Honey Basil Garlic Shrimp

1.5 to 2 lbs of wild caught shrimp (peeled and deveined).  I used the colossal size shrimp which are 8-9 count per pound, but you can use any size.


1/4 cup butter

2 TBSP honey

1 TBSP tamari

4-5 large garlic cloves minced

2 tablespoons fresh lemon juice

1 TBSP olive oil

1/8 tsp sea salt


2 TBSP chopped basil

In a large skillet (heat in pan on lowheat for about 1-2 minutes until combined).  Remove 1/2 the sauce and reserve the remainder.

add 1 TBSP butter to pan with sauce and cook shrimp on medium heat until the shrimp become opaque and browned in color. The butter will brown and the sauce will thicken and make a bit of glaze over the shrimp.   Add the remaining sauce and toss lightly for a minute.  


Serve with Spaghetti squash, spiralized zucchini or with any other vegetables of your choice!



Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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