4 Servings 20 min Cook
1/3 Cup Honey
1/4 Cup Soy Sauce
1 Tbsp Garlic
1 Tsp Ginger
16 Oz Shrimp
2 Tsp Olive Oil
1 Cup Brown Rice
3 Cup flowerets Broccoli
1 Medium (4-1/8" long) Scallions
Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl
Place shrimp in a large zipped-top bag or tupperware.
Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
Cover and refrigerate the rest of the marinade for step 3.
(Time-saving tip: while the shrimp is marinating, steam the broccoli and prepare quick brown rice as per package directions.
Steamed broccoli: Bring a pot of water to boil with a steam tray over top.
Add broccoli to the tray, cover, and steam for 4-5 minutes until tender.
Rinse under cool water and set aside.
Heat olive oil in a skillet over medium-high heat.
Place shrimp in the skillet.
(Discard used marinade.
) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over.
Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more
Serve shrimp with cooked marinade sauce and a garnish of green onion.
Serve with brown rice and broccoli.