Description
Succulent shrimp tossed in a sweet honey-garlic glaze, served over fluffy rice or quinoa with steamed veggies for a quick, flavorful weeknight meal.
Ingredients
400g large shrimp, peeled and deveined
1/2 cup honey
3 tbsp soy sauce (low sodium preferred)
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp vegetable oil
1 cup cooked rice or grains (e.g., quinoa or noodles)
1 cup broccoli or zucchini, steamed
1 tsp sesame seeds (optional)
Lettuce leaf wraps (optional)
Instructions
Heat oil in a large pan over medium-high heat. Add shrimp and cook until pink and opaque (4-5 minutes). Remove shrimp.
In the same pan, combine honey, soy sauce, garlic, and ginger. Simmer 2-3 minutes until slightly thickened.
Return shrimp to pan, toss until coated in sauce. Discard any remaining liquid to prevent sogginess.
Divide rice among bowls. Top with shrimp, steamed veggies, and sauce. Garnish with sesame seeds and noodles if using.
Notes
Use frozen shrimp thawed in fridge
Veggie substitutions: bell peppers, snap peas
Soymilk or pasta sauce addition for creamy version
Cook ahead: refrigerate assembled bowls up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Pan-searing
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 25g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 140mg