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Sauteed Honey Lemon Shrimp
with cabbage and carrots

Active: 30 minTotal: 30 min

Sauteed shrimp gets a sweet and tart touch with honey and lemon. We serve it over a bed of sauteed cabbage and carrots that we have all prepped from Monday so dinner should be quick and easy. Our vegetarian option features a lot of the same flavors with a veggie patty made from leftover butternut squash, quinoa, and beans. Yum!

Ingredients

Servings:
4
Metric
Sauteed Honey Lemon Shrimp:
  • Quinoa - 2/3 cup, uncooked ((use 2 cups cooked))
  • Shrimp - 1 lb, peeled & deveined
  • Honey - 2 tsp
  • Olive oil - 2 Tbsp
  • Garlic - 2 cloves, minced
  • Cooking oil - 2 Tbsp
  • Paprika - 1 tsp
  • Lemon - 1, juice of
Sauteed Cabbage and Carrots:
  • Garlic - 2 cloves, minced
  • Carrots - 2, grated
  • Red or green cabbage - 1/2 head, sliced
  • Cooking oil - 1 Tbsp
  • Apple cider vinegar - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Quinoa - Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and dry. Toss with honey, olive oil, and some salt and pepper. (Can be done up to 1 day ahead)
  3. {For shrimp & saute} Garlic - Mince. (Can be done up to 3 days ahead)
  4. {May already be done from Monday's dinner} Carrots / Cabbage - Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)

Make

  1. Heat a saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for ~3 minutes and then add in half of the minced garlic. Cook until shrimp is pink and cooked through, another 2 to 4 minutes. Finish with a sprinkle of paprika and lemon juice. Remove from pan and set aside.
  2. Return pan to heat and add cooking oil. Add in remainder of garlic and then cabbage and carrots with a generous dash of salt and apple cider vinegar. Saute until cabbage is tender but still crunchy, 6 to 8 minutes. Season to taste with salt and pepper. Serve with shrimp and quinoa.

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Reviews

This meal has 13 reviews

So good! We liked the shrimp more than the cabbage and carrots but overall this is a keeper. We'll have it again for sure!

By: Amy
Posted: Mar 04, 2014
Diet: Paleo

I thought the combination of flavors was good! I really liked the shrimp

By: Carrie
Posted: Mar 02, 2014
Diet: Original

SO delicious...just wish we had more shrimp! Will remember to get 2 bags of frozen shrimp because my boyfriend ate all of them!

By: Raechel
Posted: Feb 28, 2014
Diet: Original

We loved the Vegetarian version of this dish! We halved the honey and the patties were amazing. The bed of cabbage and carrots were super yummy! The patty was nutritious, whole protein and not simply fake meat substitute! We would absolutely make this again.

By: Cara
Posted: Feb 23, 2014
Diet: Vegetarian

The shrimp were especially good. The cabbage was okay; not sure I'd make it again.

By: Paige
Posted: Feb 21, 2014
Diet: Original

Having prepped my vegetables and garlic beforehand, I was surprised and very pleased with how quickly this delicious meal came together. It tasted very light and fresh and healthy.

By: Christopher
Posted: Feb 16, 2014
Diet: Original