Description
This delicious marinade of honey, lime, garlic and a little oil creates so much flavor! Marinate the shrimp, add the reduced marinade to the sauteed vegetables, and serve with rice.
Ingredients
- ½ cups Long Grain White Rice
- 1 pound Large Or Jumbo Shrimp
- Salt And Freshly Ground Pepper
- ¼ cups Olive Oil Or Avocado Oil
- 2 Tablespoons Raw Honey
- 1 Lime, Juiced
- 4 cloves Raw Garlic, Smashed
- 1 Tablespoon Butter Or Margarine
- ¼ cups Diced Onion
- 2 cloves Raw Garlic, Minced
- ¼ cups Diced Or Thin Sliced Carrots
- ¼ cups Diced Or Thin Sliced Celery
- 10 spears Raw Asparagus, Cut Into Bite-sized Pieces
- ½ cups Green Beans, Cut Into Bite-sized Pieces
- ½ cups Baby Portobello Mushrooms, Quartered
- ½ cups Zucchini, Cut Into Bite Sized Pieces
Preparation
Cook rice according to package directions.
Peel, devein, and remove tails from shrimp. Season with salt and pepper.
Combine olive oil, honey, lime juice and smashed garlic into a marinade. Pour over shrimp and marinate in fridge for at least 30 minutes, up to 4 hours. Remove shrimp from fridge, and let sit for 10 minutes.
In large skillet over medium-low heat, melt butter or margarine. Add onions to skillet and cook, stirring occasionally, for about 5 minutes, until onions are translucent. Add minced garlic and cook for about 1 minute.
Add marinade to small saucepan and cook over medium-low heat until marinade reduces by about half. Remove from heat.
Turn skillet heat to medium. Add carrots and celery and saute for 5 minutes. Add asparagus and green beans, and saute for 5 minutes. Add marinade and remaining vegetables to skillet, and saute for 3–5 minutes.
Move vegetables to edge of skillet. Add shrimp, cook 1–2 minutes per side, until shrimp is pink and begins to curl. Combine shrimp and vegetables.
Serve shrimp and vegetables over rice.
