Honey Sriracha Shrimp with Vegetable Jasmine Rice
Sweet and Spicy Glazed Shrimp with Fragrant Garden Vegetable Rice
Ingredients:
1 lb large shrimp, peeled and deveined
3 tablespoons honey
2 tablespoons sriracha sauce
2 tablespoons soy sauce (low sodium)
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons olive oil, divided
1 cup jasmine rice
2 cups water
1 red bell pepper, diced
1 cup carrots, julienned
1 cup snap peas, halved
1/2 cup green onions, sliced (plus extra for garnish)
1/4 cup cilantro, chopped (plus extra for garnish)
1 tablespoon sesame oil
1 teaspoon sesame seeds
Salt and pepper to taste
Lime wedges for serving
Directions:
In a medium bowl, whisk together honey, sriracha, soy sauce, lime juice, garlic, and ginger to create the glaze.
Add the shrimp to the bowl and toss to coat. Let marinate for 15 minutes.
While shrimp is marinating, rinse jasmine rice under cold water until water runs clear. Combine rice and water in a medium saucepan.
Bring rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add diced bell pepper and julienned carrots, stir-frying for 3-4 minutes until slightly softened.
Add snap peas and continue cooking for 2 minutes until vegetables are crisp-tender. Transfer vegetables to a plate.
In the same skillet, heat the remaining 1 tablespoon olive oil. Remove shrimp from marinade (reserve the marinade) and add to the hot skillet in a single layer.
Cook shrimp for 1-2 minutes per side until pink and slightly charred.
Pour the reserved marinade into the pan and bring to a simmer for 1-2 minutes until the sauce thickens into a glaze that coats the shrimp.
Fluff the cooked rice with a fork and fold in the stir-fried vegetables, green onions, cilantro, and sesame oil.
Serve the honey sriracha shrimp over the vegetable jasmine rice, garnish with sesame seeds, additional green onions, cilantro, and lime wedges.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings