Honey Lime Shrimp

I have been on such an asian food kick lately. It probably has something to do with my Olympics obsession. I am glued to it every night until the wee hours of the morning! Anyway, I had some shrimp that I thawed out to make shrimp scampi, but I was so in the mood for more thai food. Using the left over ingredients from my Thai food, I concocted this marinade. We ate them with the leftover Thai pineapple rice last Sunday night. It totally satisfied my craving, and I will definitely be making this again!


1 clove minced garlic

1 tbsp. low sodium soy sauce

1 tsp. toasted sesame oil

1 tsp. rice wine vinegar

1/4 tsp. ground ginger

pinch ground red pepper

juice of 1/2 lime

1/2-1tsp. honey

1/8-1/4 cup cilantro

2 green onions-white and light green parts sliced

Wisk all ingredients together. Add shrimp and toss to coat. Cover and refrigerate for 20-30 minutes to allow flavors to marry. Heat 1 tbsp. olive oil in saute pan and add shrimp. Cook over medium high heat until pink on both sides (about 2-3 minutes per side). Serve over rice and enjoy!

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  1. Mackenzie says:

    This looks like a great summer meal because its light and won’t weigh u down. I’ll have to try it along with your thai pineapple rice

  2. That looks really, really good!

  3. The Home Cook says:

    This looks really good. I’m always looking for new shrimp ideas and I like that the flavors compliment the Thai pineapple rice. Thanks for the idea!

  4. yum! that look so good!

  5. Hi Stephanie,
    We found this looking for thai food – looks great thanks for sharing!
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