Savor the flavor of our “Spiced Honey Shrimp with Sweet Potato Cauliflower Mash” recipe. Juicy shrimp marinated in a blend of spices and honey, served alongside a creamy, nutritious mash of sweet potatoes and cauliflower. It’s a deliciously balanced meal that’s both satisfying and wholesome.
Ingredients
Spiced Honey Shrimp
1 pound raw, peeled and deveined shrimp (tail on or off)
2 teaspoons grated fresh ginger or jarred minced ginger
3 cloves fresh garlic, grated
¼ cup honey
3 tablespoon low-sodium soy sauce or tamari sauce
¼ teaspoon dried red pepper flakes
¼ teaspoon chili oil
½ teaspoon black pepper
2 tablespoons coconut oil
1 teaspoon toasted sesame oil
Sweet Potato Cauliflower Mash
1 head medium cauliflower
2 medium sweet potatoes
½ cup coconut milk
½ cup vegetable broth
1 tsp sea salt, black pepper (or to taste)
2 tbsp butter (vegan butter optional)
Instructions
Spiced Honey Shrimp :
Rinse 1 pound of peeled and deveined shrimp and pat dry with paper towel. The drier the better so don’t be shy on the paper towel. Place the shrimp into a bowl.
In a small bowl, whisk together; ginger, garlic, honey, tamari, pepper flakes, chili oil and pepper, then pour ⅓ the mixture over the shrimp and toss to coat.
Heat a large cast iron or non- stick skillet on medium-high heat. Once hot, add in the coconut oil, sesame oil and spread the shrimp in an even layer. Don’t overcrowd the pan. You want the shrimp to sear and not steam so space them apart.
Cook the shrimp 2 to 3 minutes before turning and pouring in half of the remaining honey glaze. Continue to toss the shrimp, they should be getting nice and carmelized and the glaze should be sticking to the shrimp. Continue cooking the shrimp until opaque and fully cooked. Serve with mashed potatoes, rice or noodles. I served mine with sweet potato and cauliflower mash. Recipe below.
Sweet Potato Cauliflower Mash :
Rinse 1 pound of peeled and deveined shrimp and pat dry with paper towel. The drier the better so don’t be shy on the paper towel. Place the shrimp into a bowl.
In a small bowl, whisk together; ginger, garlic, honey, tamari, pepper flakes, chili oil and pepper, then pour ⅓ the mixture over the shrimp and toss to coat.
Heat a large cast iron or non- stick skillet on medium-high heat. Once hot, add in the coconut oil, sesame oil and spread the shrimp in an even layer. Don’t overcrowd the pan. You want the shrimp to sear and not steam so space them apart.
Cook the shrimp 2 to 3 minutes before turning and pouring in half of the remaining honey glaze. Continue to toss the shrimp, they should be getting nice and carmelized and the glaze should be sticking to the shrimp. Continue cooking the shrimp until opaque and fully cooked. Serve with mashed potatoes, rice or noodles. I served mine with sweet potato and cauliflower mash.