Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 1 tbsp olive oil or avocado oil
- 2 garlic cloves, minced
- Juice of 1 lemon or lime
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 ½ cups cooked rice, quinoa, or cauliflower rice
- 2 cups mixed vegetables (bell peppers, snap peas, shredded carrots, zucchini)
- Fresh herbs (cilantro, parsley, green onions)
- Optional toppings: sesame seeds, crushed nuts, avocado slices
Instructions
- Pat shrimp dry and season with salt, pepper, and a squeeze of lemon.
- Heat oil in a skillet and cook shrimp 2-3 minutes per side until pink and opaque; remove from heat.
- Sauté garlic and vegetables 3-5 minutes until tender-crisp.
- Fluff grains and season lightly.
- Whisk together soy sauce, honey, lime juice, and sesame oil. Adjust to taste.
- Assemble bowls with grains, vegetables, and shrimp; drizzle sauce and garnish with herbs and optional toppings.
- Serve immediately and enjoy.
Notes
- Toast sesame seeds for extra flavor.
- Marinate shrimp for 10 minutes for more depth.
- Adjust vegetables seasonally or as per availability.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Fusion/Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg