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Sticky Honey Shrimp with Mustardy Fennel Salad

Sure, we're all about steaming soups and roasted veg at this time of year, but that doesn't mean that there isn't a place for a crisp seasonal salad too. Top said salad with sticky shrimp tossed with sweet orange juice and honey and you've got yourself a go-to easy supper for any night of the week.



WHAT YOU'LL NEED

Sticky Honey Shrimp • 1 tsp orange zest • 3 tbsp freshly squeezed orange juice • 1 tbsp liquid honey

 • Generous pinch each salt and freshly ground pepper


In small bowl, whisk together orange zest, orange juice, honey, salt and pepper. In nonstick skillet over medium-high heat, heat oil. Add shrimp in single layer, leaving untouched for 2 minutes. Pour orange mixture overtop. Turn shrimp over; cook until pink and opaque throughout, 1-2 minutes. Using slotted spoon, remove shrimp from pan. Continue to cook sauce until thickened, about 1 minute. Pour over shrimp. Serve with lime wedges. 


Mustardy Fennel Salad • 2 tbsp extra virgin olive oil • 1 tbsp white wine vinegar • 2 tsp grainy mustard • Generous pinch each salt and freshly ground pepper  • 1 small fennel bulb, halved, cored and thinly sliced  • 1 cup Brussels sprouts, outer leaves removed and remainder shredded • 1/4 cup pomegranate seeds • Fresh dill, to garnish


In small bowl, whisk together olive oil, white wine vinegar, mustard, salt and pepper. In large bowl, combine mustard dressing, fennel, Brussels sprouts and pomegranate seeds. Toss to coat. Top with dill.

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