{Recipe} Garlic Honey Shrimp

I don't know about you, but I am ALWAYS looking for quick & easy weeknight dinners that also taste good. Bonus points if they're healthy & don't involve chicken!  I usually get home between 6:30-7pm & by the time I'm done loving on my dogs & doing my after work things (you know, hair up, sweat pants, bra off) the last thing I want to do is make a big meal that's super detailed & takes a while.  I love love love shrimp, so when I stumbled across this recipe on Pinterest, I was quickly intrigued.

PEOPLE.  This recipe does NOT disappoint. It was seriously SO good & SO easy to throw together. I served it with brown rice & roasted broccoli (the best & easiest recipe coming soon.)   I was a touch worried this recipe would taste "too" healthy but I gobbled it up SO quickly. We'll definitely be adding this recipe to our rotation!

ABOUT
Serves: 4 (It might have only served 2 in our house)
Cook time acc to original recipe: 20 mins
Cook time acc to me: closer to 30 mins
How difficult was this for me? NOT HARD AT ALL

INGREDIENTS
1 lb medium shrimp, pealed, deveined & detailed (you can leave the tail on if you want)
1/3 cup honey
1/4 cup reduced sodium soy sauce
1 tbsp minced garlic (I added just a touch more)
1 tsp fresh minced ginger
2 tsp olive oil
Fresh green onion as garnish (fun fact, I bought some & then completely forgot about it. Whoops)

DIRECTIONS

Whisk honey, soy sauce, garlic & ginger (if using) in a small bowl until fully combined creating the marinade.

Place shrimp in a large ziploc bag.  Pour in 1/2 the marinade & massage the bag to make sure the marinade covers the shrimp as best as possible.

Anyone else think raw shrimp looks disgusting? You are not alone.

Fridge the shrimp for 15-20 mins to let the marinade set. (You can leave it for up to 24 hours)   

Cover the remaining marinade & fridge.

Heat olive oil in a large skillet for 1-2 mins on medium-high heat

Add shrimp to the skillet.  I added the used marinade to the pan, though this can be a debated topic.  The marinade boils later in the process, killing any bacteria left from the shrimp. So you should be good to go.  If you'd prefer to err on the side of caution & dump it, there is enough sauce from the unused to suffice!

Cook the shrimp for approx 10 mins , flipping once.  I ended up flipping multiple times just because I didn't want them to burn.

Your sauce should boil & thicken, which adds a ton of flavor to the shrimp. If it doesn't, turn up the heat. Just be careful to keep flipping your shrimp or moving them around. 

You want the shrimp to be pink or even darker like I did.

***The picture below has NOT been edited, so thats how much I let my shrimp cook!

Serve immediately!

Enjoy!

Adapted from Sally's Baking Addiction