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- 1 pound large shrimp, peeled and deveined - 1/4 cup honey - 1/4 cup soy sauce (low-sodium recommended) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper, sliced (any color) - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 2 tablespoons olive oil - 2 cups cooked jasmine or brown rice - Salt and pepper to taste - Optional: green onions and sesame seeds for garnish

30-Minute Honey Garlic Shrimp and Veggie Bowls

Discover the delicious and nutritious Quick & Zesty Honey Garlic Shrimp & Veggie Bowls! This perfect weeknight meal combines succulent shrimp with vibrant veggies, all coated in a sweet and savory honey garlic sauce. Quick to prepare and easy to customize, you can swap in your favorite vegetables or adjust the sauce to match your taste. Enjoy a balanced dish rich in protein and vitamins that the whole family will love. Dive into a bowl of flavor today!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

3 tablespoons honey

3 tablespoons low-sodium soy sauce

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

1 tablespoon cornstarch

Freshly ground salt and pepper, to taste

For the Veggies:

1 cup bell peppers, sliced (choose any color for a vibrant dish)

1 cup broccoli florets

1 cup snap peas

1 tablespoon olive oil

Freshly ground salt and pepper, to taste

For Serving:

2 cups cooked jasmine or brown rice (brown rice for a healthier option)

2 tablespoons sesame seeds for garnish

2 green onions, sliced for garnish

Lime wedges for an optional zesty garnish

Instructions
 

Marinate the Shrimp: In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, and cornstarch until well blended, creating a smooth marinade. Add the shrimp to the bowl, season with freshly ground salt and pepper, and toss gently to ensure each shrimp is beautifully coated in the marinade. Allow the shrimp to marinate at room temperature for about 10 minutes.

    Prep the Rice: If you haven't done so already, cook the rice according to package instructions, ensuring it's fluffy and ready by the time the other components are finished.

      Sauté the Veggies: In a large skillet or wok, heat olive oil over medium heat. Add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Season with a sprinkle of salt and pepper. Stir-fry the vegetables for approximately 4-5 minutes, or until they are bright in color and slightly tender but still have a satisfying crunch. Remove the veggies from the skillet and set them aside on a plate.

        Cook the Shrimp: In the same skillet, carefully add the marinated shrimp. Cook for about 3-4 minutes on one side until they turn a lovely shade of pink. Flip the shrimp over, then pour any remaining marinade over them. Cook for an additional 2-3 minutes until the shrimp are fully cooked through and tender.

          Assemble the Bowls: To serve, divide the cooked rice evenly among individual serving bowls. Generously top the rice with the sautéed vegetables and the delicious honey garlic shrimp. For a finishing touch, sprinkle each bowl with sesame seeds and sliced green onions.

            Garnish and Serve: Optionally, place lime wedges on the side for an added burst of zest. Serve these vibrant shrimp and veggie bowls immediately and enjoy the fantastic flavors!

              Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4.