Shrimp and Veggies

Shrimp and Veggies.jpg

Hands down, the easiest weeknight dinner I have found in quite some time, and the flavors are fabulous!

Pinterest Inspired


  • 1 lb. raw shrimp (deveined, shells and tails removed)
  • 1/3 c. honey
  • 1/4 c. soy sauce
  • 1 Tbsp. minced garlic
  • 1 tsp. ginger
  • 2 Tbsp. salted butter
  • 1 lb. bundle asparagus, trimmed and cut into 3 inch pieces
  • 1 small sweet onion, sliced
  • 1 red bell pepper, sliced
  • Steamed white rice


  1. In a large bowl, whisk together the honey, soy sauce, minced garlic, and ginger. Submerge the shrimp into the marinade and cover. Place in the fridge for at least 15 minutes (the longer the better).
  2. While the shrimp in marinating, heat 1 Tbsp. of butter in a large cast iron skillet over medium high heat. Add the asparagus, onion, and bell pepper and sauté for about 4 minutes until the veggies are crisp and lightly “browned”. Remove and place on a plate to the side.
  3. In the same skillet, heat the last tablespoon of butter over medium high heat. Use tongs to fish out the shrimps and place in the skillet. Allow the shrimp to cook, they will curl into a circle when they are fully cooked. Place on the same plate as the veggies when cooked.
  4. Pour the marinade into the skillet and whisk until the sauce comes to a boil. Simmer until it begins to thicken. Add the veggies and shrimp back into the sauce and stir until combined.
  5. Serve over steam rice.

Yields 4 servings.

Eat, Bork, & Be Merry!

~ Kate



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