Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together honey, soy sauce, garlic, and ginger. Add the shrimp to the bowl and toss to coat. Let it marinate for at least 15 minutes.
- While the shrimp marinates, cook the jasmine rice according to package instructions. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add broccoli and red bell pepper, sautéing until tender-crisp, about 5 minutes. Remove from the skillet and set aside.
- Add the marinated shrimp to the skillet, cooking for 2-3 minutes on each side until pink and opaque.
- Return the vegetables to the skillet, stirring to combine with the shrimp and sauce. Cook for an additional 2 minutes to blend flavors.
- To serve, divide the cooked rice into bowls, top with shrimp and vegetable mixture. Garnish with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International