CALORIES: 210
PREP: 5 minutes
COOK: 10 minutes
Dairy-Free, Pescatarian, Nut-Free, Egg-Free, Gluten-Free
1/4 cup | honey |
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1 | lime, zest and juice |
2 tbsp | soy sauce |
1 tsp | grated fresh ginger |
1 | garlic clove, minced |
1 tbsp | oil |
1 lb | peeled shrimp |
2 tbsp | chopped fresh cilantro |
Salt and pepper to taste |
In a small bowl, whisk together the honey, lime zest, lime juice, soy sauce, ginger, and garlic. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Add the shrimp and season it with salt and pepper to taste. Cook, stirring occasionally, until the shrimp is pink and opaque, about 3 to 4 minutes. Pour the sauce into the skillet and continue to cook, stirring, until the sauce reduces and coats the shrimp, about 3 to 4 minutes.
Serve the shrimp immediately topped with the cilantro or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 210 |
Total Fat (g) | 5 |
Saturated fat (g) | 0.5 |
Cholesterol (mg) | 180 |
Sodium (mg) | 1110 |
Total Carbohydrate (g) | 20 |
Total Sugars (g) | 17 |
Added Sugars (g) | 17 |
Protein (g) | 21 |
Calcium (mg) | 85 |
Iron (mg) | 1 |
Potassium (mg) | 206 |
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