Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons (45ml) honey
  • 3 tablespoons (45ml) soy sauce (low sodium recommended)
  • 2 tablespoons (30ml) rice vinegar (or apple cider vinegar as a substitute)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 1 tablespoon (15ml) cornstarch
  • 2 tablespoons (30ml) cold water
  • 2-3 cups cooked rice (Jasmine or Brown rice recommended)
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Pat shrimp dry and season with salt and pepper.
  2. Whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a small bowl.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  4. Pour the honey garlic sauce into the skillet. Bring to a simmer over medium heat.
  5. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  6. Return the shrimp to the skillet and toss to coat with the sauce. Cook for another minute, until heated through.
  7. Divide rice among bowls. Top with steamed broccoli, shredded carrots, and honey garlic shrimp.
  8. Garnish with green onions and sesame seeds (if using). Serve immediately.