You need good food and you need it fast! I can totally relate! Today I’m collaborating with Whitney at Come Home for Comfort to bring you foods and recipes that will provide supper in “Twenty to the Table!”
Wow! Summertime has been super busy for us with vacation, a conference, Vacation Bible School prep, and then all the normal, daily busyness! That means I’ve had to be on top of meal planning in order to provide good food in a flash! One food group that can always provide a quick, delicious meal is fish!
On Sunday I needed dinner to be ready pretty quickly after getting home because of the other things I needed to do before returning for the evening service. I planned this super yummy shrimp menu:
Honey-Lime Shrimp
Baked Potatoes
Caesar Salad
I put the potatoes in the oven before we left for church and I set the oven timer to start baking them one hour before we got home. All I had to do to prepare the meal was cook the shrimp and assemble the salad! If you want to scale your time even more, you could buy shrimp that has already been peeled – that can take a few minutes.
Honey Lime Shrimp Recipe
1 lb shelled and de-veined shrimp
1 tablespoon olive oil
1 tablespoon melted unsalted butter
4 cloves garlic, minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1 teaspoon lime zest
1/4 teaspoon salt
Chopped parsley
Instructions:
Rinse the shrimp with cold water. Drain and set aside.
Place olive oil and butter in a skillet. Add the garlic and saute until the garlic is just cooked. Stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and lime zest. Cook the shrimp until the honey-lime sauce thickens. Garnish with chopped parsley and serve immediately.
If you don’t have time to bake the potatoes, you could make instant rice or couscous, both are super fast side dishes!
Another great fish recipe is this Honey-Soy Glazed Salmon Salmon!
Honey-Soy-Glazed Salmon
4 tablespoons honey
Garnish: toasted sesame seeds
Directions:
1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.
2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.
3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.
4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.
Don’t forget to check out Whitney’s series on Twenty to the Table! She’s got some great recipes and tips for meat lovers!
Refresh dinner with 20 minute recipes!
RefreshHer 
That shrimp looks so good! If I get a new oven at some point, I’ll be sure to get one with a delayed start feature. That’s so helpful!
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We really love this recipe! It has all the components of a delicious dinner! I don’t know what I would do without an oven that had a delayed timer. It saves the day on Sunday, for sure!
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If I already had shrimp in the fridge, I’d make this tonight! Looks fantastic!!
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It’s truly one of those recipes that if I have shrimp, I will have everything else on hand to make it. So simple yet so fabulous!
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ha ha ha…..the title definitely got me
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Oh, I’m glad! I hope you’ll try the recipe!
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