The past couple weeks, husband and I haven’t been eating so well. And our bodies felt it. This past week, we decided To Eat Healthier, as one tends to do after binging on takeout food and feeling horrible. So, what does that mean? Well mainly, it means I add a ton more veggies to every dish I make. We also stop eating out. Oh the difference this makes.
Confession: I used to not like shrimp. I think it was somewhere along my pregnancy with Ari that I started to really like shrimp. Now I actually crave it once in a while. So for this recipe, I decided to go with shrimp and veggies for dinner. I bought some baby broccoli for this dish since we normally rotate between spinach, kale, asparagus, and broccoli for our dinner veggies. Plus, broccoli is great for sautéing.
- 1 pound of pre-cooked shrimp, heads and tails cut off
- 1 pound of baby broccoli
- 1/4 cup of honey
- 1/4 cup of low-sodium soy sauce
- 1/2 a clove of garlic
- Ginger powder (you can also use fresh ginger)
- Lemon/pepper/lemon pepper (whichever you have on hand)
- Green onion for garnish
- 1 cup white jasmine rice
- In a bowl, stir together honey, soy sauce, minced garlic, and ginger. Use half of the sauce as marinade for the shrimp. You’ll pour the marinade on the shrimp and refrigerate for 15 minutes. Save the other half of the sauce in the fridge to be used for later.
- Begin cooking white rice – whether on stove top or in a rice cooker.
- Meanwhile on the stove top, preheat pan and set on a medium setting. Cut up baby broccoli. Set it pan and drizzle with olive oil. Sauté. Add lemon pepper when you notice broccoli is starting to soften.
- Remove the broccoli from heat.
- By now, your shrimp should be ready. Drain shrimp from its marinade and discard the marinade used with the shrimp. Place shrimp in pan on medium heat. Sauté and add in the other half of the sauce you saved. Make sure shrimp is fully coated in the sauce.
- Once the shrimp half fried for a bit, add broccoli back in and toss around in the pan. Let the broccoli get a bit of the juices before turning off heat.
- Serve over white rice and garnish with green onion.
After experimenting with this recipe, husband liked it so much that he asked if I’ll add it to my meal rotation. Since it was pretty simple to make, and because it contains shrimp and veggies, I just might. Enjoy!