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Honey B. Lemon Shrimp

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Honey B. Lemon Shrimp

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Course: Main Course
Cuisine: American
Keyword: gluten-free, honey, lemon, Shrimp
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 249kcal


  • 1 medium potato, red
  • 1/4 cup mayonnaise, light
  • 1/4 cup yogurt, plain, low-fat
  • 1 tablespoon vinegar, cider
  • 1 teaspoon mustard, ground
  • 1 cup green peas, frozen
  • 1 cup, chopped onion
  • 1 cup chopped celery
  • 1 cup, chopped or sliced tomato, red
  • 2 clove garlic
  • 2 tablespoon parsley, fresh
  • 4 ounces Shrimp, mixed, cooked
  • 2 tablespoon honey
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 medium lemon
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon olive oil


  • Place potato in a small pot filled with water and bring to a boil, cooking until softened.  Allow to cool and then cut into chunks. Place chunks into a medium-sized bowl and combine w/ remaining salad ingredients. 
  • Combine dressing ingredients into a small bowl then drizzle, mix thoroughly, cover and refrigerate until ready to serve. 
  • Heat a large skillet over medium heat. While heating, mince garlic, chop the parsley; add to a medium-sized bowl.  Toss in the shrimp (being sure they have already been deveined, shells removed), honey, onion powder, oregano. pepper and juice of 1/2 lemon; mix thoroughly.  Drizzle a small amount of oil into the skillet and then add the shrimp mixture.  Cook, stirring occasionally, allowing the shrimp to turn pink and the marinade to slightly caramelize. 
  • Serve shrimp with salad.
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Calories: 249kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 212mg | Fiber: 5g | Sugar: 16g

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