A quick, nutritious, and flavorful bowl featuring tender shrimp in a sweet garlic sauce served over rice with fresh vegetables.

Scale

500 g (1 lb) large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon lemon juice

1 teaspoon grated ginger

1 teaspoon cornstarch + 2 tablespoons water

1/4 teaspoon black pepper

1 cup (200 g) rice

2 cups (480 ml) water

1/2 teaspoon salt

1 cup (150 g) broccoli

1 carrot, julienned

1/2 cucumber, sliced

1/2 avocado, sliced

1 tablespoon sesame seeds

1 tablespoon green onions

Cook Mode Prevent your screen from going dark

Rinse rice and cook with water and salt for 15 minutes; let rest and fluff.

Mix honey, soy sauce, lemon juice, ginger, and pepper.

Heat oil, sauté garlic, add shrimp, and cook until pink.

Pour sauce, add cornstarch slurry, and cook until thickened.

Steam or sauté broccoli and prepare vegetables.

Assemble bowls with rice, shrimp, and vegetables.

Do not overcook shrimp to maintain tenderness

Adjust sweetness or saltiness to taste

Store leftovers for up to 3 days in the fridge