With Valentine’s day approaching, I’m breaking today a series of plant based clean eating recipes I’ve published over the last couple of months.
This pan seared shrimp recipe I’ve created for all those of you in mind who love or who have a hubby or partner who loves to eat meat and seafood.
If you are curious to know why I’m so rarely publishing any recipes with animal products, I’ll share my thoughts on this at the end of this blog post.
Surprise your loved one with this seducing 20-minute seafood dish
But first let me show you how you can easily surprise your loved one (maybe on Valentines) with honey garlic shrimp within 20 minutes. Make sure to have cooked grains and broccoli at hand.
In this dish we will pan sear the shrimp quickly to give it a crispy crust outside while maintaining a tender texture inside.
- 3/4 pound/ 340 grams uncooked shrimp, peeled & deveined
- 2 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 cloves of garlic, minced
- 1/4 teaspoon crushed chili flakes
- 1 tablespoon extra virgin olive oil (EVOO)
- salt and ground black pepper to taste
- cooked grains (to serve) brown rice or other grains
- (I used freekeh, see photo)
- steamed broccoli to serve
- In a medium bowl whisk soy sauce, honey, water, chili flakes, and garlic together. Set aside.
- Use another medium bowl and add olive oil + shrimp.
- Toss to coat and season it with salt and pepper.
- Heat a pan or small saucepan over medium-high heat.
- Place the shrimp into the pan and sear 1-2 minutes on each side, until nicely seared but still a bit transluscent in the center.
- Add soy honey garlic sauce and let it simmer for about 1-2 minutes more, until the shrimp is cooked through.
- Remove the seafood from pan to not overcook.
- Reduce the sauce a bit to thicken but keep an eye on it as the sauce is easy to burn.
- Arrange the shrimp on 2 plates each with the honey garlic sauce over grains and broccoli.
- You can serve this seafood dish with any whole grain: brown rice, millet or even with the pseudo grain quinoa for an extra protein rich meal. I used freekeh a spelt like grain with a smoky taste.
Why are most of my clean eating recipes plant based?
As you might know my goal on leanjumpstart.com is to make healthy cooking accessible for all rather than building an ideology around.
I think that a dogmatic approach to any nutrition concept is more harmful than anything we put in our mouths. For example eating vegan doesn’t mean that it’s automatically healthy. You can eat vegan cookies (e.g. Oreos), chips, cakes …which is certainly not really beneficial for your overall health.
That’s why my relaxed 80/20 approach to clean eating is so important to me. When it comes to animal foods I developed over the last few years a minimalist approach.
9 reasons why I minimize the consumption of meat products at home
- A considerable body of evidence indicates that a healthy plant based diet is superior to all other nutrition concepts. The website nutrionfacts.org by Dr. Michael Greger was and still is an eye-opener for me.
- I was never a big fan of meat. (my parents had to force me to eat some chicken breast)
- Films, such as “What The Health!,” “Food Choices”, “Plant pure Nation”, “Fork Over Knives,” “Earthlings” and “Cowspiracy” have changed the way I view animals, food, our environment and our health.
- I love to get my protein from legumes.
- Vegetables for me are just easier to prepare. (I just love to get creative with veggies)
- My daughter turned vegan since a few years and she experiments a lot with creative and vegan clean eating meals.
- My hubby realizes that he should go plant-based to lower his high blood pressure but he enjoys meat from time to time. He eats it however only occasionally at business lunches or he asks sometimes his mother to make him his beloved “Fleischküchle” (South-German dialect for Hamburger). At home he more (or less😉) enjoys our plant-based clean eating meals.
- I never enjoyed cooking with meat.
- My hubby and me used to eat fish or seafood (like the honey garlic shrimp) on Fridays as it is an excellent source for the so important Omega 3 fatty acids. Nowadays we often eat plant based, even on our former traditional “Fish Fridays”.
At social occasions I have no dietary restrictions, although I prefer plant based meals if I have the choice.
Why I published this pan seared shrimp recipe?
I know that many of my readers are transitioning towards a clean and plant based nutrition. Often they are struggling as their partners and kids are partly still eating animal products.
This almost “festive” honey garlic shrimp is an easy recipe you can whip up together combining the best of a plant based nutrition with a delicious component for seafood lovers. On top of that it is very simple to prepare. Enjoy!