Description
For the Shrimp:
1 lb shrimp, peeled and deveined
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh ginger, grated
1 tbsp olive oil
1 clove garlic, minced
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
For the Cranberry-Pineapple Salsa:
½ cup fresh cranberries, finely chopped
½ cup pineapple, diced
¼ cup red bell pepper, diced
2 tbsp red onion, finely chopped
1 tbsp fresh cilantro, chopped
Juice of 1 lime
½ tsp honey
Salt and black pepper, to taste
Directions:
In a bowl, whisk together honey, soy sauce, grated ginger, olive oil, minced garlic, red pepper flakes, salt, and black pepper. Add shrimp and toss to coat.
Let marinate for 15 minutes.
While the shrimp marinates, prepare the salsa by combining cranberries, pineapple, red bell pepper, red onion, cilantro, lime juice, honey, salt, and black
pepper in a bowl. Stir well and set aside.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
Remove from heat and serve immediately with the cranberry-pineapple salsa. Enjoy!
Prep Time: 15 minutes Cooking Time: 6 minutes Total Time: 21 minutes Kcal: 250 per serving Servings: 4 servings
