Honey Lime Shrimp with Sugar Snap Peas

I love to eat healthy fresh foods like salads, but as the temperature drops, I find myself craving warm comfort foods like soups, casseroles, and breads.  While these can be healthy, I notice a decreasing amount of fresh vegetables grace our table this time of year.  

The key for me is finding fresh vegetables that I love to cook and eat.  Some of my favorites this time of year are carrots, sweet potatoes, beets, cabbage, acorn squash, butternut squash, and sugar snap peas.  Sugar snap peas are pretty much my favorite all year long, but they can be a bit pricier so I keep my eye out for the marked down packages.  I never pay full price for sugar snap peas because in my local stores, they run $5 to $6 a pound, but when they mark them down 50% or more, I snatch them up.  They are usually packaged in the produce section with a sale by or use by date so when they get close to that date, the store marks them down.  I use within a day or two of purchase and they are always fresh and delicious.  

Since shrimp are on the pricier side too,  when I see a deal I buy a pound or two for the freezer.  Some of my favorite shrimp recipes are Shrimp and Sausage Gumbo and Shrimp and Grits.  I like to buy raw shrimp for recipes so there is less chance I will overcook them.  I am almost always multi-tasking in the kitchen since I have four kiddos so any help in the "not overcooking department" is always appreciated.  

Slightly sweet and savory with just a little kick, you will love these honey lime shrimp with sugar snap peas.  So much flavor in the sauce...pour it over the rice to soak into every delicious bite!

Honey Lime Shrimp with Sugar Snap Peas
 
1 pound medium or large raw shrimp
1/2 cup olive oil
¼ cup honey
Juice and zest of 2 limes
4 cloves garlic, minced
1 tsp salt
¼ to ½ tsp freshly ground black pepper
¼ to ½ tsp red pepper flakes
1 pound fresh sugar snap peas
Hot cooked rice for serving
 
1. Thaw shrimp in a colander under running water.  Then peel off shells.  Most shrimp is deveined when processed, if not, remove veins.  Set shrimp aside.
 
2.  Mix the marinade ingredients together in a Zipper seal bag or plastic container.  Add the shrimp.  Refrigerate for ½ an hour or more.
 
3.  Heat a large skillet or wok to medium high.  Then add the shrimp, marinade and sugar snap peas.  Cook until the shrimp turns a creamy pink color.  Serve over rice.  

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Yum

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