Honey Garlic Shrimp Bowl

Last Year's Post: Three Sisters Quesadilla
Two Years Ago:  Dried Fruit Sauce

I thought this recipe sounded and looked good, but was a little concerned that it would be too sweet.  I was pleasantly surprised to find out that the honey adds a smoothness and a lightly sweet note that's much nicer than sugar.  It's also not overly garlicky despite having a tablespoon of minced garlic - I'm not sure how that works but it does.

If you use a quick-cooking brown rice this would be a very easy dinner to prepare in less than 30 minutes during the week and it's also very healthy.  A total win in my book.

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Honey Garlic Shrimp Bowl

Serves 4

Note: the shrimp need to marinate for at least 15 minutes, giving you time to prepare the rice and broccoli. Cooking the shrimp takes only a minute or two.

1/3 cup honey

¼ cup soy sauce

1 tablespoon minced garlic (about 3 large cloves)

1 pound raw shrimp, peeled and deveined

1 tablespoon olive oil

Hot cooked brown rice

Steamed broccoli

Sliced green onions, for garnish

Whisk the honey, soy sauce and garlic together in a medium bowl.

Place the shrimp in a zip-top bag and add about a third of the marinade.  Seal, shake the bag, and refrigerate for at least 15 minutes and up to 10 hours.  Cover and refrigerate the remaining marinade.

Prepare the rice and broccoli while the shrimp marinate.

Heat the olive oil in a skillet over medium-high heat.  Remove the shrimp from the marinade and place in the pan, discarding the remaining marinade.  Cook on one side about 45 seconds, then flip the shrimp and add the reserved marinade.  Cook an additional 1 minute more, or until the shrimp are cooked through.

Divide the brown rice, broccoli and shrimp between shallow bowls and drizzle with the remaining sauce from the pan.  Garnish with sliced green onions.