Ingredients
Shrimp & Marinade
- 450g shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tbsp low-sodium soy sauce
- 1 tsp honey (optional)
- 1 clove garlic, minced
- ½ tsp fresh ginger
- Juice of ½ lime
- Pinch of pepper
Vegetables
- 1½ cups chopped broccoli or broccoli florets
- 1 cup sliced bell peppers (mixed)
- 1 cup snap peas or green beans
- 1 medium carrot, sliced
- 1 small onion, sliced
- 1 tsp olive oil (for stir-frying)
Sauce
- ¼ cup chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tsp cornstarch dissolved in 1 tbsp cold water
- 1 tsp honey (optional)
- 1 tsp rice vinegar or lime juice
- ½ tsp sesame oil (optional)
Rice
- 1½ cups cooked brown rice (Cook per package directions)
Directions
Prep Shrimp & Sauce
Whisk oil, soy sauce, lime juice, garlic, ginger, honey, and pepper. Toss with shrimp; chill 10–15 min.
Whisk together broth, soy sauce, cornstarch mix, honey, vinegar, and sesame oil. Set aside.
Stir-fry Veggies
Heat 1 tsp olive oil in wok or skillet.
Add onion, carrots, and broccoli; stir-fry 3–4 min.
Add peppers and snap peas; stir-fry 2–3 min until tender-crisp.
Remove and set aside.
Cook Shrimp
Add shrimp (discard marinade) to pan.
Cook 1–2 min per side until pink. Do not overcook.
Remove and set aside.
Combine & Serve
Stir the sauce then pour into hot pan. Cook 1 min, stirring until thickened.
Return shrimp and vegetables to the pan, tossing until well coated.
Taste and adjust seasoning (lime/soy sauce/pepper).
Remove from heat.
Serve over brown rice.