Honey Garlic Shrimp
May is all about joys and celebrations. It seems like nature is renewing itself after a cold winter. Flowers are budding, trees begin giving us shade and life is being reflected in a beautiful way. May is a time of new beginnings. It’s a time of celebrating school graduations, weddings and a peek at summer which is around the corner. We celebrate Mother’s Day on Sunday May 10th. Mothers often give us a kind of love that is faithful and nurturing. Our mothers are the ones through whom God gives us life. In kindergarten and first grade, my students decorated flower pots and put marigolds in them. They were so excited to take home a present they made for their mothers on Mother’s Day. The cards they created were so special and directly from their little hearts. We also celebrate Memorial Day in May, the unofficial beginning of summer. We celebrate and honor those veterans who gave their lives so that we could live in a free world. Thank you to all of our veterans.
National Shrimp Day is May 10th. Along with celebrating our mothers on that day, we honor the United States’ most popular seafood. Shrimp is an easy, quick, and healthy source of lean protein (20 g of protein in 3 ounces). The recipe this month is Honey Garlic Shrimp. The sauce brings together sweetness from the honey, a savory depth from the garlic, and saltiness from the soy sauce. This creates big flavor with simple ingredients. Serving it over rice with some steamed broccoli makes a quick and flavorful meal. If you are cooking gluten free, I have included in parentheses the brands I prefer.
Happy Mother’s Day! Happy Memorial Day! Blessings️!
Peggy Isenhour
Honey Garlic Shrimp
2/3 cup honey
½ cup soy sauce (Kikkoman gluten free soy sauce at Walmart)
1 teaspoon jarred minced garlic or 2 garlic cloves
1 teaspoon ground ginger
1 lb medium uncooked shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon cornstarch
1 teaspoon warm water
Optional garnish: Chopped green onion or parsley
Whisk the honey, soy sauce, garlic and ginger together in a medium bowl. Place shrimp in a large sealable container or zip top bag. Pour only ½ cup of the marinade mixture on top of the shrimp. Save the rest of the marinade for cooking later. Marinate the shrimp for 15 minutes or for up to 8 hours. Cover and refrigerate the remaining marinade as well as the shrimp in the bag or bowl. Mix cornstarch and warm water in a tiny bowl and add to marinade that is going to be added to the shrimp. Heat olive oil in a skillet over medium high heat. Place shrimp in the skillet. Discard used marinade. Cook shrimp on one side until pink about 45 seconds. Turn shrimp over, pour in remaining marinade that has been thickened with cornstarch and water and cook until shrimp are cooked through, about 1-2 minutes. Serve over rice or noodles with garnish.