Honey Lime Shrimp With Coconut Rice

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Honey Lime Shrimp With Coconut Rice

This honey lime shrimp is a quick, flavorful shrimp recipe made with sweet honey, fresh lime juice, and garlic. Ready in about 35 minutes for an easy dinner idea.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: American

Calories: 484kcal

Author: Olivia & Annie

Ingredients

For the stovetop coconut rice:

1 ½ cups jasmine rice, rinsed
1, 13.5 ounce can light coconut milk
½ cup water
½ teaspoon kosher salt

For the shrimp:

1 ½ pounds raw shrimp (peeled, deveined, tail-off)
1 tablespoon olive oil or avocado oil
Salt & black pepper, to taste

For the honey lime sauce:

3 tablespoons honey
2 tablespoons low sodium soy sauce or tamari
1 lime, juiced (about 2 tablespoons)
2 teaspoons minced garlic
1 teaspoon Sriracha
2 teaspoons cornstarch or arrowroot powder
1 tablespoon water

Instructions

For the rice:

Rinse the jasmine rice under cold water until the water runs mostly clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and kosher salt. Stir gently. Bring to a gentle boil over medium heat.
Once boiling, reduce to low heat, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let sit covered for 5–10 minutes. Fluff with a fork before serving.
Note: you can also make this coconut rice in the rice cooker. Simply add all the ingredients and select the most applicable method (white rice, quick rice, etc.)

For the honey lime shrimp:

Pat the shrimp dry with paper towels. Season evenly with kosher salt and black pepper.
Heat the olive or avocado oil in a large skillet over medium heat. Add the shrimp in a single layer (cook in batches if needed).
Cook for 1–2 minutes per side, until pink and opaque. Avoid overcooking. Transfer the shrimp to a plate and set aside. If excess liquid has accumulated in the pan, carefully drain it.
In a small bowl, whisk together the honey, soy sauce (or tamari), lime juice, minced garlic, and Sriracha.
In a separate small bowl, whisk together the cornstarch (or arrowroot powder) and water to create a slurry.
Return the skillet to medium heat. Pour the honey lime mixture into the pan and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
Return the cooked shrimp to the skillet. Toss gently to coat the shrimp evenly in the sauce.
Cook for another 1–2 minutes, just until heated through and fully coated.
To serve, spoon the honey lime shrimp over the coconut rice.

Notes

Save time/prep ahead:
- Whisk the marinade ingredients together in a small bowl ahead of time and store in the fridge.
- Prep rice earlier in the day and reheat while the shrimp cook.
- If your shrimp are frozen, be sure to thaw them ahead of time
This recipe is dairy free. It can be gluten free with the use of tamari instead of soy sauce.
The recipe can be found on My Fitness Pal by searching "BWB Honey Lime Shrimp." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition