Hot Honey Shrimp
So, it’s the first full week back to reality after the holidays. Your bank account barely exists by now, and you ate all the cookies the kids left out for Santa and then some – but hey, someone has to do it for the kids, amirite? This time of year can feel pretty rough! I for one am boycotting taking down the Christmas tree.
Well one thing that can be making getting back to life as per usual a little easier is making a delicious, healthy meal for dinner to give you a little something to look forward to when you get home from your endless Monday.
This recipe for my Hot Honey Shrimp is paleo friendly, light and healthy, and takes just a few minutes to make. You can pair it with cauliflower rice and some sautéed veggies or just eat it alone if you’re bold like that.
If you’re looking for the perfect blend of sweet and spice, this is your recipe. I used YellowBird blue agave sriracha for this recipe, a little sweet with a nice kick, and OMG next level!
Try it, love it, and tell me about it.
P.S. There’s a cooking demo on my IG stories/highlights which I’ll eventually post here too but head over to @flavors_of_fresh for the video. Oh, AND I added this recipe to MyFitnessPal for those of you who track your macros/journal (search FOF Hot Honey Shrimp). You’re welcome!
Hot Honey Shrimp Recipe:
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Makes 2-3 servings
15-18 ct. Peeled and deveined large shrimp (fresh or frozen)
2 Tablespoons, Raw Organic Honey
1 Tablespoon, YellowBird blue agave hot sriracha
2 cloves Garlic, minced
2 tsp, Ginger, minced
1 tablespoon, Chili Lime Seasoning
2 tablespoons, Ghee/clarified butter
1 tablespoon, olive oil (can sub with ghee here too)
½ Lime, juiced
Cilantro to taste, finely chopped
Rinse/thaw (if frozen) shrimp under cold water in strainer. Once fully thawed/rinsed, place in paper towel and ring out all excess water.
Heat 1 tablespoon olive oil/ghee in large skillet and cook shrimp until pink all the way through (about 5-7 minutes).
Remove shrimp from pan and set aside.
Add honey, hot sauce, garlic, ginger, chili lime seasoning, and ghee to pan over medium heat and whisk together. Let simmer, whisking intermittently, and allow sauce to thicken until it can coat the back of a spoon (about 6-8 minutes).
Reduce heat to low, squeeze in lime juice, and add shrimp back to pan. Stir until shrimp are fully coated in the sauce.
Remove from heat and top with cilantro.
Serve warm over cauliflower rice, or whatever you base you prefer and enjoy!