This honey lime marinade is an easy, flavorful way to switch up your weekly meal prep routine. I’ve used it with shrimp, chicken, and tofu. See recipe notes for instructions on the baked chicken version!
Honey Lime Protein Marinade with Coconut Rice
Course: Lunch, DinnerCuisine: American, Gluten Free, Dairy Free, Nut Free, Pescetarian
Servings
2
servingsPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesIngredients
- Shrimp
1/2 lb 1/2 shrimp, or protein of choice
2 2 limes, juiced
3 tbsp 3 honey
2 tbsp 2 coconut aminos (or soy sauce, omit salt if using)
4 cloves 4 garlic, minced
1/2 tsp 1/2 red chili flakes (optional)
1 tbsp 1 avocado oil
1/4 tsp 1/4 salt
1/4 tsp 1/4 pepper
cilantro, for serving
- Rice
1 cup 1 unsweetened coconut milk
1/2 cup 1/2 brown rice
Directions
- Make the rice: Bring coconut milk and rice to a boil. Reduce heat to simmer and cover. Cook for 40ish min, or until liquid has absorbed.
- While rice cooks, make the shrimp: in a large bowl, whisk together lime juice, honey, coconut aminos, garlic, and red pepper flakes. Add shrimp to the bowl with the marinade. Refrigerate for at least 30 minutes; up to 2 hours. (Note: you don’t want to marinade fish too long or the acid from the lime juice will start to cook the fish)
- Heat a large skillet over medium heat. Cook shrimp for about 2 min on each side or until shrimp is cooked through. You can also air fry the shrimp at 400°F for ~8 minutes.
- Serve shrimp and rice with a side of vegetables. Garnish with cilantro and lime wedges.
- For baked chicken
- Preheat oven to 420°F.
- Marinade 1 lb chicken as whole breasts or cut into 1-inch bite-sized pieces.
- Add chicken to a baking dish in an even layer. Bake chicken for 15-18 minutes.
