"Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients."
There are two (really cool) things about this post:
One, it includes shrimp.
I could seriously live off of shrimp.
And for two (this next bit is actually a bunch of nerdy photography nerdy talk, so feel free to skip!):
I finally started to use the lens that came with my camera (a Nikon D3300), and I really have no idea why it took me this long. Well, I guess it’s probably for the same reason why I’ve owned a tripod for six months but only started using it this week: because I only ever learned what I had to know and not what I should know.
Apparently, I’ve had a perfectly fine 50mm lens under my nose all this time, and even though it can only go to f/5.6 at 50mm, the picture quality seems to be much better than the 35mm I’ve used exclusively for the past 10 months. I know that’s a lot of camera jargon to throw at you, and I’m only beginning to truly understand it myself, but what I don’t even get is why the 50mm is looking better than the 35mm. I mean, I don’t want to look a gift horse in the mouth or anything, but it’s clear I’ve still got a lot more to learn.
I sort of glazed over it above, but another part of the success of these photos was that I’m now using my long-neglected tripod. I never used it because I thought it could only hold my camera in a landscape position, so it’s been crammed in my closet for months. The other day I discovered that you can actually buy swivel head mounts to attach to tripods that have this problem, so that’s exactly what I did: I ordered it, it arrived, and I asked The Boyfriend to help me install it.
He worked on the tripod for less than three minutes before he discovered there was a hidden latch on the tripod that would have allowed me to take portrait photos all. this. time. Ten months of potential tripod usage… wasted.
I couldn’t even look at him. I just picked up my camera, attached it to the tripod, flipped the secret portrait latch, and started shooting, because I’m all too familiar with that exasperated expression on his face. He only laughed at me harder.
(END nerdy photography talk!)
But I digress. Where was I? Oh, right. SHRIMP!
Aside from all my camera drama, this has been another hectic week – and really, there’s been so many hectic weeks lately that I’m starting to think that I should really start thinking of this as the new norm – but hectic weeks make it that much harder to find the time to cook up recipes that are worthy enough to be on the blog.
But then, that’s why I love days like today, because this gem of a recipe is not only super easy but packs a lot of flavor with simple, common ingredients. This is the kind of recipe that helps me get through my oh-so-hectic days.
All you need is soy sauce, honey, garlic, ginger, shrimp, and broccoli. Add in some minute rice and that’s all you need for a completely stress-free dinner.
I am SO on board with that!
Ironically enough, I had this for lunch while I was reading up on more camera specs. Here’s hoping I’ll be able to bring more photos (and effortless recipes) like this to you in the future!
Honey Garlic Shrimp and Broccoli
- 1 lb shrimp uncooked, medium size, shelled and deveined
- 2 tbsp garlic minced
- 1 tsp ginger minced
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 and 1/2 cup broccoli
In a small bowl, mix together garlic, ginger, honey, and soy sauce.
Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
Serve immediately with remaining honey soy sauce drizzled on top.