Grilled Hot Honey–Lime Shrimp with Charred Broccoli + Smashed Red Potatoes

Fast, smoky-sweet, and loaded with winter crunch: grilled shrimp with a hot honey-lime glaze, served with charred broccoli and creamy smashed red potatoes. Feels like a restaurant plate, cooks in under 40 minutes.

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Ingredients

Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb, thawed if frozen and patted dry $7.99/lb (sale; reg $9.99)
Broccoli Crown 1 lb, cut into florets (and peel/slice stem if you like) $2.99/lb
Simple Truth Organic® Gourmet Red Potatoes 1 1/2 lb $4.99 (24 oz)
Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, finely grated or minced $2.79
Lime (pantry) 1 (zest + 2 Tbsp juice)
Hot honey (or honey + chili flakes) (pantry) 2 Tbsp hot honey (or 2 Tbsp honey + pinch chili flakes)
Soy sauce (pantry) 1 Tbsp
Olive oil (pantry) 3 Tbsp, divided
Butter (optional; pantry) 1 Tbsp for potatoes (or more olive oil)
Kosher salt + black pepper (pantry) To taste
Optional: smoked paprika (pantry) 1/2 tsp
Optional: chopped dill or basil (sale herbs) 1 Tbsp chopped (dill OR Thai basil) for finishing $2.79 (0.5 oz) if using

Instructions

Prep: Heat grill to medium-high (about 425–450°F). If using wooden skewers, soak them in water 10 minutes. Pat 1 lb shrimp very dry and set aside. Cut 1 lb broccoli into medium florets. Zest 1 lime and squeeze 2 Tbsp juice. Mince/grate 2 garlic cloves.
Cook potatoes (stove): Put 1 1/2 lb red potatoes in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt. Boil until very tender, 15–18 minutes. Drain well and return to hot pot to steam-dry 1 minute.
Make hot honey-lime glaze: In a bowl whisk 2 Tbsp hot honey (or 2 Tbsp honey + pinch chili flakes), 2 Tbsp lime juice, 1 Tbsp soy sauce, 1 Tbsp olive oil, half the lime zest, and half the garlic (about 1 clove).
Season shrimp: Toss shrimp with 1 Tbsp olive oil, remaining garlic (1 clove), 1/2 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp smoked paprika. Skewer if you like for easier grilling.
Grill broccoli: Toss broccoli with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Grill in a basket or on foil, turning occasionally, until charred-tender, 8–10 minutes.
Grill shrimp: Grill shrimp (or skewers) 1–2 minutes per side until just opaque. In the last 30 seconds, brush generously with the hot honey-lime glaze and let it caramelize lightly (don’t burn).
Smash potatoes: Smash drained potatoes with 1 Tbsp butter (or 1 Tbsp olive oil), a pinch of salt and pepper, and the remaining lime zest. Add 1–2 Tbsp water if needed to loosen.
Serve: Plate smashed potatoes and grilled broccoli, top with glazed shrimp. Drizzle any remaining glaze over. Finish with 1 Tbsp chopped dill or Thai basil if using.

Health notes: ~700–900 kcal per serving. Solid protein, lots of veg. Keep the glaze lighter and use olive oil (not butter) on potatoes to reduce saturated fat.

Drink pairing: You want bright acid and a little aromatic lift for the hot honey + grilled shrimp. Suggested styles (pick 1): - Albariño (citrus, saline—great with shrimp) - Dry Rosé (Provence-style: crisp and food-friendly) - Sparkling Brut (cleanse the palate): WA Brut if available (e.g., Columbia Valley sparkling)

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