Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, sliced
- 2 cups cooked rice (jasmine or basmati work well)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Optional: red pepper flakes for a bit of heat
Feel free to swap the shrimp with chicken or tofu for a different protein, or add more veggies like broccoli or snap peas to the mix.
Instructions
- In a medium bowl, whisk together the honey, soy sauce, olive oil, garlic, and ginger. Set aside.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the sliced bell pepper. Sauté for 3-4 minutes until slightly tender.
- Pour the honey garlic sauce into the skillet, and bring to a simmer. Let it cook for 1-2 minutes until it thickens slightly.
- Add the cooked shrimp back into the skillet, tossing to coat them evenly with the sauce.
- Divide the cooked rice among bowls, top with the shrimp and bell pepper mixture, and sprinkle with green onions and sesame seeds. Add a pinch of red pepper flakes if desired.
- Give everything a gentle toss to mix the flavors, and serve warm.
One of my favorite tips is to prep the sauce and veggies ahead of time. It makes the cooking process even quicker and allows for more time to relax with family once dinner is served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
