Ingredients
- 1½ lb large shrimp (16–20 ct), peeled and deveined
- 1 Tbsp neutral oil
- ¼ cup honey
- 3 Tbsp low-sodium soy sauce or tamari
- 1 Tbsp rice vinegar or lemon juice
- 1 tsp toasted sesame oil
- 4–5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 1 Tbsp water (slurry)
- 2 cups cooked jasmine or brown rice
- 1½ cups steamed or sautéed vegetables (broccoli, bell pepper, snap peas)
- 2 Tbsp scallions, thinly sliced
- 1 tsp sesame seeds
- 1 wedge lemon or lime, to serve
Equipment
- skillet or wok for searing shrimp
- mixing bowl for whisking sauce
- tongs or spatula for turning shrimp
- serving bowls for assembly
Method
- In a bowl, whisk together honey, soy sauce, vinegar, sesame oil, garlic, and ginger. Set aside 2 Tbsp for brushing or drizzling.
- Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–1½ minutes per side until just pink. Remove to a plate.
- Pour sauce into skillet; simmer 30–60 seconds. Whisk in cornstarch slurry; cook until glossy and thickened, 30 seconds more.
- Return shrimp to the pan and toss to coat evenly in sauce for 30–60 seconds. Remove from heat.
- Assemble bowls: add rice, top with shrimp, spoon extra sauce over, and add vegetables. Garnish with scallions, sesame seeds, and lemon wedge.
Nutrition
Calories: 420kcalCarbohydrates: 46gProtein: 32gFat: 10gSaturated Fat: 2gCholesterol: 195mgSodium: 980mgFiber: 2gSugar: 25g
Notes
Protein swaps: Try salmon, chicken, or tofu with the same glaze. Meal prep: Store sauce and shrimp separately; reheat gently to avoid overcooking. Serve with: Tzatziki Cucumber Salad, Cucumber Caprese Salad, or Chickpea Feta Avocado Salad.
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