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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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