Honey Garlic Shrimp & Roasted Vegetables
A delightful dish that combines sweet and savory flavors with shrimp and fresh veggies, perfect for busy nights or impressing family.
Ingredients
For the shrimp
- 1 lb Shrimp Use thawed if frozen
- 3 tbsp Honey Adjust to taste
- 3 cloves Garlic Minced
- 3 tbsp Soy sauce Adjust to taste
For the roasted vegetables
- 2 medium Carrots Cut into sticks
- 2 medium Bell peppers Any color, sliced
For the side
- 1 cup Brown rice Cook according to package instructions
- 2 cups Arugula For salad
- 1 medium Avocado Diced
- 3 tbsp Lemon dressing For salad
Instructions
Preparation
- Start by sautéing the shrimp in a pan with honey, garlic, and soy sauce until they are cooked through and caramelized.
- While the shrimp is cooking, preheat your oven to 400°F (200°C).
- Prepare your carrots and bell peppers, toss them with a little oil, and roast them in the oven for about 20 minutes until they are tender.
- Cook your brown rice according to the package instructions.
Assembly
- In a bowl, toss arugula and diced avocado with lemon dressing for a fresh side.
- Serve the shrimp over the brown rice alongside the roasted veggies and salad.
Notes
Make sure not to overcook the shrimp as they cook quickly. Adjust the honey and soy sauce to your personal taste. Leftovers can be stored in an airtight container in the fridge for 2-3 days; reheat in the microwave or on the stove. Consider variations like using chicken, tofu, or quinoa.