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- 1 pound of shrimp, peeled and deveined - 2 tablespoons honey - 3 tablespoons soy sauce (preferably low sodium) - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 zucchini, sliced - 2 tablespoons olive oil - Salt and pepper to taste - Cooked brown rice or quinoa, for serving - Optional: sesame seeds and green onions for garnish

Honey Garlic Shrimp and Veggie Bowls

Indulge in the deliciousness of Sweet & Savory Honey Garlic Shrimp & Veggie Bowls, a perfect blend of rich honey, garlic, and fresh vegetables. Ideal for busy nights, this quick recipe is packed with flavor and health benefits. With shrimp as the star and colorful veggies adding crunch, it's a nutritious choice for seafood lovers. Serve over brown rice or quinoa, and enjoy a meal that’s as satisfying as it is easy to make!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

3 tablespoons honey

3 tablespoons soy sauce (low sodium recommended)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon sesame oil (optional)

For the Veggies:

2 cups broccoli florets

1 red bell pepper, sliced into thin strips

1 carrot, julienned (cut into matchstick pieces)

1 zucchini, sliced into half-moons

2 tablespoons olive oil

Salt and pepper, to taste

For Serving:

2 cups cooked brown rice or quinoa

2 green onions, finely sliced (for garnish)

Sesame seeds (for garnish)

Lemon wedges (optional for added freshness)

Instructions
 

Marinate the Shrimp: In a mixing bowl, whisk together honey, soy sauce, minced garlic, fresh ginger, and olive oil. Add the peeled and deveined shrimp, then sprinkle with salt and pepper. Gently toss to ensure all the shrimp are well coated in the marinade. Cover and let the shrimp marinate for at least 15 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor.

    Prepare the Veggies: While the shrimp is marinating, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the broccoli florets, sliced red bell pepper, julienned carrot, and sliced zucchini. Season with a pinch of salt and pepper. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are vibrant and tender yet still slightly crisp. Once cooked, remove from heat and set aside.

      Cook the Shrimp: In the same skillet used for the veggies, add the marinated shrimp along with all of the marinade. Cook for approximately 3-4 minutes, stirring frequently, until the shrimp turns pink and is fully cooked through. If using sesame oil, drizzle it over the shrimp in the final minute of cooking to enhance the flavor.

        Assemble the Bowls: To serve, scoop a generous portion of cooked brown rice or quinoa into each bowl. Layer the sautéed vegetables evenly on top, followed by a generous helping of the honey garlic shrimp.

          Garnish and Serve: Finish off each bowl by sprinkling with sliced green onions and sesame seeds for an added crunch. Serve alongside lemon wedges for a bright, zesty kick when squeezed over the dish.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings