This recipe is easy and kid-friendly, perfect for a weeknight dinner. Season the shrimp with salt and pepper, and marinate in a mixture of honey, Italian salad dressing, and garlic. Sauté in a skillet and finish with a little reserved marinade.
Recipe from Chelsea’s Messy Apron.
- 1 pound regular-sized shrimp, peeled and deveined
- Salt and pepper
- 1/3 cup Italian dressing
- 1/3 cup honey
- 1/4 tsp. minced garlic
Pat the shrimp dry with a paper towel. Season each side with salt and pepper.
In a small bowl, combine the salad dressing, honey and garlic. Whisk together and set aside 1/3 cup.
Pour the rest of the mixture into a large resealable plastic bag and add the shrimp. Tightly seal the bag and gently turn the bag to make sure all of the shrimp is covered in the marinade.
Refrigerate for at least 30 minutes. Cover and refrigerate reserved 1/3 cup marinade for later. Warm a skillet over high heat with 1 Tbs. vegetable oil. When the pan is hot, add half of the shrimp (discard marinade) in a single layer and cook until the edges turn pink – about 1 minute.
Remove the pan from the heat and use tongs to flip each shrimp. Let stand for about 30 seconds. The shrimp should turn pretty opaque. Transfer that shrimp to a plate and repeat to cook the rest of the shrimp.
Once all the shrimp are cooked, return both batches to the skillet along with the remaining 1/3 cup marinade mixture and toss to combine. Cover skillet and let stand off of the heat until shrimp are cooked through about 1 to 2 minutes.