A quick and popular supper is sweet caramelized shrimp stir-fried with vegetables over a bed of fluffy brown rice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 2 cups instant brown rice
- 1 ¾ cups water
- 6 tablespoons soy sauce
- 6 tablespoons water
- ¼ cup honey
- 2 tablespoons cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 small white onion, chopped
- ½ teaspoon black pepper
- 1 cup sliced fresh mushrooms
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
Instructions
- Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
- Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
- Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
- Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 1135 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made a double recipe and added ginger as suggested and used sliced carrots that I already had. There was plenty of sauce for the rice and our friends really enjoyed the meal! Will definitely make this again:)
I did add some red pepper flakes to give it a bit of kick, but this was great! I used frozen veggies and there was no problem, just had to cook a bit longer
Multiple picky people enjoyed this. Very easy. Will try with ginger next time. Also felt it needed a little spice.
This is a good stir fry. I followed the suggestions to add ginger and a bit of chili sauce to some kick. I doubled the garlic and added a little zucchini I needed to use up. I used chicken stock instead of water. (In principle, when trying to achieve flavor in foods, I look for substitutes for water when recipes call for it.) The sauce is all-purpose for stir fry – would work well with chicken or beef, too.
great sauce. used slightly less soy sauce and honey
I made this as per recipe. Very good!
We loved this! I didn’t have broccoli so I used fresh green beans. Really delicious!
I don’t normally like broccoli and carrots, but need to eat more of them. I used Chinese noodles instead of rice. Wish I’d doubled the sauce. Everybody ate it up.
Very happy with this recipe. Only one pan too. I liked easy clean up. My son said it tasted yummy.
Very good and easy. Sauce was a little bit on the sweet side and a bit thick. Used sesame oil for frying and added 1 tsp of garlic chili sauce.
I made this recipe twice so far. It was too thick and strong the first time I made it. Easily fixed it the second time by adding 1/2 to 2/3 cup water. My son- who is an excellent cook -thought it was just right the second time I made it. This is a keeper for me.
My husband gave this a 10 (and I loved it, too!) Very tasty. Will definitely make this again. Might cut back on the honey a little next time..
Ok. We are not too much fan of the cider vinegar. We would skip it next time.
Loved it! Will make it again and again. I added additional water to sauce to thin it some.
Extremely easy recipe that was very tasty and satisfying. I would recommend this dish to anyone.
The picture does not look like the stir fry when its done..Its way better
I added celery, sweet pepper and snow peas, used sesame oil and white pepper, and it came together beautifully. Will definitely make again.
Very good. Super easy and fast. I added spicy garlic chili sauce to give a little extra kick.
My husband loves this- told me not to loose the recipe. I substitute with veggies I have. Used celery, zucchini, snow peas, peppers and onion first time and sprinkled with cashews on top. Im also a big fan of coconut oil for frying. A great Paleo meal!
I think it was a tad too sweet.
The family loved it. Minor modifications: ginger, Red pepper flakes, more broccoli and mushrooms. Use white wine to thin sauce, which was very thick. A keeper!