Skillet Seared Lime Shrimp

A quick and easy skillet dinner. Seasoned with lime and garlic, and served over rice for a satisfying meal.


1 1/4 pounds medium uncooked shrimp, peeled and deveined
3 tablespoons lime juice (about 2 large limes)
3 tablespoons dry white wine
4 teaspoons olive oil, divided
2 large cloves garlic, minced
pinch red pepper flakes
salt to taste
2 tablespoons parsley, chopped


In a medium bowl whisk together lime juice, wine, honey, 2 teaspoons oil and garlic. Add shrimp and toss. Marinate in the refrigerator 20 minutes, tossing occasionally. Drain shrimp reserving marinade.

In a large skillet heat remaining 2 teaspoons oil until hot but not smoking. Add shrimp and cook turning until shrimp are just pink. This should only take a few minutes. Transfer shrimp to a bowl and keep warm.

Pour reserved marinade into same pan. Add red pepper flakes and bring to a boil. Reduce heat and simmer for 5 minutes. Return shrimp to the pan and heat. Season with salt and pepper. Serve over rice and sprinkle with chopped parsley.

Serves: 4

golden blossom honey product