Description
A quick and flavorful weeknight meal featuring succulent shrimp, fluffy rice, and a sweet, spicy, savory sauce. Ready in under 15 minutes and perfect for any occasion.
Ingredients
1 lb large shrimp, peeled and deveined
1 1/2 cups cooked rice
3 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons sriracha (adjust to taste)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon vegetable oil
1 teaspoon sesame oil (optional)
1 tablespoon rice vinegar (or lime juice)
Sesame seeds for garnish
Chopped green onions for garnish
Steamed broccoli or cucumber slices for crunch (optional)
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat
Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant
Add shrimp and cook for 2-3 minutes until pink and just cooked through
Remove shrimp and set aside
In the same skillet, combine soy sauce, honey, sriracha, rice vinegar, and sesame oil (if using). Bring to a simmer and cook for 2-3 minutes until the sauce thickens
Return the shrimp to the skillet and toss to coat in the sauce
Add cooked rice to the skillet and stir gently to combine, ensuring the rice absorbs some of the sauce
Garnish with sesame seeds, chopped green onions, and optional steamed broccoli or cucumber slices
Serve hot in individual bowls
Notes
Substitute shrimp with chicken breast or firm tofu for a meat-free version
Use any cooked protein of your choice or leftovers from another meal
Adjust the spice level by varying the amount of sriracha or adding a splash of water to thin the sauce as needed
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: One bowl
- Calories: 420
- Sugar: 12g
- Sodium: 1500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 185mg