how to know your shrimp is perfectly cooked:
This recipe calls for pre-cooked shrimp, however, I like to heat mine up, over the stove, to give it a more crunchy taste.
However, you will want to be careful that you don’t overcook your shrimp. The secret to this is the shape of the shrimp.
If your shrimp is “u” shaped, it is undercooked, and could be dangerous. You will want to cook it a little more.
If your shrimp is a perfect “c” shape, your shrimp is perfectly cooked and will pop in your mouth. It will be the perfect amount of juicy and cooked through.
If your shrimp is “o” shaped, it has been overcooked and won’t be as juicy, or pop in your mouth. It will be a lot more dry and bland.
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Sesame Asian Steak Skewers
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Asian Beef and Snow Peas
Grilled Chinese Chicken Kabobs
Orange Chicken Wraps
Healthy Honey Lime Shrimp Recipe
Ingredients
- ½ pound small precooked shrimp
- ¼ cup olive oil
- 2 Tablespoons Honey
- ¼ cup soy sauce
- juice of 1 small lime, or half a large lime, ( 2-3 Tablespoons )
- zest of one small lime or half of a large one
- 2 cloves garlic, smashed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Equipment
Instructions
- In a large zip-lock 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 at least 30-60 minutes (I did mine overnight). Flip 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. Heat a large skillet over medium-high heat. There is plenty of oil in the marinade so you wouldn't need to put any on the pan before you put the shrimp in.
- Add your shrimp to the pan and cook until they start to brown. Remove from the pan, and serve immediately over brown rice.
- Add more soy sauce and red pepper flakes on top if you would like.
Notes
- If your shrimp is a perfect “c” shape, your shrimp is perfectly cooked and will pop in your mouth. It will be the perfect amount of juicy and cooked through.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.(Adapted from The Dough Will Rise Again)
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Sounds awesome! Great job as usual 🙂
Happy Blogging!
Happy Valley Chow
That looks SO good! YUM 🙂
The recipe calls for pre-cooked shrimp, but the directions say to cook it, so I want to double-check. Do you use pre-cooked shrimp?
Sounds SO good!
It is precooked but I browned my shrimp. 🙂 You don’t have to cook them again… you can just warm them up.
Looks yummy! Is that 1/4 cup of soy sauce?
Yes, it’s 1/4 cup. Thanks for catching that for us. We’ll fix it!
I have frozen, uncooked shrimp in my freezer. Could I use that, just cook it longer? I’m assuming I would just thaw it, then follow your directions for marinading, etc.
This recipe sounds soo good!We both love shrimp..I was wondering if this would be something you could make into a freezer meal…
This should freeze well.
Do you use the shrimp marinade in any way?