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Goldkeys Recipes
 Honey Garlic Shrimp w/Couscous
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Description:  As a fan of deep marinades, I put the meal together in the morning so it could marinate all day. The meal tasted wonderful but then again, honey is the main ingredient so of course it did.
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Cook: Steven Goldsmith
Servings:   2   
: Calories: 988
Per Serving: 494
 
Source:   Sally's Baking Recipe
Initial Prep:   0:25
Rest Period:   8:00
Cook Time:   0:10
Total Time:   8:35
Served with couscous.
Alternate Ingredients:

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Garlic 2.0 clove 8.9    6
2 Ginger Root, Fresh 1.0 tsp 1.6    2
3 Soy Sauce, Less Sodium 1/4 cup 40    60
4 Honey 1/3 cup 320    112
5 Shrimp, Jumbo Raw 1.0 lb 320    448
6 Oil, Extra Virgin Olive 2.0 tsp 80    10
7 Couscous, Tri-color Pearl cup 0
8 Couscous, Tri-Color 1/4 cup 210    56
9 Corn Starch 1/4 tsp 2.5    1
10 Scallions (green onions) 1.0 item 4.8    15
Recipe Total: 988    710

Directions

Directions:
1 Defrost if frozen.
2 Mince ,.
3 Whisk , and , together in a medium bowl. You will use half for the marinade and half for cooking the shrimp.
4 Place in a quart zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for sauce in step 6.
5 Slice .
6 Add to sauce saved in step 4.
7 Cook the .
8 Heat in a skillet over medium-high heat. Place shrimp in the skillet, discarding used marinade. Cook shrimp on one side until pink, about 90 seconds, then flip shrimp over.
9 Pour in sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
10 Serve shrimp over and a garnish of .

Reviews

   3.5 out of 5
2 Ratings

5      
   0
4      
   1
3      
   1
2      
   0
1      
   0
Meal Date: 9/22/24
Steven Goldsmith   
This time I added a little corn starch to the sauce to thicken it and used regular couscous. The changes made for a better meal.
Meal Date: 7/26/23
Steven Goldsmith   
The meal tasted excellent but then again, honey is the main ingredient so of course it did. I liked the couscous, but it didn’t absorb the sauce like rice would have. When I make it again, I’ll try adding cornstarch to thicken the sauce.
Goldkeys Recipes
 Honey Garlic Shrimp w/Couscous
Share
Description:  As a fan of deep marinades, I put the meal together in the morning so it could marinate all day. The meal tasted wonderful but then again, honey is the main ingredient so of course it did.
recipe_step_group_select_screen
recipe_history_list_screen
recipe_history_review_screen
person_add_style
Cook: Steven Goldsmith
Servings:   2   
: Calories: 988
Per Serving: 494
 
Source:   Sally's Baking Recipe
Initial Prep:   0:25
Rest Period:   8:00
Cook Time:   0:10
Total Time:   8:35
Served with couscous.
Alternate Ingredients:

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Garlic 2.0 clove 8.9    6
2 Ginger Root, Fresh 1.0 tsp 1.6    2
3 Soy Sauce, Less Sodium 1/4 cup 40    60
4 Honey 1/3 cup 320    112
5 Shrimp, Jumbo Raw 1.0 lb 320    448
6 Oil, Extra Virgin Olive 2.0 tsp 80    10
7 Couscous, Tri-color Pearl cup 0
8 Couscous, Tri-Color 1/4 cup 210    56
9 Corn Starch 1/4 tsp 2.5    1
10 Scallions (green onions) 1.0 item 4.8    15
Recipe Total: 988    710

Directions

Directions:
1 Defrost if frozen.
2 Mince ,.
3 Whisk , and , together in a medium bowl. You will use half for the marinade and half for cooking the shrimp.
4 Place in a quart zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for sauce in step 6.
5 Slice .
6 Add to sauce saved in step 4.
7 Cook the .
8 Heat in a skillet over medium-high heat. Place shrimp in the skillet, discarding used marinade. Cook shrimp on one side until pink, about 90 seconds, then flip shrimp over.
9 Pour in sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
10 Serve shrimp over and a garnish of .

Reviews

   3.5 out of 5
2 Ratings

5      
   0
4      
   1
3      
   1
2      
   0
1      
   0
Meal Date: 9/22/24
Steven Goldsmith   
This time I added a little corn starch to the sauce to thicken it and used regular couscous. The changes made for a better meal.
Meal Date: 7/26/23
Steven Goldsmith   
The meal tasted excellent but then again, honey is the main ingredient so of course it did. I liked the couscous, but it didn’t absorb the sauce like rice would have. When I make it again, I’ll try adding cornstarch to thicken the sauce.