20 Minute Honey Garlic Shrimp

This is my new favorite combination of shrimp and marinade!  I let it sit in the refrigerator for about 4 hours. For me, fresh ginger is a must-have although the recipe considers it optional. Be careful when heating it up - the sugar in the honey burns quickly.  It pairs beautifully with Fried Rice Restaurant Style.  

P.S. It was even better with Udon noodles, corn, spinach and tortilla chips (see below)!

2-3 servings

8 calculated points

Chenin Blanc

Ingredients

• ⅓ cup honey
• ¼ cup soy sauce (I use reduced sodium)
• 1 Tablespoon minced garlic
• optional: 1 teaspoon minced fresh ginger
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons olive oil
• optional: chopped green onion for garnish

Directions

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

Place shrimp in a large zipped-top bag. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for later. 

Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink— about 45 seconds— then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.