp minced garlic

-1 tsp sriracha

-1/2 tbsp neutral tasting oil (olive, coconut, or avocado are great options)

1. Mix coconut aminos + honey + minced garlic + sriracha in a bowl to make your marinade. Pour 1/2 of the marinade mixture over the shrimp in a large bowl or tupperware with lid, and allow to sit for at least 1 hour, or up to 8 hours

2. Heat oil in a large skillet over medium heat. Place marinated shrimp into the pan and discard the remaining liquid

3. Cook shrimp on one side until pink, about 45 seconds-1 minute. Flip shrimp over, pour the other 1/2 of the marinade into the skillet, and cook for another minute until done

4. Remove shrimp from the pan, and allow sauce to simmer until it thickens

5. Serve shrimp with jasmine rice and steamed broccoli, divide the sauce equally amongst your portions, and enjoy!

Notes:

*I will usually go for coconut aminos, as they have a lower sodium content, and are a great substitute for soy sauce. Regular soy sauce or tamari (gluten free soy sauce) will work just fine in this recipe.