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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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