Honey Lime Shrimp on Jasmine Rice

We love shrimp. We probably eat it at least once a week.  Usually, I just broil it then throw it into a mixture of whatever I have in the cabinet…white beans, sun-dried tomatoes, pine nuts… it is all good!

We had company the other night and of course, I thought … SHRIMP! (or PRAWWWWNS!) Hubby brought home some orange blossom honey given to him by a client, so I figured I’d work that in somehow because it was so fresh! I also had a Costco-sized bag of limes in the frig that needed a happy place to go, so…BAM…Honey-Lime Shrimp on Jasmine Rice.

*this has to marinate a little while, so be sure to read through the recipe*

This was easy and delicious.

This was easy and delicious.

Honey Lime Shrimp on Jasmine Rice

2 lbs of shrimp

Zest of one or two limes

3 Tbs freshly squeezed lime juice ( I used 2 limes)

3 Tbs. honey

2 tsp garlic, chopped

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

1/2 tsp red pepper flakes

2 Tbs Olive Oil (I used Meyer Lemon Olive Oil from the olive oil store)

Jasmine rice cooked in vegetable broth

Lime slices

About an hour ahead of time, add lime juice, honey, olive oil,  lime zest, garlic, salt, pepper and red pepper flakes to large baggie. Add the shrimp, seal the bag and squish it around so that all the ingredients are combined and are covering the shrimp. Place the baggie on a plate in the frig.

About half hour before serving, start making the jasmine rice using vegetable broth,not water, as directed on bag. (I use my rice cooker!)  When the rice is about half way done, preheat oven to 400 with the top rack near the broiler.

Drain the shrimp and place the shrimp on a parchment lined baking sheet, spreading them out evenly. Put under the broiler and watch closely. They won’t take long to cook…maybe 3 minutes…you can take them out half way through and give them a quick turn, if you want. (Just don’t overcook the shrimp!!!)

Place the rice in a big bowl and pour the shrimp on top, include all the yummy juices from the pan. Spread the shrimp out and garnish with a few lime slices.



What did I love about this recipe? I loved the lime with the honey on the shrimp. Lemon is my usual “go-to” with shrimp and the lime was a nice change.

What didn’t I like about this recipe? I think I accidentally bought the huge shrimp. Next time I’ll go more to the smaller size. It still tasted great but I think that visually, it would look nicer. 🙂

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