Garlic Honey Shrimp in a Pan
Our Weekly "Salt" recipe will have everyone thinking "But what about the shrimp?!"
I am overjoyed to say that in the last two weeks, I’ve cooked something new and different every night. From new flatbread recipes to homemade bread, truffle pasta, salmon, and more, it’s been the best relaxing mechanism a girl could ask for. (If only the dishes would do themselves, though :) )
One of my favorite dinners as of late was my “shrimp two ways” night where I made coconut shrimp and garlic honey shrimp. Unfortunately, the coconut shrimp while good, was missing an element, so I have to go back and workshop it before I share it.
Fortunately, the garlic honey shrimp came out perfectly. I made it completely on a whim based on what was in our refrigerator and let me tell you, it was::chef’s kiss:: delicious. Even better? It’s healthy, easy to make, and flavorful.
A frozen still from the video I took of this dish. Just call me an influencer
WHAT YOU’LL NEED:
fresh or frozen shrimp. Honestly, to save yourself time and energy for a weeknight, buy the frozen jumbo shrimp and rinse it before cooking. No one is judging you, and restaurants do this too.
2 Cups of Brown Rice ( or a bag of instant rice- remember, you do you!)
Honey
Olive Oil
Chili Oil (not necessary to the dish, but does pack a punch if you have it on hand)
(1) Lemon
Chili Peppers
Salt, Pepper, and Red Pepper
Garlic Cloves
HOW TO PREPARE:
First, drizzle your pan with olive oil, and chili oil (if you’re using it) and start browning your garlic. Personally, I love when you can see the garlic so I use gloves and don’t mince it- but, it’s all a preference.
Cook your rice, and have it ready to add in. I’ve never had a bad experience with trader joes frozen rice and for my sanity, it’s worth using something that is easier to prepare. Not gonna lie to you, I have never successfully cooked rice (or jello!) before.
Once the garlic is browned, add 1/2 cup of water and your shrimp. Cover it and let it steam for 2-3 minutes while you cup up your chili peppers. Stir the shrimp and garlic, add in your chili peppers and drizzle with a tablespoon or two of honey while you stir.
Add in your rice, stir and let simmer on low for about 10 minutes and serve. If you’d like to add a little green, I cooked up some burnt broccoli and it paired perfectly.
Voila! Easy, delicious, and healthy. Just remember, if anyone complains, at least you remembered to make an entrée, unlike poor Agador. (this is an insular joke unless you’ve seen Birdcage… and, if you haven’t seen this movie please watch it. It’s brilliant, and I have never cooked shrimp without quoting this scene)
I hope you have a delicious weekend. Don’t forget to follow @leannegelishstudio and tag me if you make this!
xx,
L