Honey Garlic Butter Shrimp Bowls
Updated: Apr 20, 2021
The perfect ‘coming of Spring’ lunch - Honey Garlic Butter Shrimp Bowls. Light and fresh flavours, but don’t be fooled, this is a hearty bowl. I like it with lots of lime and white onion, but dress it up however you like at the table. Makes 2 servings
8-10 large shrimp OR 12-15 small shrimp, peeled and deveined
1/2 tsp Cajun seasoning
1 cup water
2 cups vegetable or chicken stock
4 cloves garlic, divided
2 tbs butter, divided
1 tbs olive oil
1 tbs honey
3/4 cup cornmeal
1/4 cup milk
1/3-1/2 cup cheddar cheese
Juice of half a lime
Jalapeño or serrano peppers
1. Pat the shrimp dry with paper towel and remove the tails. Set the tails aside for later. Sprinkle the shrimp with 1/2 tsp each of salt and pepper, and the Cajun seasoning. Mix with your hands to coat and set aside.
2. In a saucepan, add the water, broth, 2 whole garlic cloves, the shrimp tails, and 1 tbs of butter. Bring the liquid up to a simmer on medium low heat, then reduce to low and simmer for 8-10 minutes.
3. While the liquid is simmering, make the shrimp. Finely minced the remaining garlic. Heat a frying pan up over medium heat, and add the olive oil and remaining butter. Once the butter starts sizzling, add the garlic and stir consistently for 45 seconds to 1 minute, until fragrant. Add the shrimp to the pan and sauté on each side for 1 minute, until the shrimp turns pink. Drizzle in the honey and sauté for another minute or so. Remove the shrimp from the pan, and set aside the honey garlic butter.
4. Remove the garlic and shrimp tails from the broth. Turn the heat back up to medium low and whisk in 1/2 tsp each of salt and pepper. While simmering, whisk in the cornmeal, little by little, whisking well after each addition. Cook for 7-8 minutes until it has thickened substantially. Whisk in the milk, and cook for another 3 minutes.
5. Whisk in the cheddar cheese, lime juice, and reserved garlic butter from cooking the shrimp. Taste for seasoning, and add more salt, pepper, or lime juice if desired.
6. To serve, divide the cornmeal between 2 bowls. Top each bowl with the shrimp and some avocado. Garnish with a little fresh white onion, cilantro, fresh jalapeño/serrano, and lime wedges.