Easy to make and totally delicious, this flavorful recipe combines Honey Lime Shrimp with fluffy rice and a fresh edamame salad!
With my other half spending the majority of each month out of town lately, I’ve been recipe testing all things quick and easy.
Back in my military wife days I was no stranger to long deployments with random bowls of cereal or popcorn for dinner (with a big ole glass of wine!) but with 11 years of that craziness under my belt, I am way more capable than that!
I think. I hope. Let’s move on to the recipe, shall we?
These days I’m adulating like a boss and scarfing something green with every meal.
I paired this TO DIE FOR garlic-kissed honey lime shrimp with a fresh edamame salad and some fluffy jasmine rice and, quite frankly, my world has been rocked.
Honey Lime Shrimp with Edamame Salad and Rice
When I tossed this together for lunch the other day I knew it would be good, but I didn’t realize quite how crazy in love I would be.
The recipe was supposed to yield 3 servings but in all my post-gym ravenous glory, I scarfed ALL of the shrimp and half the rice/salad in a sitting.
I regret nothing.
I’ll simply make some more shrimp tomorrow to go with the remaining veggies and grains and BAM! Easy peasy leftovers.
The honey lime sauced shrimp are so completely divine I’m already dreaming up new grain and veggie combos to add to it.
Since I love adding edamame to my salads all week long, I prep it in advance. I’ll boil up a bag or two of edamame pods, remove the soybeans, and keep them in an airtight container in the fridge for snacking and salad prep.
Honey Lime Shrimp with Edamame Salad and Rice
Ingredients
- 1 lb uncooked shrimp (peeled and cleaned)
- ½ cup uncooked rice
- 1 TBSP avocado oil or olive oil
- 3-4 cloves garlic, minced
- 3 TBSP honey
- 1 lime, juiced
- ¼ tsp salt
- ⅛ tsp pepper
- ⅛ tsp ground cayenne pepper
- 2 TBSP chopped fresh cilantro
EDAMAME SALAD
- 1 cup shelled edamame* (cooked from frozen via package instructions)
- 1 cup chopped red bell pepper
- ½ cup chopped English cucumber
- 1 lime, juiced
- 2 TBSP avocado oil
- 1 tsp white wine vinegar or apple cider vinegar, or to taste
- honey to sweeten if desired (I added a tiny drizzle)
- salt and pepper to taste
- 1-2 tsp chopped fresh cilantro
Instructions
- First cook rice via favorite method. I use the rice button on my Instant Pot but you can also use a rice cooker or make your rice in a pot on the stove. All work fantastic!
- Prep shrimp as needed, defrosting if using frozen. Pat dry and season with salt, pepper, and cayenne.
- Measure out all remaining ingredients. This dish comes together fast as we will whip up the shrimp and salad while the rice cooks.
- To make the edamame salad, in a medium bowl whisk together lime juice, avocado oil, vinegar, honey, and cilantro. Add cooked edamame, bell pepper, and cucumber. Mix well to coat and season with salt and pepper to taste.
- To time the dish perfectly, about 5 minutes before you rice is ready, cook the shrimp.
- For the shrimp, heat a cast iron skillet (or stainless steel pan) to medium-high heat with 1 TBSP of oil. Add shrimp and garlic Cook on each side for about 2 minutes until shrimp begin to curl and become opaque, adding honey and lime juice towards the end. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Serve shrimp over fluffed rice with edamame salad and enjoy!
Notes
Nutrition
If you get a chance to try this tasty honey lime shrimp recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Hungry for More?
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Edamame Quinoa Salad
- Easy Coconut Rice by Fox and Briar
- 15 minute Honey Garlic Shrimp – SO GOOD!
- NEW! Shrimp Stir Fry with Ramen Noodles
Questions & Reviews
How would this salad be if made ahead and served cold?
I love it cold! I serve my Cilantro Lime Edamame Salad (a variation with extra veggies) cold and adore it.
Ahhh yay! So happy to hear it!
This has a lot of great flavors. So fresh and delicious!
Thanks Katie!