Honey Lime Shrimp Stir Fry

I was flipping through recipes the other day online and saw the title "Honey Lime Shrimp" and it stuck with me as I was making dinner. I had shrimp, I had honey, I had lime. Add in some veggies and rice and it was a done deal! What made it great was the sweet and tangy qualities of this stir fry, the rainbow of colors on my plate after a dreary weekend of fog and rain and the extra servings which meant my dinner and lunches were taken care of for the next two days! This would work well with chicken instead of shrimp as well.


Honey Lime Shrimp Stir Fry: Serves 4

1lbs Shrimp - Peeled & De-veined
1C White Rice
2C Water
2 Garlic Cloves - Minced
2TB Fresh Lime Juice
2TB Honey
1TB Olive Oil
1C Chicken Stock
1TB Sriracha
2TB Soy Sauce
1TB Corn Starch
Stir Fry Veggies - I used fresh Bell Pepper, Onions, Broccoli, Carrots & Sugar Peas this time.

First get your rice started! In a pot place the water and rice, bring up to a boil and reduce to a simmer. Cover and let cook until all of the water has absorbed into the rice. Fluff with a fork and remove from the heat when all the water has evaporated. For an added splash of flavor you could squeeze some fresh lime juice into the pot as well.

While the rice is cooking we need to marinate the shrimp. Place the shrimp in a bowl with 1TB of honey, 1TB of lime juice and 1 minced garlic clove, set it to the side to do its thing while you finish making the rest of the meal. In a small bowl combine: 1TB honey, 1TB lime juice, chicken stock, sriracha, soy sauce and corn starch - set this to the side, you will use it to season the vegetables after they have cooked.

In a large wok or skillet/pot add 2tsp of olive oil over medium high heat and let it cook for a minute or so to get your pan hot. Add the garlic and cook for 30-40 seconds then toss in the vegetables. Depending on the type of veggies and size that you chopped them in you might need to cook them for 8-15 minutes to get them cooked through but still crunchy when you bite into them. Once they are cooked remove to a bowl and set to the side.

Add the remaining teaspoon of olive oil to the pan and toss in the shrimp with all of the marinade. Cook for 3-4 minutes until the shrimp is completely cooked through and no longer translucent. Remove to a small bowl and set to the side.

Add the chicken stock mixture to the pot and bring up to a boil, continuously stirring. As it heats up it will thicken. Once it has reached a gravy like consistency add the vegetables back to the pot and stir to coat. Remove from the heat.

In a bowl build your stir fry! A scoop of rice, topped with veggies and shrimp. Serve & Enjoy.

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WW: 9 Points Plus / serving