UNDER 300-CALORIE HONEY LIME SHRIMP RECIPE BY TASTY
Here's what you need: oil, raw shrimp, salt, pepper, garlic, honey, lime, asparagus, red bell pepper
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
- Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
- In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
- When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
HONEY LIME SHRIMP SKEWERS RECIPE
Steps:
- In a ziplock bag mix together the juice from one of the limes, olive oil, honey, and garlic. Add the shrimp to the bag and put in the fridge for 15 minutes.
- Slice the other lime in very thin slices. Save the larger pieces at the end for the end of the recipe.
- Preheat the grill to high.
- Take the shrimp out of the bag and skewer them... alternating between shrimp and lime. Sprinkle the shrimp with salt and pepper.
- Grill the shrimp 2-3 minutes on each side until they just turn opaque and start to curl. Do not overcook!
- Squeeze any extra lime on the shrimp and serve!
Nutrition Facts : Calories 252 kcal, Carbohydrate 21 g, Protein 24 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 883 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
HONEY-LIME VINAIGRETTE
Perfect on any salad, this dressing is light and refreshing.
Provided by Lisa Weston
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 5.8 g, Fat 13.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 136.3 mg, Sugar 5 g
GRILLED HONEY LIME SHRIMP
These Grilled Honey Lime Shrimp are a quick, easy, and healthy summer dinner!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- To make the marinade, whisk together all ingredients except shrimp.
- Marinate shrimp in half of the dressing for 30 minutes.
- Thread shrimp onto kabob skewers.
- Grill the shrimp over high heat for about 10 minutes, flipping halfway through. Small shrimp will cook faster (about 5-7 minutes), so adjust the cooking time based on the size of your shrimp. Use the remaining dressing to baste the shrimp while they cook.
Nutrition Facts : ServingSize 8 ounces raw shrimp + 2 T marinade, Calories 336.3 kcal, Carbohydrate 10.9 g, Protein 46 g, Fat 10.9 g, SaturatedFat 1.7 g, Cholesterol 344.5 mg, Sodium 716.7 mg, Sugar 8.6 g
HONEY GRILLED SHRIMP
My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.
Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
HONEY LIME SHRIMP SALAD
Steps:
- In a small jar or bowl, add the olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt and pepper. Shake or whisk together until well combined.
- In a large bowl add the shrimp. Pat them dry with paper towels of any excess water. Take 3 tablespoons of the marinade/vinaigrette and add it to the shrimp. Stir together until the shrimp are coated and then let them marinate for 15-30 minutes, stirring once to re-coat them in the marinade.
- While the shrimp marinates make the salad. Arrange the lettuce onto a serving platter or add it to a large salad bowl. Top the lettuce with the corn, cherry tomatoes, sliced avocado and queso fresco.
- Add a little olive oil (I used a couple teaspoons) to a large skillet over medium-high heat. When hot, swirl the oil to coat the bottom and then add the shrimp to the hot skillet. Spread them into a single layer and let them cook for 2 minutes before flipping them over. Cook for another 1-2 minutes or until they're opaque and have curled up.
- Remove the skillet from the heat and then add the shrimp to the salad along with any sauce in the bottom of the pan. Top with chopped cilantro and serve with the remaining vinaigrette either drizzled on top or served on the side.
Nutrition Facts : Calories 378 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 22 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 807 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY
Here's what you need: olive oil, lime juice, fresh cilantro, chipotle pepper in adobo sauce, salt, olive oil, honey, Mccormick® ground cumin, McCormick® Paprika, garlic powder, lime, salt, pepper, shrimp, corn, baby greens, grape tomato, radish, avocado, scallion
Provided by Tayo Ola
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
- In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
- Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
- Pull the shrimp off the skewers. Slice corn off the cob.
- Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 17 grams, Sugar 10 grams
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