This recipe is super fresh and savory. I love the sweet and tangy taste of the shrimp. This recipe comes together really fast so I love making it on week nights or for meal prep and it uses pantry staples. I love how simple this is yet how flavorful it is. This can be eaten in so many different ways: over a bed of rice, on tacos or alongside some veggies. Let’s get cookin’!
- 1 large onion (red. white or yellow all work fine)
- 2 tsp of minced garlic
- 1 pound of shrimp, deveined and peeled
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of chili powder
- 1/2 cup of lemon juice
- 1/4 cup of honey
- 1 tsp of minced ginger
1).Pat your shrimp dry and rub in the salt, pepper and chili powder to the shrimp and heat a large skillet on medium high heat.
2). Once your pan is heated, add in some oil to prevent the shrimp from sticking to the pan and in batches, add in your shrimp.
8). Once your shrimp is pink on one side, flip it over and repeat these steps until all of the shrimp have been seared and cooked.
9). In that same pan, add in 1/4 a cup of water and deglaze the pan.
10). Then add in 1 tsp of oil and saute your minced ginger and garlic for about 40 seconds.
11). Once your garlic turns golden, add in your sliced onion and saute for about 4 minutes.
12). Once your onions have been saughted and still have a slight crunch to them, add in your lemon juice and honey and cooked shrimp.
13). Once the sauce thickens ( after 3ish minutes), let it cool slightly and enjoy!