I served this quick meal with coconut rice and a bagged brussels sprouts and kale salad dressed with lemon juice and olive oil.


The shrimp is best when marinated for 30 minutes to an hour, but if you’re in a hurry just skip that step and toss the shrimp in the marinade and go ahead and cook.


Honey Lime Shrimp


juice of 2 limes
zest of one lime
2 tablespoons of honey
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 pounds frozen, uncooked peeled and deveined shrimp, thawed
2 tablespoons chopped cilantro to garnish
3 tablespoons shredded coconut, lightly toasted, to garnish


Add the lime juice and zest, honey, garlic, red pepper flakes, salt, pepper, and olive oil to a large ziploc bag.  Mix it all together well and then add the shrimp.  Allow the shrimp to marinate for 30 minutes in the refrigerator.


Heat a large skillet on medium high heat, pour all of the ingredients into the pan.   Cook until shrimp is pink and cooked through, about 5 minutes.  Serve with coconut rice and garnish with chopped cilantro and toasted coconut.

Easy Coconut Rice

2 bags precooked rice

1/4 cup lite unsweetened coconut milk (Thai Kitchen)


Cook the rice in the microwave according to package directions.  Mix the cooked rice with the coconut milk and serve immediately.